My recipes - Keyingredient

Chile-Stuffed Cheeseburger

By lorik

Light a grill. Rub the chiles with olive oil

4 chiles—2 Anaheims and 2 jalapeños
Extra-virgin olive oil
1 large garlic clove, unpeeled
4 ounces shredded Monterey Jack cheese
Salt and freshly ground pepper
1 1/2 pounds ground beef
4 kaiser rolls, split
Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving

4.4/5 (9 Votes)

Kalua Pig in a Slow Cooker

By lorik

Pierce pork all over with a carving fork

1 (3 pound) pork butt roast
3/4 tablespoon Hawaiian sea salt
1 1/2 teaspoons liquid smoke flavoring
1 banana, unpeeled, cut in half lengthwise
1-2 Serrano chiles chopped, seeded if desired
2 bay leaves

4.4/5 (12 Votes)

Peppermint Creams

By lorik

Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork

2 cups confectioners' sugar, plus more for dusting
1/3 cup sweetened condensed milk
1/4 teaspoon peppermint extract, or more to taste
4 ounces dark chocolate, broken into pieces

4.5/5 (8 Votes)

Stuffed Pasta Recipes

By lorik

Pasta Directions: Make a well with the flour and add the eggs to the center

Basic Pasta Dough:
3-1/4 to 3-1/2 cups all-purpose flour
4 large eggs, at room temperature
Pasta Imbottita (Stuffed Cheese Pillows in Broth):
Serves 6
3-1/2 oz. ricotta
3-1/2 oz. stracchino or quark
2 oz. Parmigiano Reggiano, grated, plus more for garnish
Pinch of freshly grated nutmeg
1 Tbs. lemon zest
1 large egg
Kosher salt
Freshly ground black pepper
1 recipe basic pasta dough
1 quart homemade chicken broth or canned low-sodium broth
Raviolo Bergese (Egg-Yolk Raviolo):
Serves 12
6 oz. spinach
10 Tbs. unsalted butter
Kosher salt
Freshly ground black pepper
8 oz. ricotta
1/4 cup grated Parmigiano Reggiano, plus more for garnish
1/4 tsp. freshly grated nutmeg
1 tsp. lemon zest
1 recipe Basic Pasta Dough
12 jumbo egg yolks, egg whites reserved
Beet and Blue Cheese Ravioli:
Serves 4
For the Ravioli dough:
7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed
1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour
6 large egg yolks
1 large egg
1-1/2 tsp. extra-virgin olive oil
1/4 tsp. kosher salt
For the filling:
3/4 lb. red beets, well washed (about 5 small)
3 Tbs. extra-virgin olive oil
4 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
3 oz. (2/3 cup) Gorgonzola
1-1/2 oz. (2-1/2 Tbs.) mascarpone
For cooking and serving
Kosher salt
4 oz. (1/2 cup) unsalted butter
Chopped parsley, for garnish (optional)
Goat Cheese Ravioli with Asparagus and Brown Butter:
Serves 4
For the filling
1 lb. fresh goat cheese, at room temperature
1/2 tsp. finely chopped garlic
1 Tbs. dry white wine
2 tsp. extra-virgin olive oil
Grated zest of 1 lemon
1/2 cup finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint)
1 Tbs. fine fresh breadcrumbs
Salt and freshly ground black pepper to taste
1 lb. Ravioli Pasta Dough (See above)
1 large egg yolk, lightly beaten
Semolina flour or fine cornmeal to dust the pan
For the sauce:
1/4 lb. (8 Tbs.) unsalted butter
Salt to taste
1/2 lb. asparagus, parboiled for 1 to 2 min. until tender, and cut into 1-inch pieces
2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish
Chervil, parsley, or basil sprigs for garnish

4.7/5 (6 Votes)

Refried Bean Tostadas

By lorik

Preheat oven to 350°. Bake tortillas on a baking sheet until crisp, 10 minutes; cool

BAKE:
Makes 2 servings
Total time: 20 minutes
2 corn tortillas (6-inch), brushed with bacon drippings or olive oil, seasoned with salt, and halved
SAUTÉ:
1/2 cup canned pinto beans, drained and rinsed
1/4 tsp. dried oregano
1/4 tsp. granulated garlic
2 tsp. bacon drippings or olive oil
3 Tbsp. purchased salsa
2/3 cup shredded quesadilla jalapeño cheese
Chopped fresh cilantro