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Recipes
Turkey Rachel Sandwich with Slaw and Russian Dressing
By lorik
For the Coleslaw: Whisk together vinegar, 1 Tbsp lemon juice, mustard, sugar, and dill
- For the Coleslaw:
- 2 Tbsp cider vinegar
- 1 Tbsp each fresh lemon juice, prepared yellow mustard, and sugar
- 1 Tbsp minced fresh dill
- 1 bag shredded cabbage (10 oz)
- Salt and pepper to taste
- For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup each sour cream and ketchup
- 1 Tbsp each fresh lemon juice, grated onion, and prepared horseradish
- 1 tsp each Worcestershire and Tabasco sauce
- For the Sandwiches:
- 8 slices marble rye bread
- 8 slices Swiss cheese
- 12 oz sliced cooked turkey or chicken breast
- 2 Tbsp unsalted butter
Grilled Steak Burgers
By lorik
1. For the burgers: Melt butter in 8-inch skillet over medium-low heat
- BURGERS:
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 1/2 pounds 90 percent lean ground sirloin
- 4 hamburger buns
- STEAK SAUCE:
- 2 tablespoons tomato paste
- 2/3 cup beef broth
- 1/3 cup raisins
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
Mustard-Gruyère Spaetzle
By lorik
Spaetzle [SHPEHT-sluh] — which means "little sparrow" in German — is essentially tiny egg noodles or dumplings
- PREPARE:
- 1 cup dry spaetzle
- ADD:
- 1 1⁄2 cups asparagus tips
- STIR IN:
- 1 ⁄2 cup shredded Gruyère
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. stone-ground or whole-grain mustard
- Salt and black pepper to taste
Garlic Butter Creamed Corn Chicken
By lorik
1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme, plus more for serving
- kosher salt and pepper
- 1/4 cup all-purpose flour
- 4 slices thick cut bacon, chopped
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 4 ears corn, kernels removed from cob
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup heavy cream
- 1/2 cup grated parmesan or Asiago cheese
- fresh basil
No-Churn Coffee-Cinnamon Ice Cream with Caramel Sauce
By lorik
For the ice cream: Pour the heavy cream, coffee, and cinnamon into a bowl
- For the ice cream:
- 1 1/4 cups heavy cream
- 1/4 cup strong, brewed coffee, cooled
- 1/2 teaspoon ground cinnamon
- One 14-ounce can sweetened condensed milk
- For the caramel sauce:
- 1/2 cup water, divided
- 1/4 cup dark brown sugar
- 2 tablespoons unsalted butter
- 1 pinch of sea salt
Christmas Tree Sandwich Cookies
By lorik
Heat oven to 350°F. Bake cookies as directed on package
- 1 package (13 oz) Pillsbury™ Ready To Bake!® SHAPE® Christmas tree sugar cookies
- 3/4 cup vanilla frosting (from 1-1b container frosting)
- Candy sprinkles
Upgraded Potato Chips
By lorik
Preheat oven to 350. Spread chips in a single layer on 2 baking sheets
- 10-11 ounce bag of plain potato chips and your choice of the following:
- Garlicky Dill Chips:
- 2 Tbsp finely chopped dill
- 1/2 tsp garlic powder
- French Onion Chips:
- 2 Tbsp each grated parmesan, onion powder, and finely chopped chives
- 1 tsp brown sugar
- 1/4 tsp black pepper
- Cajun Mustard:
- 2 Tbsp mustard powder
- 1 tsp Cajun seasoning
- 1/2 tsp sugar
Toffee Squares
By lorik
There are two kinds of toffee bits sold at the market; be sure to buy the ones without chocolate
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1/3 cup packed (2 1/3 ounces) dark brown sugar
- 1/3 cup (1 1/3 ounces) confectioners' sugar
- 1/2 cup plain toffee bits
- 1 cup (6 ounces) milk chocolate chips
- 3/4 cup whole almonds, toasted and chopped coarse
Braised Pork Belly with Pickled Radishes
By lorik
In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/2 cup fresh lime juice (from 3 limes)
- 1/4 cup light brown sugar
- 1/4 cup thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 3 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- Salt
- 2 cups low-sodium chicken broth
- 2 scallions, thinly sliced
- Pickled Radishes and steamed rice, for serving
Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries
By lorik
Make the filling: Follow the master method for roasting squash (see photos) using the amounts for the squash, butte...
- For the filling:
- 1 large or 2 small butternut squash or 1/2 cheese pumpkin (2-1/2 lb. total), to yield 2-1/2 cups cooked purée
- 5 to 6 Tbs. unsalted butter, softened
- 1/3 cup maple syrup or 2 Tbs. brown sugar
- 1/4 cup orange juice
- 1/4 cup ricotta
- 1/3 cup grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- For the sauce:
- 2 large onions (14 to 16 oz. total), thinly sliced
- 3 Tbs. unsalted butter; more if needed
- 1/3 cup dry sherry
- 1-1/2 cups heavy cream
- 1-1/2 cups homemade or low-salt chicken or vegetable broth (or a total of 3 cups broth if not using cream)
- 2 Tbs. finely chopped fresh sage
- To assemble the ravioli:
- Cornmeal for dusting
- 80 wonton wrappers (“pasta wraps”)
- 2 eggs mixed with a dash of water
- For the garnish:
- 1/2 cup finely chopped toasted walnuts
- 1/2 cup finely chopped dried cranberries
- 2 Tbs. chopped fresh chives
- 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards