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Recipes
Turkey Enchiladas
By lorik
Serves 4 (2 enchiladas per person) Add the oil to a sauté pan over medium heat
- For the sauce:
- 2 tablespoons canola or vegetable oil
- 1 small onion, diced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 2 cups turkey or chicken stock
- For the enchiladas:
- 8 flour tortillas, regular or whole-wheat
- 2 cups shredded or chopped cooked turkey meat
- 3 cups grated cheddar or Monterey Jack cheese
- Fresh cilantro, for serving (optional)
- Greek yogurt or sour cream, for serving (optional)
Caramelized Onion, Coconut and Egg Curry
By lorik
This recipe comes from Meera Sodha's Made in India
- 3 tablespoons canola oil
- 2 onions, finely sliced
- 8 medium eggs, at room temperature
- 6 cloves of garlic, crushed
- 1 teaspoon tamarind paste
- 3/4 teaspoon chili powder
- 3/4 teaspoon sugar
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground turmeric
- 1 cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
- Rice, for serving
Black Pepper Popovers filled with Vermont Cheddar and Herbed Scrambled Eggs
By lorik
Recipe from Brunch at Bobby's; Bobby Flay
- VERMONT CHEDDAR AND HERB SCRAMBLE:
- 2 tablespoons canola oil
- 12 cherry tomatoes, halved
- Salt and freshly ground black pepper
- 12 large eggs
- 3 ounces grated aged white Vermont Cheddar
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley leaves
- 2 teaspoons finely chopped fresh tarragon
- 6 tablespoons unsalted butter, cut into pieces
- POPOVERS:
- 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
- 3/4 cup all-purpose flour
- 3/4 cup whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 large eggs, at room temperature
- MAPLE-MUSTARD GLAZED CANADIAN BACON:
- 1/4 cup grade B pure maple syrup
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons canola oil
- 6 slices thick-cut Canadian bacon
Sausage Crescent Rolls
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound fresh, ground spicy pork sausage
- 1 (8 ounce) package cream cheese
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg white, lightly beaten
- 1 tablespoon poppy seeds
Sauteed Pork Chops with Mustard and Tarragon Sauce for Two
By lorik
For a pork chop recipe that would produce juicy, tender pork chops quickly, we passed over hefty chops in favor of...
- 2 bone-in pork rib chops (8 ounces each), 1 inch thick, brined if desired
- 6 teaspoons vegetable oil
- 1 minced shallot
- 1/2 cuplow-sodium chicken broth
- 1/4 cup dry white wine
- 1/2 tablespoon Dijon mustard
- 1 tablespoon unsalted butter, cut into 2 pieces
- 1 teaspoon fresh tarragon leaves
Soy-Braised Short Ribs
By lorik
In a large enameled cast-iron casserole, heat the oil
- 2 tablespoons canola oil
- 5 pounds English-cut bone-in short ribs (4 to 5 inches long)
- Kosher salt
- Pepper
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- One 2-inch piece of fresh ginger, peeled
- 2 cups dry red wine
- 2 cups chicken stock, low-sodium broth or water
- 3/4 cup soy sauce
- 1/2 cup mirin
- 1/2 cup packed brown sugar
- 1/2 cup chopped kimchi, plus more for serving
- Sliced scallions and toasted sesame seeds, for garnish
- Steamed short-grain rice
Potato Pancakes
By lorik
With recipe-ready Simply Potatoes, comfort food is even more comforting
- 2 slices uncooked bacon, cut into small pieces
- 1/4 cup finely chopped green onions
- 1 cup Simply Potatoes® Shredded Hash Browns
- 1 cup Simply Potatoes® Mashed Potatoes
- 1 cup all-purpose baking mix
- 1/2 cup shredded Cheddar cheese
- 1/2 cup milk
- 1 egg, lightly beaten
White Wine Pan Sauce with Orange and Honey
By lorik
Excellent over pork or chicken
- 1 Tbsp unsalted butter
- 2 Tbsp minced shallots
- 1/2 cup dry white wine
- 3/4 cup low sodium chicken broth
- 1/4 cup fresh orange juice
- 1 tsp honey
- 1 Tbsp unsalted butter, softened
- 1 Tbsp all purpose flour
- Salt and pepper to taste
Easy Mincemeat Fruitcake
By lorik
Mincemeat can be found in the baking section of most supermarkets
- 1 cup golden raisins
- 1 cup dried cranberries
- 1 Granny Smith apple, peeled, shredded, and squeezed dry
- 6 tablespoons brandy, plus extra for brushing
- 1/3 cup finely chopped crystallized ginger
- 1 teaspoon grated orange zest
- 1 (29-ounce) jar prepared mincemeat (2 1/2 cups)
- 1 (14-ounce) can sweetened condensed milk
- 6 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 2 3/4 cups (13 3/4 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon confectioners' sugar