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Recipes
Refried Bean Dip
By lorik
In a small pan or heatproof pottery bowl, stir together beans, cheese, onion, salt and taco sauce until well blende...
- Variation from Allrecipes:
- 1 can refried beans (1 lb)
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup chopped green onion
- 1/4 tsp salt
- 2 to 3 Tbsp taco sauce
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
Baba Ghanoush
By lorik
When buying eggplant, select those with shiny, taut, and unbruised skins and an even shape (eggplant with a bulbous...
- 2 pounds eggplant(about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- 2 tablespoons tahinipaste
- Salt and ground black pepper
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- 2 teaspoons chopped fresh parsley leaves
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 1 pound sweet potatoes, cut into long, thin rectangles
- 1 large carrot, cut into long, thin rectangles
- 1 parsnip, cut into long, thin rectangles
- extra-virgin olive oil, or as needed
- salt and ground black pepper to taste
- 4 sprigs fresh thyme
- 2 tablespoons maple syrup, or to taste
Roast Half Chicken with Cashew Tarator and Celery
By lorik
Spicy Walnuts: Preheat oven to 300°
- Spicy Walnuts:
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 large egg white
- 1/2 cup (packed) light brown sugar
- 2 cups walnut halves
- Cashew Tarator:
- 2 cups cashews
- 1 1/4-inch-thick slice white bread, torn
- 1 garlic clove, finely grated
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground coriander
- 1/2 cup olive oil
- Kosher salt
- Chicken and Assembly:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus more
- 1/2 3 1/2–4-pound chicken (backbone removed)
- Kosher salt
- 1 celery stalk, thinly sliced, plus 1/4 cup celery leaves
- 1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp)
- 2 teaspoons fresh lemon juice
Crispy Onion Rings
By lorik
In a large bowl, whisk the flour with the cornstarch, baking powder and the 2 teaspoons of kosher salt
- 1 quart vegetable oil, for frying
- 2 large Spanish onions, cut crosswise into 1/2-inch rings
- 2 teaspoons kosher salt, plus more for sprinkling
- 3 to 4 cups club soda, chilled
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/3 cup cornstarch
Bacon-Corn Relish
By lorik
Finely grind 1/4 cup dried porcini mushrooms in a spice grinder
- 1/4 cup dried porcini mushrooms
- 8 slices of bacon, chopped
- 1/2 small red onion, chopped
- kernels from 2 ears of corn
- Fresh Parsley
Pot Stickers with Scallion Dipping Sauce
By lorik
For the Pot stickers: Toss cabbage with the salt in colander and let drain for 20 minutes; press gently to squeeze...
- Potstickers:
- 3 cups minced napa cabbage
- 3/4 tsp salt
- 12 ounces ground pork
- 4 scallions, minced
- 2 large egg whites, lightly beaten
- 4 tsp soy sauce
- 1 1/2 tsp grated fresh ginger
- 1 garlic clove, minced
- 1/8 tsp pepper
- 24 round Asian dumpling wrappers
- 4 tsp vegetable oil
- Sauce:
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp mirin
- 2 Tbsp water
- 1 scallion, minced
- 1 tsp chili oil (optional)
- 1/2 tsp toasted sesame oil
- Variation from Saveur:
- 1 ⁄4 lb. tender leaves of Chinese cabbage or baby bok choy, roughly chopped
- 5 tbsp. peanut oil
- 1 ⁄2 lb. ground pork
- 2 scallions
- 1 (1-inch) piece ginger, peeled and minced
- 1 ⁄4 cup dark soy sauce
- 1 1⁄2 tbsp. Shaoxing rice wine
- 1 tbsp. light soy sauce
- 1 tsp. sugar
- 3 tsp. sesame oil
- Kosher salt and freshly ground black pepper
- 30 (3-inch) round wonton wrappers
- 2 tbsp. black vinegar
Beef Skewers with mojo verde sauce
By lorik
A fresh bay leaf yields the best flavor
- FREEZE:
- 1 lb. flank steak, trimmed
- COMBINE:
- 1 tsp. each sweet paprika, ground cumin, and dried oregano
- 1/2 tsp. each kosher salt and black pepper
- MINCE:
- 1 bunch fresh cilantro or parsley, stemmed (about 1 cup)
- 2 cloves garlic, chopped
- 1 tsp. red pepper flakes
- 1 fresh bay leaf, crumbled
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. sherry vinegar
Savory Cornbread Stuffing Recipe with Sausage and Sage
By lorik
November 07, 2014 Savory Cornbread Stuffing Recipe with Sausage and Sage By Julie Hartigan Save
- 1 lb roll frozen bulk breakfast sausage
- 2 cups chopped onion
- 1 cup chopped celery
- 3 TB minced fresh sage
- 12 cups cubed cornbread (equivalent to 8 large corn muffins)
- 3/4 cup chopped walnuts
- 2 eggs, beaten
- 1 1/2 cups chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp black pepper