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Recipes
Quick Mix Pizza Dough
By lorik
This pizza dough is very easy to make and it taste great!
- Variation from Allrecipes:
- 2 1/2 cups Flour
- 2 1/4 tsp Quick Rise Yeast
- 1 tsp Salt
- 1 cup Hot Water
- 1/3 cup Veg. or Olive Oil
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Chocolate Grasshopper Ice Cream Tart
By lorik
Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely grou...
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons malted milk powder, divided (optional)
- 1 14.3-ounce package Oreos, divided
- 3 tablespoons unsalted butter, melted
- 2 pints green mint chip ice cream
- 15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
- 4 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon light corn syrup
- Pinch of kosher salt
- 1/2 cup heavy cream
- A 9-inch springform pan
Overstuffed Twice-Baked Potatoes
By lorik
Preheat the oven to 400°
- 5 large Idaho baking potatoes (about 1 pound each)
- 1 tablespoon olive oil
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 4 ounces bacon, chopped
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 cup sour cream
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons snipped chives
Garlic Knots with Frizzled Herbs
By lorik
Preheat the oven to 450° and grease an 8-inch cast-iron skillet with olive oil
- 6 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- One 1-pound ball of pizza dough, thawed if frozen
- Canola oil, for frying
- 6 thyme sprigs
- 6 small rosemary sprigs
- 6 tablespoons unsalted butter
- 8 garlic cloves, thinly sliced
- 1/4 cup finely chopped parsley
- Salt
Indian Spiced Lentils and Lamb
By lorik
Step 1 Heat a saucepan over medium-high heat
- 2 teaspoons olive oil
- 6 ounces lean ground lamb
- 1 teaspoon red curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 1/2 cups chopped onion
- 3/4 cup chopped carrot
- 1 jalapeño pepper, chopped
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 3/4 cup brown lentils
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 3/4 cup light coconut milk
- 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
- 1/4 cup 2% reduced-fat Greek yogurt
- 1/4 cup cilantro leaves
Spiced-Ham-and-Cheese Toasts
By lorik
Heat the bacon fat in a large, heavy skillet
- 2 tablespoons rendered bacon fat or unsalted butter
- 1 medium onion, chopped
- 2 tablespoons minced sage
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 2 cups finely diced smoked ham
- 1/2 pound cream cheese, at room temperature
- 1/2 cup shredded sharp cheddar cheese
- 4 scallions—2 thinly sliced, 2 julienned
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 6 slices of firm white bread or pain de mie, crusts removed
- 2 tablespoons unsalted butter, melted
- Kosher salt
Fall Slaw
By lorik
Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl
- For the dressing:
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 4 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 medium red onion, finely chopped
- For the salad:
- 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
- 3/4 cup sliced almonds, toasted
- 3/4 cup dried cranberries
- 3/4 cup fresh Italian parsley leaves, coarsely chopped
- Kosher salt
- Freshly ground black pepper
Chipotle Chicken Skewers with Creamy Cilantro Dipping Sauce
By lorik
Thirty 6-inch-long bamboo skewers are required for this recipe
- Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large), trimmed
- 1/4 cup vegetable oil
- 1/4 cup packed light brown sugar
- 2 tablespoons minced fresh cilantro leaves
- 2 teaspoons chipotle chile in adobo sauce, minced
- 2 teaspoons adobo sauce
- 1 medium garlic clove, minced or pressed though a garlic press (about 1 teaspoon)
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- Dipping Sauce:
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup juice from 2 to 3 limes, plus more as needed
- 2 scallions, minced
- 2 tablespoons minced fresh cilantro leaves
- 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
- Salt and ground black pepper
Salsa Potato Skins
By lorik
Prepare Chile Salsa; set aside
- Chile Salsa:
- Chile Salsa (recipe follows)
- 5 large russet potatoes (about 3 lbs total), scrubbed
- 1/3 cup butter
- 3/4 cup each shredded mild cheddar and jack cheese
- Chopped cilantro
- Stir together 1 can (8 oz) tomato sauce, 1 can (4 oz) diced green chiles, and 1/4 cup chopped green onions. If made ahead, cover and refrigerate until next day. Makes 1 1/2 cups
Churn Free Lemon Ice Cream
By lorik
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl
- 1 tablespoon finely grated lemon zest
- 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 cup (200g) sugar
- 1/8 teaspoon fine sea salt
- 1 cup (235g) heavy cream
- 1 cup (245g) whole milk