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Recipes
Simple Stove top Mac & Cheese with Grown up version
By lorik
Barilla makes our favorite elbow macaroni
- Grown up Version:
- 1 ½ cups water
- 1 cup milk
- 8 ounces elbow macaroni
- 4 ounces American cheese, shredded (1 cup)
- ½ teaspoon Dijon mustard
- Small pinch cayenne pepper
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
- ⅓ cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 2 Tablespoons grated Parmesan cheese
- 1 ¾ cups water
- 1 cup milk
- 8 ounces elbow macaroni
- 4 ounces American cheese, shredded (1 cup)
- ½ teaspoon Dijon mustard
- Small pinch cayenne pepper
- 3 ½ ounces Gruyère cheese, shredded (3/4 cup)
- 2 tablespoons crumbled blue cheese
- ⅓ cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 2 tablespoons grated Parmesan cheese
Roasted Red Pepper Hummus
By lorik
Whisk tahini and oil together in small bowl or liquid measuring cup
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 (14 ounce) cans chickpeas, rinsed
- 1 cup jarred roasted red peppers, rinsed and patted dry
- 1 garlic clove, minced
- 1 tsp salt
- Pinch of cayenne pepper
- 3 Tbsp lemon juice
- 3 Tbsp sliced almonds, toasted
- 1 Tbsp minced fresh parsley
Apple Topping for Pancakes, Waffles & Such
By lorik
A cinnamon-y fruit topping that tastes great over pancakes, waffles, oatmeal, etc
- 2 large apples, peeled, cored, and sliced
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1 cup orange juice
- 1/4 teaspoon orange zest
- brandy (optional)
Meringue Treats
By lorik
Meringue Clouds: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F
- Basic Meringue:
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups confectioners' sugar
Goat Ricotta Cheese with Peaches
By lorik
1. In a large saucepan, combine the whole milk with the goat milk, buttermilk and heavy cream and bring to a boil o...
- 2 cups whole milk
- 2 cups goat milk (see Note)
- 2 cups buttermilk
- 2 cups heavy cream
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 3 peaches—halved, pitted and cut into thin wedges
- Honey, for drizzling
- Mint and shiso, for garnish
Popular Fast Food Style Burgers
By lorik
In-N-Out Burger: Heat the vegetable oil in a large skillet over medium-low heat
- In-N-Out Burgers:
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60% to 80% lean)
- 4 hamburger buns, split
- 1/4 cup dill pickle chips
- 4 to 8 thin slices tomato
- 3/4 cup torn iceberg lettuce
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
- Shake-Shack Style Burger:
- 1/3 cup mayonnaise
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 dill pickle chips, plus 1 teaspoon brine
- Pinch of sugar
- Pinch of cayenne pepper
- 1 pound ground beef chuck (80% lean)
- 2 tablespoons unsalted butter
- 4 potato hamburger buns
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 4 slices American cheese
- 8 thin slices plum tomatoes
- 4 lettuce leaves
- Smashburger:
- 1/4 cup mayonnaise
- 4 teaspoons yellow mustard
- 12 dill pickle chips, plus 1 teaspoon brine
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Pinch of smoked paprika
- Kosher salt and freshly ground pepper
- 1 1/4 pounds ground beef (80% lean)
- Unsalted butter, for brushing
- 4 bakery hamburger buns, split
- 4 slices American cheese
- Ketchup, for serving
- 8 thin slices tomato
- 4 thin slices red onion
- 4 lettuce leaves
Curry Melting Pot
By lorik
Recipe adapted from Abraham Conlon, Fat Rice, Chicago
- 3 tablespoons unsweetened coconut flakes
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil, divided
- 1 large Spanish onion, halved and thinly sliced
- One 1-inch piece fresh ginger (use the edge of a teaspoon to scrape off the skin), finely chopped
- 1 tablespoon Madras curry powder
- 1 teaspoon cayenne pepper
- 3 1/2 cups coconut milk
- 2 medium Yukon Gold potatoes (about 1 1/2 pounds), peeled and coarsely chopped
- 10 cherry tomatoes, halved
- 4 ounces dry-cured Spanish chorizo, sliced into 1/4-inch-thick rounds
- 12 oil-cured black olives, pitted (preferably Moroccan olives)
- 1 small bunch flat-leaf parsley, stems removed and leaves roughly chopped
- 1 lemon, sliced into 6 wedges
- Steamed white rice, for serving
Mashed Potato Casserole with Gruyère
By lorik
Preheat the oven to 400°
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons butter
- 1 cup milk
- Sea salt
- Pepper
- 1 cup coarsely grated Gruyère
- Chives, for garnish
Grilled Asian Chicken
By lorik
Preheat grill to medium-high
- 3 Tbsp. brown sugar, divided
- 2 Tbsp. low-sodium soy sauce, divided
- 1 tsp. peanut oil
- 1/2 tsp. kosher salt
- 4 boneless, skinless chicken breasts (6–8 oz. each)
- 8 oz. dry spaghetti
- 1/2 cup low-sodium chicken broth
- 1/4 cup creamy peanut butter
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. fresh lime juice
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. chili garlic sauce
- 1/2 cup minced fresh cilantro
- 1/4 cup chopped dry-roasted peanuts
Basic Butter Cookie Dough with variations
By lorik
In a large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy
- 1 3/4 sticks (14 Tbsp) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 tsp table salt
- 1 1/2 tsp vanilla extract
- 1 large egg
- 2 cup AP flour