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Recipes
Braised Beef Stew with Garlic Cream Recipe | SAVEUR
By lorik
In a large bowl, season the beef with salt and pepper and toss with the flour
- 3 lb. beef chuck, cut into 2 inch cubes
- Kosher salt and freshly ground black pepper
- 1 ⁄2 cup all purpose flour 1⁄3 cup vegetable oil
- 1 large yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 2 cups red wine
- 2 sprigs thyme
- 8 cloves garlic, peeled
- 1 cup olive oil
- 1 ⁄2 cup whole milk
- 1 ⁄2 cup heavy cream
Bacon-Wrapped Chicken Appetizers
By lorik
HEAT oven to 400°F. PLACE bacon in single layer on paper towel-covered microwaveable plate; cover with second pap...
- 6 slices OSCAR MAYER Bacon
- 1/2 lb. boneless skinless chicken breasts, cut into 18 bite-size pieces
- 1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
- 2 Tbsp. seedless raspberry jam
Tofu Masala
By lorik
In a large nonstick skillet, heat the oil
- 3 tablespoons canola oil
- 1 small onion, chopped
- 1 serrano chile, chopped
- 1/4 cup finely chopped garlic
- 1/4 cup finely chopped peeled fresh ginger
- 4 teaspoons ground coriander
- 4 teaspoons garam masala
- 2 medium tomatoes, chopped
- One 14-ounce package firm tofu, drained and cubed
- Chopped cilantro, for garnish
- Steamed basmati rice, for serving
Ciabatta Stuffing with Chorizo Sweet Potato and Mushrooms
By lorik
Preheat the oven to 375 degrees
- 9 cups Ciabatta bread, cubed into 1 inch pieces
- 14 sage leaves, divided into 4 and 10, chopped
- 2 tablespoons rosemary
- 2 garlic cloves, pressed
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 cups sweet potato, small dice (about 1 large potato)
- 5 cups shiitake mushrooms (or your favorite mix), sliced
- 1 cup dried chorizo, small dice
- 2 - 2.5 cups chicken or turkey stock (or broth)
- 1 egg
- 4 tablespoons melted fat - butter, schmaltz, or turkey drippings
- Salt & pepper
Kefta Tagine (Lamb Meatball, Olive, and Egg Tagine)
By lorik
Place lamb, 1 tbsp. cumin, 1 tbsp
- 1 lb. ground lamb
- 1 1⁄2 tbsp. ground cumin
- 1 1⁄2 tbsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 large yellow onion, minced
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground ginger
- 1 ⁄2 tsp. crushed saffron threads
- 1 bay leaf
- 28 oz. canned whole peeled tomatoes in juice, drained, crushed by hand
- 4 eggs
- 1 ⁄2 cup unpitted kalamata olives
- 1 ⁄4 cup finely chopped parsley
Best-Ever Veggie Burger
By lorik
First, cook the beets: Heat the oven to 400°F
- To serve:
- 3 large red beets (about 1 pound)
- 1/2 cup brown rice (not cooked)
- 1 medium yellow onion, diced small
- 3 to 4 cloves garlic, minced
- 2 tablespoons cider vinegar
- 1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
- 2 (15.5-ounce) cans black beans
- 1/4 cup prunes, chopped into small pieces.
- 1 tablespoon extra-virgin olive oil
- 2 to 3 teaspoons smoked paprika, to taste
- 2 teaspoons brown mustard
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 large egg (optional, leave out for vegan burgers)
- Salt and pepper
- Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
- 6 hamburger buns
Sri Lankan Chicken Biriyani
By lorik
In a large skillet, melt 2 tablespoons ghee over medium heat
- 3 ⁄4 cup plus 2 Tbsp. ghee, divided
- 1 lb. white onion (1 1/2 medium onions), peeled and thinly sliced (3 3/4 cups)
- 2 tsp. salt, divided, plus more to taste
- 1 lb. basmati rice (2 cups 3 Tbsp.)
- Small pinch of saffron threads (about 1/8 tsp.)
- 20 cardamom pods, divided
- 20 whole cloves, divided
- 6 1-inch pieces flat cinnamon
- 2 tsp. coriander seeds
- 1 tsp. black peppercorns
- 1 tbsp. chili powder
- 1 ⁄2 tsp. ground turmeric
- 1 cup plain yogurt, divided
- 2 lb. chicken thighs on the bone (4 large thighs), halved
- 4 medium potatoes (about 2 lb.), peeled and cut into 6 to 8 pieces each
- 6 eggs
- 4 bay leaves
- 4 plum tomatoes (1 1/4 lb.), quartered lengthwise
- 1 ⁄2 cup roasted cashews, for garnish
- 1 loosely packed cup cilantro leaves, for garnish
Loaded Potato Bites
By lorik
1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 1/4 - 1 1/2 cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping
Balsamic Mushrooms
By lorik
Saute the garlic in olive oil for 1 to 2 minutes
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 3 tablespoons balsamic vinegar
- 3 tablespoons white wine
- salt and pepper to taste
Roasted Cabbage and Bacon
By lorik
Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partiall...
- Serves 4 to 6
- 1 head green or Savoy cabbage, outer leaves removed
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 4 slices thick bacon, 6 to 8 ounces