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Recipes
Italian Cheese Dumplings
By lorik
In a large bowl, combine ricotta cheese, eggs, egg yolk, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon peppe...
- 1 (15-ounce) container whole milk ricotta cheese
- 2 eggs, lightly beaten
- 1 egg yolk, lightly beaten
- 3/4 cup grated Parmesan cheese
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup all-purpose flour, plus extra for dusting
- 1 stick butter
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
CARNATION® Famous Fudge/Baker's Chocolate Fudge
By lorik
LINE 8-inch-square baking pan with foil
- For Baker's version:
- 1 1/2 cups granulated sugar
- 2/3 cup (5 fl.-oz. can) Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
- 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate
- 1 can (14 oz.) Sweetened Condensed Milk
- 1 cup chopped Walnuts
- 2 tsp. vanilla
Israeli Hummus with Spiced Beef Topping
By lorik
Hummus: In a large bowl, combine 8 cups of cold water, the chickpeas and 2 Tbsp of salt
- Hummus:
- cold water
- 8 ounces (227 grams) dried chickpeas
- 2 tablespoons plus 1 teaspoon kosher sal
- 1/2 teaspoon baking soda
- 3/4 cup toasted tahini, room temperature
- 3 1/2 tablespoons lemon juice
- 1-2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Spiced Beef Topping:
- 1/2 pound 90 percent lean ground beef
- 3/4 cup water
- 2 garlic cloves, grated
- 2 teaspoons sweet paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 large yellow onion, finely chopped (about 1 cup)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley or mint
- 1 1/2 teaspoons lemon juice
- Tahini, to serve
Slow-Cooker Mole Pork
By lorik
Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice pow...
- 3 white corn tortillas, plus more for serving
- 4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces
- 1/3 cup sesame seeds, plus more for topping
- 1/4 cup raisins
- 1/2 onion, diced
- 2 cloves garlic, smashed
- 2 teaspoons Chinese five-spice powder
- 1 14 .5-ounce can crushed fire-roasted tomatoes
- 1 cup roughly chopped fresh cilantro, plus more for topping
- 1 3 -pound bone-in pork butt, trimmed of skin and excess fat
- Kosher salt and freshly ground pepper
- 4 sweet potatoes
Martha Stewart's One Pan Pasta with Variations
By lorik
1.Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and...
- Serves 4
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt
- Freshly ground black pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
New England Bar Pizza with Baked Beans and Salami
By lorik
Clean the food processor in between making the dough and the pizza sauce
- DOUGH:
- 1 2/3 cups (8 1/3 ounces) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant or rapid-rise yeast
- 2/3 cup water
- 1 1/2 teaspoons extra-virgin olive oil
- 3/4 teaspoon salt
- SAUCE:
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- TOPPING:
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 4 ounces whole-milk mozzarella cheese, shredded (1 cup)
- 3 ounces sliced deli salami, chopped
- 1 tablespoon extra-virgin olive oil
- 1 cup baked beans
- 1/4 cup chopped onion
Mexican Eggs in Purgatory
By lorik
For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce
- 1 pound tomatillos, husked
- 1 poblano or jalapeño, stemmed and seeded (see Note)
- 1 1/2 cups chopped cilantro leaves and stems
- 3 scallions, coarsely chopped, plus sliced scallions, for garnish
- 3/4 cup low-sodium chicken broth
- 3 ounces thickly sliced bacon, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 8 large eggs
- 2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish
- Warm corn tortillas, for serving
Parmesan Polenta with Sausage Ragù
By lorik
Heat 2 tbsp. oil in a 4-qt
- 1 ⁄4 cup olive oil
- 1 lb. Italian sausages, casings removed
- 1 red onion, minced
- 4 cloves garlic, thinly sliced
- 1 cup Cabernet
- 1 Tbsp White sugar
- 1/4 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 1⁄2 tbsp. balsamic vinegar
- 1 ⁄4 cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick cooking) or yellow cornmeal
- 1 ⁄2 cup freshly grated parmesan, plus more for garnish
High Rise Herb Biscuits
By lorik
1. Adjust oven rack to upper middle position and heat oven to 450 degrees
- 2 cups all purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup shredded dill havarti cheese
- 1/2 cup grated parmesan
- 6 Tbsp butter, 3 Tbsp chilled and cut into 1/2 inch pieces, 3 Tbsp melted
- 3/4 cup cottage cheese
- 1/2 cup whole milk
- 1 Tbsp chopped fresh dill
- 2 tsp lemon juice
Almost-Famous Stuffed Cheesy Bread
By lorik
Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl
- For the dough:
- 2 teaspoons sugar
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon salt
- 2 tablespoons cornmeal
- For the filling and topping:
- 1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
- 1/2 cup shredded yellow cheddar cheese (about 2 ounces)
- 1 tablespoon grated pecorino romano cheese
- 1 teaspoon garlic salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried parsley