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Recipes
Make-Ahead Sour Cream Coffee Cake
By lorik
Grease and flour a 9x13-inch baking pan
- 3/4 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 (8 ounce) carton sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Baked Jalepano Poppers
By lorik
Use a teaspoon to scrape the seeds and ribs from the halved chiles
- 6 slices bacon
- 12 jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed
- Salt
- 4 ounces mild cheddar cheese, shredded (1 cup)
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces cream cheese, softened
- 2 scallions, sliced thin
- 3 tablespoons minced fresh cilantro
- 2 tablespoons panko bread crumbs
- 1 large egg yolk
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
Delta Hot Tamales with Parchment Paper
By lorik
Use a saucepan that holds 4 quarts or more, with at least 5-inch sides
- Traditional Tamales:
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 3/4 teaspoon pepper
- 3/4 teaspoon cayenne pepper
- 2 1/2 cups (12 1/2 ounces) yellow cornmeal
- 1 tablespoon baking powder
- 12 tablespoons unsalted butter, cut into 12 pieces
- 1/2 teaspoon baking soda
- 1 pound 85 percent lean ground beef
- 2 garlic cloves, minced
- 12 (12 by 6-inch) pieces parchment paper
- 2 tablespoons cornstarch combined with 2 tablespoons cold water
- 24 corn husks
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 3/4 teaspoon pepper
- 3/4 teaspoon cayenne pepper
- 2 1/2 cups (12 1/2 ounces) yellow cornmeal
- 1 tablespoon baking powder
- 12 tablespoons unsalted butter, cut into 12 pieces
- 1/2 teaspoon baking soda
- 1 pound 85 percent lean ground beef
- 2 garlic cloves, minced
- 2 tablespoons cornstarch combined with 2 tablespoons cold water
Curried Chickpea Sandwich
By lorik
Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium b...
- 4 4 sandwiches
- 15-ounce 15-ounce cans Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 1 1 1 medium celery rib, finely chopped
- 2 2 2 tablespoons finely chopped shallots
- 2 2 2 teaspoons finely chopped fresh leaf parsley
- 1/2 1/2 1/2 cup vegetarian or standard mayonnaise
- 1 1 1 tablespoon red wine vinegar
- 1 1 1 teaspoon curry powder
- 1/2 1/2 1/2 teaspoon ground turmeric
- fine sea salt and freshly ground black pepper
- 1 1 1 cup greens (such as iceberg, romaine, or watercress), optional
- 1 1 1/2-inch large ripe tomato, seeded and cut into 1/2-inch dice, optional
- 4 4 4 whole wheat pitas, tops cut off, optional
50 Ideas for Frozen Fries
By lorik
1. Beer-Cheese Fries Bake 1 1/2 pounds seasoned curly fries
- From Food Network
Roasted Corn and Poblano Chowder
By lorik
Don’t substitute frozen corn for fresh
- 2 poblano chiles, stemmed, halved lengthwise, and seeded
- 1 tablespoon vegetable oil
- 6 ears corn, kernels cut from cobs (5 1/4 cups)
- Salt and pepper
- 4 slices bacon, chopped fine
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 7 cups chicken broth
- 1 pound red potatoes, unpeeled, cut into 1/2-inch chunks
- 1/4 cup half-and-half
- 2 (6-inch) corn tortillas, torn into 1-inch pieces
- 1 tablespoon minced fresh cilantro, plus leaves for serving
- 1 tablespoon lime juice, plus lime wedges for serving
- Sour cream
- Crumbled queso fresco
Devils on Horseback
By lorik
1. Preheat broiler to high
- 24 pitted prunes
- 1/3 cup crumbled blue cheese
- 12 strips of bacon, cut in half crosswise
Sweet & Spicy Lime Chicken for 2
By lorik
Preheat oven to 350. Line a baking sheet with foil (to shorten the cleanup process, lazy girl
- 2 Boneless, skinless chicken breasts
- 1/2 teaspoon Cayenne Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Parsley
- 1 teaspoon Brown Sugar
- 1 lime
Roasted Cauliflower and Lentil bowl with Sweet Potato Hummus
By lorik
Arrange a rack in the middle of the oven and heat to 400°F
- 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 clove garlic, peeled
- Kosher salt
- 1 medium head cauliflower (about 2 pounds), cut into small florets
- 1 1/2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
- Freshly ground black pepper
- 1/2 cup black lentils
- 3 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
- 2 packed cups baby spinach leaves (about 2 ounces)
- 1/3 cup coarsely chopped fresh cilantro
- 2 tablespoons toasted pumpkin seeds
Chipotle Cream
By lorik
Whisk 1/2 cup Greek Yogurt or Mexican Crema with 1 minced canned chipotle in adobo, a pinch of ground ancho chile a...
- From Food Network