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Recipes
Sistema Curry Chicken and Rice
By lorik
Place chicken in the steamer and cook for 2 minutes
- 8 oz boneless skinless chicken, cubed
- 1 cup minute rice
- 3/4 cup chicken broth
- 1/4 cup half and half cream
- 1/4 cup tomato sauce
- 2 tsp curry powder
- 1 tsp minced garlic
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Sweet-and-Spicy Ketchup
By lorik
In a saucepan, heat the oil
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup light brown sugar
- 1/2 teaspoon smoked paprika or pimentón de la Vera
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/3 cup distilled white vinegar
- 1 tablespoon tomato paste
- Two 8-ounce cans tomato sauce
- Salt and freshly ground black pepper
Sriracha-Scallion Marinaded Skirt Steak
By lorik
Marinate 1 skirt steak in 3 tablespoons Sriracha, 2 tablespoons each soy sauce and vegetable oil, 1 bunch chopped s...
- Skirt Steak
- 3 Tbsp Sriracha
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- 1 bunch scallions, chopped, divided
- 1/2 tsp kosher salt
Saucy Cheeseburgers
By lorik
HEAT grill to medium heat
- 1 lb. extra-lean ground beef
- 12 PREMIUM Unsalted Tops Saltine Crackers, crushed (about 1/2 cup)
- 3 green onions, finely chopped
- 1 egg
- 1/4 cup BULL'S-EYE or KRAFT Original Barbecue Sauce, divided
- 4 KRAFT Low-Moisture Part-Skim Mozzarella Cheese Slices
- 4 sesame seed hamburger buns, toasted
- 4 lettuce leaves
- 1 tomato, cut into 4 slices
Vanilla Bean Lemonade
By lorik
Makes 10 to 12 cups 1. Cut the vanilla beans down the center and scrape out the seeds using the back of a knife
- 2 vanilla beans
- 2 cups sugar
- 8 cups water, divided
- 3 cups freshly squeezed lemon juice
Baltimore Pit Beef
By lorik
1. For the tiger sauce: Whisk mayonnaise, horseradish, lemon juice, and garlic together in bowl
- TIGER SAUCE:
- 1/2 cup mayonnaise
- 1/2 cup hot prepared horseradish
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt and pepper
- PIT BEEF:
- 4 teaspoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (4- to 5-pound) boneless top sirloin beef roast, trimmed and halved crosswise
- 10 kaiser rolls
- 1 onion, sliced thin
Époisses Grilled Cheese and Pepper Jelly Sandwiches
By lorik
Preheat the oven to 350°
- 1/2 cup pecan halves
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- Eight 1/2-inch-thick slices of sourdough bread
- 4 tablespoons hot pepper jelly
- 1 chilled round of Époisses cheese (8.8 ounces), cut into 1/4-inch slice
Egg and Cheese Soufflé
By lorik
In a heavy-bottomed medium saucepan over medium heat, melt the butter
- 2 tbsp. unsalted butter, plus more for greasing
- 3 tbsp. all purpose flour
- 1 cup whole milk
- 1 ⁄4 tsp. kosher salt
- 1 ⁄4 tsp. freshly ground white pepper
- 1 ⁄8 tsp. freshly ground nutmeg
- 4 large eggs, yolks and whites separated
- 1 1⁄2 firmly packed cups shredded Comté cheese
Pigs and Potatoes
By lorik
Preheat oven to 425. Crack the eggs into a bowl, add hot sauce and scramble
- 6 eggs
- 1 Tbsp hot sauce (optional)
- 6 tater tots at room temperature
- 1 1/2 cups gruyere cheese, shredded
- 5 scallions, chopped
- 1/4 cup bacon, chopped (or sausage, ham)
- 1/4 cup red pepper, chopped (roasted reds work well here)
- Salt and Pepper to taste
Baked Parsnip Chips
By lorik
Makes 4 servings (about 2 cups) Total time: 45 minutes
- 1 lb. parsnips, peeled (3–4 large)
- 2 Tbsp. olive oil
- 1 tsp. kosher salt