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Recipes
Chorizo-Tater Tot Bites
By lorik
Bake the Tater Tots as the label directs and set aside
- 1 pound (about 3 cups) frozen Tater Tots
- 10 ounces fully cooked (not dried) chorizo sausage, diced
- 12 large eggs
- 1/2 cup half-and-half
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
- 4 scallions, sliced
- 1 tablespoon unsalted butter
Deviled Egg Spread
By lorik
RESERVE 1 egg for garnish
- 1 doz. hard-cooked eggs, divided
- 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
- 2 Tbsp. white vinegar
- 1 Tbsp. GREY POUPON Dijon Mustard
- 3 green onions, sliced, divided
- 1/8 tsp. paprika
Berber-Spiced Chicken Breasts
By lorik
In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste
- 3 garlic cloves, quartered
- 1 small onion, coarsely chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 3 tablespoons sweet paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground pepper
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Four chicken breast halves on the bone with skin (2 pounds)
- Lemon wedges, for serving
Edward Lee’s Popcorn Bread
By lorik
Combine water and milk in a small pot
- Serves 6 to 8
- 1/2 cup warm water
- 1/2 cup warm milk
- 3/4 tablespoon dry yeast
- 1/8 cup sugar
- 2 cups popped popcorn
- 2 teaspoons salt
- 2 eggs
- 1/3 cup melted butter
- 3 cups all-purpose flour
- 2 tablespoons artificial movie theater butter
Barbecue Glazed Pork Roast
By lorik
For easier carving, have the butcher remove the tip of the chine bone and cut the remainder of the chine bone from ...
- 1 (4- to 5-pound) center-cut or blade-end bone-in pork rib roast, chine bone removed
- 1/3 cup packed brown sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 cups wood chips
- 1 1/2 cups ketchup
- 1 1/2 cups apple juice
- 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard seeds
- 1 - 2 teaspoons hot sauce
Sheet Pan Fried Rice
By lorik
Preheat the oven to 475 degrees F
- 4 cups cooked rice (preferably leftover and slightly dry)
- 5 scallions, white and dark green parts separated, thinly sliced
- 2 large carrots, peeled and grated using the large holes on a box grater
- 3/4 cup frozen peas, thawed
- 2 garlic cloves, finely grated
- 1 tablespoon finely grated ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon sesame oil
- 3 large eggs, beaten to blend
- 3/4 pound medium shrimp, peeled and deveined, tails removed
- Toasted sesame seeds and sriracha, for serving
Ham and Cheese Waffles
By lorik
by Matt Ehrlich, Bon Appétit
- 1 3/4 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large egg whites
- 3 large egg yolks
- 1 cup (2 sticks) melted butter
- 1 cup buttermilk
- 3/4 cup soda water
- Non-stick vegetable oil spray
- 1 cup thinly-cut strips of ham
- 3/4 cup shredded sharp white cheddar
- Maple syrup
Libyan Beef and Chickpea Soup
By lorik
Tip: Don't forget to mash 1 cup of the drained chickpeas; the chickpeas' starch lends body to the soup
- 1½ slices hearty white sandwich bread (2 ounces)
- 8 ounces 90 percent lean ground beef
- Kosher salt
- ¾ cup finely chopped fresh mint, divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 14½ -ounce can diced tomatoes with chilies
- ⅓ to ½ cup harissa, plus more to serve
- 1½ quarts low-sodium chicken broth
- 2 15½-ounce cans chickpeas, rinsed and drained, 1 cup mashed
- Lemon wedges, to serve
Raspberry, Red Wine and Basil Jelly
By lorik
1. Place the wine, sugar, peppercorns, basil and half the raspberries in a pan
- 1 bottle of red wine eg Cabernet Sauvignon
- 1 3/4 cup (400 g) granulated sugar
- 2 tsp (10 g) 1/2 oz green peppercorns
- 8 basil leaves
- 375 g fresh raspberries
- 8 leaves gelatine, soaked in cold water
- lightly whipped double cream (heavy cream) to serve ( optional )
Parmesan Penne with Pancetta
By lorik
Cook pasta in a large pot of boiling salted water according to package directions; drain
- COOK:
- 8 oz. dry penne pasta
- HEAT:
- 2 Tbsp. olive oil
- 3 oz. pancetta, diced
- ADD:
- 1 Tbsp. minced fresh garlic
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
- 2 Tbsp. minced fresh parsley
- Salt and black pepper to taste