Lorik's profile page
Recipes
Angel's Camp Quiche
By lorik
Preheat the oven to 350. Coat a 10 inch pie pan with cooking spray
- 1 1/4 cup whole or lowfat milk
- 1 tsp dried parsley flakes
- salt and pepper to taste
- 2 2 oz packages of instant mashed potatoes, prepared
- 2 green onions, finely sliced
- 5 eggs
- 1 cup cooked diced ham
- 1 cup cheddar cheese, shredded
Deborah Madison's Sweet Potato Flan
By lorik
Heat the oven to 325° F. In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, a...
- For the Flan:
- 1 cup mashed sweet potato
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup maple syrup
- 4 eggs
- 1 cup buttermilk (or yogurt)
- 2 teaspoons vanilla extract
- Sea salt
- For Topping:
- 1 teaspoon butter
- 1/2 cup pecans, broken or whole
- 1 teaspoon sugar
- Sea salt
- 1 cup yogurt
- 1 tablespoon maple syrup
Red Wine-Braised Pork Chops
By lorik
When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even sligh...
- Salt and pepper
- 4 (10- to 12-ounce) bone-in pork blade chops, 1 inch thick
- 2 teaspoons vegetable oil
- 2 onions, halved and sliced thin
- 5 sprigs fresh thyme plus 1/4 teaspoon minced
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 (1/2-inch) piece ginger, peeled and crushed
- 1/8 teaspoon ground allspice
- 1/2 cup red wine
- 1/4 cup ruby port
- 2 tablespoons plus 1/2 teaspoon red wine vinegar
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh parsley
Smokehouse Barbecue Burgers
By lorik
Bull’s-Eye is our preferred brand of barbecue sauce, but feel free to substitute your favorite
- 2 pounds 85 percent lean ground beef, broken into small pieces
- 3 tablespoons barbecue sauce
- Salt and pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 cups wood chips, soaked for 15 minutes
Cold Proofed Pizza Dough
By lorik
Pulse flours, salt, and yeast in a food processor until combined
- PULSE:
- 1 1/2 cups all-purpose flour (6.375 oz.)
- 1/2 cup bread flour (2.125 oz.)
- 1 tsp. kosher salt
- 1/2 tsp. instant yeast
- WHISK:
- 3/4 cup lukewarm water (6.25 oz.)
- 1 Tbsp. olive oil
- 1 tsp. honey
Cheese-Crusted Eggs
By lorik
Serves 1 In a skillet heated over medium-high heat, add the cheese
- 1/3 cup (or more) hard or semi-hard cheese, like cheddar or Parmesan, chopped or grated
- 2 eggs
- Salt and pepper, to taste
Rosemary and Chevre Mashed Potatoes
By lorik
Boil potatoes and rosemary sprigs in salted water until tender, 15 to 20 minutes
- 2 1/2 lbs Yukon gold potatoes, peeled, cut into 2 inch cubes
- 3 sprigs fresh rosemary
- 4 Tbsp unsalted butter, melted
- 4 oz chevre (goat cheese)
- 1/3 cup buttermilk
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced lemon zest
- 1 tsp kosher salt
- 1/4 tsp pepper
Sweet and Savory Overnight Pork Roast
By lorik
Tie the pork butt with twine in several places so that it cooks evenly
- 1 four-pound boneless pork butt (from a butcher you know, well-marbled, and with a good layer of fat on top)
- Kosher salt
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons chopped thyme leaves
- 3 large cloves garlic, finely chopped
- 1/8 teaspoon ground chipotle (plus more to taste)
- Freshly ground black pepper
Biscuit and Sausage Gravy Skillet
By lorik
1. Heat oven to 375°F. In medium bowl, stir together Bisquick mix, sugar, salt and butter until crumbly
- 3 cups Original Bisquick™ mix
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 lb spicy pork sausage
- 2 packages (2.64 oz each) original country gravy mix
- 4 cups milk
- 4 hard-cooked eggs, diced
Deluxe Corned Beef Hash
By lorik
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brow...
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme leaves
- salt to taste (optional)
- 1/2 teaspoon ground black pepper, or to taste