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Recipes
Italian Braised Beef
By lorik
Salt the beef, cover it with plastic wrap, and refrigerate it overnight
- 1 lb. beef shin, trimmed
- Kosher salt
- 1 cup dry white wine
- 10 whole black peppercorns
- 3 medium yellow onions, 2 quartered and 1 coarsely chopped
- 3 whole cloves
- 2 medium carrots, peeled and halved
- 2 tbsp. olive oil
- 1 tbsp. fresh marjoram
- 1 ⁄4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 (14-oz.) can crushed tomatoes
- Ciabatta rolls, for serving (optional)
Farmers' Cheese with Onion and Pumpkin Seed Oil
By lorik
In a medium bowl, stir together cheese, onion, and paprika
- 2 cups farmers' cheese
- 1 small white onion, finely chopped
- 1 tsp. sweet paprika
- Kosher salt and freshly ground black pepper
- 1 tbsp. finely chopped chives
- 2 tbsp. pumpkin seed oil, for drizzling
- Buckwheat or pumpernickel toast and radishes, for serving
Janet's Mexican Pork Tamales
By lorik
Place the pork pieces in a large pot with the onion half
- For the pork filling:
- Makes 40 to 50 tamales
- 3 pounds pork butt, cut into 2-inch pieces
- 1/2 white onion
- 6 cups water, to cover pork and make broth
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 1 tablespoon ground pepper
- 1 1/2 ounces ancho chile
- 40 to 50 corn husks
- For the masa:
- 1 1/3 cups refined pork lard
- 2 teaspoons baking powder
- 4 cups instant masa
- 4 cups reserved pork broth, from above
- 2 teaspoons kosher salt
Buffalo Chicken Egg Roll Minis
By lorik
HEAT oven to 400ºF. COMBINE coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce
- 1-1/2 cups coleslaw blend (cabbage slaw mix)
- 1 cup chopped cooked chicken
- 1/2 cup KRAFT Classic Ranch Dressing, divided
- 2 tsp. Sriracha sauce (hot chili sauce)
- 24 won ton wrappers (3 inch)
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1/2 cup ATHENOS Crumbled Blue Cheese
- 1/4 cup finely chopped celery
Sauce Gribiche
By lorik
A french classic of eggs, mustard, capers, and a healthy dose of fresh herbs, this piquant sauce is perfect on a ri...
- Separate:
- 3 eggs, hard boiled
- Stir in:
- 2 Tbsp white wine vinegar
- 2 Tbsp chopped capers
- 1 Tbsp Dijon mustard
- 1 Tbsp minced shallots
- Whisk in:
- 1/3 cup extra virgin olive oil
- 1/3 cup seeded and diced cucumber
- 1 Tbsp each minced fresh tarragon and chive
- Salt and black pepper to taste
Carrot, Lentil, and Feta Salad
By lorik
In a heavy saucepan, bring chicken stock to boil
- Serves 2 to 3
- 1 1/2 cups chicken stock
- 3/4 cup brown lentils
- 4 large carrots
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons coarse-grain Dijon mustard
- 1.5 tablespoons za'atar
- 1/4 teaspoon salt
- 4 ounces crumbled feta cheese
Cheesy Hash Brown Cups
By lorik
Heat oven to 400°F. Grease 12-cup regular muffin cup pan; set aside
- Variation:
- 3 cups Simply Potatoes® Shredded Hash Browns
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 onion, diced
- 1/2 pound ground Italian sausage
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped red bell pepper
- 2 cups (16 ounces) egg substitute
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup Finely Shredded Cheddar Cheese
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil
- 8 medium eggs
- Salt and pepper to taste
- 2 slices cooked bacon, crumbled
- 1 tablespoon Cheddar cheese, shredded
- 1/2 tablespoon parsley, chopped
Gruyere and Chive Omelet with Mustard Croutons
By lorik
Tip: Don’t let the butter brown before pouring in the eggs
- 8 LARGE EGGS
- 4 TABLESPOONS FINELY CHOPPED FRESH CHIVES, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 6 TABLESPOONS (3/4 STICK) SALTED BUTTER, DIVIDED
- 1/3 CUP DRY WHITE WINE
- 1/4 CUP WHOLE-GRAIN MUSTARD
- 2 OUNCES CRUSTY WHITE BREAD, TORN INTO ROUGH 1/2-INCH PIECES (2 CUPS)
- 4 OUNCES (1 CUP) SHREDDED GRUYÈRE CHEESE
Risotto Cacio e Pepe
By lorik
Make the parmesan broth: Combine parmesan and 8 1⁄2 cups water in a 6-qt
- FOR THE PARMESAN BROTH:
- 2 lb. Parmigiano Reggiano, coarsely grated
- FOR THE RISOTTO:
- 6 cups parmesan broth
- 1 ⁄3 cup parmesan cream
- 2 tbsp. unsalted butter
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- Freshly ground black pepper, to taste
- Parsley leaves, for garnish
Twice Baked Creamers
By lorik
You can prepare this recipe up to 6 hours ahead of time
- 12 small red thin-skinned potatoes (each 1 to 1 1/2 in diameter), scrubbed
- 6 oz Gorgonzola cheese
- 1 Tbsp chopped chives or green onion
- 1/4 tsp ground nutmeg
- Salt and pepper