Lorik's profile page
Recipes
Butter Burgers
By lorik
Grate the butter. Using the large holes of a box grater, grate the cold butter into large, thin pieces
- 2 2 2 sticks (8 ounces) cold unsalted butter
- 2 2 2 sticks (8 ounces) cold unsalted butter
- 2 2 2 sticks (8 ounces) cold unsalted butter
- 3 3 3 pounds ground beef, preferably sirloin
- 3 3 3 pounds ground beef, preferably sirloin
- 3 3 3 pounds ground beef, preferably sirloin
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon kosher salt
- 8 8 8 slices cheese, such as American, cheddar, or Swiss (optional)
- 8 8 8 slices cheese, such as American, cheddar, or Swiss (optional)
- 8 8 8 slices cheese, such as American, cheddar, or Swiss (optional)
- For serving: Split hamburger buns, lettuce, sliced tomato, thinly sliced red onion
- For serving: Split hamburger buns, lettuce, sliced tomato, thinly sliced red onion
- For serving: Split hamburger buns, lettuce, sliced tomato, thinly sliced red onion
Feline Food Recipe for Kidney Disease Management
By lorik
Diet should be fed daily. Larger batches can be made and refrigerated, then portions can be heated and served
- 1/4 cup cooked chicken breast, or 2 large hard boiled eggs, or 4 oz (raw weight) lean ground beef, cooked and drained
- 1/2 oz clams, canned, chopped in juice
- 1/2 cup rice, long grained, cooked
- 1 Tbsp chicken fat or canola or olive oil
- 1/8 tsp salt substitute (potassium chloride)
- 1 oyster shell calcium tablet (400mg), crushed
Cooks Science Cheese Dip with Variations
By lorik
Nacho Cheese Sauce: Combine cheddar, Gruyère, and Swiss in medium bowl
- Cheesier Nacho Cheese Sauce:
- 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
- 2 3/4 ounces Gruyère cheese, grated (2/3 cup plus 1 tablespoon)
- 3/4 ounce Swiss cheese, grated (3 tablespoons)
- 2/3 cup plus 2/3 cup water, divided
- 1 tablespoon sodium citrate
- Ultra Beefy Nacho Cheese Sauce:
- 2 pounds 80 percent lean ground beef
- 2 tablespoons plus 2/3 cup plus 1 cup water, divided
- 1/2 teaspoon baking soda
- 1 teaspoon plus 1 1/2 teaspoons kosher salt, divided
- 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
- 3 1/2 ounces Swiss cheese, grated (3/4 cup plus 2 tablespoons)
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon sodium citrate
- Spicy Korean Cheese Sauce:
- Gochujang Sauce:
- 1 cup water
- 3 tablespoons gochujang
- 2 teaspoons gochugaru
- 2 teaspoons sugar
- 2 tablespoons corn syrup
- Cheese Sauce:
- 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
- 3 1/2 ounces Swiss cheese, grated (3/4 cup plus 2 tablespoons)
- 2/3 cup water
- 1 tablespoon sodium citrate
Million Dollar Chicken - Moroccan Style
By lorik
This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several...
- 1 tablespoon olive oil
- 1/4 cup chopped almonds
- 2 cloves garlic, minced
- 8 chicken thighs, skinned and boned
- 1 cup bottled salsa
- 1/4 cup water
- 2 tablespoons dried currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 3 cups hot cooked couscous or 3 cups cooked rice
Golden Chicken Thighs with Charred Lemon Salsa Verde
By lorik
The charred lemon salsa verde is an excellent accompaniment to these golden chicken thighs, but I also use it with ...
- CHICKEN:
- 12 chicken thighs, bone in, skin on
- 24 sage leaves
- 16 garlic cloves, 6 cut into 4 slices each, the rest gently smashed and peeled
- 4 tablespoons unsalted butter, cut into 12 slices
- Strips of zest from 2 lemons
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon thyme, chopped
- 1 tablespoon oregano, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon crushed red pepper
- Kosher salt
- 12 fresh bay leaves, optional
- SALSA VERDE:
- 1 lemon, cut into 1/2-inch slices and seeded
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1/4 cup oregano, chopped
- 1/4 cup mint, chopped
- 2 garlic cloves, chopped
- 1 anchovy fillet
- 1/2 teaspoon drained capers, chopped
- 1 teaspoon kosher salt
Coffee Shop Style Easy Cake Mix Biscotti
By lorik
Preheat the oven to 350F degrees
- 1 (18 ounce) box cake mix, your choice of flavor avoid those with pudding in the mix
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1 ⁄2 cup margarine, melted
- 2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavour
- 3 ⁄4 cup nuts or 3⁄4 cup chocolate
Sweet Potato Soufflé
By lorik
Preheat the oven to 425ºF
- 2 pounds sweet potatoes
- 1 tablespoon unsalted butter
- 3 tablespoons sugar
- 1/4 cup mild honey, such as clover
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup plain low-fat yogurt
- 2 teaspoons freshly squeezed lime juice
- 8 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Jalapeno Hashbrown Poppers
By lorik
Mix the thawed hashbrowns and melted butter, being sure the potatoes are evenly coated
- for the Hashbrown Cups:
- 6 cups Ore Ida Shredded Hashbrowns, thawed
- 1/2 cup butter, melted
- for the Jalapeno Popper Filling:
- 1 (8 oz) block cream cheese
- 1 cup sour cream
- 1 jalapeno, minced
- 1 green onion, minced
- 1/2 cup bacon pieces, fried, drained and minced fine
- 2 cups sharp cheddar cheese, grated
Savory Tahini and Yogurt Dip
By lorik
Spoon ½ cup of yogurt into one side of a shallow serving bowl and ½ cup tahini into the other side
- From Milk Street Magazine
Negima Yakitori
By lorik
Soak the wooden skewers in water for 30 minutes
- 1/2 cup light soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tablespoon sherry vinegar
- 2 tablespoons sugar
- 2 garlic cloves, crushed
- 1 inch fresh ginger, peeled and roughly chopped
- 2 bunches of scallions
- 1 teaspoon cornstarch
- 2 pounds chicken thighs, boneless and skinless, cut into 1 1/2-inch pieces
- Canola or vegetable oil, for cooking
- 1 tablespoon toasted sesame seeds for garnish
- Eight to ten 6-inch wooden skewers