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Recipes
Genius Flour Tortillas
By lorik
In a mixing bowl, stir together flour, baking powder, and salt
- Makes 8
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable shortening
- 3/4 cup warm water
Chipotle Chicken & Corn Tostadas
By lorik
Change it up next time you make Mexican food with this Chipotle Chicken & Corn Tostadas
- 1 chipotle in adobo sauce, minced
- 2 1/2 tablespoons adobo sauce
- 1 tablespoon canola or vegetable oil; more as needed
- 2 teaspoons lime zest, finely grated
- 1/2 teaspoon dried oregano
- Kosher salt
- 1 pound boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/2 cup sour cream
- 2 teaspoons fresh lime juice
- 8 tostada shells
- 1/2 cup coarsely chopped cilantro
- Lime wedges, for serving (optional)
Baked Vidalia Au Gratin
By lorik
Preheat oven to 375. Saute half of onions in 2 Tbsp butter and 1/4 tsp salt in large frying pan over low heat, sti...
- 8 medium sized vidalia onions, peeled and sliced 1/4 inch thick
- 2 Tbsp butter, or as needed
- 1/2 c heavy cream
- 1/4 c dry sherry
- 1/8 tsp black pepper
- 1/2 c Swiss cheese, shredded
- 1/4 c grated Parmesan or Romano cheese
Kentucky Beer Cheese
By lorik
Recipe adapted from Kat Kinsman, Editor in Chief
- 1 pound sharp cheddar cheese, cubed, at room temperature
- 4 ounces blue cheese, crumbled, at room temperature
- 1/2 cup butter, softened
- 1/2 cup stout beer, at room temperature
- 2 tablespoons Worcestershire sauce
- 2 teaspoons white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- Crackers and rye bread, for serving
Hash Brown Potato Pie
By lorik
Heat oven to 350º. Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pep...
- 3 cups Ore-Ida® Shredded Hash Brown Potatoes
- 5 Eggs
- 1/2 cup Milk
- 1/3 cup Green Onions, sliced
- 1/2 teaspoon Salt
- 1/4 teaspoon Hot Sauce
- 1 1/2 cups Sharp Cheddar Cheese Shredded
- 4 Slices Bacon Slices Cooked Crisp, crumbled
No-Bake Vegetarian Enchiladas
By lorik
make the carrot sofrito: Preheat the oven to 225
- carrot sofrito:
- 1 1/4 pounds carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 garlic cloves, peeled
- 1/2 pound tomatoes, chopped
- 1/2 cup extra-virgin olive oil
- Kosher salt
- enchiladas:
- 9 ounces queso fresco, crumbled (about 2 cups)
- 1 cup finely chopped cilantro
- 3/4 cup finely chopped red onion
- Canola oil, for warming
- 12 corn tortillas
- Smoky Tomatillo Salsa
- Mexican crema or sour cream, for drizzling
Sistema Shrimp Scampi
By lorik
Mix all ingredients in the steamer and cook 5 minutes
- 1 lb shrimp, peeled and deveined
- 1 tbs minced garlic
- 2 tbs melted butter
- 2 tbs olive oil
- 2 tsp white wine
- 1 tsp lemon juice
- 1 tbs fresh flat leaf parsley chopped
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Chicken Ragu with Bacon
By lorik
Cook the bacon over low heat in a Dutch oven or heavy pot for 5 to 10 minutes, until the fat has rendered out and t...
- 6 ounces thick bacon, about 3 strips, diced
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 small fennel bulb, trimmed and diced
- 1 pound boneless skinless chicken thighs, cut into large pieces
- 2 tablespoons flour
- 2 cups chicken broth
- Salt and freshly ground pepper, to taste
Bea's No-Peel Apple Crisp
By lorik
Serves 6 to 8
- For the topping:
- 1/2 cup (65 grams) unbleached all-purpose flour
- 1/2 cup (45 grams) rolled oats
- 1 cup (85 grams) coarsely chopped walnut pieces
- 1/2 cup (100 grams) sugar
- 5 tablespoons (70 grams) unsalted butter, melted
- 1/8 teaspoon salt
- For the filling:
- Grated zest and juice of 1 orange
- 1/4 cup (70 grams) dried apricots, coarsely chopped
- 1/2 to 1/4 cups (50 to 100 grams) sugar, depending on the tartness of the apples
- 1 teaspoon ground cinnamon
- 6 medium crisp, flavorful apples with a decent balance of sweetness and acidity (I like Pippins, Sierra Beauties, Pink Ladies, and new-crop Jonathans, or a mixture)
Rice Cooker Chicken Biriyani with Saffron Cream
By lorik
Preparation Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh
- For biriyani:
- 1 pound boneless, skinless chicken thighs
- 1 cup plain yogurt, preferably whole milk
- 1 1/2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon mild chile powder
- 1/2 teaspoon cumin powder
- 1 onion cut into chunks
- 1 2-inch chunk fresh ginger, peeled
- 3 garlic cloves, peeled
- 1 fresh green chile pepper such as jalapeño or Serrano, stemmed
- 3 tablespoons canola oil or ghee (clarified butter)
- 1 1/2 cups basmati rice, rinsed
- 6 cloves
- 6 cardamom pods
- 1 cinnamon stick
- 3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
- 1 teaspoon salt
- Pinch saffron threads mixed with 2 tablespoons heavy cream
- 3 tablespoons chopped cilantro, more for garnish
- 3 tablespoons chopped mint
- 1 lime
- FOR OPTIONAL GARNISHES:
- Oil for frying
- 1 onion, thinly sliced
- Big handful cashews
- Big handful raisins