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Recipes
Cheesy Velveeta Dips
By lorik
Then follow this simple step: Cut VELVEETA into 1/2-inch cubes; place in medium microwaveable bowl
- Take 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product and mix & match your recipe from these options...
- add-in choices
- 1 can (15 oz.) chili
- 1/2 lb. ground beef, cooked; 1 can (10 oz.) diced tomatoes with green chiles, drained
- 1 can (10 oz.) diced tomatoes with green chiles, undrained.
- 1 cup each KRAFT Ranch Dressing and BREAKSTONE'S or KNUDSEN Sour Cream
Bacheofe (Beef, Pork, Lamb and Vegetable Stew)
By lorik
Place beef, pork, and lamb in a bowl; season with salt and pepper
- 1 lb. boneless beef chuck, trimmed and cut into 1 1⁄2" pieces
- 1 lb. boneless pork shoulder, trimmed and cut into 1 1⁄2" pieces
- 1 lb. boneless lamb shoulder, trimmed and cut into 1 1⁄2" pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 cups dry white wine
- 1 ⁄4 cup parsley leaves, finely chopped
- 2 tsp. juniper berries
- 5 cloves garlic, chopped
- 2 bay leaves
- 2 medium carrots, thinly sliced
- 2 medium yellow onions, thinly sliced
- 2 small leeks, trimmed and thinly sliced
- 2 sprigs thyme
- 1 ⁄4 cup duck or goose fat (optional)
- 3 lb. Yukon gold potatoes, peeled and sliced
- 1 lb. thick-cut bacon
- 1 cup flour, plus more for dusting
Mudslide Cookies
By lorik
Sift the flour, baking powder, and salt into a medium bowl
- 2 oz. (1/2 cup) cake flour
- 1 tsp. baking powder
- 1/4 tsp. fine sea salt
- 13 oz. dark chocolate, preferably at least 72% cacao, chopped (about 3 cups)
- 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1 tsp. instant espresso
- 1/2 tsp. pure vanilla extract
- 2 cups bittersweet chocolate chunks or chips
Roast Potato and Sweet Corn Chowder
By lorik
4 to 6 servings
- 7 –9 small red potatoes, diced (about 3 cups)
- 2 tablespoons olive oil
- 3 cloves garlic, lightly smashed
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups fresh sweet corn kernels, or 2 (15-ounce) cans sweet corn, drained
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 3 canned chipotles in adobo sauce, chopped
- 3 tablespoons all-purpose flour
- 3 1/2 cups chicken broth or stock
- 2 cups whole milk
- 2 cups shredded smoked Gouda
- Microgreens, for garnish
CC Creamy Egg Salad
By lorik
1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside
- 10 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 celery rib, chopped fine
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
Lina's Onion Pastelle
By lorik
Mary Ann Esposito
- 1 pound small onions
- 2 eggs
- Dash of black pepper
- 1/4 teaspoon salt
- 2 tablespoons beer or 2 teaspoons baking powder
- 1/2 cup King Arthur™ Unbleached, All-Purpose Flour
- Extra-Virgin Olive Oil for frying
Cast Iron Baked Pepperoni Pizza Dip
By lorik
Serves 8-10 To soften the cream cheese quickly, microwave it for 20 to 30 seconds
- 3 ounces thinly sliced pepperoni, quartered
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound pizza dough
- 8 ounces cream cheese, cut into 8 pieces and softened
- 3/4 cup pizza sauce
- 4 ounces mozzarella cheese, shredded (1 cup)
- 2 tablespoons chopped fresh basil
Buttermilk-Brined Grilled Chicken
By lorik
8 pieces bone-in chicken (preferably 4 thighs and 4 drumsticks, about 2 pounds total) Whisk the buttermilk, sugar,...
- 2 cups well-shaken buttermilk
- 1/4 cup packed dark brown sugar
- 6 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon red pepper flakes
Scallion Pesto-Crusted Chicken
By lorik
Serves 4 to 6 Preheat oven to 400° F
- 1/4 cup pine nuts
- 1 bunch scallions, trimmed and roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup dry breadcrumbs (I used panko)
- 3 pounds chicken breasts (4 to 6)
Lamb Pilau with Lentils, Currants and Almonds
By lorik
Recipe from the Tasting Table Test Kitchen
- 1 fresh bay leaf
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cardamom
- 2 cups basmati rice
- 2 tablespoons canola oil
- 2 pounds lamb shoulder, cut into 1 1/2-inch pieces
- Salt, to taste
- 2 yellow onions, finely diced
- 2 1/2 cups chicken stock, preferably homemade
- 3/4 cup brown lentils
- 1/2 cup currants
- 1/3 cup almonds, toasted and roughly chopped
- 3 tablespoons orange blossom water (optional)
- 4 tablespoons butter
- 1/2 cup roughly chopped cilantro
- 1 teaspoon orange zest