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Recipes
How to Make No-Knead Bread
By lorik
Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine
- Ingredients:
- 1 pound all-purpose flour (about 3 cups) plus more for sprinkling
- 2 teaspoons salt
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- Equipment:
- Large bowl
- Plastic wrap or kitchen towel
- Large Dutch oven with ovensafe lid
- Parchment paper
- Whisk
- Variation:
- No-Knead Bread In a Hurry:
- 3 cups bread flour
- 3/4 teaspoon regular yeast (not instant)
- 1 1/4 teaspoon salt
- 1 1/2 cups water
Baked Pecan Dip
By lorik
Toast pecans in butter. Mix remaining ingredients together and place in baking dish with pecans on top
- 1/2 c chopped pecans
- 2 tbsp butter, melted
- 8 oz cream cheese, softened with 2 tbsp milk
- 3 oz sliced dried beef, chopped
- 1/4 c chopped green pepper
- 2 tbsp dehydrated onion
- 1/2 tsp garlic salt
- 1/4 tsp ground pepper
- 1/2 c sour cream
Crackers
By lorik
For the sake of knowing what you’re getting yourself into, 2 1/2 cups flour, 1/2 cup cornstarch, 1/4 cup oil, and...
- 5 parts flour
- 1 part cornstarch
- Salt, pepper, spices, seeds, cheese, whatever to taste
- 1/2 part oil
- 2 parts ice water
- More of the “whatever” to scatter over the top, if desired
Cheesy Tart Flambé
By lorik
Preheat oven to 400 degrees
- 1 store bought 8 ounce pizza dough
- 1/3 cup sour cream
- 2 Tbsp milk
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 8 slices bacon, diced
- 1 large onion sliced thin
- 8 oz Brie, sliced thin
- 2 oz blue cheese, crumbled
Free-Form Sausage-and-Three-Cheese Lasagna
By lorik
Serves 8-10
- For the Sausage Ragù:
- 1 lb 1 lb Lasagna noodles
- 2 tablespoons 2 tablespoons olive oil
- 1 pound 1 pound (4 links) hot Italian sausage, casings removed
- 4 4 garlic cloves, thinly sliced
- 1 1 yellow onion, finely chopped
- 1/4 cup 1/4 cup red wine
- Two 28-ounce cans Two 28-ounce cans crushed tomatoes
- 1 teaspoon 1 teaspoon dried oregano
- 1 1 thyme sprig
- Kosher salt and freshly ground black pepper, to taste
- For the Pesto Ricotta:
- 2 cups 2 cups (1 pound) whole-milk ricotta
- 1/2 cup 1/2 cup basil pesto
- 1/4 cup 1/4 cup grated Parmesan
- 1 tablespoon 1 tablespoon lemon juice
- 1 teaspoon 1 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon lemon zest
- 1/4 teaspoon 1/4 teaspoon freshly ground black pepper
- 1 1 egg
- For Assembly:
- Olive oil, for greasing
- 1 pound 1 pound mozzarella, cut into 1/4-inch slices
- 3/4 pound 3/4 pound sliced Fontina
- 1/2 cup 1/2 cup grated Parmesan
- Basil, for garnish
Make Ahead & Freeze Indian Spiced Lamb Meatballs
By lorik
Mix together the beef and lamb until they are well combined
- makes 30 to 40 generously-sized meatballs
- 1 1/2 pounds ground lamb
- 1 1/2 pounds lean ground beef
- 2 small onions, finely grated
- 1 3-inch piece fresh ginger root, peeld and finely grated
- 5 garlic cloves, crushed
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chile powder
- 2 tablespoons garam masala
- 2 tablespoons finely chopped cilantro
- 3 tablespoons ground almonds
- 2 eggs, beaten
- 1/2 cup flour
Iceberg Lettuce Slaw
By lorik
Dress the slaw just before serving
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- Salt and pepper
- 1 head iceberg lettuce (2 pounds), cored, cut into 6 equal wedges, and sliced crosswise into 1/4-inch-wide strips
- 1 carrot, peeled and shredded (1/2 cup)
- 1/4 cup thinly sliced onion
- 2 tablespoons frozen peas, thawed
- 2 tablespoons sunflower seeds, toasted
Garlic Dip
By lorik
Combine 1 pound softened cream cheese with 1 to 3 teaspoons garlic powder and ¼ teaspoon kosher salt in a medium b...
- Easy Retro Recipe
Mexican Baked Eggs for 2
By lorik
Preheat oven to 350°. Place two 6-inch cast-iron skillets on a baking sheet inside oven
- COOK:
- Makes 2 servings
- Total time: about 30 minutes
- 2 strips thick-sliced bacon, diced
- WHISK:
- 1 1/4 cups purchased salsa (such as Tostitos)
- 1 tsp. adobo sauce
- 1/4 tsp. ground cumin
- DIVIDE:
- 1 avocado, cubed
- 4 eggs
- Chopped fresh cilantro
Arugula, Pear & Blue Cheese Salad with Warm Vinaigrette
By lorik
Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 4 tablespoons olive oil
- Salt and pepper
- 4 large handfuls arugula (about 12 ounces)
- 1 barely ripe pear, cored and sliced thin
- 3 ounces soft blue cheese