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Recipes
Snicky Snackies
By lorik
Preheat oven to 250 degrees F (120 degrees C)
- 15 ounces mini twist pretzels
- 2 cups mixed nuts
- 1 cup unsalted butter
- 2 cups packed dark brown sugar
- 1/2 cup light corn syrup
- 1 pinch salt
Scrambled Eggs Patia (Slow-Cooked Indian Style Eggs)
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By lorik
Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water
- For the spice paste:
- 1 1 1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
- 2 2 2 garlic cloves
- 1-inch 1-inch 1-inch piece peeled ginger
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon turmeric
- 1/2 1/2 1/2 teaspoon ground chile powder
- 1/4 1/4 1/4 teaspoon cayenne
- For the finished dish:
- 1 1 1 small onion, diced
- 1/4 1/4 1/4 cup canola or other neutral oil, divided
- 15-ounce 15-ounce One 15-ounce canned diced tomatoes, drained
- 1 1 1 teaspoon salt
- 1 1 1 tablespoon tamarind paste
- 1 1/2 1 1/2 1/2 tablespoons vinegar
- 1 1 1 teaspoon brown sugar or jaggery
- 12 12 12 eggs
- Black pepper
- 1 1 1 cup roughly chopped cilantro, plus more for garnishing
Old Time Kentucky Bacon Milk Gravy for Biscuits
By lorik
Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth
- 1/4 cup bacon drippings
- 1/4 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 4 cups milk, divided
50 Bar Cookies
By lorik
Bar Cookie Basics Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil...
- See Below
Tarte Flambe with Softly Scrambled Eggs and Goat Cheese
By lorik
Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper
- 1/2 cup creme fraiche
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
- 2 tablespoons chopped fresh chives, plus more for serving
- 1 tablespoon chopped fresh tarragon leaves, plus more for serving
- Kosher salt and freshly ground pepper
- 1 pound store-bought pizza dough
- 2 tablespoons canola oil, plus more for brushing
- 4 tablespoons unsalted butter
- 1 large Vidalia onion, halved and thinly sliced
- Pinch of sugar
- 1/2 pound double-smoked bacon, cut crosswise into lardons (short thick matchsticks)
- 2 cups grated sharp white cheddar cheese
- 1 Fresno chile pepper, finely diced
- 6 large eggs
- 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes
Skinnier Scalloped Potatoes Recipe
By lorik
February 01, 2014 Skinnier Scalloped Potatoes Recipe By Above & Beyond Save Recipe Print
- 2 Tablespoons all-purpose flour
- 2 1/2 cups 2% low-fat milk
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper sauce (like Franks Red Hot)
- 1 1/4 cups shredded Cheddar cheese (5 ounces), divided
- 1 Tablespoon unsalted butter
- 2 pounds Yukon Gold potatoes, peeled and very thinly sliced with a mandolin, slicing blade of a food processor, or by hand
Risotto Nero with Squash & Burrata
By lorik
Preheat the oven to 350°
- 1 pound butternut squash—peeled, seeded and cut into 1-inch pieces
- 1 sage sprig
- 3 tablespoons unsalted butter
- Kosher salt
- Freshly ground pepper
- 6 cups chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 medium onion, minced
- 1 1/2 cups Venere black rice (see Note)
- 1/4 cup dry white wine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces
- Flaky sea salt, such as Maldon, for garnish
Rack of Lamb with Mustard-Shallot Sauce
By lorik
Preheat the oven to 400°
- 1 tablespoon plus 2 teaspoons vegetable oil
- One 2 1/2-pound frenched rack of lamb
- Salt and freshly ground black pepper
- 2 medium shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped thyme
Goat Cheese Enchiladas
By lorik
Bobby Flay
- Red chili tomato sauce:
- Red chili tomato sauce (recipe follows)
- 12 corn tortillas (blue are good if you can find them)
- Goat Cheese filling (recipe follows)
- 8 ounces grated Monterey jack cheese
- 3 tablespoons chopped cilantro for garnish
- Sour cream for garnish
- Chopped green onion for garnish
- 2 ancho chilies
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 1 cup dry white wine
- 1 16 ounce can pureed plum tomatoes
- 2 cups chicken stock
- Salt and pepper
- Goat Cheese Filling:
- 1 1/4 pounds goat cheese
- 3 cloves garlic, minced
- 1/4 cup grated pecorino romano
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- Salt and pepper
- Chile and Cheese Variation from Saveur:
- 20 dried new mexico chiles
- 3 tbsp. canola oil, plus more for frying
- 10 cloves garlic
- 1 ⁄4 cup fresh lime juice
- 1 tbsp. ground cumin
- 2 tsp. sugar
- Kosher salt, to taste
- 12 corn tortillas
- 2 cups grated mozzarella
- 2 cups grated sharp cheddar
- 3 ⁄4 cup finely chopped red onion
- 1 ⁄4 cup finely crumbled cotija cheese
- 3 tbsp. crema or sour cream
CC Grilled Chicken Leg Quarters with Lime Dressing
By lorik
A garlic press makes quick work of mincing the 6 cloves called for here
- 6 garlic cloves, minced
- 4 tsp kosher salt
- 1 Tbsp sugar
- 2 tsp grated lime zest plus 2 Tbs juice
- 2 tsp plus 1/4 cup extra virgin olive oil
- 1 1/2 tsp ground cumin
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- 4 10 ounce chicken leg quarters, trimmed
- 2 Tbsp chopped fresh cilantro
- 2 tsp chopped fresh oregano