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Recipes
Toasted Cheese Ravioli
By lorik
Prepare ravioli according to package directions, drain
- 24 refrigerated small cheese ravioli
- Italian salad dressing
- seasoned bread crumbs
- Marinara Sauce
Creamy Mocha Ice Pops
By lorik
Line a sieve with cheesecloth
- 2 1/2 ounces dark chocolate, finely chopped
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup ground medium-roast coffee (3 ounces)
- 1 cup heavy cream
- Chopped toasted hazelnuts (optional)
Potatoes Fondantes
By lorik
Trim the potatoes of any eyes or damaged areas and wash well in cold water
- 2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter)
- 1 sprig fresh rosemary
- 2 cups homemade or low-salt chicken broth
- 2 Tbs. good-quality extra-virgin olive oil
- 1 Tbs. unsalted butter
- 1 teaspoon kosher salt (less if the broth is salty)
- 1 to 2 Tbs. thinly sliced fresh chives
- Fleur de sel or other sea salt for serving (optional)
Frozen Yogurt with Variations
By lorik
Yields 4 servings (about 2 cups)
- 2 cups plain full fat yogurt (such as Stoneyfield Organic)
- 1/2 cup sugar
- 1/4 cup corn syrup
- 1/8 tsp table salt
Chicken Torta Milanesa
By lorik
Preheat broiler to high with rack 6–8 inches from element
- FOR THE PICKLED VEGETABLES, HEAT:
- 3/4 cup each cider vinegar water
- 6 Tbsp. sugar
- 2 Tbsp. kosher salt
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 bunch radishes, julienned
- FOR THE SAUCE, STIR:
- 4 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 1 Tbsp. minced chipotle in adobo sauce
- 1 Tbsp. fresh lime juice
- 2 tsp. minced fresh garlic
- Salt and black pepper to taste
- FOR THE CUTLETS, POUND:
- 2 boneless, skinless chicken breasts (8 oz. each), halved horizontally, then crosswise
- 1/4 cup all-purpose flour
- 1 tsp. smoked paprika
- 2 eggs
- 1/4 cup minced fresh cilantro
- 1 1/2 cups panko bread crumbs
- Vegetable oil
- 1 avocado, thinly sliced
- 1 soft Italian baguette, halved
- lengthwise (12-inch)
Gorgonzola Stuffed Steak Roll Ups
By lorik
Arrange a rack in the middle of the oven and heat to 350°F
- 1 1/2 pounds flank steak, butterflied (have your butcher butterfly it for you to save time)
- Kosher salt
- Freshly ground black pepper
- 1 (12-ounce) jar fire-roasted red peppers, drained and coarsely chopped (about 1 heaping cup)
- 1 cup packed arugula
- 4 ounces gorgonzola dolce cheese
- 1 tablespoon olive oil
- Kitchen twine
- Toothpicks
Slow Cooker Cashew Chicken
By lorik
Combine cornstarch and pepper in resealable food storage bag
- 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
- 3 Tablespoons Cornstach
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/2 cup low sodium soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1 cup cashews
Basic Rice Pilaf
By lorik
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf
- Variation from Cooks Country with Flavor Options:
- 1 1/2 cups basmati rice or long-grain rice
- 2 1/4 cups water
- 1 1/2 teaspoons table salt
- Ground black pepper
- 3 tablespoons unsalted butter
- 1 small onion, minced (about 1/2 cup)
- 3 tablespoons unsalted butter
- 1 small onion, chopped fine
- Salt and pepper
- 1 1/2 cups long-grain white rice
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 2 1/4 cups chicken broth
Pot Roast with Sandwich Leftovers Recipe
By lorik
Preheat oven to 325°. Sear roast in oil in a large pot over high heat until deep golden brown on all sides, abou...
- SEAR:
- 1 boneless chuck roast (3 1/2–4 lb.), trimmed and seasoned with salt and black pepper
- 3 Tbsp. olive oil
- SWEAT:
- 1 1/2 cups diced onions
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1/4 cup chopped fresh garlic
- ADD:
- 2 Tbsp. tomato paste
- 1 Tbsp. Dijon mustard
- 1/4 cup all-purpose flour
- 1 tsp. unsweetened cocoa powder
- 1 tsp. instant espresso powder
- DEGLAZE:
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 1 sprig fresh rosemary
- 1 dried bay leaf
- ADD:
- 4 carrots, cut into 2-inch pieces
- 4 shallots, peeled
- 3 parsnips, cut into 2-inch pieces
- 2 golden beets, cut into 6 wedges
- WHISK:
- 1 Tbsp. red wine vinegar
- Hot Beef Sandwiches with Mashed Potatoes and Gravy:
- FOR THE POTATOES, COOK:
- 1 1/2 lb. Yukon gold potatoes, peeled and cubed
- 1/2 cup sour cream
- 4 Tbsp. unsalted butter
- 1/4 cup whole milk
- Salt to taste
- FOR THE GRAVY, WHISK:
- 2 cups low-sodium beef broth
- 3 Tbsp. all-purpose flour
- MELT:
- 1 Tbsp. unsalted butter
- 1 sprig fresh rosemary
- 1/2 cup reserved sauce from Pot Roast
- 1 tsp. red wine vinegar
- 8 oz. reserved leftover Pot Roast, shredded into bite-sized pieces
- FOR THE SANDWICHES, COMBINE:
- 1 stick unsalted butter (8 Tbsp.), softened
- 1/2 tsp. grated fresh garlic
- Salt and black pepper to taste
- 4 slices Texas toast
- Chopped fresh parsley
Individual Ricotta and Egg Casseroles
By lorik
Removing the excess moisture from the spinach is important here
- 1 onion, chopped fine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 12 ounces (1 1/2 cups) whole-milk ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 4 ounces fontina cheese, shredded (1 cup)
- 4 large eggs, lightly beaten
- 1/4 teaspoon pepper
- 2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry