Lorik's profile page
Recipes
Crustless Swiss Quiche
By lorik
Melt butter in a medium saucepan
- 1/2 cup butter
- 1/2 cup AP flour
- 1 1/2 cups milk
- 2 1/2 cups cottage cheese
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp Dijon mustard
- 9 eggs
- 2 pkgs (one 8 ounce, one 3 ounce) cream cheese, softened
- 3 cups (12ounces) Swiss cheese, shredded
- 1/3 cup grated Parmesan cheese
Florentine Style Strip Steaks
By lorik
Preheat grill to medium high
- 4 New York Strip Steaks (1/2 lb each)
- Salt and Pepper
- 1/4 cup olive oil
- 1 Tbsp each chopped fresh chives, rosemary, parsley, and sage
- Balsamic vinegar to taste
Butter Chicken
By lorik
Directions Combine first 9 ingredients and marinate overnight
- 4 4
- pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
- 5 5
- cloves Garlic, Minced
- 1 1
- teaspoon Salt
- 1/2 1/2
- teaspoons Black Pepper
- 1/2 1/2
- teaspoons Cayenne Pepper
- 1/4 1/4
- teaspoons Ground Coriander
- 1/4 1/4
- teaspoons Cumin
- 1/4 1/4
- teaspoons Cardamom
- 1 1
- whole Lime, Juiced
- 1 1
- whole Onion, Diced
- 1/4 1/4
- cups Butter
- 1 1
- can (14.5 Oz. Can) Tomato Sauce
- 1 1
- can (14.5 Oz. Can) Petite Diced Tomatoes
- 1 1
- pint Whipping Cream
- 1 1
- bunch Chopped Cilantro, to taste
- 2 2
- cups Basmati Rice (or However Much You Want)
Grilled Flank Steak with Soy Dressing
By lorik
We season this steak with sugar in addition to salt and pepper to help promote browning during the relatively short...
- Steak:
- 1 1 1 (2-pound) flank steak, trimmed
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- Soy Dressing:
- 2 2 2 tablespoons soy sauce
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 scallion, sliced thin
- 1 1 1 tablespoon Worcestershire sauce
- 1 1/2 1 1/2 1/2 teaspoons Dijon mustard
- 1 1 1 teaspoon balsamic vinegar
- 1 1 1 garlic clove, minced
- 1/4 1/4 1/4 teaspoon pepper
Cheesy Italian Pull Apart Rolls
By lorik
Preheat oven to 350°. Coat an 8-inch square baking dish with nonstick spray
- 1 lb. frozen bread dough, thawed
- 1/2 tsp. dried Italian herbs
- 1/2 cup Garlic and Fine Herbs Boursin cheese, softened
- 1 cup shredded part-skim mozzarella
- Chopped fresh parsley
English Peas with Cider Dressing, Goat Cheese and Flowers
By lorik
In a saucepan of salted boiling water, blanch the peas for 1 minute
- 8 ounces shelled fresh English peas
- 1 tablespoon chervil or parsley leaves, plus small sprigs for garnish
- Kosher salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon apple juice
- 1 tablespoon chopped mint
- 3 ounces semi-firm goat cheese, such as Ticklemore, thinly sliced and at room temperature
- 2 ounces pea shoots
- Pea or nasturtium flowers, for garnish
White Rice with Basil and Corn
By lorik
Combine the rice, corn and 2 cups water in a medium pot and bring to a boil
- 1 cup long-grain rice
- 1 cup corn kernels
- 2 tablespoons unsalted butter
- 2 teaspoons salt
- 1 tablespoon chopped fresh basil
Soft Polenta with Mascarpone
By lorik
Michael Symon
- 6 tablespoons unsalted butter
- 1/2 small onion, minced
- 1 clove garlic, minced
- 4 cups chicken stock
- 2 cups Anson Mills polenta
- 1/4 cup mascarpone cheese
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- Chopped fresh parsley, for garnish
Baked Pasta
By lorik
Recipe adapted from Emily and Matt Hyland, Pizza Loves Emily, Brooklyn, NY
- 1 pound small pasta shells
- 2 tablespoons extra-virgin olive oil
- 3 ounces fresh ricotta (about 1/2 cup)
- 3 ounces fontina, shredded (1 cup)
- 3 ounces fresh mozzarella, shredded (1 cup)
- 3 ounces pecorino, grated (3 cups)
- 3 ounce mild blue cheese, crumbled (3/4 cup)
- 1 cup canned crushed tomatoes
- 1 cup whole milk
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped rosemary
- 3 whole scallions, thinly sliced at an angle
Slow Cooker Vegetable Pot Pie
By lorik
Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray
- Serves 4 to 6
- Cooking spray
- 2 1/2 cups low-sodium vegetable broth, divided
- 2 tablespoons cornstarch
- 1 pound russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 medium stalks celery, diced
- 6 to 8 ounces cremini mushrooms, stems removed and thinly sliced
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/4 cup thinly sliced fresh chives
- 1/2 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 (8-count) tube flaky refrigerator biscuits