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Recipes
Egg and Cheese Soufflé
By lorik
In a heavy-bottomed medium saucepan over medium heat, melt the butter
- 2 tbsp. unsalted butter, plus more for greasing
- 3 tbsp. all-purpose flour
- 1 cup whole milk
- 1 ⁄4 tsp. kosher salt
- 1 ⁄4 tsp. freshly ground white pepper
- 1 ⁄8 tsp. freshly ground nutmeg
- 4 large eggs, yolks and whites separated
- 1 1⁄2 firmly packed cups shredded Comté cheese
Dark Chocolate Muffins
By lorik
These muffins have that deliciously bitter note of chocolate mixed with just the right amount of sweetness
- Nonstick cooking spray (optional)
- 8 tbsp unsalted butter
- 1 c packed dark brown sugar
- 1 lg egg, lightly beaten
- 2 oz unsweetened chocolate, melted
- 1 c buttermilk
- 1 tsp vanilla extract
- 1 ¾ c all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ c semisweet chocolate chips
Pumpkin Pecan Swirl Cheesecake
By lorik
These flavors are wonderfully on top of a crust of toasted pecans that adds richness and deliciousness, it ties all...
- CRUST:
- 2 cups Fisher® Pecan Halves
- 1/2 stick unsalted butter (4-tablespoon)
- 3 tablespoon sugar
- 1/4 teaspoon salt
- FILLING:
- 5 (8-ounces) packages cream cheese (2.5 pounds)
- 1 1/2 cups sugar
- 5 large eggs
- 2 large egg yolks
- 3 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon dry ginger
- 1/4 teaspoon cloves
- 1/2 cup sour cream
- 1 cup canned 100% pumpkin
- MAPLE GLAZE:
- 1/2 cup Grade A maple syrup
- 1 teaspoon lemon zest
- 1/4 teaspoon cracked black pepper
- 1/4 cup chopped Fisher® Pecan Halves
Fish Sauce Vinaigrette
By lorik
Combine the vinaigrette ingredients in a jar or other container with a lid
- Makes about 1 cup
- 1/4 cup red wine or white wine vinegar
- 2 tablespoons fish sauce
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon fresh-ground black pepper
- 3/4 cup olive oil
Grilled Pork Loin French Dip Au Jus
By lorik
Preheat grill to medium-high
- FOR THE JUS, SAUTÉ:
- 1/2 cup each chopped onion, celery, and carrot
- 1 Tbsp. olive oil
- 1 Tbsp. tomato paste
- 2 cups each low-sodium chicken and beef broth
- 1 dried bay leaf
- Salt and black pepper to taste
- FOR THE PORK, COMBINE:
- 1 Tbsp. kosher salt
- 2 tsp. ground black pepper
- 2 tsp. garlic powder
- 2 1/2 lb. boneless pork loin roast, trimmed, halved lengthwise
- 4 hoagie rolls, split
Bourbon-Pecan Pie
By lorik
MAKE THE PIECRUST In a bowl, whisk the flour with the brown sugar and salt
- Pie Crust:
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 stick plus 7 tablespoons unsalted butter, melted and cooled
- Filling:
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups cane, sorghum or dark corn syrup, or honey
- 2 tablespoons bourbon
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups unsalted pecan halves (1/2 pounds)
Open Face Steak Sandwiches with Bearnaise Sauce
By lorik
The steak and béarnaise sauce are the most integral parts of this sandwich, but don’t forget about the bread
- FOR THE BÉARNAISE, BOIL:
- 1/3 cup each white wine vinegar and dry white wine
- 2 Tbsp. minced shallots
- 1 tsp. whole black peppercorns
- 1 sprig fresh tarragon
- 2 sticks unsalted butter (16 Tbsp.)
- 3 egg yolks
- 2 Tbsp. chopped fresh tarragon
- 2 tsp. fresh lemon juice
- Salt and cayenne pepper to taste
- FOR THE SANDWICH, GRILL:
- 4 beef tenderloin steaks, seasoned with salt and black pepper (4 oz. each)
- 4 large slices ciabatta bread, brushed with olive oil, seasoned with salt and black pepper (3/4-inch thick)
- Mixed salad greens
Curried Turkey Hot Pockets
By lorik
A warm spicy curry filling and a buttery rich puff pastry crust compliment each other perfectly in these turkey cur...
- 1 tablespoon olive oil
- 6 ounces lean ground turkey
- 3 tablespoon diced red onion
- 1 small carrot, peeled and diced
- 1 tablespoon curry powder
- 1/4 cup frozen peas
- 2 sheets puff pastry, thawed
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
Basil Cream Sauce for Fried Chicken Cutlets
By lorik
After preparing chicken, place on rack in a 200 degree oven to keep warm, meanwhile return now empty skillet to sto...
- Variation from The Cookie Rookie:
- 1 Shallot, minced
- 4 Tablespoons Butter
- 1/4 cup white wine
- 5 Basil leaves, chiffonade
- 1 1/4 cup heavy cream
- fresh ground black pepper
- pinch of ground nutmeg
- 1/4 cup grated parmesan
- 1/4 cup Milk
- 1/4 cup Dry bread crumbs
- 1 pound Boneless skinless chicken breast; 4 halves
- 3 tablespoons Butter
- 1/2 cup Chicken broth
- 1 cup Heavy cream
- 1 can (4 oz) Pimentos
- 1 cup diced tomatoes, or 1 can diced tomatoes
- 1/4 cup Basil; fresh, minced (i also added some dry basil)
- 1/2 cup Parmesan; grated
- 2 tablespoons boursin cheese
- 1 teaspoon Pepper
Cheesy Garlic & Herb Twists
By lorik
HEAT oven to 375ºF. UNROLL dough on cutting board; cut lengthwise into 4 strips
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 1 Tbsp. butter, melted
- 1 tsp. dried basil leaves
- 1 tsp. garlic powder
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA