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Recipes
Kung Pao Chicken
By lorik
BRING water to boil in large nonstick skillet
- 1/4 cup water
- 5 cups small fresh broccoli florets
- 1/4 cup KRAFT CATALINA Dressing, divided
- 1/4 cup PLANTERS Creamy Peanut Butter
- 1 Tbsp. lite soy sauce
- 2 tsp. chili sauce
- 2 cloves garlic, minced
- 1 Tbsp. minced gingerroot
- 1 lb.boneless skinless chicken thighs, cut into bite-size pieces
Radish and Turnip Hash with Fried Eggs for 2
By lorik
Fill a large saucepan with water and bring to a boil
- 2 to 3 small turnips, trimmed, peeled, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
- 4 to 5 small radishes, scrubbed and trimmed, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
- Coarse sea salt
- Freshly ground pepper
- 2 tablespoons grapeseed oil, or other neutral, heat-tolerant oil
- 1 stalk green garlic, trimmed and chopped (white and light green parts only)
- 2 tablespoons unsalted butter
- 4 eggs
- 1 tablespoons minced parsley
Feta-and-Radish Toasts
By lorik
These feta and radish toasts are the perfect snack to serve for an afternoon tea or a party! They are a great varia...
- 1 bunch watercress, thick stems discarded
- Salt and freshly ground pepper
- 8 (1/2-inch-thick) slices of peasant bread
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 8 to 10 radishes, thinly sliced
- 6-ounces feta cheese (preferably goat), crumbled
Sausage Dip
By lorik
This can be made with various types of sausage, breakfast, chorizo, Italian, what ever your favorite is
- 1 pound breakfast sausage
- 1 16 oz can of Ro-tel tomatoes with chiles
- 2 8 oz packages of cream cheese, softened and cubed
- Tortilla chips for dipping
Stuffed Pasta Shells
By lorik
Make the tomato sauce: Put the tomatoes and their juice in a 3-quart saucepan and crush the tomatoes to bite-size p...
- For Tomato Sauce:
- 1 28-oz. 1 28-oz. 28-oz. can Italian plum tomatoes
- 4 4 4 oz. (8 Tbs.) unsalted butter, cut into pieces
- 1 1 1 medium onion, peeled and halved
- Pinch Pinch granulated sugar
- Kosher salt
- For Besciamella Sauce:
- 2-1/2 2-1/2 2-1/2 oz. (5 Tbs.) unsalted butter
- 1 3/8 1 3/8 3/8 oz. (5 Tbs.) unbleached all-purpose flour
- 5 5 5 cups whole milk
- 1 1 1 small bay leaf
- 1/4 1/4 1/4 tsp. freshly ground white pepper
- 1/8 1/8 1/8 tsp. freshly grated nutmeg
- Kosher salt
- For Filling:
- Kosher salt
- Olive oil as needed
- 2 2 2 large eggs
- 4 4 30 to 2 ricotta (drained for 30 minutes to 2 hours) or good quality purchased
- 8 8 8 oz. (2 cups) coarsely grated fresh mozzarella; more for topping (optional)
- 4 4 1/4-inch oz. prosciutto cotto, cut into 1/4-inch dice (3/4 cup)
- 1-1/4 1-1/4 1-1/4 oz. (1-1/4 cups) finely grated Parmigiano-Reggiano
- 3/4 3/4 3/4 oz. (3/4 cup) finely grated pecorino romano
- 1/3 1/3 1/3 cup finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 1 1 1 lb. dried jumbo pasta shells
Storing Fresh Chiles
By lorik
Halve the chiles lengthwise, submerge them in a brine of 1 tablespoon of salt per 1 cup of water in a nonreactive c...
- From Cooks Country
Linguine with Garlic Cream Sauce
By lorik
For Puree: 1. Loosen papery outside skin by rolling each head of garlic back and forth across a cutting surface; ru...
- Roasted Garlic Puree:
- 4 heads garlic
- 1 cup milk
- 2 teaspoons olive oil or melted butter
- For Linquine:
- 1 cup milk (reserved from garlic poaching)
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 teaspoons fresh oregano leaves, minced, or 1/2 teaspoon of dried oregano
- 1/4 cup roasted garlic puree
- 1/4 cup grated Parmesan cheese
- Salt and ground black pepper
- 1 pound linguine
Five-Cheese Macaroni with with Prosciutto Bits
By lorik
Cook macaroni according to package directions until al dente
- 1 package (16 ounces) elbow macaroni
- 1/3 cup unsalted butter, cubed
- 1 medium onion, halved and thinly sliced
- 1 garlic clove, minced
- 1/3 cup all-purpose flour
- 1/2 cup white wine or reduced-sodium chicken broth
- 4 cups heavy whipping cream
- 1 teaspoon white pepper
- 1/4 teaspoon salt
- 5 ounces fresh goat cheese, crumbled
- 5 ounces white cheddar cheese, shredded
- 5 ounces Swiss cheese, shredded
- 3 ounces smoked Gouda cheese, shredded
- 3/4 cup grated Parmesan cheese
- 1/2 cup panko (Japanese) bread crumbs
- 4 ounces thinly sliced prosciutto, chopped
Pennsylvania Dutch Chicken-Corn Soup
By lorik
Fresh corn kernels (plus the stripped cobs) give this soup its flavor; do not substitute frozen corn
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 2 tablespoons minced fresh chives
- Salt and pepper
- 2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped
- 4 ears corn, husks and silk removed
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 celery ribs, chopped fine
- 8 cups chicken broth
- 2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
- 1 (10- to 12-ounce) split bone-in chicken breast, skin removed, trimmed
- 2 tablespoons minced fresh parsley
Bitterbal (Meat Croquettes)
By lorik
From Aruba
- 3 Tbsp butter
- 1 1/2 cups finely chopped meat (roast beef, ham, veal, chicken or shrimp)
- salt and pepper to taste
- 1/2 tsp Worcestershire sauce
- 3 Tbsp flour
- 1 Tbsp parsley, minced
- 1 cup fine cracker crumbs
- 3/4 cup stock
- 1 egg, beaten
- 2 Tbsp water
- 1/2 cup mustard