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Recipes
Cheesy Salsa Pull-Apart Bread
By lorik
Heat oven to 350ºF. Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray
- 1 can (16.3 oz.) refrigerated biscuits (8 biscuits), quartered
- 3 Tbsp. butter, melted
- 1/2 cup KRAFT Seasoned Grated Parmesan Cheese Hot Pepper Trio
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1-1/2 cups TACO BELL® Thick & Chunky Salsa
White Crudites with Bleu Cheese Sauce
By lorik
Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream ...
- 1 Green Apple
- Endive
- 1/2 lb crumbled stilton
- 1/2 cup mayonnaise
- 2/3 cup sour cream
- 1/3 cup confectioners' sugar
- 1/4 tsp apple pie spice
- 1/4 tsp kosher salt
- pinch of cayenne pepper
- 1 cup walnut halves
- cauliflower florets
- fennel
Sinangag (Philippine Garlic Fried Rice)
By lorik
Stir vinegar, chile flakes, 1 tbsp
- 1 ⁄2 cup white vinegar
- 1 ⁄4 tsp. crushed red chile flakes
- 14 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄3 cup canola oil
- 4 cups cold cooked white rice
- 1 scallion, thinly sliced, for garnish
- Fried eggs, for serving
Make-Ahead Baked Egg Sandwiches
By lorik
Preheat an oven to 350 degrees F (175 degrees C)
- 12 eggs, beaten
- 1/4 cup softened butter
- 6 croissants, split*
- 12 slices smoked ham
- 6 slices Colby-Jack cheese
Eggplant and Yogurt Dip (Borani-e Bademjan)
By lorik
Heat oven to 375°. Place eggplants on a foil-lined baking sheet, and prick all over with a fork
- 2 large eggplants
- 1 ⁄2 cup extra-virgin olive oil
- 1 medium yellow onion, plus 1⁄2 small onion, thinly sliced
- 1 clove garlic, minced, plus 1 clove, thinly sliced
- 1 ⁄2 cup Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄4 tsp. crushed saffron, soaked in 1 tbsp. water
- 1 ⁄2 cup chopped walnuts
Copycat Caramel Brulee Latte
By lorik
Line your mug with caramel sauce or vanilla syrup
- DIY Vanilla Bean Syrup:
- 1-2 oz. espresso
- 1 cup steamed milk
- 1-2 Tbsp vanilla bean syrup (recipe below) or caramel sauce + more for topping
- whip cream (optional)
- 1 1/2 cups water
- 3 tablespoons sugar
- 2 vanilla beans
Roasted Salt and Vinegar Potatoes
By lorik
Use small red potatoes, measuring 1 to 2 inches in diameter
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper
Potatoes Romanoff
By lorik
Introduce the hot potatoes in two additions to keep the sour cream mixture from curdling
- 3 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 2 teaspoons salt
- 1 1/4 cups sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1 3/4 cups low-sodium chicken broth
- 4 scallions, white parts minced, green parts sliced thin on bias
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Kroger's Jarlsberg Cheese Dip
By lorik
In a medium bowl combine all ingredients
- 4 4 4 ounces freshly grated Jarlsberg Cheese
- 2 2 2 Tablespoons Real Mayonnaise
- 1 1 1 Tablespoon finely chopped red onion
Autumn Root Vegetable Gratin with Herbs and Cheese
By lorik
Heat the oven to 400° F
- Serves 6
- 1 1/2 cups whole milk
- 2 cloves garlic
- Pinch freshly grated nutmeg
- 2 tablespoons extra virgin olive oil
- 3/4 pound butternut squash
- 3/4 pound white potatoes
- 1/2 pound parsnips
- Salt and pepper
- 1/4 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon finely chopped fresh rosemary
- 1 cup grated Gruyère
- 1 cup grated Pecorino