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Recipes
Italian Meatball Sandwiches for 2
By lorik
Makes 2 servings Total time: 30 minutes
- FOR THE MEATBALLS, COMBINE:
- 7 oz. ground chuck
- 2 Tbsp. Italian bread crumbs
- 2 Tbsp. grated Parmesan
- 2 Tbsp. plain yogurt
- 1 Tbsp. minced fresh garlic
- 3/4 tsp. kosher salt
- 2 oz. fresh mozzarella, cut into 1/4-inch cubes
- FOR THE SAUCE, SAUTÉ:
- 1/2 cup grated carrots
- 1/3 cup grated onion
- 2 Tbsp. minced fresh garlic
- 1 tsp. each red pepper flakes and dried oregano
- 1 Tbsp. olive oil
- 1 can crushed tomatoes (15 oz.)
- 1 cup tomato juice
- 2 Tbsp. chopped fresh basil
- Salt and black pepper to taste
- 2 hoagie rolls, cut in half
- 1/3 cup shredded fresh mozzarella
Cheesy Nachos with Spicy Beef
By lorik
1. For One-Minute Salsa: Pulse all ingredients except tomatoes in food processor until minced, about five 1-second ...
- -Minute Salsa:
- 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
- 1/4 small red onion, peeled, and root end removed
- 1 small clove garlic, minced or pressed
- 2 tablespoons fresh cilantro leaves
- 1/4 teaspoon table salt
- pinch ground black pepper
- 2 teaspoons lime juice from 1 lime
- 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drianed
- Fresh Guacamole:
- 2 small avocados ripe,(preferably Haas)
- 1 tablespoon minced red onion
- 1 small clove garlic, minced or pressed through garlic press
- 1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)
- 2 tablespoons minced fresh cilantro leaves
- Table salt
- 1 tablespoon lime juice from 1 lime
- Spicy Beef:
- 2 teaspoons corn oil or vegetable oil
- 1 small onion, chopped fine
- 1 large clove garlic, minced or pressed through garlic press
- 1 tablespoon chili powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon table salt
- 1/2 pound 90% lean ground beef (or leaner)
- Nachos:
- 8 ounces tortilla chips
- 1 pound shredded cheddar cheese (4 cups)
- 2 large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup)
- 2 scallions, sliced thin
- 1/2 cup sour cream (4 ounces)
- 1 lime, cut into 6 wedges
Super Quick Roast Chicken with Garlic and White Wine Gravy
By lorik
Preheat oven to 400° F (200° C)
- One 3 1/3 pound whole free-range, skin-on chicken, cut into eight pieces and backbone removed
- Sea salt and freshly ground black pepper, to taste
- 1 garlic bulb, halved
- 8 sprigs fresh thyme, divided
- 3 tablespoons olive oil
- 1 cup chicken stock
- 1 cup white wine, divided
- 1 tablespoon all-purpose flour
Szechuan Beef with Green Beans and Carrots
By lorik
Szechuan peppercorns add spice to a meal while simultaneously having a cooling effect, which helps combat the heat ...
- COOK:
- 2/3 cup dry long-grain brown rice
- WHISK:
- 1 cup low-sodium beef broth
- 1/2 cup diced shallots
- 1/4 cup rice vinegar
- 3 Tbsp. minced fresh ginger
- 3 Tbsp. minced fresh garlic
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. chili garlic sauce
- 1 Tbsp. cornstarch
- 2 tsp. brown sugar
- 2 tsp. crushed Szechuan peppercorns
- SLICE:
- 1 top sirloin steak (1 lb.), trimmed, frozen for 15 minutes
- HEAT:
- 1 Tbsp. canola oil
- 6 oz. green beans, trimmed and bias-sliced
- 1 cup ribbon-cut carrots
Red Chile Salsa
By lorik
Guajillo chiles are tangy with just a bit of heat
- 1 1/4 ounces dried guajillo chiles, wiped clean
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 3/4 cup water
- 3/4 teaspoon salt
- 1 garlic clove, peeled and smashed
- 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- Pinch ground cloves
- Pinch ground cumin
Our best bites dinner rolls-(the world's best)
By lorik
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan
- 2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
- 1/2 cup + 1 tablespoon sugar, divided
- 1/3 cup (5 1/3 tablespoons) butter
- 2 teaspoons kosher salt
- 2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
- 2/3 cup warm (105-115-degree) water
- 8-9 cups all-purpose flour
- 3 beaten eggs
Maple Pecans
By lorik
Preheat the oven to 350°
- 4 cups pecans
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white, at room temperature
Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce
By lorik
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other ...
- For Seasoning Paste:
- 3/4 tsp. dried thyme
- 3/4 tsp. dried rosemary
- 3/4 tsp. dried oregano
- 2 Tbs. extra-virgin olive oil
- 1-1/2 tsp. soy sauce
- 3-1/2 tsp. kosher salt
- 3 tsp. paprika
- 2 tsp. freshly ground black pepper
- 2 tsp. garlic powder
- 3/4 tsp. ground ginger
- For Ribs:
- 3 (2-1/2-lb.) slabs lamb ribs
- For Sauce:
- 1-1/2 cups port
- 3/4 cup black cherry juice
- 4 Black Mission figs
- 1 rosemary sprig
- 1 cup distilled white vinegar
- 3/4 cup plus 2 Tbs. Heinz ketchup
- 1 tsp. honey
- 3/4 cup dark brown sugar
- 1 Tbs. chili powder
- 1-3/4 tsp. kosher salt
- 1-1/4 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
Spice-Rubbed Chicken with Duck Sauce
By lorik
Place chicken in a bowl. Mix oil, paprika, chile powder, cayenne, cumin, oregano, rosemary, thyme, salt, and pepper...
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 1 ⁄3 cup olive oil
- 3 tbsp. paprika
- 2 tbsp. dark red chile powder
- 1 tbsp. cayenne
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 1 tbsp. dried rosemary
- 1 tbsp. dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 cups Chinese duck sauce
Pork Cutlets with Sweet Potatoes and Maple Sauce
By lorik
1. Combine potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
- 1/4 cup vegetable oil
- Salt and pepper
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 8 (3-ounce) boneless pork cutlets, 1/4 inch thick, trimmed
- 4 garlic cloves, sliced thin
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar