Maverick19's profile page
Recipes
Roasted Carrots with Maple-Cider Vinegar
By Maverick19
Preheat oven to 375 1. In a large heat-proof skillet, melt the butter in the olive oil over moderately high heat
- 2 tsp unsalted butter
- 2 tsp extra virgin olive oil
- 1 lb medium carrots with green tops, scrubbed well, 2 Tbsp greens chopped and reserved for
- garnish
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 2 Tbsp apple cider vinegar
- 2 Tbsp pure maple syrup
- 1/4 cup chopped roasted cashews
Stir Fried Ramen
By Maverick19
You can use Ramen or any similar noodle
- 5 oz Ramen noodles
- 1 Tbsp chicken stock
- 1 Tbsp oyster sauce
- 4 Tbsp Tonkatsu sauce, or Katsu, or Hoisin
- 2 oz bean sprouts
- 4 pcs cabbage leaves, sliced thinly
- 5 oz pork, cubed
- cooking oil (Sesame or Canola work best, I prefer Sesame)
- 1 Tbsp pickled ginger
- aonori powder (dried seaweed powder)
- You can substitute the pork for additional vegetables. Onions, red bell peppers, shredded carrots and persian cucumbers work great in this dish.
- Top with a sunny side up quail egg or two
Eggplant Parmesan Penne - Baked
By Maverick19
1. In a large saucepan, heat the oil until shimmering
- 2 Tbsp extra virgin olive oil
- 1 large sweet onion, finely chopped
- kosher salt
- one 1 1/4 pound eggplant, cut into 1/2 inch dice
- 4 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 3 cups marinara sauce
- 1 pound penne rigate
- 1/2 cup lightly packed basil, torn
- fresh ground pepper
- 4 oz fresh mozzarella, diced
- 1/4 cup fresh grated parmigiano-reggiano cheese
- 1/4 cup panko
Lentil Soup Borracho
By Maverick19
1. Combine the lentils, beer and broth in a large kettle or Dutch oven
- 1 lb lentils, rinsed
- 4 cups beer
- 3 cups chicken broth
- 1 lb lean ground beef
- 1 cup cooked ham pieces
- 1 lb smoked sausage or kielbasa, thinly sliced
- 1 cup coarsely chopped celery
- 1 cup chopped red onion
- 1 tsp chopped garlic
- 1/2 tsp rosemary
- 1/2 tsp basil
- 1 cup sliced mushrooms
- salt and pepper to taste
Potato Gnocchi
By Maverick19
Recipe courtesy of Mario Batali
- 3 pounds starchy russet potatoes
- 2 cups all purpose flour, plus more for dusting
- 1 extra large egg
- 1/4 cup extra virgin olive oil
- 2 Tbsp kosher salt, plus more as needed
- 2 cups homemade tomato sauce
- 12 fresh basil leaves, *optional
Artichoke Spinach Dip
By Maverick19
Preheat oven to 350 degrees 1
- 2 8oz pkg cream cheese, softened
- 1 14oz can artichoke hearts, drained, chopped
- 1 10oz pkg chopped spinach,drained and thawed frozen spinach
- 1/2 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 clove garlic, crushed
Mayonnaise III
By Maverick19
Just another variation. I prefer using sunflower oil in my mayo, second choice is light olive oil
- 1 1/4 cup light olive oil OR sunflower oil OR Safflower oil, divided
- 1 egg
- 1/2 tsp dry mustard powder
- 1/2 tsp salt
- 1/2-1 lemon, juiced
Raspberry Vinaigrette
By Maverick19
Put all ingredients in a blender and blend until smooth
- 1/2 cup white wine vinegar (use quality vinegar in your salad dressing recipes)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh or frozen raspberries
- 2 tsp honey
Clean Eating - Cherry Pecan Lara Bars
By Maverick19
1. Place all ingredients in food processor and blend until it becomes a ball
- 1/2 cup dates, pitted
- 1/2 cup dried cherries, no sugar added
- 1 cup pecans
- 1/2 tsp cinnamon
- Extra nuts, chopped
Torta - Italian Style
By Maverick19
This is a VERY OLD family recipe passed on to my cousins and I by our Nonni
- Filling:
- 6 quarts water
- 4 tbsp salt
- 4 cups rice
- 2 tsp pepper
- 2 sticks butter
- 6 eggs, beaten
- 3 cups parmesan cheese, grated
- Dough:
- 4 cup flour
- 4 tbsp butter
- 1 cup whole milk
- 2 eggs
- 2 tsp salt
- 1/4 cup water, as needed
- egg yolks for egg wash on dough