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Recipes
Pappardelle with Chicken and Pistachio-Mint Pesto
By Maverick19
1. In a food processor, combine the 1 1/2 cups of mint with the pistachios and lemon juice and pulse until finely ...
- 1 1/2 cups lightly packed mint leaves, plus more for garnish
- 1/2 cup shelled unsalted pistachios
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt and pepper
- 8 oz pappardelle pasta
- 12 oz shredded rotisserie chicken, (3 cups)
- 1 small zucchini, very thinly sliced or shaved
- 1 small yellow squash, very thinly sliced or shaved
- 1 1/2 cups mixed cherry tomatoes, halved or quartered if large
Pear, Pea and Watercress Soup
By Maverick19
1. In a large saucepan, melt butter and add the onion pears and peas
- 1 Tbsp butter
- 1 small onion, finely chopped
- 1 lb firm pears, peeled, cored and finely sliced
- 2 lbs fresh peas, shelled (or use 1 2/3 lbs frozen peas)
- 1/2 cup dry sherry
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- pinch of ground mace
- 4 cups chicken stock
- 2 bunches watercress, stalks removed
- 2 fresh or dried pears, thinly sliced
Classic Enchilada Sauce Salsa
By Maverick19
This is THE classic enchilada sauce
- 2 dried ancho chiles
- 6 dried guajillo or california chiles
- 3 cups hot water
- 2 cloves garlic
- 1 tsp salt
- 2 Tbsp fresh lard or vegetable oil
- 1 1/2 Tbsp very finely minced white onion
Thai Noodle Salad with Peanut Sauce
By Maverick19
1. Cook pasta according to directions on package
- Thai Peanut Sauce:
- 6 oz dry noodles (brown rice noodles, pad Thai noodles, ramen/somen noodles, spaghetti, etc)
- 4 cups mix of Napa cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped
- 1 Tbsp, or more, jalapeño, finely chopped
- 1/4-1/2 cup roasted, crushed peanuts (garnish.......make extra if you want to toss some in the salad)
- 3 thin slices ginger, cut across the grain, about the size of a quarter
- 1 fat clove garlic, crushed
- 1/4 cup peanut butter
- 1 orange (1/4 cup orange juice)
- 1 med-lg lime (3 Tbsp lime juice)
- 2 Tbsp soy sauce
- 3 Tbsp honey or agave
- 3 Tbsp toasted sesame oil
- 1/2-1 tsp cayenne pepper
- 1/2 tsp salt
Hot and Sour Tofu Soup
By Maverick19
1. Drain mushrooms and thinly slice
- 6 dried shiitake mushrooms, soaked in hot water for 5 minutes
- 5 cups chicken or vegetable stock
- 6 spring onions, sliced
- 1/2 cup canned bamboo shoots, drained and thinly sliced
- 2 tsp grated fresh ginger
- 3 Tbsp red wine vinegar
- 1 small red chili, deseeded and thinly sliced
- 3 Tbsp corn flour (finely ground cornmeal), mixed with 3 Tbsp water
- 1 large egg plus 1 extra egg white
- 7 oz firm tofu, cut into chunks
- 1 bunch baby boo chou, leaves trimmed and sliced
- 3 Tbsp sweet soy sauce (kecap manis)
- 1 tsp sesame oil
- 2 Tbsp finely chopped fresh garlic chives
Vegan Cheese
By Maverick19
You can use just about any kind of nuts
- 1 cup of nuts, soaked for 6 hours
- 1 cup almond or cashew yogurt
- 1/2 cup water
- 1 tsp salt, give or take
- 3 Tbsp tapioca starch
- 1 Tbsp agar
Lemon Curd - Ina Garten
By Maverick19
1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith
- 3 Lemons
- 1 1/2 cup sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra large eggs
- 1/2 cup lemon juice (3-4 lemons)
- 1/8 tsp kosher salt
Pineapple Upside Down Cake
By Maverick19
1. Preheat the oven to 350 degrees F
- 1 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar, firmly packed
- 1 lb can pineapple rings, in juice
- 1/3 cup unsalted butter, extra, softened
- 1/2 cup superfine sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 cup self-rising flour
Gravy - from Cooked Turkey in roasting pan
By Maverick19
Place roasting pan over 2 burners, on medium heat
- 3 tbsp flour
- 2 cup stock
- turkey fat
- salt and pepper, to taste
Butter Lemony Cookies
By Maverick19
Makes roughly 3 dozen cookies
- Glaze:
- 2 sticks unsalted butter, softened
- 1 cup confectioners' sugar
- 1 Tbsp grated lemon zest
- 1 1/2 Tbsp fresh lemon juice
- 2 cups all purpose flour
- 3/4 tsp kosher salt
- 1/2 cup plus 2 Tbsp confectioners' sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter, softened
- finely grated lemon zest, for garnish