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Recipes
Potato Latkes
By Maverick19
This recipe makes 1 1/2 dozen latkes
- 1 large baking potato (about 10 oz), peeled and quartered lengthwise
- 1/2 onion, peeled and quartered
- 1/4 cup flour
- 1 egg
- coarse salt and pepper
- 1/2 tsp baking powder
- EVOO or Peanut Oil, for frying
Vegan Mocha Frosting
By Maverick19
In a medium bowl, mix all ingredients, except the sugar and cocoa
- 8 oz vegan cream cheese
- 1/4 cup vegan sour cream
- 2 cups confectioner's sugar
- 2 Tbsp cold coffee
- 1 Tbsp vanilla extract
- 1 cup cocoa powder (dutch cocoa is ok)
Lettuce Wraps Asian Pork Style
By Maverick19
This is a Paleo recipe with substitute items listed if not worried about Paleo
- Add Ons:
- Sauce: 1/3 cup liquid aminos OR soy sauce
- 2 Tbsp fish sauce
- 1/3 cup raw apple cider vinegar
- Filling: 2 Tbsp coconut oil OR oil of choice
- 1 lb ground pork or boneless pork chops, sliced into bite sized pieces
- 8 oz white mushrooms, chopped
- 1 tsp fresh grated ginger
- 2 garlic cloves, minced
- 1 head romaine or butter lettuce
- diced carrots, onions, green onions, cucumber, sesame seeds
Date and Nut Bars
By Maverick19
A classic Italian dessert
- 3 eggs, room temperature
- 1 cup sugar
- 1/2 pound walnuts, chopped
- 1 1/3 pound dates, coarsely chopped
- 1 tsp vanilla
- 1 tsp baking powder
- 1 1/2 cup flour
Sausage Meatballs - Italian
By Maverick19
1. Place everything, except sauce, in bowl and mix
- 1 pound Italian Sausage
- 1/2 tsp poultry seasoning
- 1 small onion, diced
- 1 egg, beaten
- 1/2 cup bread crumbs
- 1 1/4 cup + marinara sauce
- 1 tbsp salt
- 1 tbsp garlic powder or granulated garlic
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp pepper
Pizza Dough
By Maverick19
This recipe is from the tv show Extra Virgin
- 1 .25 oz pkg dry active yeast (2 1/4 tsp)
- 1/2 cup lukewarm water (105-115 degrees)
- 4 cups bread flour
- 1/2 tsp salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Cumin and Pea Muffins
By Maverick19
1. Preheat oven to 400 degrees
- 2 tsp olive oil
- 1 brown onion, grated
- 1 garlic clove, crushed
- 1 Tbsp ground cumin
- 1 cup frozen peas
- 2 cups self-rising flour
- 80 g butter, melted
- 1 egg, lightly beaten
- 1 cup milk
Hot and Sour Meatball Soup
By Maverick19
1. In a small heatproof bowl, cover the mushrooms with boiling water and let stand until softened, about 20 minute...
- 3/4 oz dried wood ear mushrooms
- 3 1-inch pieces peeled ginger, 2 pieces cut into thin matchsticks
- 2 scallions, chopped, plus thinly sliced scallions for garnish
- 1 garlic clove
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb fatty ground pork
- 6 Tbsp black vinegar
- kosher salt and white pepper
- 6 cups chicken stock or low-sodium broth
- 1 large egg, beaten with a pinch of salt
- 1/2 lb firm tofu, cut into 1/2 inch pieces
- 1 8oz can sliced bamboo shoots, drained
- 2 tsp toasted sesame oil
Pati's Mexican Table Chilaquiles in Roasted Tomatillo Sauce
By Maverick19
Heat the oven to 300 degrees
- To Garnish:
- 18 5 inch corn tortillas
- 2 lb green tomatillos, husked and washed
- 1/2 large white onion
- 2 serrano or jalapeno peppers
- 1 garlic clove
- 2-3 sprigs cilantro
- 2 cups veggie or chicken stock
- 3 tbsp vegetable oil to brush tomatillos, onions, chili
- 1/2 cup onion, thinly sliced
- 1/4 cup cilantro sliced
- 1/2 cup cotija cheese
- 1/4 cup mexican cream
Pink Velvet Macaroons with Cream Cheese Filling
By Maverick19
1. Whisk together the sugar, flour and salt in a large bowl, set aside
- Cream Cheese Filling:
- 1 1/4 cups powdered sugar
- 2/3 cup almond flour
- pinch salt
- 1 Tbsp sugar
- 1/4 tsp red food coloring
- 1/4 tsp vanilla extract
- 2 egg whites
- 8 oz cream cheese, softened, room temp
- 2 cups powdered sugar
- 4 Tbsp unsalted butter, softened, room temp
- 1 tsp vanilla extract