Maverick19's profile page
Recipes
Thai Chicken and Coconut Soup
By Maverick19
1. Heat stock in large saucepan
- 1 quart chicken stock
- 1 Tbsp sliced lemongrass
- 1 Tbsp grated fresh galangal (you can sub 1 Tbsp fresh grated ginger)
- 1 clove garlic, crushed
- 3 fresh red Thai chilies, deseeded and sliced
- 4 kaffir lime leaves, sliced finely
- 1/4 tsp ground turmeric
- 2 cups coconut milk
- 1 Tbsp fish sauce
- 1 lb chicken thigh fillets, sliced thinly
- 2 spring onions, chopped finely
- 2 Tbsp fresh lime juice
- 1 Tbsp chopped fresh cilantro leaves
Tex-Mex Cheese Dip with Tortilla Chips
By Maverick19
1. Combine the cheeses in the top pan of a double boiler or in a heatproof bowl
- 1 cup shredded cheddar cheese
- 1 cup finely diced processed american cheese
- 2 Tbsp finely chopped canned pickled jalapeno chili pepper
- 2 Tbsp finely chopped red bell pepper
- Tortilla Chips
Pecan Pie Bars
By Maverick19
Makes one 9x13 pan
- 4 Tbsp unsalted butter
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 5 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp salt
- 2 cups pecan halves
- Baked Press-In Crust (recipe is in my collection)
Vinegar Pie Crust
By Maverick19
Combine the flour and salt
- 3 cups all purpose flour
- 1 tsp salt
- 1 1/4 cups shortening
- 1 egg
- 5 Tbsp water
- 1 tsp white vinegar
Tuscan Lentil Soup
By Maverick19
1. Put the lentils in a large pot with the onion, celery, carrot and stock, and simmer for about 1 hour or until t...
- 1/2 lb brown lentils
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 quarts chicken or vegetable stock
- 2 cloves garlic, finely chopped
- 6 anchovies, finely chopped
- 2 Tbsp chopped parsley
- 6 fresh sage leaves
- 4 oz olive oil
- 12 peppercorns, roughly crushed
Apricots in cardamom syrup
By Maverick19
1. Soak the apricots in 3 cups of water, in a large saucepan, for 4 hours or until plumped up
- 1 2/3 cups dried apricots
- 3 Tbsp superfine sugar
- 3 Tbsp slivered, blanched almonds
- 1/2 inch piece of ginger, sliced
- 4 cardamom pods
- 1 cinnamon stick
Baked Press-In Crust
By Maverick19
This recipe yields one 9x13 inch crust
- 2 1/2 sticks cold unsalted butter, cut into cubes
- 1/4 cup plus 2 Tbsp light brown sugar
- 1/4 cup plus 2 Tbsp granulated sugar
- 2 1/2 cups all purpose flour sifted with 1/2 tsp kosher salt
Hash - with vegetables
By Maverick19
This is a great veggie hash
- 1/2 cup potatoes, cooked and diced
- 1/3 cup onions, cooked and diced
- 1/3 cup bell pepper, parboiled and sliced
- 1/3 cup celery, parboiled and chopped
- 3 Tbsp pimiento, diced
- 2 cups cooked meat, cold and cut into 1/3 inch cubes
- 1 cup gravy
- 1/3 cup tomato puree
- 1 Tbsp butter
- 1 tsp worcestershire sauce
- salt and pepper to taste
Mussel Soup with Garlic and Chili
By Maverick19
1. Place wine in a large heavy-based frying pan and bring to a boil
- 4 oz dry white wine
- 4 lbs mussels, scrubbed and debearded
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, finely chopped
- 3 fresh small hot chilies (such as Thai) deseeded and thinly sliced
- 1 quart fish or chicken stock
- 1 cup fresh basil leaves
- sea salt and freshly ground pepper
Natural Food Coloring
By Maverick19
Use natural ingredients for food coloring instead of the additives in bottled food coloring (those additives have s
- Pink and Red: Beets, Raspberries, Cherris, Pomegranate
- Orange: Carrots
- Yellow: Saffron or Turmeric
- Green: Spinach or Liquid Chlorophyll
- Purple: Red Cabbage
- Blue: Red Cabbage with Baking Soda