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Recipes

Lemon Crinkle Cookies

Lemon Crinkle Cookies

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You can use Limoncello or Lemon Juice in this recipe

  • 8 oz almond paste
  • 1/4 cup granulated sugar
  • 2 Tbsp corn starch
  • 1/2 tsp baking powder
  • 2 lemons, zest only, juice reserved if not using limoncello
  • 2 Tbsp Limoncello OR Lemon Juice
  • 1 large egg white, beaten
  • Powder sugar for coating
0/5 (0 Votes)

Eclairs II

Eclairs II

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Preheat oven to 450 degrees F (230 degrees C)

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water
0/5 (0 Votes)

Chicken Marbella

Chicken Marbella

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This was the first main course dish to be offered at The Silver Palate shop, on the Upper West Side of Manhattan, i

  • The following recipe will serve 10-12. You can halve the entire recipe.
  • 4 chickens, 2 1/2 lbs each, quartered
  • 1 head of garlic, peeled and finely pureed
  • 1/4 cup dry oregano
  • coarse salt and fresh ground pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup Italian parsley or fresh cilantro, finely chopped
0/5 (0 Votes)

Candied Ginger

Candied Ginger

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Spray a cooling rack with nonstick spray and set it in a half sheet pan, lined with parchment

  • Nonstick spray
  • 1 lb fresh ginger root
  • 5 cups water
  • 1 lb granulated sugar, approx.
0/5 (0 Votes)

Cranberry Sauce

Cranberry Sauce

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Recipe courtesy of Alex Guarnaschelli

  • 1 lb fresh cranberries
  • 1 1/2 cups sugar
  • 1/2 cup orange juice
  • 1 cinnamon stick
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • grated zest and juice of 1 orange
0/5 (0 Votes)

Italian Fig Cookies

Italian Fig Cookies

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Known as Cuccidati, these traditional Italian cookies are Delicious!!! This recipe was brought from Sicily in the ...

  • 2 cup shortening
  • 3 cup sugar
  • 6 eggs, room temp
  • 8 cup all purpose flour
  • 7 tsp baking powder
  • 2 Tbs vanilla extract
  • 1 pinch salt
  • 2 cup whole milk
  • 4 lb dried figs
  • 1 lb raisins
  • 2 tsp cinnamon
  • 1/2 c sugar
  • 1 whole orange, including peel
  • 1 small apple
  • 1 1/2 cup pecans, chopped
  • 1 cup water (optional)
4.3/5 (3 Votes)

Vegan Buttercream Frosting

Vegan Buttercream Frosting

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This recipe makes a lot of frosting

  • 1/2 cup vegan shortening (non-hydrogenated)
  • 1/2 cup vegan butter (earth balance) (non-hydrogenated)
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 tsp vanilla extract
  • 1/4 cup almond milk or rice milk
0/5 (0 Votes)

Meringue II

Meringue II

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Beat egg whites with cream of tartar until soft peaks form

  • 4-6 egg whites
  • 1/4 tsp cream of tartar
  • sugar (one Tbsp sugar for each egg white used)
0/5 (0 Votes)

Mole Blanco

Mole Blanco

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This recipe is courtesy of chefs Jaime and Ramiro Arvizu, owners of La Casita Mexicana in Bell, CA (Los Angeles)

  • 3 Tbsp oil
  • 1 cup golden raisins OR sultana
  • 1 cup blanched almonds
  • 1 cup peanuts
  • 1 cup pumpkin seeds
  • 1 cup sesame seeds
  • 2 hot peppers, seeded and sliced. Yellow peppers work best
  • 2 plantains fried
  • 1 slice white bread, toasted and crumbled
  • 1 onion, fried
  • 1 garlic clove
  • 1 cup white chocolate, make sure it contains cocoa butter
  • 10 cups chicken broth
  • salt and pepper, to taste
0/5 (0 Votes)

Baked Potato Salad

Baked Potato Salad

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Recipe courtesy of Alex Guarnaschelli

  • Pesto:
  • 2 lbs Idaho potatoes (about 3 large), scrubbed
  • kosher salt and white pepper
  • 1 small bunch (about 1/2 oz) flat-leaf parsley, with about 1 inch of stems still attached, roughly chopped
  • 1 small bunch (about 1/2 oz) basil, with about 1 inch of stems still attached, roughly chopped
  • kosher salt and white pepper
  • 3 Tbsp extra virgin olive oil
  • Dressing:
  • 2 Tbsp red wine vinegar
  • 1 shallot, sliced into thin rounds
  • 1 Tbsp Dijon mustard
  • 2 tsp chopped capers, plus 1 tsp of their brine
  • 4 cornichons, quartered lengthwise and sliced into 1/4 inch pieces, plus 1 Tbsp of their brine
  • 1/3 cup extra virgin olive oil
0/5 (0 Votes)