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Recipes
Tabouleh
By Maverick19
This recipe is from a very old cookbook from the Lebanese Church Ladies' Guild, from Cleveland, OH
- 3 bunches parsley
- 4-5 medium size ripe tomatoes, seeded and diced
- 1 bunch fresh mint
- juice of 3 lemons, or to taste
- 1 medium onion
- 1/2 cup cracked wheat (no. 1 fine)
- 1/2 cup olive oil
- salt and pepper to taste
Pineapple Macadamia Nut Bread
By Maverick19
Preheat oven to 350 degrees F
- 4 eggs
- 1 cup sugar
- 1/2 cup oil
- 3/4 cup pineapple juice
- 1/2 cup canned crushed pineapple, with juice
- 1 Tbsp baking powder
- 3 cups flour
- 1/2 cup chopped macadamia nuts
Custard Cream Filling
By Maverick19
1. In a bowl, mix the milk, beaten egg yolks and vanilla
- 4 1/4 cup milk
- 1 1/2 cup sugar
- 3/4 cup flour
- 3/4 cup corn starch
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 peel of lemon
Lentil Burgers
By Maverick19
Mash cooked lentils, slightly
- 2 cups cooked lentils
- 1 cup soft whole wheat bread crumbs
- 1/2 cup wheat germ
- 1/2 cup finely chopped onion
- 1 1/4 tsp salt
- 2 eggs, lightly beaten
- 1 Tbsp worcestershire sauce
- 3 Tbsp oil
Paleo Lemon Poppyseed Muffins II
By Maverick19
Recipe yields 12 muffins
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsweetened applesauce
- juice, 2 lemons (about 1/2 cup)
- zest, 1 lemon
- 3 large eggs
- 1/4 cup raw honey
- 1 tsp vanilla extract
- 2 Tbsp poppy seeds
Stuffed Artichokes
By Maverick19
This recipe is for 4 large artichokes
- 4 large artichokes, stem and points of leaves trimmed
- 2 lemons, halved
- 2/3 cup EVOO, plus more for drizzling
- 5 Tbsp butter
- 24 flat anchovy fillets
- 12 cloves garlic
- 1 tsp crushed red pepper flakes
- 3 1/2 cups panko breadcrumbs
- 1 cup flat leaf parsley, chopped
- 2 cups grated parmigiano-reggiano cheese
- coarse black pepper
Hungarian Loaf
By Maverick19
This recipe comes from Jensen's Market in Blue Jay, CA, near Lake Arrowhead
- 1 cup water
- 2 small eggs
- 2 packages dry yeast
- 1 1/2 tsp salt
- 1/3 cup plus 1 Tbsp granulated sugar
- 1/2 cup plus 2 Tbsp instant nonfat milk powder
- 1/2 cup shortening
- 3 3/4 cups all purpose flour
- 1 1/2 cups pastry flour
- 1/3 cup brown sugar, packed
- 1 Tbsp cinnamon
- Honey smear
- 1/2-1 cup whole pecans or walnuts
Vegan Chocolate Mousse
By Maverick19
1. Place all of the ingredients in a food processor
- 1 avocado
- 1/4 cup cocoa powder
- 1/4 cup brown rice syrup OR agave
- 1/4 cup almond milk
- 1 tsp vanilla
Ricotta Cheese II
By Maverick19
1. Bring milk, cream and salt, just to a boil in a medium saucepan
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp kosher salt
- 2 Tbsp fresh lemon juice or distilled white vinegar
- Cheesecloth
Carrot Cake II with Cream Cheese Frosting - (Silver Palate)
By Maverick19
This cake was THE classic cake at The Silver Palate shop, from Manhattan, in the late 70's
- Cream-Cheese Frosting - recipe follows:
- 3 cups unbleached all purpose flour
- 3 cups granulated sugar
- 1 tsp salt
- 1 Tbsp baking soda
- 1 Tbsp ground cinnamon
- 1 1/2 cups corn oil
- 4 large eggs, lightly beaten
- 1 Tbsp vanilla extract
- 1 1/2 cups shelled walnuts, chopped
- 1 1/2 cups shredded coconut
- 1 1/2 cups pureed cooked carrots
- 3/4 cup drained crushed pineapple
- confectioner's sugar to dust top
- 8 oz cream cheese
- 6 Tbsp sweet butter, room temp
- 3 cups confectioner's sugar
- 1 tsp vanilla extract
- juice of 1/2 lemon