Mschweickert's profile page
Recipes
Quick Dill Pickles
By mschweickert
Directions Cut cucumbers into 1-inch-square chunks and place in a heatproof bowl with 12 to 15 sprigs of dill
- 6 Kirby cucumbers
- 1 small bunch fresh dill
- 12 whole black peppercorns
- 1 cup white-wine vinegar
- 1 teaspoon salt
- 1/4 cup sugar
- 1 clove garlic, thinly sliced
Cheese and Mushroom-Stuffed Meatloaf
By mschweickert
Heat oil in heavy skillet over medium heat
- 2 Tbsp vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 1/2 pounds ground beef
- 2/3 cup fresh breadcrumbs
- 1/2 cup minced fresh parsley
- 1/4 cup catsup
- 1 egg, beaten to blend
- 1 teaspoon salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp dried thyme, crumbled
- 1/4 tsp dried sage
- 1 1/2 cups grated Monterey Jack or cheddar cheese
Oven-Baked Ziti with Three Cheeses
By mschweickert
Preparation Heat oil in heavy large saucepan over medium-low heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1/3 cup tomato paste
- 1 8-ounce can tomato sauce
- 1 cup water
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried rubbed sage
- 1/2 cup grated Parmesan cheese
- 1 15-ounce container ricotta cheese
- 1 egg
- 8 ounces mozzarella cheese, grated
- 12 ounces freshly cooked ziti or other tubular pasta
- .
Steak With Cumin-Lime Yogurt and Cauliflower Salad
By mschweickert
Directions Whisk together the yogurt, cumin, lime zest, and ¼ teaspoon each salt and pepper in a small bowl; set ...
- 1/2 cup plain low-fat Greek yogurt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon finely grated lime zest plus 2 tablespoons lime juice
- kosher salt and black pepper
- 1 small head cauliflower (about 1 1/2 pounds), trimmed and halved lengthwise
- 2 scallions, thinly sliced
- 1 ounce pecorino, grated (1/4 cup)
- 1/4 cup olive oil
- 1 1/4 pounds skirt steak, cut into 4 pieces
Green Goddess Dressing with Crudites
By mschweickert
Directions Puree mayonnaise, chives, anchovy, vinegar, lemon juice, salt, and pepper in a blender
- 1 cup mayonnaise
- 1/4 cup snipped fresh chives
- 1 anchovy fillet, rinsed, patted dry, and chopped
- 2 teaspoons white-wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup fresh tarragon, coarsely chopped
- 2 tablespoons water
- Crudites (such as carrots, broccoli, bell peppers, cherry tomatoes, and cauliflower), for serving
Hot Mexican-Style Spinach Dip
By mschweickert
This is an awesome dip, and so easy to make
- 1 medium onion, finely diced
- 2 tablespoons canola oil or 2 tablespoons olive oil
- 2 medium tomatoes, peeled, seeded, and chopped
- 2 tablespoons chopped jalapeno peppers
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup half-and-half cream
- 2 cups shredded monterey jack cheese
- 1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
- 2 (2 1/4 ounce) cans sliced ripe olives, drained
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher sea salt
- 1/4 teaspoon black pepper
Roast Pork Loin with Carrots and Mustard Gravy
By mschweickert
Directions 1. Preheat oven to 450 degrees
- 2 pounds carrots, peeled and halved lengthwise if large
- 1/2 pound shallots, peeled and halved if large
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds boneless pork loin roast
- 3/4 cup white wine
- 2 tablespoons all-purpose flour
- 2 tablespoons grainy mustard
Prosciutto-Stuffed Chicken Breasts
By mschweickert
Directions 1. Heat oven to 400 degrees F
- 4 boneless, skinless chicken breast halves (6 ounces each)
- Salt and black pepper to taste
- 4 slices prosciutto, preferably imported, halved
- thin slices Parmigiano-Reggiano
- Chopped fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup white wine or water
- 2 tablespoons balsamic vinegar
Fudgy Ice Cream Cake
By mschweickert
Directions Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch...
- Cooking spray
- 1/4 cup light corn syrup
- 1 3/4 cups heavy cream, divided
- 1/2 stick unsalted butter
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, plus more for serving
- Salt
- 3 pints vanilla ice cream
- 18 graham crackers
- 1 tablespoon confectioners' sugar
- Unsweetened cocoa powder
Baby-Back Ribs With Honey-Mustard Glaze
By mschweickert
Directions Heat oven to 275° F
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- kosher salt and black pepper
- 4 pounds baby-back ribs (2 to 3 racks)
- 1/2 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 cup honey