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Recipes
Breaded Pork Cutlets with Ginger-Soy Sauce
By mschweickert
Directions Make the sauce: In a small bowl, combine all the ingredients; set aside to let the flavors develop
- For the Sauce 1/2 cup ketchup 1 clove garlic, minced 1 tablespoon minced fresh ginger 1 teaspoon soy sauce 1 teaspoon Worcestershire sauce 1 teaspoon dry sherry (optional) 1 dash of hot-pepper sauce (optional)
- 1/2 cup ketchup
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry sherry (optional)
- 1 dash of hot-pepper sauce (optional)
- For the Cutlets 1 large egg 1/3 cup plain dried breadcrumbs 1 tablespoon all-purpose flour 1 pound boneless pork loin, sliced into 4 cutlets (each about 1/2 inch thick) 2 tablespoons vegetable oil
- 1 large egg
- 1/3 cup plain dried breadcrumbs
- 1 tablespoon all-purpose flour
- 1 pound boneless pork loin, sliced into 4 cutlets (each about 1/2 inch thick)
- 2 tablespoons vegetable oil
BAKED RICE WITH SOUR CREAM, CHILIS AND CORN
By mschweickert
Preparation char chilies, wrap in plastic for 10 min, peel, seed & chop
- Ingredients
- 2 fresh poblano chilis
- 2 cups water
- 1 1/2 TBL butter
- 1 tsp salt
- 1 cup long grain white rice
- 1 TBL veg oil
- 1/2 cup chopped onion
- garlic / fresh cilantro
- 1cup can corn
- 1/2 cup sour cream
- 2 1/4 cup sharp cheese
Slow-Cooker Georgia Pulled Pork Barbecue
By mschweickert
Directions Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker
- 2 medium sweet onions, such as Vidalia, quartered
- 4 teaspoons light brown sugar
- 2 teaspoons smoked paprika
- Salt and freshly ground black pepper
- 1 4 - to 6-pound Boston butt pork roast, bone-in, trimmed of excess fat
- 1 cup finely chopped onion
- 2 cups apple cider vinegar
- 3/4 cup tomato juice
- Freshly ground black pepper
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- Dash of hot sauce, such as Tabasco
- 1 teaspoon sugar
- Buns, mustard and coleslaw, for serving
Double-Chile Queso Dip
By mschweickert
Directions Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside
- 1 shallot, finely diced
- 2 Campari or other small vine-ripened tomatoes, diced
- 1/4 cup roughly chopped fresh cilantro
- 1 tablespoon unsalted butter
- 2 serrano chile peppers, thinly sliced into rounds
- 1 red jalapeno pepper, thinly sliced into rounds
- Kosher salt
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup grated pepper jack cheese (about 4 ounces)
- 1 cup grated American cheese (about 4 ounces)
- Tortilla chips, for serving
Ham, Mushroom, and Gruyère Strata
By mschweickert
Cooking Light NOVEMBER 2005
- 1 teaspoon olive oil
- 1 1/2 cups thinly sliced shallots
- 6 cups sliced cremini mushrooms (about 14 ounces)
- 1/2 cup chopped reduced-fat ham
- 1/4 cup chopped fresh parsley
- 12 (1-ounce) slices hearty white bread, cut into 1/2-inch cubes (about 9 cups)
- Cooking spray
- 1 cup (4 ounces) shredded Gruyère or other Swiss cheese
- 1 2/3 cups fat-free milk
- 1 cup egg substitute
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives (optional)
Warm Mixed Nuts
By mschweickert
Directions Preheat oven to 350 degrees
- 5 cups mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
- t tablespoon extra-virgin olive oil
- 2 small shallots, thinly sliced crosswise into rings to yield about 1/4 cup
- 3 garlic cloves, thinly sliced lengthwise
- 2 tablespoons unsalted butter
- 1/4 cup coarsely chopped fresh rosemary
- 1/4 teaspoon cayenne pepper
- 1 tablespoon firmly packed dark-brown sugar
- 1 tablespoon coarse salt
Queso Fundido
By mschweickert
Recipes & Menus | recipes Queso Fundido You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fon...
- 1 small tomato, chopped
- 1 serrano chile, seeded, chopped
- 2 tablespoons chopped fresh oregano
- Kosher salt
- 8 ounces coarsely grated mild yellow cheddar
- 8 ounces coarsely grated Monterey Jack
- 1 tablespoon all-purpose flour
- 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
- 1/2 cup minced onion
- 1/2 cup lager
- Tortilla chips
Baked Tilapia with Fresh Herbs
By mschweickert
Directions Preheat oven to 375 degrees
- 4 (6 to 8 ounces each) skinless tilapia fillets
- Coarse salt and ground pepper
- 3 tablespoons light mayonnaise
- 1/2 cup finely chopped parsley
- 2 tablespoons finely chopped fresh dill
- Lemon wedges, for serving
Fish and Vegetables with Pesto Baked in Foil Packets
By mschweickert
by Judy Harmon, Norcross, GA
- 2/3 cup purchased pesto
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon hot pepper sauce
- 4 5- to 6-ounce red snapper or orange roughy fillets
- 16 asparagus spears, each trimmed to 4-inch length
- 10 ounces plum tomatoes, coarsely chopped
- 2 yellow crookneck squash, thinly sliced on diagonal
Shrimp and Fall Greens Gumbo
By mschweickert
Boil water, clam juice and reserved shrimp shells in large saucepan 15 minutes
- 3 qt Water
- 4 8-oz bottles clam juice
- 1 1/4 lb Uncooked large shrimp,
- peeled, deveined, cut
- lengthwise in half, shells
- reserved
- 2 tb Olive oil
- 1 1/2 lb Andouille sausage or other
- fully cooked smoked sausage
- (such as kielbasa), sliced
- into 1/4-inch-thick rounds
- 3/4 c Chopped onion
- 3/4 c Chopped green bell pepper
- 2 tb Chopped garlic
- 1/2 c Chopped seeded peeled
- tomatoes
- 4 lg Bay leaves
- 1 tb Dried thyme
- 1 ts (or more) hot pepper sauce
- (such as Tabasco)
- 1 Bunch collard greens,
- stemmed, coarsely chopped
- (about 4 C)
- 1 Bunch mustard greens,
- stemmed, coarsely chopped
- (about 4 C)
- 3 tb File' powder*
- Freshly cooked rice
- Chopped green onions