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Recipes
Marmalade-glazed Spareribs
By mschweickert
Whisk first 5 ingredients in large bowl
- 1 cup soy sauce
- 1 cup orange marmalade
- 1 cup orange juice
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 6 pounds pork spareribs, cut into individual ribs
Pumpkin Roll Cake with Cream Cheese Filling
By mschweickert
by Rosie Bialowas: Palm Harbor, Florida
- 1 cup sugar
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 large eggs, beaten to blend
- 2/3 cup canned solid pack pumpkin
- 2 tablespoons powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts
- Powdered sugar
Burgers with Mozzarella and Spinach-Arugula Pesto
By mschweickert
Preparation Rinse spinach; drain briefly, then place in large glass bowl
- 8 ounces baby spinach leaves (about 10 cups packed)
- 2 garlic cloves, peeled
- 1/2 teaspoon (packed) finely grated lemon peel
- Large pinch of dried crushed red pepper
- 4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
- 3 tablespoons pine nuts
- 1 teaspoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 3 tablespoons (packed) freshly grated Parmesan cheese
- 1 3/4 pounds ground beef (20% fat)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 hamburger buns, split horizontally
- 6 1/3-inch-thick slices fresh mozzarella cheese
- 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds
Garlic-Marinated Chicken Cutlets with Grilled Potatoes
By mschweickert
Directions Heat grill to medium
- 3 pounds baby red new potatoes, halved or quartered if large
- 2 tablespoons olive oil, plus more for grates
- 6 garlic cloves, minced
- 1/4 cup white-wine vinegar
- 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
- Coarse salt and ground pepper
- 3 pounds chicken cutlets (about 12)
- 1 tablespoon butter
- Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
- 2 tablespoons Vinaigrette
Salmon with Thai Vegetables and Black Rice
By mschweickert
Preheat the broiler. Cook the rice as the label directs; set aside
- 1 cup black rice
- 1 1/2-inch piece fresh ginger, peeled
- 1 small clove garlic
- 2 limes
- 1 1/2 tablespoons fish sauce
- 2 bell peppers (1 red, 1 yellow), thinly sliced
- 1 /2 small red onion, thinly sliced
- 1 /2 jalapeno pepper, thinly sliced (seeds removed for less heat)
- 1 cup fresh cilantro
- Kosher salt and freshly ground pepper
- 1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild
- 1 /4 cup chopped salted peanuts
Two-Cheese Stuffed Mushrooms
By mschweickert
1.Remove stems from mushrooms, forming cavities
- 24 large crimini or white mushrooms (each about 2-1/2 inches in diameter)
- ◦6 Tbsp (3/4 stick) butter, at room temperature
- ◦2 shallots, finely chopped
- ◦1/2 cup finely chopped leek (white and pale green parts only)
- ◦3 garlic cloves, finely chopped
- ◦1 Tbsp chopped fresh thyme
- ◦1 cup fresh breadcrumbs made from crustless French bread
- ◦3 Tbsp whipping cream
- ◦2 large egg yolks
- ◦1/2 cup grated mozzarella cheese
- ◦2/3 cup grated Parmesan cheese
- ◦Assorted toppings (i.e., fresh chives, prosciutto, Kalamata olives, sun-dried tomatoes, etc.)
Decadent French Toast Soufflé
By mschweickert
Doris Beckert, Foothill House, Calistoga, CA, Sunset FEBRUARY 2000
- 1/2 pound croissants (2 or 3)
- 1/2 About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- 2 packages (3 oz. each) cream cheese, at room temperature
- 1 1/4 cups maple syrup
- 10 large eggs
- 3 cups half-and-half (light cream)
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pecans
- Powdered sugar
- Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained
Slow Cooked Cuban Sandwich
By mschweickert
Watch how to make this recipe
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 to 4 cloves garlic, minced
- Juice of 1 lime (2 tablespoons)
- Juice of 1 orange (2 tablespoons)
- 3 to 3 1/2-pound boneless pork shoulder
- One 24-inch sub roll
- Yellow mustard
- 1 pound Swiss, thick-sliced
- 1 pound honey ham, thinly sliced
- 2 cups dill pickle chips
- 2 red onions, thinly sliced
Tuna Tartare in Endive with Horseradish Sauce
By mschweickert
Sally James, Cooking Light AUGUST 2004
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons finely chopped celery
- 2 tablespoons capers, drained
- 1 teaspoon minced fresh thyme
- 2 teaspoons extravirgin olive oil
- 1 (8-ounce) Yellowfin tuna steak (about 1 inch thick), cut into 1/4-inch cubes
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 1/4 cup plain low-fat yogurt
- 1 teaspoon fresh lime juice
- 1 teaspoon prepared horseradish
- 24 Belgian endive leaves (about 4 heads)
- 1 tablespoon finely chopped chives (optional)
Potato-Beef Canapes
By mschweickert
Preheat the oven to 350 degrees F
- 1 1/2 pounds beef tenderloin
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 5 small red-skinned potatoes, sliced 1/4 inch thick
- 2/3 cup jarred roasted red peppers, drained, rinsed and diced
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon capers, chopped
- 1/4 teaspoon finely grated garlic
- 1/4 teaspoon finely chopped fresh rosemary
- Large pinch of sugar