Mschweickert's profile page
Recipes
Creamy Parmesan Fondue
By mschweickert
Melt cream cheese and milk in double boiler
- 2 8 oz. packages cream cheese
- 2 cups milk
- 1 teaspoon garlic salt
- 1 1/2 cups grated Parmesan
- Freshly Ground Pepper to Taste
- Chives to Taste
Spicy Shrimp and Crab Bruschetta
By mschweickert
Preparation Bring clam juice to boil in medium saucepan
- 1/4 cup bottled clam juice
- 6 ounces uncooked large shrimp, peeled, deveined
- 6 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 ounces crabmeat, drained
- 1/2 baguette, cut diagonally into 1/3-inch-thick slices
- 3 tablespoons (about) olive oil
Baked Ribs with Spicy Blackberry Sauce
By mschweickert
by Joan and David Oswalt, Pasadena, CA
- 4 teaspoons chili powder
- 4 garlic cloves, minced
- 1 teaspoon salt
- 2 slabs baby back pork ribs (about 2 pounds)
- 2 1/2 cups fresh blackberries or frozen, thawed
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup minced peeled fresh ginger
- 2 tablespoons balsamic vinegar
- 2 teaspoons hot pepper sauce
Grilled Chicken with Italian Salsa
By mschweickert
Ruth Powers, Cooking Light JULY 2005
- 2 1/4 cups chopped tomatoes (about 2 medium)
- 1/2 cup chopped fresh basil
- 1 tablespoon thawed orange juice concentrate
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
Niçoise Pizzas
By mschweickert
1. Preheat oven to 425°. Spread 2 oz
- 8 ounces fresh goat cheese at room temperature
- 4 naan breads*
- 1 pound mixed cherry tomatoes, halved
- 1 cup (4 oz.) pitted mixed olives, coarsely chopped
- 1/2 fennel bulb, chopped, plus fennel fronds for garnish
- 2 green onions, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 ounces good-quality tuna packed in olive oil, drained
Almost Hands-Free Dill Pickles
By mschweickert
Directions Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid
- 4 Kirby cucumbers (about 1 pound), quartered lengthwise
- 3/4 cup white wine vinegar
- 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- kosher salt
Baked Halibut with Orzo, Spinach, and Cherry Tomatoes
By mschweickert
by Kristi Parnell, San Marcos, CA
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 6- to 7-ounce halibut fillets
- 1 cup orzo (rice-shaped pasta)
- 1 garlic clove, minced
- 4 cups (packed) baby spinach
- 1 cup halved cherry tomatoes
Slow-Cooker Short Rib Ragu
By mschweickert
Directions 1. In a large skillet, heat oil over medium-high
- 2 teaspoons vegetable oil
- 3 pounds boneless short ribs, cut into 3-inch pieces
- Coarse salt and ground pepper
- 1 medium yellow onion, diced small
- 1 large carrot, diced small
- 1 can (28 ounces) whole peeled tomatoes
- 2 sprigs oregano or rosemary
Baja's Best Pinto Beans
By mschweickert
Heat oil in heavy large pot over medium-high heat
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 4 garlic cloves, chopped
- 1 large jalapeño chili with seeds, cut lengthwise in half
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 9 1/2 cups water
- 1 pound dried pinto beans, rinsed
- 2 tablespoons (packed) dark brown sugar
- 1 teaspoon salt
Lobster Risotto
By mschweickert
In a sauté pan over medium heat, melt 3 Tbs
- 4 Tbs. (1/2 stick) unsalted butter
- 1 1/2 cups finely diced leeks
- 2 Tbs. cognac or brandy
- Meat from tails and claws of 2 cooked lobsters, tail meat halved, cut into 1/2-inch pieces
- 1 Tbs. olive oil
- 1/2 cup finely diced fennel
- 2 garlic cloves, minced
- 2 cups Arborio rice
- 1/4 tsp. lemon zest
- 1/2 cup white wine
- 8 cups lobster stock, warmed (see related recipe at right)
- 2 Tbs. chopped fresh chervil, plus chervil sprigs for garnish
- Salt, to taste