Mschweickert's profile page
Recipes
Mini Crab Cakes
By mschweickert
by Betty Rosbottom
- 8 ounces cream cheese, room temperature
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon finely grated lemon peel
- 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko (Japanese breadcrumbs)*
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- Fresh chives, cut into pieces
- Special equipment: 2 mini muffin pans
Hot Pizza Dip
By mschweickert
In a small bowl, mix together the cream cheese, oregano, parsley, and basil
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup pizza sauce
- 2 tablespoons chopped green bell pepper
- 2 ounces pepperoni sausage, chopped
- 2 tablespoons sliced black olives
Beer-Brined Grilled Pork Chops
By mschweickert
Preparation Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl
- 2 cups water
- 2 cups dark lager beer
- 1/4 cup coarse salt
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons mild-flavored (light) molasses
- 1 cup ice cubes
- 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
- 7 large garlic cloves, minced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried sage leaves
Hawaiian Barbecue Pizza
By mschweickert
Directions Put an inverted baking sheet or pizza stone in the oven and preheat to 475 degrees F
- 1 pound refrigerated pizza dough, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1/2 pineapple, peeled, cored and cut into rings
- 1 bunch scallions, green parts finely chopped
- 1/4 cup barbecue sauce
- 1 tomato, diced
- 1 cup shredded pepper jack cheese (about 4 ounces)
- 1/2 cup shredded muenster cheese (about 2 ounces)
- 1/4 pound deli-sliced ham, cut into large pieces
Grilled Korean-Style Short Ribs
By mschweickert
Preparation Combine first 7 ingredients in medium bowl; whisk to blend well
- 1 cup soy sauce
- 1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
- 1/2 cup (packed) dark brown sugar
- 1/4 cup unseasoned rice vinegar
- 1/4 cup oriental sesame oil
- 1/4 cup minced garlic (about 15 cloves)
- 2 large green onions, chopped
- 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
- Chopped Spinach with Toasted Sesame Seeds
Strawberry Cheesecake Pie
By mschweickert
Directions Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoo...
- 8 oz cream cheese
- 1 cup confectioners sugar
- zest of 1 lemon
- 1 tsp vanilla
- 1/4 tsp salt
- 1 teaspoon unflavored gelatin powder
- 1 1/4 c plain greek yogurt
- 9 inch graham cracker crust
- 2 Tbs honey
- 1 Tbsp lemon juice
- 2 cups sliced strawberries
Stuffed Mushrooms With Spinach
By mschweickert
Directions Heat oven to 375° F
- 24 medium mushrooms (about 1 1⁄2 pounds total)
- 2 tablespoons olive oil, plus more for the baking sheet
- 2 cloves garlic, finely chopped
- 1 5-ounce package baby spinach, chopped
- kosher salt and black pepper
- 3/4 cup panko bread crumbs
- 1/2 cup Gruyère, grated (2 ounces)
Mango Guacamole
By mschweickert
Directions To prepare mango: Hold mango with a paper towel (to avoid slippage)
- 2 garlic cloves, minced
- 1/4 cup packed fresh cilantro leaves, chopped
- 1/4 cup freshly squeezed lime juice, (about 2 limes)
- 1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
- 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
- 1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
- Coarse salt
Chicken Stew with Tomatoes and White Beans
By mschweickert
by Joy Smith, Glastonbury, CT
- 4 bacon slices, chopped
- 6 chicken thighs with skin and bones (about 2 1/2 pounds)
- All purpose flour
- 1 large onion, chopped (about 2 cups)
- 5 garlic cloves, minced
- 2 14 1/2-ounce cans stewed tomatoes
- 1 14 1/2-ounce can low-salt chicken broth
- 3/4 cup dry red wine
- 1/2 cup chopped fresh basil
- 1 tablespoon dried oregano
- 2 15-ounce cans cannellini (white kidney beans), drained
Eggplant Ricotta Bake
By mschweickert
Directions Preheat oven to 450 degrees
- 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
- 3 tablespoons olive oil, plus more for baking dish
- Coarse salt and ground pepper
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
- 1 jar (16 ounces) store-bought marinara sauce (2 cups)