Mschweickert's profile page
Recipes
Salmon Sushi Bites
By mschweickert
In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil
- 1 1/2 cups instant rice
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt-free all-purpose seasoning
- Pinch of salt
- 3 4-ounce packages sliced smoked salmon
- Sesame seeds (optional)
- Soy sauce, for dipping
Chicken, Mushroom and Leek Fricassée
By mschweickert
Preparation Sprinkle chicken with salt and pepper
- 2 large skinless boneless chicken breast halves, cut into 1-inch pieces
- 1 1/2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small leek (white and pale green parts only), thinly sliced
- 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
- 1/3 cup dry white wine
- 1/3 cup whipping cream
Noodles with Eggplant-Sausage Sauce
By mschweickert
Heat oil in heavy large pot over medium-high heat
- 6 tablespoons olive oil
- 2 1-pound eggplants, cut into 1-inch pieces
- 2 medium onions, chopped
- 2 tablespoons chopped garlic
- 1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
- 2 cups canned crushed tomatoes with added puree
- 1/2 cup dry red wine
- 3 small bay leaves or 1 large leaf, minced
- 2 teaspoons grated lemon peel
- 12 ounces egg noodles, freshly cooked
Quick Rotisserie Chicken Gumbo
By mschweickert
Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes
- 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
- 1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons Creole seasoning
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
- 1 14.5-ounce can diced tomatoes, undrained
- 1 1/2 cups frozen cut okra
- 2 teaspoons Worcestershire sauce
- 4 cups hot cooked white rice
- 1/4 cup sliced scallions
- Hot sauce (optional)
Slow-Cooker Asian Baby-Back Ribs With Udon Salad
By mschweickert
Directions In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, an...
- 1/3 cup soy sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
- 1 8.8-ounce package udon noodles
- 1 bunch radishes (about 8), halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 scallions, sliced
Cheese Fondue
By mschweickert
Toss the cheeses with the flour in a bowl
- Try these unlikely dippers:
- 12 ounces gruyere cheese, shredded (about 4 cups)
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 tablespoons all-purpose flour
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- 1/4 teaspoon freshly grated nutmeg (optional)
- Assorted dippers, for serving
- Iceberg lettuce
- Dried figs
- Pasta
- Avocado
- Pearl onions (blanched)
- Mini hot dogs
- Candied walnuts
- Gherkins
- Pineapple
- Popcorn
- Bacon
- Shredded wheat
- Mini bagels
- Butternut squash (roasted)
- Celery
- Corn on the cob
- Croissants
- Grapes
- Beef jerky
Bacon-Wrapped Potatoes
By mschweickert
Directions Preheat oven to 400 degrees
- 8 bacon slices, cut in half crosswise
- 16 small potatoes
Halibut with Capers, Olives, and Tomatoes
By mschweickert
by Mark Taylor, West Hartford, CT
- 4 6- to 7-ounce halibut fillets
- All purpose flour
- 4 tablespoons olive oil, divided
- 2 large shallots, chopped
- 1/4 teaspoon dried crushed red pepper
- 4 plum tomatoes, seeded, chopped
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup chopped fresh basil, divided
- 1 tablespoon drained capers
- 1/3 cup bottled clam juice
- 1/4 cup dry white wine
Hot Crab and Corn Dip
By mschweickert
Directions Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter, at room temperature
- 1 small shallot, chopped
- 2 cups frozen fire-roasted corn, thawed
- 1 red jalapeno pepper, seeded and chopped
- 2 tablespoons sherry or dry white wine
- Kosher salt and freshly ground pepper
- 8 ounces lump crabmeat, picked through
- 1 1/2 cups grated monterey jack cheese (about 6 ounces)
- 3/4 cup sour cream
- 1 cup crushed butter crackers (such as Ritz; about 20 crackers)
- 1/4 cup grated sharp white cheddar cheese
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon Old Bay Seasoning
Marinated Shrimp Bruschetta
By mschweickert
Jill Murphy, Clos du Lac Cellars, Ione, California, Sunset DECEMBER 1998
- 1 pound shrimp (36 to 42 per lb.), shelled and deveined
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar or white wine vinegar
- 1 clove garlic, pressed or minced
- 1 tablespoon drained capers, chopped
- 1 baguette (8 oz.)
- 1 Roma tomato (3 oz.)
- 1/4 cup minced green bell pepper
- 1/4 cup minced green onion
- Salt
- 1/4 pound fresh chèvre (goat) cheese