Mschweickert's profile page
Recipes
Butterscotch Cookies
By mschweickert
Preheat the oven to 350 degrees
- 1 (18 1/4 ounce) yellow cake mix with pudding
- 2 eggs
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1 tablespoon cocoa powder
- 1 cup butterscotch chips
- 1/2 cup chopped walnuts, if desired
Bacon-and-Egg Potato Salad
By mschweickert
Put the potatoes in a medium saucepan and cover with cold water
- 2 pounds small red-skinned potatoes, quartered
- 1 pound bacon, chopped
- 2 large eggs
- 2 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 3 tablespoons whole-grain mustard
- 6 scallions, finely chopped
- 1 medium red onion, diced
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
Mint Chocolate Cookies
By mschweickert
Preparation Preheat oven to 350°F
- 16 tablespoons unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 3/4 teaspoon peppermint extract
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Yukon Gold and Sweet Potato Gratin
By mschweickert
Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 1/4 pounds Yukon Gold potatoes, rinsed
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
- 2 cups whole milk
- 1 garlic clove, pressed
- 1 tablespoon kosher salt
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup whipping cream
Antipasto Mac
By mschweickert
Bring a large pot of lightly salted water to boiling
- 1/2 cup sun-dried tomatoes
- 1 pound cavatappi
- 1 package frozen artichoke hearts (9oz) thawed
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups milk
- 1/2 tsp dried oregano
- 1/4 tsp each salt and pepper
- 1/2 pound grated Fontina cheese (2 cups)
- 1/4 pound Asiago cheese, shredded (1 cup)
- 1 jar (12 oz) roasted red peppers, drained and diced
Mango-Curry Shrimp Salad in Wonton Cups
By mschweickert
Preparation Preheat oven to 325°F
- 12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
- Vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons fresh lime juice
- 2 teaspoons mango chutney
- 3/4 teaspoon Thai green curry paste*
- 12 ounces peeled cooked medium shrimp, coarsely chopped
- Fresh cilantro leaves
Honey-soy glazed chicken
By mschweickert
Directions Preheat oven to 475 degrees
- 1/2 cup honey
- 2 tablespoons soy sauce
- 8 skinless chicken drumsticks (about 3 pounds total)
- coarse salt and ground pepper
Chicken With Creamy Spinach and Shallots
By mschweickert
Directions Heat the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 8 small chicken thighs (about 2 pounds)
- kosher salt and black pepper
- 4 shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup sour cream
- 2 bunches spinach, thick stems removed (about 8 cups)
CHICKEN BREASTS WITH CREAMY GREENONION SAUCE ON LINGUINE
By mschweickert
Melt butter in large skillet over medium-low heat
- 2 tbsp. butter
- 5 to 6 boneless chicken breast halves, skinned
- Salt & pepper
- 2 lg. green onions, minced
- 1/2 c. chicken stock or broth
- 2 c. whipping cream
- 1 1/4 c. fresh grated Romano cheese
- 1 bunch green onions, chopped
- 3/4 lb. green linguine or fettuccine
Fusilli with Chicken and Peppers
By mschweickert
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound fusilli or other short, twisted pasta
- 4 teaspoons extra-virgin olive oil, plus more for drizzling
- 1 pound chicken cutlets
- 3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
- 1 medium red onion, cut into 8 wedges
- 2 tablespoons roughly chopped fresh parsley