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Recipes
Hoisin-Glazed Chicken Wraps
By mschweickert
Preparation Heat oil in large nonstick skillet over medium-high heat
- 1 tablespoon oriental sesame oil
- 1 pound skinless boneless chicken breast halves, cut into 2-inch-long strips
- 4 garlic cloves, minced
- 2 bunches green onions, cut into 1-inch pieces (about 3 cups)
- 1/2 cup (about) hoisin sauce
- 6 8-inch-diameter flour tortillas
- 2 cups thinly sliced romaine or iceberg lettuce
- 6 tablespoons chopped fresh cilantro
Baked Risotto with Fines Herbs and Lemon
By mschweickert
Step 1 Preheat oven to 425 degrees
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- 3 tablespoons unsalted butter, divided, plus more for baking dish
- 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
- 1 large onion, finely chopped (about 1 2/3 cups)
- Coarse salt and freshly ground pepper
- 1 1/2 cups Arborio or Carnaroli rice
- 1 1/4 cups dry white wine
- 3 1/2 to 4 cups chicken broth, warmed, divided
- 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 3 tablespoons finely sliced fresh chives
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- 1 tablespoon coarsely chopped fresh tarragon leaves
- 1/2 teaspoon fresh lemon zest
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Shrimp and Dumpling Stir-Fry
By mschweickert
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat
- 3 tablespoons vegetable oil
- 1 13 -ounce package frozen vegetable dumplings
- 1 18 -ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, thinly sliced
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 scallions, sliced
Drunken Cheesy Bread
By mschweickert
Kate Merker, Real Simple MAY 2007
- Butter for the pan
- 1/2 baguette, cut into 2-inch slices
- 1/2 small yellow onion, thinly sliced
- 1/8 pound thinly sliced cooked ham
- 3/4 cup white wine
- 1/2 teaspoon black pepper
- 1 1/2 cups (6 ounces) grated Gruyère
Campanelle Pasta with Sausage and Beans
By mschweickert
Preparation Preheat oven to 400°F
- 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced
- 2 tablespoons olive oil
- 1/2 lb fresh sweet Italian sausage, casings discarded
- 1/2 cup thinly sliced shallot
- 1/8 teaspoon dried hot red pepper flakes
- 1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice
- 1 (15- to 19-oz) can small white beans, drained and rinsed
- 2 cups chicken stock or broth
- 1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1/2 oz finely grated Pecorino Romano (1/4 cup)
Ginger-Soy Grilled Steak
By mschweickert
by Jamie Elizabeth Flick, Staten Island, NY
- 6 tablespoons soy sauce
- 1/4 cup chopped onion
- 1/4 cup rice vinegar
- 2 tablespoons oriental sesame oil
- 1 tablespoon chopped peeled fresh ginger
- 1 cup chopped green onions
- 1 1 1/2-pound top sirloin steak (about 1 inch thick)
Spaghetti Squash with Feta
By mschweickert
Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes
- 2 halved seeded spaghetti squash
- 2 Tbsp oil
- 2 Tbsp tomato paste
- 1/2 tsp dried oregano
- pinch of cinnamon and sugar
- feta
Peppermint-Marshmallow Ice Cream Pie
By mschweickert
Lorrie Corvin, Cooking Light AUGUST 2005
- 4 cups vanilla low-fat ice cream, softened and divided
- 20 chocolate wafer cookies (such as Nabisco's Famous Chocolate Wafers), coarsely crushed and divided
- 1 1/4 cups miniature marshmallows, divided
- 15 hard peppermint candies, crushed
- 8 chocolate wafer cookies
- 5 hard peppermint candies, crushed
Paella Soup
By mschweickert
This is a recipe from a Sunset magazine from January 2000
- 2 red bell peppers (1 and 1/2 lbs total)
- 1 teaspoon olive oil
- 1 cup cubed cooked ham (1/2 in) or 1 cup Canadian bacon (4 oz)
- Spanish rice mix (you will need 2 packages, 5 to 6 ounces each)
- 1 1/2 quarts fat-skimmed chicken broth
- 1/4 teaspoon saffron thread (optional)
- frozen peas (1 cup of the frozen, petite kind)
Three-Cheese Gougeres
By mschweickert
Directions Preheat oven to 400 degrees
- 1/2 cup dry white wine
- 1 stick unsalted butter, cut into small pieces
- 1 teaspoon sugar
- Coarse salt
- 1 cup all-purpose flour
- 4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
- 1 cup grated sharp cheddar cheese (2 ounces)
- 1/2 cup crumbled blue cheese (2 ounces)
- 3/4 cup grated Gruyere cheese (2 ounces)