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Recipes
Crostini with Spicy Green Olivada
By mschweickert
Preparation Finely chop first 6 ingredients in processor
- 1 cup pitted green olives
- 2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove
- 7 tablespoons extra-virgin olive oil
- 18 1/3-inch-thick diagonal slices French-bread baguette
- 1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Crab-Stuffed Deviled Eggs
By mschweickert
Preparation Cut eggs lengthwise in half
- 8 large hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon hot pepper sauce
- 8 ounces crabmeat
- Fresh tarragon sprigs (optional)
Easy Meatless Manicotti
By mschweickert
Catherine Salzman, Cooking Light MAY 2005
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1 (16-ounce) carton fat-free cottage cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8-ounce) package manicotti (14 shells)
- 1 (26-ounce) jar fat-free tomato-basil pasta sauce
- Cooking spray
- 1 cup water
Pot Sticker Stir-Fry
By mschweickert
Pan-fry vegetable pot stickers or pierogies in large skillet per package directions; transfer to plate
- Package of vegetable pot stickers or pierogies
- 2 2
- tbsp.
- hoisin sauce
- 2 2
- tbsp.
- fresh lime juice
- 1 1
- tbsp.
- water
- 1 1
- tbsp.
- vegetable oil
- 1 1
- red pepper, thinly sliced
- 1 1
- yellow pepper, thinly sliced
- 1 1
- tbsp.
- finely chopped fresh ginger
- 1 1
- small red onion, thinly sliced
- 8 8
- oz.
- snow peas, halved diagonally
Hawaiian-Style Braised Pork with Stir-Fried Cabbage
By mschweickert
Preparation Sprinkle pork with salt and pepper
- 3 1/2 pounds boneless country-style pork spareribs, cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 6 garlic cloves, chopped
- 4 green onions, chopped
- 2 tablespoons chopped peeled fresh ginger
- 1 14-ounce can low-salt chicken broth
- 1/3 cup soy sauce
- 1 tablespoon dark brown sugar
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 1/2 tablespoons cornstarch
- Stir-fried Cabbage
Almost-Famous Animal-Style Burgers
By mschweickert
Heat the vegetable oil in a large skillet over medium-low heat
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60 percent lean)
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
No-Bake Chocolate and Cream Cheese Pie
By mschweickert
by Sandy Krasner, Longmeadow MA
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup whipping cream
- 1 ounce unsweetened chocolate, chopped
- 2 8-ounce packages cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 6-ounce purchased chocolate crumb crust
Italian Breakfast Strata
By mschweickert
Bring 1 cup water to a boil
- 1/2 cup sun-dried tomatoes
- 3/4 pound sweet Italian sausage, casings removed
- 1 each green and red bell pepper, cored, seeded and diced
- 1 loaf Italian bread (14 oz), cut into 1-inch cubes
- 8 large eggs
- 1 cup milk
- 1/3 cup packed basil leaves, chopped
- 2 cups shredded mozzarella
Lemon-Whiskey Bundt Cake
By mschweickert
Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour
- 1 18.5-ounce package yellow cake mix
- 1 3.4-ounce package instant lemon pudding mix
- 4 large eggs
- 1 cup milk (do not use low-fat or nonfat)
- 3/4 cup whiskey
- 1/2 cup vegetable oil
- 1 tablespoon grated lemon peel
- 1 cup chopped pecans
- 2 teaspoons all purpose flour
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
Root Beer Bundt Cake
By mschweickert
Preheat the oven to 325 degrees F
- 1 stick unsalted butter, plus more for the pan
- 2 cups all-purpose flour, plus more for dusting
- 2 1/2 cups root beer
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon ground allspice
- 1 teaspoon salt, plus a pinch
- 3 large eggs, beaten
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract