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Recipes
Gluten Free Russian Tea Cakes
By msweeney
1 Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups Bisquick® Gluten Free mix
- 3/4 cup finely chopped nuts
- 2/3 cup powdered sugar
Beef Bourguignon
By msweeney
Directions Preheat the oven to 250 degrees F
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Sweet Potato-Pecan Casserole
By msweeney
Preheat the oven to 350 degrees F
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
Monkey Bread. (Gluten/Dairy Free with directions to make refined sugar free.)
By msweeney
Grain Free Monkey Bread. (Gluten/Dairy Free with directions to make refined sugar free
- Caramel Sauce:
- 1/2 Cup Butter (dairy or nondairy) OR Coconut Oil
- 1 Cup Coconut Palm Sugar or Sucanat or regular brown sugar ( granulated maple sugar may work too!)
- 1/4 cup heavy coconut cream (skimmed from the top of a chilled can) OR Mimiccream (nut cream) or regular heavy cream.
- Biscuits:
- 4 packed cups of blanched almond flour.
- 1 packed Cup Starch (Potato or Tapioca Starch).
- 1 Tsp. Salt
- 1 1/4 Tsp. Baking Soda
- 1 Cup Butter (dairy or nondairy), Bacon Lard or Shortening.
- 4 Large Eggs
- 2 Tsp. Lemon Juice or Vinegar
- 1/2 Cup Granulated Organic Cane Sugar or Sucanat or Coconut Palm Sugar or Granulated Maple. (xylitol & Erithritol might work I haven't tested them out yet)
- 2 Tsp. Cinnamon.
Pumpkin Oatmeal
By msweeney
Directions Pumpkin pie is one of my most favorite American desserts - it's so comforting, so clearly connected to ...
- 1 (14-ounce) can pumpkin puree (the unseasoned kind)
- 2 cups water
- 2 cups unsweetened almond milk, or water
- 2 tablespoons raisins (golden or regular)
- 1/4 teaspoon kosher salt
- 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
- 2 cups quick cooking oatmeal (not the instant kind)
- 1/4 cup pepitas (pumpkin seeds)
- Honey or maple sugar, for serving
- Heavy cream, for serving
Spanish Style Chicken and Dumplings
By msweeney
Directions In a small sauce pot combine the stock and saffron, bring to a boil over medium heat
- 1 quart chicken stock
- 2 pinches saffron
- 2 tablespoons extra-virgin olive oil
- 3/4 pound chorizo, casings remove and chopped or crumbled
- 1 pound boneless, skinless chicken thighs or breast tenders, diced
- 3/4 pound medium to large white mushrooms, quartered
- 1 medium onion, chopped
- 2 to 3 large cloves garlic, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 2 rounded tablespoons all-purpose flour
- 1/3 to 1/2 cup dry sherry
- 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, (recommended: Jiffy)
- 1/4 cup finely chopped flat-leaf parsley
- 1 teaspoon paprika
Weeknight Bolognese
By msweeney
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Collard Greens
By msweeney
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce
- 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 1 tablespoon House seasoning, recipe follows
- 1 tablespoon seasoned salt
- 1 tablespoon hot red pepper sauce
- 1 large bunch collard greens
- 1 tablespoon butter
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Simple, Perfect Chili - PW
By msweeney
Watch how to make this recipe
- 2 pounds ground beef
- 2 cloves garlic, chopped
- One 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
Sweet Corn Pudding
By msweeney
Directions Preheat the oven to 350 degrees F
- Canola spray, for spraying baking dish
- 2 eggs, lightly beaten
- 1 cup shredded sharp Cheddar
- 1 cup whipped cream cheese
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- 2 tablespoons honey
- 1 tablespoon chopped fresh marjoram
- 2 shallots, chopped
- 4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
- 4 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper