Msweeney's profile page
Recipes
Rustic Vegetable and Polenta Soup
By msweeney
In a large heavy saucepan, heat the olive oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature
Neely's BBQ Pork Spare Ribs
By msweeney
Watch how to make this recipe
- Dry rub:
- 1 slab pork spare ribs (about 4 pounds)
- 4-ounces Neely's BBQ Seasoning, recipe follows
- 1 quart Neely's BBQ Sauce, recipe follows
- 4 ounces paprika
- 2 ounces white sugar
- 1 teaspoon onion powder
- BBQ Sauce
- 16 ounces ketchup
- 8 ounces water
- 3 ounces brown sugar
- 3 ounces white sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dry mustard powder
- 1-ounce lemon juice
- 1-ounce Worcestershire sauce
- 4 ounces apple cider vinegar
- 1-ounce light corn syrup
- 2 ounces Neely's BBQ Seasoning (recipe above)
Cauliflower Pizza Crust
By msweeney
Preheat the oven to 400 degrees F
- 1 head cauliflower, stalk removed
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 eggs, lightly beaten
Pumpkin Cupcakes
By msweeney
Directions For the pumpkin cupcakes: Preheat the oven to 350 degrees F
- Cupcake:
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup canned pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- Cream cheese frosting:
- 1 (8-ounce) block cream cheese
- 2 tablespoons butter, at room temperature
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- Chopped toasted pecans, for topping
Easy Chicken Mole
By msweeney
Directions To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes
- 5 pasilla chiles, stemmed and seeded
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 cloves garlic, minced
- 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
- 1 3/4 cups chicken broth
- 3 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 1 teaspoon crumbled dried oregano
- 2 corn tostadas, torn into pieces
- Salt and freshly ground black pepper
- 1 rotisserie chicken, cut into 6 pieces
Potato Gratin
By msweeney
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 teaspoon chopped fresh thyme, plus a few sprigs
- Kosher salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup breadcrumbs or matzo meal
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh chives
- 2 pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick
- 1 3/4 cups low-sodium chicken broth
Green Salad with Mustard Vinaigrette
By msweeney
Directions In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- 1 extra-large egg yolk, at room temperature*
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Yellow Squash and Ham Soup
By msweeney
Directions In a large soup pot, melt butter
- Ingredients
- 2 lbs. yellow squash, sliced into rounds
- 6 tablespoons butter
- 1 large onion, sliced
- 4 carrots, sliced thin
- 1 can evaporated milk
- 1/2 cup sour cream
- 1/4 teaspoon nutmeg
- 1/2 cup white cheddar cheese, grated
- 1 1/2 cup vegetable stock
- 2 cups cooked ham, diced (do not use country ham)
- Salt and pepper to taste
Baked Panzanella Caprese
By msweeney
Directions Put an oven rack in the center of the oven
- Butter, for greasing baking sheet
- 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 tablespoons balsamic vinegar
- 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 cloves garlic, minced
- 1/2 packed cup chopped fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 to 8 (1/2-inch thick) slices country white bread
Stuffing Herb and Onion - Bon Appetit
By msweeney
Melt butter in heavy large skillet over medium heat
- 1/2 cup (1 stick) unsalted butter
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (4 to 5 stalks)
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoon chopped fresh marjoram
- 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
- 2 large eggs
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon coarsely ground black pepper
- 1 cup (or more) low-salt chicken broth