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Recipes
Bisquick® Gluten Free Peanut Butter Cookies
By msweeney
1 In large bowl, mix sugars, peanut butter, shortening, butter and egg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 egg
- 1 1/4 cups Bisquick® Gluten Free mix
Bread Pudding Cups with Bourbon Sauce
By msweeney
Directions For the bread pudding cups: Preheat the oven to 350 degrees F
- Nonstick cooking spray, for spraying liners
- 4 cups half-and-half
- 2 cups packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 2 sticks unsalted butter, melted
- 12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
- 1 cup apple cider
- 1 cup bourbon
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Pinch of salt
Baked Eggs
By msweeney
This must be the most scrumptious way to cook eggs
- 25 g butter
- 4 freerange or organic eggs
- 50 g Gruyère cheese(or another hard cheese such as cheddar or gouda), grated
- 1 teaspoon mustard
- 1 tablespoon double cream
- sea salt and freshly ground black pepper
- slices of bread, to serve
Chicken Marinade
By msweeney
Directions In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper
- 1/2 cup lemon juice
- 2 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup good olive oil
- 2 chicken breasts, bone-in and skin-on
Rich Beef Barley Soup
By msweeney
Directions Heat the olive oil in a large pot or Dutch oven, such as Le Creuset
- 1 tablespoon good olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
Sun-Dried Tomato Feta Vinaigrette
By msweeney
Can be prepared in 45 minutes or less
- 2 2 2 sun-dried tomato halves
- 1 1/2 1 1/2 1/2 tablespoons balsamic vinegar
- 1 1/2 1 1/2 1/2 tablespoons red-wine vinegar
- 1/2 1/2 to 1/2 clove, minced and mashed to a paste with 1/2 teaspoon salt
- 1/3 1/3 1/3 cup olive oil
- 1 1 1 tablespoon minced fresh basil leaves (or 1 teaspoon dried basil)
- 1-2 to T feta cheese to mix
Chicken and Noodles
By msweeney
Directions Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Coconut Cupcakes
By msweeney
Preheat the oven to 325 degrees
- 3/4 pound unsalted butter at room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- Cream Cheese Icing, recipe follows
- 1 pound cream cheese at room temperature
- 3/4 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Janos Restaurant Green Corn Tamale Pie
By msweeney
Grind the corn coarsely in a food processor and fold in the chiles and cheese
- 6 ears corn
- 2 ounces Crisco
- 1 1/4 to 1 1/2 cups cake flour
- 1/2 pound grated white cheddar cheese
- 2 teaspoons kosher salt
- 4 roasted, peeled and seeded Anaheim chiles finely chopped
- 3 jalapenos, finely diced
- Salt and freshly ground black pepper
- Shuck the corn and cut the kernels away.
- Melt the Crisco.
Mexican Spoon Bread - Nana
By msweeney
Combine dry ingredients, then add egg, milk, shortening, cottage cheese and corn
- 1 C. cornmeal
- 1/2 C sugar
- 1 tsp salt
- 1 C sifted flour
- 3 tsp baking powder
- 1 egg
- 1 c milk
- 1/2 c melted shortening
- 1 can green diced Chile
- 1 can of cream corn
- 1 cup cottage cheese
- 1/2 lb shredded longhorn cheese