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Recipes
Eclair Cake
By msweeney
Directions Butter the bottom of a 13 by 9 by 2-inch pan
- 1 (1-pound) box graham crackers
- 2 (3 1/4-ounce) boxes instant French vanilla pudding
- 3 1/2 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- Frosting
- 1 1/2 cups confectioners' sugar
- 1/2 cup cocoa
- 3 tablespoons butter, softened
- 1/3 cup milk
- 2 teaspoons light corn syrup
- 2 teaspoons pure vanilla extract
Chicken Georgia Recipe by Paula Deen
By msweeney
Preparation Melt butter over medium heat
- 4 tablespoons butter
- 4 skinless boneless chicken breast halves
- 1 cup fresh mushrooms, sliced
- 2 tablespoons shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz mozzarella cheese, grated
From Scratch Pumpkin Pie
By msweeney
Directions For the pumpkin: Preheat the oven to 375 degrees F
- Pie crust:
- 1 medium sugar pumpkin (about 3 pounds)
- Canola oil, for oiling pumpkin
- 2 cups all-purpose flour, plus more for flouring
- 1/4 teaspoon salt
- 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- Filling:
- One 14-ounce can sweetened condensed milk
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
Gingerbread Pancakes - Magnolia Cafe
By msweeney
Preparation In large bowl, mix eggs, and brown sugar until combined
- 3 eggs
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup water
- 1/4 cup brewed coffee
- 2-1/2 c white flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 t ground cloves
- 1 T cinnamon
- 1 T ginger
- 4 T butter or margerine melted
Salmon Cakes with Lemon-Caper Yogurt Sauce
By msweeney
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup full-fat plain Greek yogurt
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
Lentil Soup
By msweeney
Directions Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Raspberry Crumble Bars
By msweeney
Directions Preheat the oven to 350 degrees F
- 2 sticks butter, softened, plus more for the pan
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup rolled oats
- 1/4 teaspoon fine sea salt
- 1 egg, beaten
- 1 cup Raspberry Preserves, recipe follows
- Raspberry Preserves
- 1 quart raspberries
- 1 tablespoon lemon juice
- 1 3/4 cup sugar
Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations
By msweeney
Directions Classic Version in 4 ingredients: Preheat the oven to 375 degrees F
- Variations:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
- 1 teaspoon water
- Chai Spice Tea
- 2 tablespoons loose chai tea, or from approximately 6 tea bags
- Toasted pecan shortbread fingers
- 1/2 cup toasted and chopped pecans
- Plus extra powdered sugar, for dusting finished cookies
Peppercorn Steak
By msweeney
Heat a grill to medium. Put the steaks the grill and cook to desired doneness
- 4 (7-ounce) top sirloin steaks
- 4 cups water
- 1/2 (1-ounce) package au jus mix
- 2 tablespoons margarine
- 2 1/2 tablespoons all-purpose flour
- 1 cup heavy cream (recommended: Minor's Culinary Cream)
- 2 ounces brandy
- 1 1/2 tablespoons freshly ground coarse black pepper
Ratatouille Soup
By msweeney
Heat the olive oil in a large pot over medium-high heat
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, diced
- 4 cloves garlic, smashed
- 3 to 4 teaspoons herbes de Provence
- Kosher salt
- 1 small Japanese eggplant, diced
- 1 small zucchini, diced
- 1 yellow bell pepper, diced
- 128-ounce can whole San Marzano tomatoes, crushed
- 2 cups low-sodium chicken or vegetable broth
- Large handful of fresh basil leaves, torn
- 8 thick slices baguette
- 1 cup coarsely grated gruyere or Swiss cheese
- Freshly ground pepper