Msweeney's profile page
Recipes
Sweet Potato Hash
By msweeney
Directions Add the potatoes to a large saucepan of salted boiling water and simmer until tender
- 2 large sweet potatoes, peeled and cubed into 1-inch cubes
- 6 tablespoons olive oil, divided
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup green onions
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Texas Roadhouse Roll Recipe
By msweeney
In the bowl of a stand mixer, dissolve the yeast with the warm water and the teaspoon of sugar
- Ingredients:
- 4 teaspoons (2 packages) active dry yeast
- 1/2 cup warm water
- 2 cups milk scalded and cooled to lukewarm
- 1/2 cup plus 1 teaspoon sugar, divided
- 4 tablespoons melted butter, divided
- 7-8 cups flour, divided
- 2 whole eggs
- 2 teaspoons salt
Flourless Peanut Butter Cookies
By msweeney
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven
- 1 cup natural peanut butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Coarse sea salt
Gluten Free Chocolate Chip Cookie Cheesecake
By msweeney
1 Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dou...
- 1 box Betty Crocker® Gluten Free chocolate chip cookie mix
- Butter, gluten-free vanilla and egg as called for on cookie mix box
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 2 teaspoons gluten-free vanilla
- 4 eggs
- 1/2 cup miniature chocolate chips
Carrot Cupcakes with Cream Cheese Frosting
By msweeney
Preheat the oven to 350 F
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 3/4 cup firmly packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
- 1/2 cup natural applesauce
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons finely chopped walnuts
- 4 ounces low-fat cream cheese, such as
- Neufchatel, at room temperature
- 3/4 cup confectioners' sugar, sifted
- 1/2 teaspoon finely grated lemon zest
GREEN CORN TAMALE CASSEROLE
By msweeney
Preheat oven to 350 degrees
- 1 (4 oz.) can whole green chilies
- 3 c. fresh corn or frozen
- 1/3 c. yellow cornmeal
- 2 tbsp. melted butter
- 2 tsp. sugar
- 1/2-1 tsp. salt
- 1 c. cheese, grated
Chicken Schnitzel with Mushroom Sauce
By msweeney
Directions Remove the chicken breasts from the bone
- 2 bone-in chicken breasts
- 3/4 cup flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup canola oil
- 2 tablespoons unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1 teaspoon chopped garlic
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/3 cup sour cream
- 1 tablespoon chopped parsley, for garnish
Mexican Chicken Soup
By msweeney
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degrees...
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
Southern Cornbread
By msweeney
Preheat the oven to 425 degrees F and position a rack in the middle
- 5 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Affogato
By msweeney
Place 3 scoops of the ice cream in each of 2 bowls
- 1 pint vanilla ice cream
- 1/2 cup hot brewed espresso