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Recipes
Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts
By msweeney
Preheat the oven to 450 degrees F
- 2 slices white bread, 1-inch thick
- 1/4 to 1/2 cup milk, to moisten
- 1/2 seedless cucumber
- Kosher salt
- 3 tablespoons EVOO
- 1 1/2 pounds ground lamb or beef
- Freshly ground pepper
- 1/4 cup finely chopped fresh mint
- 3 tablespoons grated red onion
- 1 tablespoon finely chopped fresh oregano
- 2 pinches cinnamon
- 3 cloves garlic, grated or pasted
- 1 large egg
- Zest and juice of 1 lemon
- 4 pocket-less pitas or flat breads, cut into wedges
- 1 1/2 cups Greek yogurt
- 1/4 cup fresh dill
- 1 teaspoon ground cumin
- Orzo with Feta and Walnuts, recipe follows
- Kosher salt
- 1 1/2 cups orzo
- 1/2 cup chopped walnuts
- 1 cup finely chopped flat leaf parsley
- 1/2 pound Greek feta cheese, crumbled
- EVOO, for drizzling
- Freshly ground pepper
Hot Cross Buns
By msweeney
Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than ...
- Icing/Glaze:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup sugar
- 4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
- 1/3 cup unsalted butter, melted, plus as needed
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour (13 ounces)
- 3/4 teaspoon fine salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup currants, plumped in the microwave and cooled
- 1 egg beaten, for brushing
- 2 cups confectioners' sugar, sifted
- 2 tablespoons milk
- 1/4 teaspoon finely gated lemon zest
- 1 teaspoon pure vanilla extract
Mexican Bean Stew ("Frijoles De La Olla")
By msweeney
Directions Combine the beans, garlic, onion, and bay leaves in a medium pot
- 3 cups dried pinto beans
- 4 garlic cloves, peeled and mashed
- 1/4 large onion
- 2 bay leaves
- Salt and freshly ground black pepper
- Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving
Penne with Shrimp and Herbed Cream Sauce
By msweeney
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Authentic Mexican Chile Colorado con Carne Recipe
By msweeney
Shrimp Boil In A Bag Add yours to make Chile Colorado con Carne, the grandaddy recipe for Tex-Mex Chili
- 5 dried ancho chiles shopping list
- 1 dried New Mexico chile shopping list
- 2-1/2 cups water shopping list
- 2 pounds cubed bite-size beef shopping list
- 2 tablespoons peanut oil shopping list
- 2 cups soaking liquid from the chiles shopping list
- 2 minced garlic cloves shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon peanut oil shopping list
- 1 finely minced small onion shopping list
- 2 tablespoons flour shopping list
- 1 teaspoon dried Mexican oregano leaves; crushed shopping list
- 1/4 teaspoon fine ground cumino shopping list
Pecan Pie Squares Recipe by Paula Deen
By msweeney
Preparation Step 1 Melt butter over medium high heat
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 4 eggs, (1 for the crust, 3 for the filling)
- 1 1/2 cups light corn syrup
- 1/2 cup dark brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Caesar Salad with Pancetta
By msweeney
Preheat the oven to 400 degrees F
- 3/4 pound pancetta, sliced 1/2-inch thick
- 2 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 large heads romaine lettuce
- 1 cup freshly grated Parmesan
- 1 extra-large egg yolk at room temperature*
- 2 teaspoons Dijon mustard
- 2 large cloves garlic, chopped
- 8 to 10 anchovy fillets (optional)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good mild olive oil
- 1/2 cup freshly grated Parmesan cheese
Lemon Shortbread Heart Cookies
By msweeney
Line 2 large rimmed baking sheets with parchment paper
- (1 stick) unsalted butter, room temperature
- powdered sugar
- (packed) finely grated lemon peel
- vanilla extract
- all purpose flour
- Generous pinch of coarse kosher salt
- (about) sugar
- Additional powdered sugar (optional)
- 2 - to 2 1/2-inch-diameter heart-shaped cookie cutter
Chicken Salad Contessa
By msweeney
Preheat the oven to 350 degrees F
- 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup pecan halves
- 1/2 cup walnuts halves
- 1/2 cup good mayonnaise
- 1/2 cup sour cream
- 1 tablespoon chopped fresh tarragon leaves, divided
- 1 cup green grapes, cut in 1/2
- Lettuce leaves, for serving
Mexican Cream Cheese Rollups
By msweeney
In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
- 1 (8 ounce) package cream cheese, softened
- 1 4 oz can diced green chilis
- 1 (2.25 ounce) can black olives, chopped
- 6 green onions, chopped
- 8 (10 inch) flour tortillas
- 1/2 cup salsa