Msweeney's profile page
Recipes
Marinara Sauce
By msweeney
In a large pot, heat the oil over a medium-high flame
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 dried bay leaves
Bibb Salad with Basil Green Goddess Dressing
By msweeney
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend ...
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3 heads Bibb lettuce
- 2 to 3 tomatoes
Zucchini Parmesan Crisps
By msweeney
Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Baked Blintzes with Fresh Blueberry Sauce - Ina Garten
By msweeney
Directions For the filling: Preheat the oven to 350 degrees
- For the batter:
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 extra-large eggs
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- For the filling:
- 3 cups (24 ounces) ricotta cheese
- 8 ounces mascarpone cheese
- 2 extra-large eggs
- 1/3 cup sugar
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- Fresh Blueberry Sauce (recipe follows)
- 3/4 cup freshly squeezed orange juice (3 oranges)
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
Ranch Dressing - GF, egg free, dairy free, etc
By msweeney
1. Combine all ingredients except for the dairy-free buttermilk in a medium bowl
- 1 cup Mayo (I use Soy-Free Vegenaise for convenience purposes but you can also make your own dairy-free, egg-free, corn-free and soy-free mayo. If egg is okay, just use real mayo).
- 1/4 cup Dairy-Free "Buttermilk" (see recipe below)
- 1/2 tsp. dried Parsley (or 1 tsp. fresh)
- 1/2 tsp dried Chives (or 1 tsp. fresh)
- 1/2 tsp. dried Dill (or 1 tsp. fresh)
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/8 tsp. Sea Salt
- 1/8 tsp. Black Pepper
Shrimp and Oyster Po' Boys
By msweeney
Directions In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minu...
- 24 medium-sized oysters, shucked
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 cups buttermilk
- 2 tablespoons hot sauce, plus more for sandwich
- 2 cups fine ground cornmeal
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 teaspoons smoked paprika
- Pinch cayenne
- Peanut oil, for deep-frying
- Kosher salt
- 2 soft sub or hoagie rolls
- Creole Mayonnaise, recipe follows
- Finely shredded iceberg lettuce
- Tomato slices
- Lemon wedges
- Creole mayonaise recipe
- 2 cups mayonnaise
- 1 cup sour cream
- 1/2 cup roughly chopped cornichons
- 1 tablespoon creole mustard
- 2 tablespoons Louisiana hot sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Roast Chicken with Green Herb Stuffing
By msweeney
Directions Wash the chicken under cool running water and pat it dry with paper towels
- One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
- Canola oil, for oiling pan and chicken
- 1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
- Fine sea salt and freshly ground black pepper
- 8 tablespoons cold salted butter
- 2 tablespoons white wine
- 3 ounces fresh pork sausage
- 1 1/2 large onions, finely diced
- 1 tablespoon minced fresh sage
- 3 cloves garlic, minced
- 1 1/2 cups chopped Swiss chard (about 1/2 bunch)
- 1/3 cup chopped chives
- Zest of 1/2 lemon
Lentil Sausage Soup
By msweeney
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Mustard-Parmesan Whole Roasted Cauliflower
By msweeney
Directions Position an oven rack in the bottom of the oven and preheat to 450 degrees F
- 2 large heads cauliflower
- 1 clove garlic, halved
- 1/4 cup olive oil
- 4 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/4 cup grated Parmesan
- Lemon wedges, for serving
Crab Cakes Benedict with avocado -Chrissy Teigen
By msweeney
Directions Yield: Serves 4 In a bowl, stir together the mayonnaise, Sriracha, garlic, and salt until combined
- Sauce:
- 1 ⁄2 cup mayonnaise
- 1 ⁄4 cup Sriracha
- 1 teaspoon minced garlic
- 1 ⁄4 teaspoon kosher salt
- Crab Cakes:
- 1 large egg
- 2 tablespoons mayonnaise
- 1 1⁄2 teaspoons Dijon mustard
- 1 teaspoon Sriracha
- 1 teaspoon Worcestershire sauce
- 1 ⁄2 teaspoon kosher salt
- 1 ⁄2 teaspoon freshly ground black pepper
- 2 tablespoons minced chives
- 3 ⁄4 pound lump crabmeat, picked over
- 1 ⁄3 cup fine fresh bread crumbs
- 1 ⁄2 cup canola oil
- Eggs
- 2 cups baby arugula
- 1 small avocado, sliced
- 1 ⁄2 teaspoon distilled white vinegar or lemon juice
- 4 eggs
- Freshly ground black pepper