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Recipes
Pizza Sauce
By msweeney
Instructions Combine all ingredients except water in a bowl and mix well The sauce should be thick enough to c...
- 16 oz can of tomato sauce
- 1/4 cup water
- 1/8 cup olive oil
- 1/2 handful fresh basil
- 1 teaspoons sugar
- 1 teaspoons salt
- 1/2 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of red pepper flakes (optional)
- 1/4 teaspoon ground black pepper (optional)
Quinoa Breakfast Bake
By msweeney
Your Inbox Deserves Better
- 1 cup quinoa
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 eggs
- 2 cups skim milk
- 1/4 cup maple syrup
- 1 1/2 cups frozen berries
- 1 apple or pear, peeled, cored, and chopped into 1/2-inch cubes
- 1/2 cup coarsely chopped nuts (optional)
Blueberry Scones with Lemon Glaze
By msweeney
Preheat the oven to 400 degrees F
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Poor Irish Soup
By msweeney
Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil
- 4 cups chicken stock
- 1 ham hock
- 3 cups shredded cabbage
- 2 cups thinly sliced potatoes
- 1 teaspoon cream or milk (optional)
- salt and pepper to taste
Gluten Free Chocolate Crinkles
By msweeney
1 In large bowl, mix oil, chocolate, sugar and vanilla
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 1/2 cups Bisquick® Gluten Free mix
- 1/2 cup powdered sugar
Lemon Bars - Ina Garten
By msweeney
Directions Preheat the oven to 350 degrees F
- Crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- Filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Cuban Sandwich with Slow-Cooker Pulled Pork - Valerie
By msweeney
Special equipment: a slow cooker Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspo...
- 3 pounds boneless pork shoulder
- 1/2 teaspoon ground cumin
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- Four 6-inch-long soft sub loaves, split
- 3 About 3 tablespoons mayonnaise
- 3 About 3 tablespoons yellow mustard
- 4 ounces thinly sliced ham
- 6 ounces sliced Swiss cheese
- 1 cup dill pickle chips
- 2 About 2 tablespoons unsalted butter
Mexican Rice Casserole
By msweeney
Preheat the oven to 375 degrees F
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
By msweeney
Directions Preheat medium soup pot over medium-high heat
- 1 pound chicken tenders
- Salt and pepper
- 3/4 pound chorizo sausage, in packaged meats case near kielbasa
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 6 small red potatoes, diced
- 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
- 1 (15-ounce) can dark red kidney beans, drained
- 2 teaspoons hot sauce
- 1 quart chicken stock
- 1 sack red or blue corn tortilla chips
- 2 cups shredded pepper jack or smoked Cheddar
- Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
English Pea Salad
By msweeney
Directions In a large skillet, cook the bacon over medium heat until crisp
- 4 slices bacon
- 1 (10-ounce) package frozen peas, thawed and drained
- 1 cup shredded Cheddar
- 2 hard-cooked eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- Salt and freshly ground black pepper