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Recipes
Beef Bourguignon
By msweeney
For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container
- 5 cloves garlic, smashed
- 3 fresh bay leaves
- 2 carrots, peeled and halved
- 2 ribs celery, halved
- 1 large onion, peeled and quartered
- One 750-ml bottle red wine, such as Burgundy
- 4 pounds beef chuck, cut into 1-inch chunks
- Extra-virgin olive oil
- Kosher salt
- 1/2 cup all-purpose flour
- 8 ounces slab bacon, cut into lardons
- 1 pound cremini or white button mushrooms, quartered
- 2 carrots, peeled and cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1 large onion, peeled and cut into 1/4-inch dice
- 1/4 cup tomato paste
- 3 to 4 cups beef stock
- 3 fresh bay leaves
- 1 bundle fresh thyme
- 1 pound red bliss potatoes, quartered
- 1/2 bunch fresh chives, finely chopped, for garnish
- Crusty bread, for serving
Meat Sauce
By msweeney
Directions In a large pot over medium-high heat, brown the ground beef and sausage until totally browned
- 3 pounds ground beef (I used ground round)
- 2 pounds sausage
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 2 green bell peppers, seeded and diced
- 6 cloves garlic, minced
- 1 cup white wine or stock (your choice)
- Two 28-ounce cans crushed tomatoes
- One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
- One 15-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper, optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
- 1 whole rind from 1 wedge Parmesan, optional
- 1/2 cup grated Parmesan, optional, plus more for serving
- 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread, for serving
Fillet with Peppercorn Sauce
By msweeney
For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground blac...
- 8 whole beef fillets or other good steaks
- Lemon pepper
- Seasoned salt
- Freshly ground black pepper
- Melted butter
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
Baked Shrimp Scampi
By msweeney
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Chicken and Broccoli Stir-fry
By msweeney
Watch how to make this recipe
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Apple Butter
By msweeney
Directions In a large saucepan cook the apples in the cider over moderate heat, stirring occasionally, for 30 minu...
- 6 pounds Granny Smith or other tart apples, unpeeled, cored, and sliced
- 2 1/2 cups apple cider
- 2 cups firmly packed light brown sugar
- 2 strips of lemon zest, each 2 1/2 inches long
- 1 tablespoon cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Blueberry-Raspberry Muffins with Streusel Topping
By msweeney
Directions Preheat the oven to 400 degrees F
- Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 2 tablespoons finely chopped walnuts
- 1 teaspoon finely grated lemon peel
- Muffins:
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 stick unsalted butter, melted
- 1 cup buttermilk
- 1 tablespoon grated lemon zest
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
Chicken Taco Salad
By msweeney
Directions For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning (store-bought or your own mix)
- 1/4 cup vegetable oil
- 2 tablespoons butter
- Dressing
- 3/4 cup ranch dressing (bottled is fine)
- 1/4 cup salsa (as spicy as you'd like)
- 3 tablespoons finely minced fresh cilantro
- Salad
- 2 ears corn, shucked
- 1 large head or 2 regular heads green leaf lettuce, shredded thin
- 3 Roma tomatoes, diced
- 1/2 cup grated pepper-jack cheese
- 2 avocados, diced
- 3 green onions, sliced
- 1/2 cup fresh cilantro leaves
- Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad
Creamy Spinach and Mushroom Lasagna
By msweeney
Directions Sauce: Preheat the oven to 350 degrees F
- 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
- All-purpose flour, for dusting
- 3 tablespoons extra-virgin olive oil
- 12 ounces cremini mushrooms, cleaned and quartered
- 1 medium onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups heavy cream, at room temperature
- 1 3/4 cups whole milk, at room temperature
- 1/3 cup all-purpose flour
- 2 cups grated Pecorino Romano
- 2 cups shredded mozzarella
- Two 5-ounce bags baby spinach, coarsely chopped
- 1/4 packed cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
- 1 1/2 cups shredded mozzarella
- Extra-virgin olive oil, for drizzling
- 2 cups cake flour
- 1 cup all-purpose flour, plus extra for dusting
- 4 large egg yolks, at room temperature
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Shrimpylicious Egg Rolls
By msweeney
Directions *Can be found in the refrigerated section of the supermarket with the other Asian items
- 4 cups (about 1/2 of a 12-ounce bag) dry coleslaw mix
- 4 ounces cooked and chopped ready-to-eat shrimp
- 1/2 cup canned sliced water chestnuts, drained and cut into strips
- 1/4 cup bean sprouts, chopped
- 2 scallions, chopped
- 1 stalk celery, thinly sliced widthwise
- 2 tablespoons reduced-sodium or lite soy sauce
- 1 teaspoon crushed garlic
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- Dash black pepper
- 6 large square egg roll wrappers*
- Sweet and sour sauce, for optional dipping