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Recipes
Chicken Noodle Soup
By msweeney
Directions Place a soup pot over medium heat and coat with the oil
- Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Blueberry Cream Cheese French Toast Casserole
By msweeney
Directions 1 French Toast Casserole: Spray 9 X 13 inch dish with Pam
- Ingredients
- FRENCH TOAST
- 12 slice bread, any kind or loaf of french bread
- 2 pkg 8 oz - cream cheese, room temperature
- 1 c blueberries, fresh or frozen
- 12 large eggs
- 1 c milk, add a little at a time until milk is absorbed by bread
- 1/3 c maple syrup or honey
- BLUEBERRY SAUCE
- 1 c sugar
- 2 Tbsp cornstarch
- 1 c water
- 1 c blueberries, fresh or frozen
- 1 Tbsp butter
Trisha's Barbecued Pork Ribs
By msweeney
This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes From My Family To Yours
- 2 cups soy sauce
- 1 cup water
- 1/2 cup light brown sugar, packed
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 5 lbs meaty pork ribs
- 1/3 cup water
- 1 (14 ounce) bottle ketchup
- 1 (12 ounce) bottle chili sauce
- 1/2 cup light brown sugar, packed
- 1 teaspoon dry mustard
Lentil Vegetable 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
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Gluten Free Ultimate Cut Out Cookies
By msweeney
1 Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray
- 1/2 cup powdered sugar
- 1 package (3 oz) cream cheese, softened
- 1/3 cup butter, softened
- 3 tablespoons shortening
- 1 teaspoon vanilla
- 1 egg yolk
- 1 1/2 cups Bisquick® Gluten Free mix
- Additional powdered sugar for work surface
- 1 container Betty Crocker® Rich & Creamy vanilla frosting, if desired
Cheesy Refried Bean Casserole - PW
By msweeney
Preheat the oven to 350 degrees F
- Butter, for greasing and frying
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 cup tequila
- 2 teaspoons chili powder
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- Kosher salt and freshly ground black pepper
- Three 16-ounce cans refried beans
- 2 cups grated Cheddar
- 2 cups grated pepper Jack cheese
Blueberry Oatmeal Streusel French Toast with Warm Maple Rum Sauce
By msweeney
Directions Preheat the oven to 350 degrees
- 1 cup chopped pecans
- 1 12 slice thick-cut bread
- 2 cup blueberry
- 8 large eggs
- 3 cup half & half
- 1/4 cup light brown sugar
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 8 Tbsp unsalted butter, softened
- 1 cup packed light brown sugar
- 2 Tbsp dark corn syrup
- 1 cup thick rolled oats (not instant or quick cooking)
- 1/4 tsp ground nutmeg (less if fresh grated)
- fresh peach, sliced, for garnish
- Maple Rum Sauce
- fresh blueberry, for garnish
- 1 1/2 cup heavy cream
- 1/3 cup packed dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup spiced rum
- 3 tsp cornstarch
Bibingka Muffins
By msweeney
This is a recipe for Bibingka Muffins
- 2 2 2 cups Mochiko sweet rice flour
- 2 2 2 tablespoons baking powder
- 1/4 1/4 1/4 teaspoon salt
- 5 5 5 eggs
- 1 1/2 1 1/2 1/2 cups granulated white sugar
- 6 6 6 tablespoons margarine, melted
- 2 2 2 cups coconut milk
- 1 1 1 teaspoon vanilla extract
- 1 1 1 salted duck egg, sliced
- 3/4 3/4 3/4 cup shredded cheddar cheese
Classic Gluten-Free Stuffing
By msweeney
Directions Preheat the oven to 425 degrees F
- 8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
- 2 cups turkey or chicken stock
- 3 large eggs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 ribs celery, diced
- 1 large onion, diced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground black pepper
- Gravy, for serving
Recipe: El Corral's Tamale Pie - Recipelink.com
By msweeney
Preheat oven to 325 degrees F
- 16 ounces evaporated milk
- 1 1/2 pounds cornmeal
- 5 eggs
- 3/4 cup butter, softened
- 3 1/2 tablespoons baking powder
- 2 tablespoons baking soda
- 2 teaspoons sugar
- Dash of salt
- 36 ounces cream style corn
- 24 ounces whole-kernel corn, drained
- 33 ounces diced green chiles
- 2 1/2 pounds shredded Cheddar (for top)
- Click here to view: http://www.kitchenlink.com/msgbrd/board_14/2005/NOV/20006.html