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Baltimore Crab Cakes

Baltimore Crab Cakes

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by The Bon Appétit Test Kitchen

  • 1/4 cup mayonnaise
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice plus wedges for garnish
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/2 jalapeño, seeded, finely chopped
  • 1 pound lump crabmeat, picked over
  • 1 1/4 cup panko (Japanese breadcrumbs), divided
  • 1 tablespoon thinly sliced chives
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 head Bibb lettuce
  • 2 tablespoons vegetable oil
  • Ingredient info:Panko is available at better supermarkets and at Asian markets
0/5 (0 Votes)

Pineapple Fried Rice

Pineapple Fried Rice

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Directions Heat a large skillet over medium heat and add the peanut oil

  • 1 tablespoon peanut oil
  • 1 onion, chopped fine
  • 2 cloves garlic, finely chopped
  • 1 -inch knob ginger, peeled and finely chopped
  • 2 green onions, sliced, plus more for garnish
  • 1 small red bell pepper, finely chopped
  • 4 ounces finely chopped ham steak
  • 1 cup finely chopped pineapple
  • 4 cups day old white or brown rice
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce
0/5 (0 Votes)

Corned Beef and Cabbage

Corned Beef and Cabbage

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Preheat the oven to 300 degrees F

  • 1 (3-pound) corned beef brisket (uncooked), in brine
  • 16 cups cold water
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 4 whole allspice berries
  • 2 whole cloves
  • 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
  • 8 small new potatoes (about 1 1/4 pounds), halved
  • Freshly ground black pepper
  • Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
  • 2 cups diced leftover cooked corned beef
  • 1/4 cup corned beef cooking liquid or chicken broth
  • 1/2 medium yellow medium onion, grated
  • R>1/2 clove garlic, mashed with a fork
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • R>1 tablespoon chopped flat-leaf parsley
  • 1/4 cup plus 1 tablespoon unsalted butter
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 8 fresh large eggs
4/5 (1 Votes)

Oatmeal-Coconut Sammies

Oatmeal-Coconut Sammies

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For the cookies: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 4 sticks unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoons pure vanilla extract
  • 4 1/2 cups old-fashioned rolled oats (not quick cooking)
  • 1 cup sweetened flake coconut, toasted
  • 1 cup golden raisins
  • 1/4 cup turbinado sugar, for sprinkling
  • 1 stick butter, at room temperature
  • 2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 teaspoons pure vanilla extract
4/5 (1 Votes)

Turkey Chili - Simple

Turkey Chili - Simple

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Heat the oil in a large pot over medium heat

  • 1 1/2 teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 jalopeno peppers chopped
  • 2 cups chicken broth
  • 1 (28 ounce) can canned crushed tomatoes
  • 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
  • 1 tablespoon garlic, minced (5)
  • 1/3 Cup chili powder
  • 1 teaspoon paprika
  • 2 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
0/5 (0 Votes)

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

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For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the s...

  • 2 teaspoons cumin seeds
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large shallot, finely chopped (about 1/2 cup)
  • One 14.5-ounce can vegetable broth (about 2 cups)
  • 1 1/4 cups whole-grain quinoa, preferably organic
  • Nonstick vegetable oil spray
  • One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
  • 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
  • 1/2 cup dried cranberries
  • 1 large bunch watercress
0/5 (0 Votes)

Lemon Cake - Ina Garten

Lemon Cake - Ina Garten

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Directions Watch how to make this recipe

  • Glaze:
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
0/5 (0 Votes)

Quinoa “Fried Rice”

Quinoa “Fried Rice”

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Rinse quinoa and cook according to package directions

  • Ingredients
  • 1 box white quinoa (approx 2 cups)
  • 1 red pepper, chopped
  • 1 white onion, chopped
  • 1 can baby corn
  • 3 eggs, certified humane or pasture raised
  • 3 tbsp. toasted sesame oil
  • 2 tbsp. white sesame seeds
  • 1 box frozen peas
  • 2 orange carrots, chopped
  • 1 can sliced water chestnuts
  • 1 tbsp. regular sesame oil (or olive oil)
  • 4 tbsp. tamari
  • 2 scallions, chopped
  • Dash sea salt
0/5 (0 Votes)

Overnight Tex-Mex Egg Bake

Overnight Tex-Mex Egg Bake

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Spray 13x9-inch glass baking dish with cooking spray

  • 12 oz bulk spicy pork sausage
  • 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
  • 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
  • 3 cups shredded Colby-Monterey Jack cheese (12 oz)
  • 6 eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
5/5 (1 Votes)

Zucchini Pancakes

Zucchini Pancakes

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Preheat the oven to 300 degrees F

  • 2 medium zucchini (about 3/4 pound)
  • 2 tablespoons grated red onion
  • 2 extra-large eggs, lightly beaten
  • 6 to 8 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil
4.5/5 (2 Votes)