Msweeney's profile page
Recipes
Hot Spinach and Artichoke Dip
By msweeney
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Taco Soup
By msweeney
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Cod Cakes
By msweeney
In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges
- Salt
- Bay leaves, for boiling cod
- Black peppercorns, for boiling cod
- Lemon wedges, for boiling cod
- 5 pounds cod fillets
- 3 pounds Yukon golden potatoes, peeled and quartered
- 2 Spanish onions, diced
- Canola oil, for pan-frying
- 4 cups (2 pints) sour cream
- 1 cup diced fresh chives
- 1 cup Dijon mustard
- 1 cup chopped scallions
- 1/2 cup Worcestershire sauce
- 3 tablespoons Old Bay seasoning
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 pound panko breadcrumbs
- Melted butter, for pan-frying
Slow Cooked Cuban Sandwich
By msweeney
Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 to 4 cloves garlic, minced
- Juice of 1 lime (2 tablespoons)
- Juice of 1 orange (2 tablespoons)
- 3 to 3 1/2-pound boneless pork shoulder
- One 24-inch sub roll
- Yellow mustard
- 1 pound Swiss, thick-sliced
- 1 pound honey ham, thinly sliced
- 2 cups dill pickle chips
- 2 red onions, thinly sliced
Holiday Sangria
By msweeney
Directions Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat
- 1 cup sugar
- 2 cinnamon sticks
- 1 cup cranberries, fresh or frozen and thawed
- 2 bottles fruity red wine
- 1/2 cup orange-flavored liqueur, such as Cointreau
- 1 Gala apple, cored and thinly sliced, a few slices reserved for garnish
- 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish
- 1 small orange, halved and thinly sliced, a few slices reserved for garnish
- 1 tangerine, halved and thinly sliced, a few slices reserved for garnish
Beef Soup (Caldo de Res)
By msweeney
Directions Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot
- One 2-pound bone-in beef chuck, cut into 1-inch cubes
- 4 cloves garlic
- 1/2 medium white onion
- Pinch salt
- 2 carrots, cut into 1-inch rounds
- 1 celery stick, cut into 2-inch pieces
- 1 chayote squash, cut in 2-inch strips
- 1 corn on the cob, halved
- 1 zucchini, cut into 2-inch chunks
- 1/2 head cabbage, quartered
- Lime wedges, for serving
- Hot sauce, for serving
- Corn tortillas, warmed, for serving
German Potato Salad
By msweeney
Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt
- 2 pounds white new potatoes, cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices, cut into lardons
- 1 onion, cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives, finely chopped
Chopped Grilled Summer Salad
By msweeney
Heat a grill or grill pan on medium-high heat
- One 10.5-ounce container grape tomatoes
- 2 small zucchini, sliced longwise into 1/2-inch pieces
- 1 red bell pepper, ribs removed, sliced into quarters
- 1 yellow bell pepper, ribs removed, sliced into quarters
- 1/2 medium red onion, sliced
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 3 handfuls arugula
- 1/4 cup roughly chopped fresh basil leaves
- 1 tablespoon balsamic vinegar
Prime Rib w/Horseradish and Garlic - T.Florence
By msweeney
Directions Preheat the oven to 350 degrees F
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated fresh or prepared horseradish
- 1/2 cup sea salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 carrots, peeled and chopped
- 2 parsnips
- 1 red onion, halved
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
- Leaves from 2 fresh thyme sprigs
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
- 1/4 cup heavy cream
- 1 tablespoon minced fresh chives
Lentil Soup
By msweeney
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan