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Recipes
Ceci (Chickpeas) Sauce with Penne
By msweeney
Directions Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garl...
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 Fresno or Holland red chile pepper, finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 1 fresh bay leaf
- Salt and freshly ground black pepper
- 1 (28-ounce) can chickpeas ( garbanzo beans), rinsed and drained
- 1 1/2 cups chicken stock
- 1 (28-ounce) can whole or crushed San Marzano tomatoes
- 1 pound whole wheat or whole grain penne
- Freshly grated Pecorino cheese, for serving
- Finely chopped flat-leaf parsley, for serving
Roasted Parsnips and Carrots - Ina
By msweeney
Directions Preheat the oven to 425 degrees F
- 2 pounds parsnips, peeled
- 1 pound carrots, unpeeled
- 3 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Fully Loaded Baked Potato Salad
By msweeney
1. Wash and cut the potatoes into bite-sized pieces
- 8 medium Russet Potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and Pepper to taste
Pot Roast - Paula D
By msweeney
Watch how to make this recipe
- One 3- to 4-pound boneless chuck roast
- 1 teaspoon House Seasoning, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- One 10 3/4-ounce can cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3/4 cup water
- House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Country Pork Chop and Potatoes with Black Pepper White Gravy
By msweeney
For the gravy: Melt the butter in a large saucepan over medium heat
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Dash freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Nonstick spray
- 4 large Yukon gold potatoes, well scrubbed and cut into 1/4-inch slices
- 1 large shallot, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 2 center-cut pork chops, about 3/4-inch thick
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley, for serving, optional
Coconut Poke Cake
By msweeney
Prepare and bake white cake mix according to package directions
- 1 (18.25 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
4-Step Chicken Marengo
By msweeney
Directions Season the chicken with salt and pepper, to taste, and lightly dredge in flour
- 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium sweet onion, sliced
- 1/2 pound mushrooms, sliced
- 1 yellow bell pepper, seeded and julienned
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup beef broth
- 1 (14-ounce) can chopped tomatoes
- 1/2 tablespoon butter
Deep Dish Apple Pie Bars w/Quinoa Crust
By msweeney
Quinoa Crust Preheat oven to 375 degrees F
- Quinoa Crust:
- 1 cup quinoa
- 1 cup water
- 1 cup apple cider
- 1 teaspoon cinnamon
- 1 egg
- Apple Filling:
- 2 large apples, peeled and thinly sliced (about 1/4" thick)
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Crumble Topping:
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- Homemade Caramel Sauce
Broccoli Salad
By msweeney
Directions Trim off the large leaves from the broccoli stem
- 1 head broccoli
- 6 to 8 slices cooked bacon, crumbled
- 1/2 cup chopped red onion
- 1/2 cup raisins, optional
- 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup sugar
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Poblano Potato Salad
By msweeney
Directions Put the potatoes in a large pot and add salted water to cover
- 2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
- 3 ears fresh corn, husks and silks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
- 1 cup chopped scallions (white and pale green parts only)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper