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Recipes
Impossibly Easy Vegetable Pie
By msweeney
1 Heat oven to 400ºF. Grease 9-inch pie plate
- 2 cups chopped broccoli or sliced fresh cauliflowerets
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
Shrimp and Sausage Cioppino
By msweeney
In a Dutch oven or large saucepan, heat the oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic, peeled and smashed
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread
The Original Fantasy Fudge
By msweeney
Grease a 9x13-inch pan. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, sti...
- 3 cups white sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 (12 ounce) package semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Balsamic Roasted Beet Salad
By msweeney
Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
Weekday Cassoulet
By msweeney
Preheat the oven to 350 degrees F
- 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large lardons
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic Bread Crumbs, recipe follows
- 1 baguette, sliced, for serving
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 3 slices slightly stale or dried bread, pulsed into crumbs in food processor
- Kosher salt and freshly ground black pepper
Giada's Lentil Soup
By msweeney
Directions 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
Mustard-Marinated Flank Steak
By msweeney
Directions Place the steak flat in a large nonreactive dish such as glass or porcelain
- 1 flank steak (2 to 2 1/2 pounds)
- 1/3 cup dry white wine
- 1/3 cup good olive oil
- 1/3 cup Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped shallots (2 shallots)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons coarsely chopped fresh tarragon leaves
Chicken Marsala Pasta- America's Test Kitchen
By msweeney
Makes: 4-6 servings Season chicken with salt and pepper
- 2 large boneless, skinless chicken breasts; cut into bite sized pieces
- 10-12 ounces sliced mushrooms
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup Marsala cooking wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
- 1 cup Parmesan cheese + more for serving
- 5 tablespoons unsalted butter
- salt and pepper to taste
- minced, chopped fresh parsley for garnish
Shortbread
By msweeney
Preheat the oven to 300°F
- 1 cup (2 sticks) salted butter, at cool room temperature*
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional, or the flavor of your choice; eggnog flavor makes a delicious holiday shortbread
- 2 cups King Arthur Unbleached All-Purpose Flour
- Since butter is such a critical element in these cookies, we recommend you use a top-quality butter. Our test-kitchen choice is Cabot.
Cranberry-Almond Coffeecake
By msweeney
*Spread almonds in an ungreased 9" round cake pan, and bake in a preheated 350°F oven for 8 to 10 minutes, until ...
- 1/2 cup (1 stick, 4 ounces) butter
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 1 cup (8 ounces) buttermilk or yogurt (low-fat is fine)
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 cup (10 3/4 ounces) whole berry cranberry sauce
- 1/2 cup blanched slivered or sliced almonds, toasted*
- Glaze
- 3/4 cup (3 ounces) confectioners' sugar
- 2 tablespoons (1 ounce) milk
- 1/2 teaspoon almond extract