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Recipes
Italian Seasoning
By msweeney
Mix all ingredients in a spice grinder
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 3 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 ⁄4 teaspoon black pepper
- 1 ⁄4 teaspoon red pepper flakes
Mile End Chopped Liver
By msweeney
Directions Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then ...
- 6 cups of chopped onions
- 1 cup schmaltz (rendered chicken fat)
- 2 pounds chicken livers
- 1 sprig of fresh thyme
- 2 fresh bay leaves
- 2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
- 9 large hard-boiled eggs, peeled and coarsely chopped
- 6 to 7 scallions sliced into thin rings
- 6 teaspoons kosher salt
- 2 to 3 large pinches of pepper
- Pickled shallots
- Minced chives
- Rendered chicken skin pieces
- Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)
Chicken Tortilla Casserole
By msweeney
Add the chicken to a large stockpot, cover with water and add a large pinch of salt
- 4 boneless, skinless chicken breasts
- Salt
- Chicken Gravy, recipe follows
- 1 cup canned green chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Salt and pepper
Chicken Salad Veronique
By msweeney
Watch how to make this recipe
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Tofu Lettuce Wraps
By msweeney
Watch how to make this recipe
- 2 teaspoons peanut oil
- 1 package firm tofu (12- to 14-ounce size)
- 1/4 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper
- 3 green onions, sliced
- 2 ears fresh corn, kernels cut off the cobs
- 1/4 cup soy sauce
- 1 teaspoon balsamic vinegar
- 6 large inner leaves romaine lettuce (from a romaine heart)
- 2 avocados, sliced
Cornbread - Green chile
By msweeney
Directions Preheat oven to 325 degree f
- 1/4 c butter
- 1/4 cup sugar
- 4 eggs
- 1/2 cup green chili, diced ( may use canned)
- 1 1/2 cups cream-style corn
- 1/2 cup cheddar cheese, shredded
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
Pumpkin Bars
By msweeney
Preheat the oven to 350 degrees F
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Almond Cake
By msweeney
Directions Preheat oven to 350 degrees F
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 stick (4 ounces) unsalted butter, softened
- 1/4 cup almond paste, cut into half-inch pieces
- 1 1/4 cups confectioners' sugar, plus more for dusting
- 1/2 teaspoon pure vanilla extract
- 2 eggs
- 4 egg yolks
- 1/4 cup sour cream
Winter Minestrone and Garlic Bruschetta - Ina
By msweeney
Directions Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise
Veracruz-Style Tilapia ("Pescado A La Veracruzana")
By msweeney
Directions Preheat oven to 350 degrees F
- 3 tablespoons olive oil, divided
- 4 (6-ounce) tilapia fillets or other white fish fillets
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups canned crushed tomatoes with juice
- 1 Anaheim chile, stemmed, seeded and cut into thin strips
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 cup pitted and halved green olives
- 1/4 cup capers, drained