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Recipes
Pollo Asado Al carbon
By msweeney
1. Combine all the ingredients for the marinade
- 1 roasting chicken
- 1 & 1/2 tablespoons ground ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves (I didn’t use these because I didn’t have any)
- 1/4 teaspoon ground cinnamon
- 4 garlic cloves, peeled & minced
- 3 tablespoons apple cider vinegar
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1 tsp. salt
Tamale Pie - El Corral's
By msweeney
Mixes and Food Gifts Jar Mixes Mixes and Food Gifts Preheat oven to 325 degrees F
- 16 ounces evaporated milk
- 1 1/2 pounds cornmeal
- 5 eggs
- 3/4 cup butter, softened
- 3 1/2 tablespoons baking powder
- 2 tablespoons baking soda
- 2 teaspoons sugar
- Dash of salt
- 36 ounces cream style corn
- 24 ounces whole-kernel corn, drained
- 33 ounces diced green chiles
- 2 1/2 pounds shredded Cheddar (for top)
Cinnamon Streusel Coffeecake w/baking mix - GF
By msweeney
Directions 1) Preheat the oven to 350°F
- Streusel
- 2/3 cup King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 6 tablespoons butter
- Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.
- Cake
- 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup granulated sugar
- 1/4 cup melted butter or vegetable oil
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 teaspoon vanilla extract
- Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.
Chinese Egg Tart Recipe adapted from Nee Has Magazine
By msweeney
1. With hand mixer, cream the butter and powdered sugar until fluffy and smooth
- Pastry:
- 3/4 cup butter, softened
- 1/3 cup powdered sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 tablespoon cornstarch
- Filling:
- 1/2 cup sugar
- 1 cup water
- 3 eggs
- 1/3 cup evaporated milk
- 1/4 teaspoon vanilla extract
- 12 tart tins (3″ x 1.5″)
Chopped Liver
By msweeney
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning onc...
- 2 pounds chicken livers
- 1 cup rendered chicken fat
- 2 cups medium-diced yellow onion (2 onions)
- 1/3 cup Madeira wine
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- 1/4 cup minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch cayenne pepper
El Pollo Loco Marinade
By msweeney
In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting whil...
- 2 Garlic; minced
- 1/2 ts Dried Oregano; Crumbled
- 6 oz Pineapple juice
- 1 tb White vinegar
- 1/8 ts Ground pepper
- 2 tb Lime juice
- 1/4 ts Mild Chili pepper; (Anaheim
- 1 tb Vegetable oil
- 4 lb Frying chicken; Cut Up
- 1/2 ts Salt
- 8 dr Yellow food coloring
Gingersnaps - Chewy
By msweeney
8 Cute Workout Outfits to Fuel Your Fitness Motivation Makeup Makeovers Holiday Sweepstakes Makes Directions...
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon ground ginger
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 3/4 cup vegetable shortening (preferably trans-fat-free)
- 2/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
By msweeney
Heat a grill pan to high and a soup pot to medium high
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 can stewed tomatoes, 28 ounces
- 1 can tomato sauce, 8 ounces
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Braised Lamb Shanks
By msweeney
Directions Preheat the oven to 400 degrees F
- Extra-virgin olive oil
- 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
- Kosher salt
- 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 4 cloves garlic
- 1 (12-ounce) can tomato paste
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata, recipe follows
- 1 orange, zested
- 1 lemon, zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove, minced
- 2 tablespoons freshly grated horseradish
Moroccan Spiced Chickpea Soup
By msweeney
Directions Heat olive oil in a large pot over medium-high heat
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 1 large onion, medium diced
- 6 to 8 cloves garlic, pressed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes
- 3 (15-ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth or reduced-sodium chicken broth
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed baby spinach