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Recipes
Lazy Chiles Rellenos
By msweeney
Preheat the oven to 325 degrees F
- 2 cups whole milk
- 5 whole large eggs
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
- 1 1/2 cups grated Monterey Jack
- Warm corn tortillas, for serving
Mushroom and Mustard Spaetzle
By msweeney
Directions Add 2 tablespoons of butter and the oil to a large skillet over medium heat
- Spaetzle, recipe follows
- 4 tablespoons unsalted butter
- 2 tablespoon extra-virgin olive oil, plus more
- 2 sprigs thyme
- 1 1/2 pounds button mushrooms, quartered
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 cup heavy whipping cream
- 2 tablespoons whole grain mustard
- 2 tablespoons minced chives
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup milk
Creamy Hash Brown Casserole
By msweeney
Preheat oven to 350 degrees F
- 1/4 cup butter, plus more for dish
- 1 onion, chopped
- 1 (16-ounce) container sour cream
- 1 (10 1/2-ounce) can cream of celery soup
- 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
- 1/2 teaspoon garlic powder
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups crushed potato chips
French Flageolet Beans
By msweeney
Directions The night before cooking, place the beans in a large bowl and cover them with water by 1 inch
- 1 pound dried flageolet beans
- 2 tablespoons good olive oil
- 4 ounces bacon, diced
- 2 cups medium-diced yellow onion (2 onions)
- 2 cups medium-diced fennel, trimmed and cored
- 2 carrots, scrubbed and medium-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 cups canned beef or vegetable broth
- 2 bay leaves
- 1 large sprig fresh rosemary
- Kosher salt and freshly ground black pepper
Baked Chicken-Fried Chicken - Bobby Deen
By msweeney
Preheat the oven to 350 degrees F
- Gravy:
- Nonstick cooking spray, for greasing
- Nonstick cooking spray, for greasing
- Nonstick cooking spray, for greasing
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 2 2 2 teaspoons House Seasoning, recipe follows
- 2 2 2 teaspoons House Seasoning, recipe follows
- 2 2 2 teaspoons House Seasoning, recipe follows
- 4-ounce 4-ounce Eight 4-ounce boneless, skinless chicken breasts, pounded
- 4-ounce 4-ounce Eight 4-ounce boneless, skinless chicken breasts, pounded
- 4-ounce 4-ounce Eight 4-ounce boneless, skinless chicken breasts, pounded
- 1 1/2 1 1/2 1/2 cups low-fat buttermilk
- 1 1/2 1 1/2 1/2 cups low-fat buttermilk
- 1 1/2 1 1/2 1/2 cups low-fat buttermilk
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- Gravy:
- Gravy:
- 1 1/2 1 1/2 1/2 teaspoons cornstarch
- 1 1/2 1 1/2 1/2 teaspoons cornstarch
- 1 1/2 1 1/2 1/2 teaspoons cornstarch
- 14-ounce 14-ounce can One 14-ounce can reduced-sodium chicken broth
- 14-ounce 14-ounce can One 14-ounce can reduced-sodium chicken broth
- 14-ounce 14-ounce can One 14-ounce can reduced-sodium chicken broth
- 1/4 1/4 1/4 cup sliced Vidalia onion
- 1/4 1/4 1/4 cup sliced Vidalia onion
- 1/4 1/4 1/4 cup sliced Vidalia onion
- 1/2 1/2 1-percent cup reduced-fat 1-percent milk
- 1/2 1/2 1-percent cup reduced-fat 1-percent milk
- 1/2 1/2 1-percent cup reduced-fat 1-percent milk
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 2 2 2 green onions, chopped
- 2 2 2 green onions, chopped
- 2 2 2 green onions, chopped
- House Seasoning
- House Seasoning
- House Seasoning
- 1 1 1 cup kosher salt
- 1 1 1 cup kosher salt
- 1 1 1 cup kosher salt
- 1/4 1/4 1/4 cup garlic powder
- 1/4 1/4 1/4 cup garlic powder
- 1/4 1/4 1/4 cup garlic powder
- 1/4 1/4 1/4 cup ground black pepper
- 1/4 1/4 1/4 cup ground black pepper
- 1/4 1/4 1/4 cup ground black pepper
Broccoli Tots
By msweeney
Instructions Preheat the oven to 400°F
- 2 cups or 12 ounces uncooked or frozen broccoli
- 1 large egg
- 1/4 cup diced yellow onion
- 1/3 cup cheddar cheese
- 1/3 cup panko breadcrumbs
- 1/3 cup italian breadcrumbs
- 2 tablespoons parsley ( or cilantro, rosemary,
- 1 teaspoon salt
- 1 teaspoon pepper
Corned Beef and Cabbage
By msweeney
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (2 1/2 to 3 pound) brisket
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 1 head celery including leaves, coarsely chopped
- 1 head garlic, halved
- 3 sprigs fresh marjoram
- 2 bay leaves
- 1 small cabbage cut into 6 to 8 wedges
- Herbed Root Vegetables, recipe follows
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound new potatoes, scrubbed
- 1 pound baby carrots, trimmed and scrubbed
- 1 pound baby turnips, trimmed and scrubbed
- 1 pound baby parsnips, trimmed and scrubbed
- Kosher salt and freshly ground black pepper
- 1/2 pound unsalted butter, softened
- 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
- Kosher salt and freshly ground black pepper
Enchilada Lasagna
By msweeney
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan ...
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray
Eggplant Lasagna
By msweeney
Preheat oven to 400 degrees F
- 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
- 5 tablespoons olive oil, divided plus more for baking dish
- Coarse salt and freshly ground black pepper
- 1 cup thinly sliced cremini mushrooms
- 2 garlic cloves, minced
- 1 tablespoon freshly chopped thyme leaves
- 1 (15-ounce) container whole milk ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan, divided
- 2 tablespoons freshly chopped oregano leaves
- 2 cups Nona's Marinara Sauce, recipe follows
- 5 cloves garlic
- Coarse salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 tablespoons tomato paste
- 1 cup fresh basil leaves
- 2 tablespoons freshly picked oregano leaves
- 1 (28-ounce) can crushed tomatoes
Vietnamese Grilled Pork Chops
By msweeney
Instructions Place the pork in a zip-seal bag or other sealable container
- 2 pkgs Smithfield All Natural Bone-in Pork Chops (6 chops)
- Marinade
- 1/4 C fish sauce
- 1 T soy sauce
- 1/4 tsp garlic chili paste
- 1 /c C brown sugar
- 3/4 tsp black pepper
- 1 T fresh lime juice
- 1 shallot finely chopped
- 2 cloves of garlic minced
- Dipping sauce
- 1/2-1 tsp garlic chili sauce
- 2 1/2 Tbsp sugar
- 1/8 tsp granulated garlic
- 3 Tbsp fish sauce
- 1-1/2 Tbsp fresh lime juice
- 1/2 c Hot water