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Recipes
Fish Tacos (baked) - Anne Burrell
By msweeney
Directions Fish: Cut the fish into strips
- Cabbage:
- 1 pound flaky white fish fillets, such as haddock, halibut or cod
- 1 lime, zested and juiced
- 1/2 teaspoon pimenton
- 2 cloves garlic, smashed
- 1/4 cup canola or vegetable oil
- Kosher salt
- 1/2 head savoy cabbage, shredded
- 3 scallions, sliced thinly on the bias
- 1 jalapeno, minced, optional
- 1/4 to 1/2 cup white vinegar
- 2 tablespoons honey
- 1/4 cup canola oil
- Kosher salt
- 8 flour tortillas
- 1 avocado, halved, pitted and flesh sliced
- Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
- Avocado Aioli:
- 1/4 C sour cream
- 1 T lime juice,
- 1 jalopeno chopped
- 1 Avocado smashed
Greek Taco!
By msweeney
For the lamb: In a large skillet, heat the oil over medium-high heat
- 1 tablespoon olive oil
- 2 pounds ground lamb
- Kosher salt and freshly ground black pepper
- 1/2 red onion, minced
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry red wine
- 1 English cucumber
- Salt
- 1 cup whole-milk Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 clove garlic, minced or pressed
- 2 tablespoons minced fresh mint
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 firm tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1/2 red onion, diced
- Freshly ground black pepper
- 4 non-pocket pitas, oiled and lightly griddled on each side
Farro Salad with Citrus Vinaigrette
By msweeney
In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using)
- 1 cup farro, lightly toasted
- 2 teaspoons salt, plus more for seasoning
- 2 1/2 cups water, or stock
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice, from about 1/4 orange
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 3 tablespoons white balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 6 cups micro salad greens, washed and dried
- 1/2 cup Marcona almonds
- 1/3 cup prunes, chopped
- 1/3 cup dried cherries, chopped
- 1/4 cup1/4-inch diced red onions
- 1/2 cup 1/4-inch diced tart apple or firm pear
Simply Delicious Strawberry Cake
By msweeney
Directions Preheat oven to 350 degrees F
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- Strawberry cream cheese frosting, recipe follows
- Strawberry Cream Cheese Frosting
- 1/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
- 1/2 teaspoon strawberry extract
- 7 cups confectioners’ sugar
- Freshly sliced strawberries, for garnish, optional
Roast Prime Rib of Beef with Horseradish Crust
By msweeney
Preheat the oven to 350 degrees F
- 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
- 5 garlic cloves, smashed
- 1/4 cup grated fresh or prepared horseradish
- Leaves from 2 fresh rosemary sprigs
- Leaves from 4 fresh thyme sprigs
- 1/2 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 cups canned chicken or beef broth
Make-Ahead Paella Casserole
By msweeney
Directions Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, unt...
- 5 tablespoons butter, softened
- 1/2 cup broken thin spaghetti or orzo pasta
- 1 1/2 cups long-grain white rice
- Generous pinch saffron threads
- 3 to 3 1/2 cups chicken stock
- All-purpose flour or instant flour, such as Wondra, for dredging
- 1 1/2 teaspoons smoked sweet paprika
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 5 tablespoons EVOO
- 8 ounces Spanish chorizo, chopped
- 3 to 4 cloves garlic, chopped
- 1 onion, chopped
- 1/2 cup plus a splash dry sherry
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh thyme
- 2 roasted red bell peppers, chopped
- One 1-pound, thick center-cut fillet sustainable cod or black cod
- Seafood seasoning, such as Old Bay
- 1 pound large shrimp, peeled and deveined
- 1 lemon
- 1/2 cup roughly chopped fresh flat-leaf parsley
Cheesy Mexican Skillet Rice
By msweeney
Preheat the oven to 375 degrees F
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup long grain white rice
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 3/4 cup chicken stock
- One 15-ounce can black beans, rinsed and drained
- 1 cup grated sharp Cheddar
Thai Crunch Salad with Peanut Dressing
By msweeney
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely ...
- Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
- Salad:
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
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
Salad Bar Salad with Creamy Italian Dressing
By msweeney
Directions For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on ...
- 1 to 2 cloves garlic
- Salt
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 3 fresh basil leaves
- 1 cup (real) mayonnaise
- 1/2 cup sour cream
- 1/3 cup grated Parmesan
- Cayenne pepper, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
- 2 iceberg heads, cut into chunks
- 1/2 cup grated Cheddar
- 2 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup sunflower seeds