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Bay Scallop Gratin

Bay Scallop Gratin

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Preheat the oven to 425 degrees F

  • 6 tablespoons unsalted butter, at room temperature
  • 6 large garlic cloves, minced
  • 2 medium shallots, minced
  • 2 ounces thinly sliced prosciutto di Parma, minced
  • 4 tablespoons minced fresh parsley, plus extra for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Pernod
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 1/2 cup panko
  • 6 tablespoons dry white wine
  • 2 pound fresh bay scallops
  • Lemon, for garnish
0/5 (0 Votes)

Orange, Ricotta and Quinoa Pie

Orange, Ricotta and Quinoa Pie

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Preheat the oven to 375 degrees F

  • Butter, for greasing the pie dish
  • 1/2 cup fresh orange juice
  • 3/4 cup quinoa
  • 1 unroll-and-bake 9-inch pie crust
  • 3/4 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • One 15-ounce container whole milk ricotta, at room temperature
  • Zest of two 8-ounce oranges
0/5 (0 Votes)

Roasted Shrimp and Orzo

Roasted Shrimp and Orzo

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Directions Preheat the oven to 400 degrees F

  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced
0/5 (0 Votes)

Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf

Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf

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Preheat oven to 375 degrees F

  • 1 pound ground beef
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 egg, lightly beaten
  • 8 ounces canned diced tomatoes with juice
  • 1/2 cup quick-cooking oats
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
5/5 (1 Votes)

Seafood Stew

Seafood Stew

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Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium...

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 small)
  • 2 cups large-diced small white potatoes
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups good white wine
  • 1 (28-ounce) can plum tomatoes, chopped
  • 1 quart Seafood Stock, recipe follows, or store-bought fish stock
  • 1 tablespoon chopped garlic (3 cloves)
  • 1 teaspoon saffron threads
  • 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
  • 1 pound each halibut and bass fillets, cut in large chunks
  • 24 mussels, cleaned
  • 3 tablespoons Pernod
  • 1 teaspoon grated orange zest
  • Toasted baguette slices, buttered and rubbed with garlic
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 1/2 quarts water
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems
5/5 (1 Votes)

Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

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Directions Clean the mushrooms by wiping them with a dry paper towel

  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley
0/5 (0 Votes)

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

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Directions For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally,...

  • Vinaigrette:
  • 2 teaspoons cumin seeds
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large shallot, finely chopped (about 1/2 cup)
  • Salad:
  • One 14.5-ounce can vegetable broth (about 2 cups)
  • 1 1/4 cups whole-grain quinoa, preferably organic
  • Nonstick vegetable oil spray
  • One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
  • 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
  • 1/2 cup dried cranberries
  • 1 large bunch watercress
0/5 (0 Votes)

Thanksgiving G.F. Stuffing - Whole Foods

Thanksgiving G.F. Stuffing - Whole Foods

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Method: Preheat the oven to 300°F

  • 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 yellow onions, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 1/2 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 cup dry white wine
  • 1 cup gluten-free chicken broth
  • 1/4 cup chopped fresh parsley
  • Canola spray oil
0/5 (0 Votes)

Beef Chili

Beef Chili

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Directions Watch how to make this recipe

  • 3 tablespoons olive oil
  • 3 pounds beef shoulder, cut into large cubes
  • Sea salt and freshly ground black pepper
  • 2 tablespoons ancho chili powder
  • 1 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 2 onions, diced
  • 10 garlic cloves, halved
  • 3 canned chipotle peppers in adobo, chopped
  • 1 jalapeno, seeded and chopped
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes, crushed by hand
  • 1/2 cup masa harina
  • 3 cups shredded white Cheddar, for garnish
  • 2 bunches chopped chives, for garnish
  • 1 1/2 cups sour cream, for garnish
0/5 (0 Votes)

Gluten Free Fudge Crinkles

Gluten Free Fudge Crinkles

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1 Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix

  • 1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
  • 1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon gluten free vanilla
  • Sugar
0/5 (0 Votes)