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Recipes
Chicken Tortilla Soup
By msweeney
Directions Preheat the oven to 375 degrees F
- 1 1/2 teaspoons ground cumin
- 1 1/4 About 1 1/4 teaspoons chilli powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 4 cups low-sodium chicken broth
- 4 cups hot water
- 3 tablespoons tomato paste
- Two 15-ounce cans black beans, drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
- Diced avocado
- Diced red onion
- Sour cream
- Chopped fresh cilantro
- Other suggested toppings: Grated Monterey Jack cheese, pico de gallo
Mocha Chocolate Icebox Cake
By msweeney
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coff...
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
French Onion Soup
By msweeney
Melt the stick of butter in a large pot over medium heat
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
By msweeney
Preheat the oven to 275 degrees
- 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon
- Basil Parmesan Mayonnaise, for serving, recipe follows
- 2 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 cup vegetable oil, at room temperature
- 1/2 cup good olive oil, at room temperature
Ghirardelli® Fudgy Gluten-Free Brownies
By msweeney
Directions Preheat the oven to 325°F with a rack in the lower third of the oven
- 1/2 1/2 2/3 cup whole almonds or 2/3 cup almond flour
- 1/3 1/3 1/3 cup brown rice flour
- 1 1 60% 1 1/2 60% Cacao Bittersweet Chocolate Chips (or 1 1/2 bars of Ghirardelli Bittersweet 60% chocolate, broken into small pieces)
- 6 6 6 tablespoons unsalted butter, cut into chunks
- 1/2 1/2 1/2 teaspoon salt
- 3/4 3/4 3/4 cup sugar
- 1 1 1 teaspoons vanilla extract
- 2 2 2 eggs
- 1 1 1 cup walnut or pecan pieces, optional
- 8 8x8-inch 8x8-inch metal baking pan
Cranberry-Almond Coffeecake
By msweeney
*Spread almonds in an ungreased 9" round cake pan, and bake in a preheated 350°F oven for 8 to 10 minutes, until t...
- 1/2 cup (1 stick, 4 ounces) butter
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 1 cup (8 ounces) buttermilk or yogurt (low-fat is fine)
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 cup (10 3/4 ounces) whole berry cranberry sauce
- 1/2 cup blanched slivered or sliced almonds, toasted*
- Glaze
- 3/4 cup (3 ounces) confectioners' sugar
- 2 tablespoons (1 ounce) milk
- 1/2 teaspoon almond extract
Easter Weekend: Double Decker Carrot Cake Cupcakes
By msweeney
Instructions Preheat your oven to 350 degrees
- 3 large carrots, shredded (about 1.5 cups worth)
- 1 cup almond flour/meal
- 2 eggs, whisked
- 1/4 cup Gold Label Virgin Coconut Oil, melted
- 1 tablespoon Raw Honey
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
- 1.5 cups raw cashews (unsalted)
- 5 tablespoons Coconut Cream Concentrate
- 1/3 cup canned coconut milk
- 1 tablespoon Raw Honey
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
Pumpkin Pie w/gingersnap crust
By msweeney
Directions Brulee for mini-pies: Heat the oven to 350 degrees F
- Crust:
- 6 ounces gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 1 ounce unsalted butter, melted
- Filling:
- 16 ounces Pumpkin Puree, recipe follows
- 1 cup half-and-half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 5 teaspoons light brown sugar, divided
- 1 (4 to 6-pound) baking pumpkin, rinsed and dried
- Kosher salt
French Coconut Pie
By msweeney
Directions Preheat oven to 350 degrees F
- 4 tablespoons (1/2 stick) butter, melted
- 3 eggs, beaten
- 1 tablespoon all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 1 (3 1/2ounce) can shredded sweetened coconut (about 1 cup)
- 1 cup milk
- 1 (9-inch) unbaked pie shell
Blueberry/blackberry Coffee Cake
By msweeney
Directions Preheat the oven to 375 degrees F
- Topping:
- 1 stick plus 1 tablespoon unsalted butter, softened
- 3/4 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 cup blueberries, raspberries, or blackberries, or any combination, rinsed well and patted dry
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup melted butter
- 1 cup chopped roasted pecans