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Recipes
Easy Lobster Paella
By msweeney
Preheat the oven to 425 degrees F
- 1/4 cup good olive oil
- 1 1/2 cups chopped yellow onion (2 onions)
- 2 red bell peppers, cored and sliced into 1/2-inch strips
- 2 tablespoons minced garlic (4 to 6 cloves)
- 2 cups white basmati rice
- 5 cups good chicken stock, preferably homemade
- 1/2 teaspoon saffron threads, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup licorice-flavored liqueur (recommended: Pernod)
- 1 1/2 pounds cooked lobster meat
- 1 pound kielbasa, sliced 1/4 to 1/2-inch thick
- 1 (10-ounce) package frozen peas
- 1 tablespoon minced fresh flat-leaf parsley leaves
- 2 lemons, cut into wedges
Mushroom Pilaf
By msweeney
Directions In a medium pan, melt the butter
- 4 tablespoons butter
- 3 cloves garlic, finely minced
- 2 medium onions, chopped
- 1 pound cremini mushrooms, roughly chopped
- 1 pound white mushrooms, roughly chopped
- 8 ounces shiitake mushrooms, stems removed, roughly chopped
- 2 cups long-grain rice
- 1/2 cup white wine
- 3 cups chicken stock
- 1/4 teaspoon turmeric
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Irish Potato Pie | A Spicy Perspective - StumbleUpon
By msweeney
Directions: Preheat the oven to 350 degrees F
- Ingredients:
- 1 sheet frozen puff pastry, thawed
- 4 Tb. butter
- 7 thick sliced bacon, chopped
- 5 potatoes (4 large), peeled and sliced thin
- 1 onion, peeled and sliced thin
- 1 Tb fresh dill
- 1/2 cup heavy cream
- Salt and Pepper
- Chive for garnis
Creamy Coconut Cake
By msweeney
Prepare cake according to package directions
- 1 (16 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package flaked coconut
Mexican Mango Cake
By msweeney
Directions Cake: Position a rack in the center of the oven
- Topping:
- 1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan
- 3 cups cake flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 2/3 cup buttermilk
- 2 cups chopped fresh or frozen and thawed mango
- 2 tablespoons water, plus extra, as needed
- 1 1/4 cup granulated sugar, plus extra, as needed
- 4 ounces cream cheese
- 2 tablespoons tequila, optional
- Edible flowers as garnish, optional
Seafood Chowder
By msweeney
Directions Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmea...
- 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
- 1/2 pound scallops
- 1/2 pound monkfish
- 1/2 pound fresh lump crabmeat, picked over to remove shells
- 1/4 pound unsalted butter
- 1 cup peeled and medium-diced carrots (4 carrots)
- 1/2 cup medium-diced yellow onion (1 onion)
- 1 cup medium-diced celery (3 stalks)
- 1 cup medium-diced small white or red potatoes
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup all-purpose flour
- 1 recipe Seafood Stock (see recipe)
- 1 1/2 tablespoons heavy cream (optional)
- 2 tablespoons minced parsley
- Salt and freshly ground black pepper to taste
- Seafood stock
- 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 garlic cloves, minced
- 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
Coconut Cupcakes
By msweeney
Preheat the oven to 325 degrees F
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Gluten Free Melt-In-Your-Mouth Shortbread
By msweeney
Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the...
- 1/2 cup cornstarch
- 1/2 cup icing sugar (confectioner's)
- 1/2 C G.F flour
- 1/2 C. almond flour
- 1/2 cup butter
Pasta, Pesto, and Peas
By msweeney
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pas...
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto (packaged or see recipe below)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Shrimp and Sausage Jambalaya
By msweeney
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minut...
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)