Msweeney's profile page
Recipes
Mum's Everyday Red Lentils
By msweeney
Directions Put the lentils in a strainer and rinse them under running water
- 1 cup masoor dal red lentils, picked through for stones
- 2 cups water
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- 1 (1/2-inch) piece ginger, peeled and minced
- 2 medium tomatoes, diced
- 1 serrano chile, sliced in 1/2, optional
- Tempering Oil (bagaar)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- Generous 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika or bafaat powder
- 1 tablespoon vegetable oil
- Handful chopped fresh cilantro leaves
Salad Bar Salad with Creamy Italian Dressing
By msweeney
For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash ...
- 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
Baked Buttermilk Chicken
By msweeney
Step 1 Preheat oven to 400 degrees
- Olive-oil cooking spray
- 4 chicken drumsticks (about 1 pound), skins removed
- 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
- 2 1/2 cups low-fat buttermilk
- 4 cups cornflakes, finely crushed
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Lemon wedges (optional)
- Flat-leaf parsley sprig (optional)
Anita's Impossible Buttermilk Pie
By msweeney
Directions Preheat the oven to 350 degrees F
- Cooking spray
- 1 C. cup sugar
- 1 cup buttermilk
- 3/4 cup biscuit mix (recommended: Bisquick)
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- Confectioners' sugar and/or unsweetened cocoa powder, optional
Baked Beans
By msweeney
Preheat the oven to 350 degrees F
- 6 strips thick-cut bacon
- Three 16-ounce cans regular pork and beans
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons dry mustard
- 1/2 medium onion, diced
Soy Sauce Pan-Fried Noodles
By msweeney
These pan-fried noodles are so easy to make with simple ingredients but you'll need a HOT wok when making this dish
- 1 1/2 cups bean sprouts
- 2 scallions
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 tablespoon shaoxing wine
- 1/4 teaspoon freshly ground white pepper
- 8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for “wonton noodles”) or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
- 3 tablespoons oil
Peanut Butter and Banana Stuffed French Toast * CAFE 222 Recipes
By msweeney
Mix well with wire whip until well combined
- Set aside and make the batter:
- 4 Slices of crust-less wheat bread
- Top with 2 ripe bananas - sliced lengthwise
- Spread 1 heaping Tbs of peanut butter on each slice
- Drizzle with honey
- 4-5 eggs
- 1/2 c half and half
- 1/4 c orange juice
- Spash vanilla
- 1 tsp cinnamon
- 1 Tbs rum
- zest of half an orange
Salmon Potato Hash
By msweeney
Directions Hash: Egg: Lemony Hollandaise: Preheat oven to 300 degrees F
- 1 (2-pound) center-cut, skin-on, salmon fillet
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Fresh dill, for garnish
- 1 About 1 cup extra-virgin olive oil
- 4 russet potatoes, rinsed in water and cut into large dice
- Kosher salt and freshly ground black pepper
- 2 onions, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3 sprigs fresh thyme, leaves removed
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- Water
- White vinegar
- 4 to 6 large organic farm fresh eggs
- 3 egg yolks
- 1/2 lemon, zested
- 1 lemon, juiced
- 1 1/2 teaspoons dry mustard
- 3 tablespoons water
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 sticks unsalted butter, melted
Butternut Squash Soup with Fontina Cheese Crostini
By msweeney
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Grandgirl's Fresh Apple Cake from Georgia
By msweeney
Directions Preheat the oven to 325 degrees F
- Sauce:
- Butter, for greasing pan
- 1-1/2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 cups peeled and finely chopped apples
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda