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Recipes
Antonia's Pasta Alle Melenzana (Eggplant Pasta)
By msweeney
Directions Heat 1/2 cup of oil and the butter in a large saute pan over medium heat
- Olive oil
- 2 tablespoons butter
- 1 large Vidalia onion, chopped
- 3 large eggplants, chopped (5 cups)
- 3 whole garlic cloves, peeled
- Leaves from 10 to12 sprigs of fresh basil
- Kosher salt
- 10 to15 plum tomatoes
- Freshly ground black pepper
- Pinch of sugar
- 1 1/2 pounds dry fettucine
- 1/2 pound packaged mozzarella, cut into 1/2-cubes
- 1 .1 pounds fresh mozzarella, cut into 1/2-cubes
- 1/2 cup freshly grated Parmesan cheese
Chicken Cordon Bleu Casserole - PW
By msweeney
Preheat the oven to 350 degrees F
- 6 tablespoons salted butter
- 2 cups small-cubed ham
- 1 1/4 cups grated Swiss cheese
- 1 1/4 cups grated Monterey Jack cheese
- 4 cooked boneless, skinless chicken breasts, cut into cubes
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 cups milk
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
Asian Style Slaw
By msweeney
Directions Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites...
- 1 bunch (6 large) scallions, trimmed and thinly sliced
- 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
- 1 small red onion, thinly sliced
- chopped cilantro
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, optional
- 1 teaspoon salt
- 20 grinds black pepper
Lemon Polenta Cake
By msweeney
This cake is a sort of Anglo-Italian amalgam
- 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
- 1 cup superfine sugar
- 2 cups almond meal/flour
- 3/4 cup fine polenta/cornmeal
- 1 1/2 teaspoons baking powder (gluten-free if required)
- 3 eggs
- Zest 2 lemons (save the juice for the syrup)
- Juice 2 lemons (see above)
- Heaping 1 cup confectioners' sugar
- Special Equipment: 1 (9-inch) springform pan
Beef Pozole
By msweeney
Place the beef shank in a large heavy stock pot
- 2 1/2 pounds beef shank
- 1 white onion, quartered
- 1 large carrot, roughly chopped to yield 1/2 cup
- 1 stick celery, roughly chopped to yield 1/2 cup
- 2 cloves garlic, peeled
- 2 bay leaves
- 2 tablespoons salt, plus extra for seasoning
- 1 tablespoon black peppercorns
- 1 (29-ounce) can Mexican-style hominy, drained
- Freshly ground black pepper
- 3 cups thinly sliced cabbage, for garnish
- 1 cup thinly sliced radishes, for garnish
- 10 lime wedges, for garnish
- 1/3 cup dried oregano, for garnish
- 10 corn tostadas, for garnish
- Pasilla-Guajillo Salsa, recipe follows (optional)
- 3 pasilla chiles, stemmed and seeded
- 3 guajillo chiles, stemmed and seeded
- 3 cloves garlic
- 2 cups warm water
- Salt and freshly ground black pepper
The Best Blueberry Muffins - Not Ina's
By msweeney
Very tasty
- 1/2 cup butter or 1/2 cup margarine, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
- 1 tablespoon granulated sugar, mixed with
- 1/4 teaspoon ground nutmeg
Cauliflower kapama
By msweeney
Instructions The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast
- 80 ml (1/3 cup) extra virgin olive oil
- 1 large red onion, finely chopped
- 1 medium cauliflower, cut into medium-size florets
- salt and black pepper
- 1 tsp ground cinnamon
- 2 tbsp tomato paste
- 125 ml (1/2 cup) hot water
- 500 g tomatoes, grated, to yield 1 1/2 cups tomato puree
- 1 cinnamon stick
- 10 cherry tomatoes, halved
- 1 lemon, juiced
- crusty bread, to serve
- Greek yoghurt, to serve
Spicy Vegetarian Red Beans and Rice
By msweeney
Directions Place the beans in a large bowl
- 1 pound dried red beans, sorted through for stones
- 2 tablespoons canola oil
- 3 tablespoons minced garlic
- 2 medium carrots, peeled, 1/2-inch dice
- 2 celery stalks, 1/2-inch dice
- 1 large sweet onion, 1/2-inch dice
- 1 medium red bell pepper, 1/2-inch dice
- Freshly ground black pepper
- 6 cups lightly packed torn kale leaves, ribs removed
- 2 canned chipotle chilies in adobo, minced
- 1 tablespoon adobo sauce (from canned chipotles)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, or as needed
- 2 bay leaves
- Kosher salt
- Hot sauce, such as Tabasco
- 4 cups steamed long-grain white rice
- 1/4 cup sliced green onion, for garnish
- 1 lemon, cut into wedges
Sweet and Sour Meatballs
By msweeney
In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple j...
- Freezer Meat balls:
- 1/2 cup packed brown sugar
- 1/2 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon low-sodium soy sauce
- 2 1/4 cups pineapple juice
- 1 tablespoon cornstarch
- 25 frozen meatballs, recipe follows
- 1 tablespoon sriracha or other hot sauce, more to taste
- 1 red bell pepper, chopped
- 1 cup drained canned or fresh pineapple chunks
- 4 tablespoons sliced green onions
- 4 1/2 cups cooked long-grain or basmati rice, for serving
- 5 pounds ground beef
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup chopped fresh parsley
- 1/4 cup heavy cream
- 2 heaping tablespoons grainy mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- Olive oil, for frying
Cauliflower Greek rice
By msweeney
Instructions In a large pot cook onions in oil over medium heat until soft
- 1 head cauliflower (washed and shredded like in: riced cauliflower)
- 2 Tbsp olive oil
- 1 large onion (diced)
- 4 medium carrots (shredded)
- 3 cups chicken broth
- 2 Tbsp lemon juice
- zest of 1/2 lemon
- 1/4 cup fresh parsley (chopped)
- 1 Tbsp dried oregano
- 3 cloves garlic
- 2 tsp salt
- 1/2 tsp pepper
- 1 green onion (diced)