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Recipes
Roasted Sweet Potato Salad with Warm Chutney Dressing
By msweeney
Directions Make the Salad: Preheat oven to 425 degrees F
- 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup raw green pumpkin seeds (also known as pepitas)
- 1 cup dried cranberries
- 1 cup chopped scallions (green and white)
- 1 cup julienned roasted red pepper
- 6 tablespoons balsamic vinegar
- 1/3 cup mango chutney
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1/4 cup olive oil
Authentic Lasagne
By msweeney
There are many versions of lasagne throughout the world but this recipe is the most authentic
- Ingredients:
- 2-3 tbsp Olive oil
- 25 g (1/4 stick) Butter, plus a extra for greasing
- 2 onions, finely diced
- 1 carrot, finely diced
- 1/2 celery stalk, finely diced
- 2 garlic cloves, crushed
- 1 kg (2 1/2 lbs) freshly ground beef
- 400 ml (1 3/4 cups) red wine
- 600 g (1 1/4 lb) tinned chopped tomatoes
- bunch of fresh basil
- 12 sheets fresh lasagne sheets
- 100 g (1 cup) Parmesan, freshly grated
- salt and fresh ground black pepper
- For the Bechamel sauce:
- 90 g (3/4 stick) butter in a saucepan
- 90 g (3/4 cups) plain flour
- 850 ml (3 1/2 cups) milk
- pinch of freshly grated nutmeg
German Chocolate Brownie
By msweeney
Directions: Preheat oven to 350 degrees
- Brownie:
- 1 c vegetable oil
- 2 C sugar
- 2 teaspoon vanilla
- 4 eggs
- 1 C flour
- 2/3 c cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt.
- Frosting:
- 1 C evaporated milk
- 1 C sugar
- 3 egg yokes slightly beaten
- 1/2 C butter
- 1 teaspoon vanilla
- 1 -3/4 C shredded coconut
- 1 -1/4 C chopped pecans
Shrimp and Sausage Cioppino
By msweeney
Directions In a Dutch oven or large saucepan, heat the oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic, peeled and smashed
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread
Pumpkin Pie Bars
By msweeney
Directions Preheat the oven to 425°
- Ingredients
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust
- Crème fraîche, for serving
Crazy Chocolate Cake
By msweeney
Directions PREHEAT oven to 350° F
- 3 cups cake flour, sifted
- 2 cups granulated sugar
- 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons white vinegar
- 3/4 cup vegetable oil
- 2 cups cold water
- Powdered sugar
Coconut Cake - Ina Garten's
By msweeney
Directions Preheat the oven to 350 degrees F
- 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 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 all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar, sifted
- 6 ounces sweetened shredded coconut
Sweet Potato Pecan Salad
By msweeney
Directions Preheat the oven to 400 degrees F
- 4 stalks celery, cut into 1-inch pieces
- 2 large sweet potatoes, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil, plus more for finishing salad
- 1 teaspoon ras el hanout
- 1 teaspoon finely minced fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 cup green grapes, cut in half
- 1 cup toasted pecans
- 1/2 cup pomegranate seeds
- 1/2 cup thinly sliced scallions
- 1/4 cup golden raisins
- Sherry vinegar, as needed
Riviera Egg Pie
By msweeney
Preheat oven to 425 degrees F
- 3 tablespoons oil
- 1 large onion, diced (about 2 1/2 cups)
- 2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package)
- 3/4 pound smoked ham, diced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 1/2 cups freshly grated Parmesan
- 1 cup ricotta cheese
- 4 eggs, plus 1 yolk, slightly beaten
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 1 egg white, lightly beaten
Brussels Sprout Salad
By msweeney
Directions Preheat the oven to 400 degrees F
- 1 pound Brussels sprouts, ends trimmed and sliced into quarters
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 big handfuls baby arugula (5 to 6 cups)
- 1 Fuji or Gala apple, diced
- 1 cup red seedless grapes, sliced in half
- 1/2 cup crumbled feta cheese
- Simple Vinaigrette, recipe follows
- 3/4 cup olive oil
- 1/4 cup red wine vinegar (or your choice of vinegar)
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- Kosher salt and freshly ground black pepper