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Recipes
Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping
By msweeney
Directions Preheat grill pan over high heat
- 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
- Salt and pepper
- 8 pita breads
- 1 ripe lemon, zested and juiced
- 3 tablespoon red wine vinegar, eyeball it
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
- 3 cloves garlic, chopped
- 2 hearts Romaine lettuce, chopped
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 8 ounces feta cheese, crumbled
- 2 vine ripe tomatoes, seeded and diced
- 1/3 seedless or English cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped
Pastitsio
By msweeney
Directions For the sauce, heat the olive oil over medium-high heat in a large pot
- Tomato Meat Sauce:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- Bechamel Sauce:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 pound small shells
Amish Friendship Bread and Starter
By msweeney
Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this a...
- 3 cups sugar, divided
- 3 cups milk, divided
- 3 cups flour, divided
- 1 cup oil
- 1/2 cup milk
- 3 whole eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (5 1/8 ounce) box instant vanilla pudding
- 1 cup chopped nuts
- 1 tablespoon cinnamon, combined with
- 1/2 cup sugar
Chicken and Broccoli stir fry - Neelys
By msweeney
Directions In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, corn...
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/2 tablespoon sesame oil
- 1/2 to 1 teaspoon red pepper flakes, or more if desired
- 1 tablespoon peanut oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons peeled and chopped fresh ginger
- 4 cloves garlic, minced
- 4 green onions, sliced
- 4 cups broccoli florets, pre-cooked
- Hot cooked rice, for serving
Apple Dutch Baby
By msweeney
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp
- Dutch Baby
- 3 large eggs, room temperature
- 3/4 C. whole milk, room temperature
- 3/4 Cup all-purpose flour
- 1 teasp vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon, divided
- 4 Tablespoons unsalted butter, divided
- 1 large Pink Lady apple, peeled, sliced 1/4” thick
- 1 Tabletspoon light brown sugar
French Onion Grilled Cheese
By msweeney
Melt 1 tablespoon unsalted butter with 1 tablespoon olive oil in a heavy-bottomed pot over medium-high heat
- 2 sliced yellow onions
- 1 T butter with 1 T olive oil
- salt and pepper
- 1 T dry sherry
- 1/2 t fresh thyme
- American cheese substitute guyre
- White bread
magic cake
By msweeney
Preheat oven to 325 F degrees
- 4 eggs (separate yolks from whites) at room temperature
- 1 tsp vanilla extract
- 150 g (3/4 cup) sugar
- 125 g (1 stick) butter, melted
- 115 g (4 oz or 3/4 cup) of all purpose flour
- 500 ml (2 cups) milk lukewarm
- powdered sugar for dusting cake
Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) Recipe
By msweeney
[Photographs: J. Kenji López-Alt] Thit heo nuong xa—Vietnamese lemongrass grilled pork chops—are one of the e...
- For the Pork:
- 1 1/2 1 1/2 1/2 teaspoons ground white pepper
- Pinch Pinch kosher salt
- 3 3 4 to 5 2 60g to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass) or may substitute zest from one lemon
- 1 1 1 30g shallot, roughly chopped (about 1 ounce; 30g total)
- 4 4 20g) 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
- 1/3 1/3 1/3 cup brown sugar
- 1/4 1/4 1/4 cup (60ml) fish sauce
- 2 2 2 tablespoons (30ml) vegetable oil
- 1 1/2 1 1/2 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling
Gold Medal Sizzling Fajitas
By msweeney
Directions In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic...
- 1/4 cup vegetable oil, divided
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dash hot sauce
- Salt
- Freshly ground black pepper
- 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
- 1 medium onion, halved and sliced lengthwise
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 (8-inch) flour tortillas
- 1 lime, juiced, for topping
- Sour cream, for topping
- Salsa, for topping
- Guacamole, for topping
- Cheddar cheese, shredded, for topping
Scallops Paella
By msweeney
Directions 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 1lb scallops
- 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