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Recipes
Cinnamon Baked Doughnuts
By msweeney
Preheat the oven to 350 degrees
- Baking spray with flour, such as Baker's Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Perfect Pie Crust - Gluten free
By msweeney
All Purpose Gluten Free Flour Blend * You can make your own homemade version of a flour blend by combining 3/4 cup...
- 1/2 cup unsalted butter or solid, all vegetable non-dairy shortening
- 2 to 4 tablespoons cold water
- 1 1/4 cups All Purpose Gluten Free Flour Blend plus more for rolling
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons sugar
Perfect Pie Crust
By msweeney
Directions Dice the butter and return it to the refrigerator while you prepare the flour mixture
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Muffaletta Sandwich - Lidia's Italy
By msweeney
Add to Recipe Box There are many versions of the muffaletta sandwich around town, and I mean New Orleans of course...
- Olive Salad- Version 1
- 1 cup marinated artichoke hearts, sliced
- 1/2 cup carrots, shredded
- 1/2 cup celery ribs, shredded
- 1/2 cup green olives, pitted and finely chopped
- 1/2 cup roasted red peppers, finely chopped
- 1/2 cup pickled tuscon peperoncino, finely chopped
- 1/2 cup kalamata olives, pitted
- 1/2 cup cocktail onions
- 1/4 cup tiny capers, in brine, drained
- 2 tablespoons red wine vinegar
- 3 anchovy fillets, chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon peperoncino
- Olive Salad-Version 2
- 1 container giardiniera, drained and chopped (16-ounce)
- 1 cup marinated artichoke hearts, sliced
- 1/2 cup green olives, pitted and finely chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup tiny capers, in brine, drained
- 2 tablespoons extra-virgin olive oil
- 3 anchovy fillets, chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon peperoncino
- For the Muffaletta
- 1 loaf Muffaletta bread, (8-inch round), split open
- 2 ounce provolone, sliced
- 2 ounces deli ham, sliced
- 2 ounces capicola, sliced
- 2 ounces mortadella, sliced
- 2 ounces low-moisture mozzarella, sliced
- 2 ounces genoa salami, sliced
- See more at: http://www.lidiasitaly.com/recipes/detail/972#sthash.wg0DzgRy.dpuf
Chicken Marsala - Tyler Florence
By msweeney
Thinly pound the chicken, then sprinkle both sides with salt and pepper
- 1 boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1/4 cup thinly sliced prosciutto
- 1/2 cup stemmed and halved porcini mushrooms
- 1/4 cup marsala wine
- 3/4 cup chicken stock
- 1 tablespoon unsalted butter
- Chopped fresh parsley, for garnish
Apple, Pecan and Blue Cheese Salad
By msweeney
Directions Add the greens, cherries, pecans, cheese and apples into a large salad bowl
- 12 ounces salad greens (spring mix)
- 1/2 cup dried cherries
- 1/2 cup pecan halves
- 6 ounces blue cheese chunks
- 2 whole apples, cored and sliced very thin
- 1/4 cup olive oil
- 1 tablespoon (heaping) Dijon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or more to taste)
- Salt and freshly ground black pepper
White Chicken Chili
By msweeney
Drain and rinse the canned white beans
- 2 (14.5-ounce) cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Quinoa and Garbanzo Soup
By msweeney
Directions Heat the oil in a large saucepan over medium heat
- 1 teaspoon olive oil
- 1/2 onion, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/2 teaspoon kosher salt
- 4 Roma tomatoes, coarsely chopped
- 1 clove garlic, smashed
- 1/4 teaspoon red pepper flakes
- 4 sprigs fresh thyme
- 3 sprigs fresh oregano
- 2 large sprigs fresh rosemary
- 1/4 cup chopped fresh basil
- 3 tablespoons chopped fresh parsley
- One 3-inch piece Parmesan rind
- Two 15-ounce cans ceci ( garbanzo beans), rinsed and drained
- 3/4 cup dry white wine
- 3 cups chicken broth
- 1/2 cup quinoa, rinsed and drained
- 1/2 cup grated Parmesan, for garnish
- 1/4 cup extra-virgin olive oil, for garnish
BBQ Turkey Meatloaf
By msweeney
Directions Preheat the oven to 350 degrees F
- 1 tablespoon Neelys' BBQ Seasoning, recipe follows
- 1 teaspoon crab boil seasoning, (recommended: Old Bay)
- 3 tablespoons soy sauce
- 1 large egg, lightly beaten
- 1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 medium red bell pepper, chopped
- Salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 2 pounds lean ground turkey
- 1 1/2 cups bread crumbs
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
White Bean and Chicken Chili
By msweeney
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley