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Recipes
Gluten Free Bar crust
By msweeney
Position a rack in the center of the oven and preheat to 350 degrees F
- 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
- 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
- 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
- 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
- 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
- 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
- 1/3 1/3 cup 1/3 cup sugar
- 1/3 1/3 cup 1/3 cup sugar
- 1/3 1/3 cup 1/3 cup sugar
- 3 3 tablespoons 3 tablespoons cornstarch
- 3 3 tablespoons 3 tablespoons cornstarch
- 3 3 tablespoons 3 tablespoons cornstarch
- 1/4 1/4 teaspoon 1/4 teaspoon fine salt
- 1/4 1/4 teaspoon 1/4 teaspoon fine salt
- 1/4 1/4 teaspoon 1/4 teaspoon fine salt
Eli's Asian Salmon - Ina Garten
By msweeney
Line an 8 by 12-inch baking pan with aluminum foil
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Mexican Rice Pudding ("Arroz Con Leche")
By msweeney
Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat
- 7 cups water
- 1 cup long-grain white rice
- 1 (4-inch) cinnamon stick
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can condensed milk
- 1 cup whole milk
- 3/4 cup golden raisins
- Ground cinnamon, for dusting
Rice Pudding with Almonds and Cherry Sauce
By msweeney
Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan
- 4 3/4 cups whole milk
- 7 tablespoons plus 3/4 cup sugar
- 3/4 cup short-grain or medium-grain rice
- 1 vanilla bean, split lengthwise
- 1/2 cup sliced almonds, toasted
- 1 cup chilled whipping cream
- 1 16-ounce package frozen pitted cherries, thawed
- 1 lemon, quartered
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Lemon cake - Gluten Free
By msweeney
Preheat the oven to 190ºC/375ºF/gas 5
- 300 g dairy-free margarine, (suitable for baking), at room temperature
- 300 g gluten-free plain flour, plus extra for dusting
- 300 g golden caster sugar
- 4 largefree-range eggs
- 3 lemons
- 2 oranges
- 2 teaspoonsgluten-free baking powder
- 1/2 teaspoonxanthan gum
- 100 g icing sugar
Greek Lamb with Yogurt Mint Sauce
By msweeney
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor ...
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce, recipe follows
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt (recommended: Fage Total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Green Chile Chicken Enchilada Casserole
By msweeney
"I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to ...
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half (1/4 if skipping charring step)
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
Roasted Shrimp and Orzo
By msweeney
Directions Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Maple Oat Nut Scones
By msweeney
For the scones: Preheat the oven to 350 degrees F
- Icing:
- 2 3/4 cups all-purpose flour, plus more if needed for flouring
- 1/2 cup old-fashioned oats, ground in a food processor
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into cubes
- 1/2 cup pecans, finely chopped, plus more for sprinkling
- 3/4 cup heavy cream, plus more if needed
- 1 teaspoon maple extract
- 1 large egg
- 2.5 cups powdered sugar
- 1/8 cup whole milk
- 1 Tablespoon unsalted butter, melted
- 1 tablespoons strong brewed coffee
- 1 teaspoons maple extract
Gluten Free Chicken and Dumplings
By msweeney
1 In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling
- 2 1/2 cups Progresso® chicken broth
- 1 1/2 cups cut-up cooked chicken
- 1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup milk
- 3 tablespoons cornstarch
- Dumplings
- 3/4 cup Bisquick® Gluten Free mix
- 1/3 cup milk
- 2 tablespoons butter or margarine, melted
- 1 egg
- 1 tablespoon chopped fresh parsley