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Recipes
Barley and Lamb Stew
By msweeney
Directions In a medium mixing bowl, toss the lamb with the salt, pepper and flour
- 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil, divided
- 3 medium carrots, cut into 1/4-inch rounds
- 1 cup barley grits
- 4 cups chicken broth
- 2 teaspoons freshly chopped oregano
Jiffy Corn Muffin Mix Copycat
By msweeney
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins
- Optional ingredients:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- To make muffins add
- 1 egg
- 1/3 cup milk
- 1/2 cup grated cheddar cheese (optional)
- 2 ounces canned chilies (optional)
- 1/4 cup drained chopped pimiento (optional)
- 1/2 cup chopped onion (optional)
Buffalo Cauliflower
By msweeney
Preheat oven to 450 degrees F (230 degrees C)
- Sauce:
- olive oil cooking spray
- 3/4 cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
- 1 cup water
- 1/2 teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 2 heads cauliflower, cut into bite-size pieces
- 2 tablespoons butter
- 1/2 cup hot pepper sauce (such as Frank's RedHot®)
- 1 teaspoon honey
Croque Monsieur
By msweeney
Directions Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping
By msweeney
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
Ireland’s Classic Brown Bread (best)
By msweeney
MAKE IT 2. Grease a 1-pound loaf tin or, alternatively, line it with grease-proof paper, and preheat oven for 15 ...
- 1/2 pound (2 cups) organic coarse whole wheat flour
- 1/2 pound (2 cups) organic fine whole wheat flour
- 1 tbsp brown sugar
- 2 tbsp wheat germ
- 1 pinch of salt
- 1 tsp bread soda (raising agent)
- 4 tbsp salted butter
- 15 fl. ounces buttermilk
- 1 large organic egg
- 1-2 tbsp oats to sprinkle on top loaf before baking
Salmon Cakes with Lemon-Caper Yogurt Sauce
By msweeney
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup full-fat plain Greek yogurt
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
Seafood Gratin
By msweeney
Preheat the oven to 375 degrees F
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
- 3 tablespoons tomato puree
- 1/2 teaspoon saffron threads
- 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
- 8 ounces raw halibut, cut into1-inch chunks
- 8 ounces cooked lobster meat, cut into 1-inch chunks
- 7 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 cups julienned leeks, white and light green parts (2 large)
- 1 1/2 cups julienned carrots (3 carrots)
- 1 cup panko (Japanese dried bread crumbs)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon minced garlic (2 cloves
Creamed Sun-dried Tomato Champagne Chicken - StumbleUpon
By msweeney
In large bowl, add rinsed chicken
- 1 -1 /5 pounds of chicken tenders, divided; Reserve four whole tenders, cube remaining into 1-1/2" cubes.
- 12 ounces of simply dressed champagne dressing, divided
- 12 ounces of evaporated milk
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3/4 cup of sun-dried tomatoes
- 1.5 cup cherry tomatoes, divided; 1/2 amount sliced in half
- 1/4 cup above water
- 1/2 cup of vegetable broth
- 4 tablespoons of canola oil
- 2 tablespoons of chives, chopped; 4 stems of chives, julienne
- salt and pepper to taste
Cornish Hens
By msweeney
Preheat the oven to 425 degrees F
- 1 large Spanish onion, sliced
- 2 Cornish hens
- Cornbread Stuffing, recipe follows
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 2 1/2 cups cornbread
- 1 celery stalk, diced
- 1/4 cup chicken stock
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper