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Mexican Rice Casserole

Mexican Rice Casserole

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Preheat the oven to 375 degrees F

  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1/2 to 1 whole large onion, chopped
  • 4 cups long grain rice
  • Two 14.5-ounce cans whole tomatoes
  • One 10-ounce can diced tomatoes and green chiles, such as Rotel
  • 1 teaspoon cumin (or more to taste)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 6 to 8 cups low-sodium chicken broth (more if needed)
  • 1 1/2 cups grated Cheddar
  • Fresh cilantro, chopped, for serving
0/5 (0 Votes)

Neely's BBQ Sauce

Neely's BBQ Sauce

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In a medium saucepan, combine all ingredients

  • 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
5/5 (1 Votes)

Sticky Bun Doughnuts

Sticky Bun Doughnuts

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Preheat the oven to 350°F

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons milk
  • Topping
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon maple syrup, honey, or corn syrup
  • 1 tablespoon Sticky Bun Sugar,* optional; for increased stickiness
  • 1 tablespoon brown sugar
  • 1/4 cup diced pecans
  • 3/4 teaspoon ground cinnamon
  • Substitute brown sugar for the sticky bun sugar, if desired.
0/5 (0 Votes)

Beef Brisket

Beef Brisket

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Preheat the oven to 325 degrees F

  • 4 large garlic cloves, smashed
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped from the stem and chopped
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 4 large carrots, cut in 3-inch chunks
  • 3 celery stalks, cut in 3-inch chunks
  • 4 large red onions, halved
  • 2 cups dry red wine
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves
  • 3 bay leaves
  • 1 tablespoon all-purpose flour (optional)
  • Potato Pancakes, recipe follows
  • 4 medium russet potatoes, peeled
  • 2 medium onions
  • Kosher salt and freshly ground black pepper
  • 2 egg whites, lightly beaten
  • 1/4 cup finely chopped chives
  • Vegetable oil, for frying
  • Serving suggestion: applesauce
5/5 (1 Votes)

FRIED CHICKEN (LIKE KFC)

FRIED CHICKEN (LIKE KFC)

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Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely

  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1 cup flour
  • 3/4 cup fine bread crumbs
  • 1 tsp. Knorr chicken bouillon
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder (not salt)
  • 1/4 tsp. onion powder (not salt)
  • 1/2 tsp. paprika
  • 1/3 tsp. Bell Seasoning or pinch ground sage
  • 1 tbsp. freshly chopped parsley
  • 2 large cloves garlic, pressed
  • 1/2 tsp. soy sauce
  • 1 tsp. black pepper
  • 1 tbsp. Wondra flour
  • additional flour for separate pre-coating
  • 5-6 cups non-hydrogenated Crisco or peanut oil
  • 1 frying chicken, cut in pieces
4.5/5 (2 Votes)

Emeril's Two-Bean Turkey Chili

Emeril's Two-Bean Turkey Chili

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Directions Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both...

  • 1/4 cup olive oil, divided
  • 3 cups chopped yellow onions
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 2 jalapeno peppers, seeded and minced
  • 1 1/2 tablespoons minced garlic
  • 3 pounds ground turkey
  • 1/4 cup finely chopped cilantro stems
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon Emeril's Southwest Essence, recipe follows
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 3/4 teaspoon crumbled Mexican oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1 (8-ounce) can tomato sauce
  • 6 cups chicken broth
  • 1 1/2 cups cooked and drained kidney beans
  • 1 1/2 cups cooked and drained black beans
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
0/5 (0 Votes)

Red-Wine Braised Beef Brisket with Aunt Rifka’s Flying Discs

Red-Wine Braised Beef Brisket with Aunt Rifka’s Flying Discs

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To make the brisket, preheat the oven to 325°F

  • For the braised brisket:
  • 1 large head garlic, separated into cloves
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • One 4- to 5-pound beef brisket
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 3 cups dry red wine
  • 1/4 cup tomato paste
  • 2 bay leaves, preferably Turkish
  • 1 teaspoon dried thyme
  • 1 quart chicken stock, preferably homemade
  • For the flying discs:
  • 1/4 cup chicken stock, preferably homemade
  • 4 large eggs, beaten
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 cup matzo meal
4/5 (1 Votes)

Italian Chicken and Vegetable Soup

Italian Chicken and Vegetable Soup

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In a large Dutch oven, heat olive oil over medium-high heat

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan, optional
0/5 (0 Votes)

Martha Stewart Meat Loaf

Martha Stewart Meat Loaf

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Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine...

  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar
0/5 (0 Votes)

Gluten-Free Mushroom and Ricotta Pizza

Gluten-Free Mushroom and Ricotta Pizza

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Directions Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degre...

  • Gluten-Free Pizza Dough, recipe follows
  • Cooking spray
  • 1 1 1 cup shredded part-skim mozzarella
  • 1/2 1/2 1/2 cup part-skim ricotta
  • 2 2 2 cloves garlic, thinly sliced
  • Kosher salt
  • Pinch Pinch crushed red pepper
  • 4 4 4 ounces mushrooms, thinly sliced
  • 2 2 2 tablespoons extra-virgin olive oil
  • 2 2 2 teaspoons fresh thyme leaves
  • 2 2 14 large all-purpose potatoes (about 14 ounces)
  • 1/3 1/3 1/3 cup warm water (110 degrees F)
  • 2 2 2 teaspoons agave syrup or honey
  • 1/4-ounce 1/4-ounce package One 1/4-ounce package active dry yeast
  • 1 1 1 cup white rice flour
  • 1/2 1/2 1/2 cup tapioca starch
  • Kosher salt
  • 1 1 1 large egg white
  • 1 1 1 tablespoon extra-virgin olive oil
0/5 (0 Votes)