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Pan-Fried Salmon with Green Goddess Tzatziki

Pan-Fried Salmon with Green Goddess Tzatziki

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For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food proce...

  • 1 cup plain 2-percent fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 an English hothouse cucumber, seeded (1 pound)
  • Four 7-ounce salmon fillets, each about 1-inch thick,skinned
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
0/5 (0 Votes)

Easy Lobster Paella

Easy Lobster Paella

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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 1/2 pounds cooked lobster meat
  • 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
0/5 (0 Votes)

Buffalo Chicken Dip

Buffalo Chicken Dip

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Preheat the oven to 375 degrees F

  • 1 cup chopped celery
  • 1/2 cup shredded Cheddar
  • 1/2 cup Buffalo hot sauce, such as Frank's Redhot
  • 1/4 cup chopped green onions
  • 1/4 cup plain yogurt
  • 1 rotisserie chicken, shredded (sometimes 2 chickens if they are small) 1/2 dry packet or 2 tablespoons ranch seasoning
  • Serving suggestions: chips, celery sticks, carrot sticks and radishes
4/5 (1 Votes)

Good Old Country Stuffing - Paula Deen

Good Old Country Stuffing - Paula Deen

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Preheat oven to 350 degrees F

  • 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
  • 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
  • 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
  • 1 1 1 sleeve crushed saltines
  • 1 1 1 sleeve crushed saltines
  • 1 1 1 sleeve crushed saltines
  • 1 1 1 pound bulk breakfast sausage (sage)
  • 1 1 1 pound bulk breakfast sausage (sage)
  • 1 1 1 pound bulk breakfast sausage (sage)
  • 2 2 2 cups chopped celery
  • 2 2 2 cups chopped celery
  • 2 2 2 cups chopped celery
  • 1 1 1 large onion, chopped
  • 1 1 1 large onion, chopped
  • 1 1 1 large onion, chopped
  • 7 7 7 cups chicken stock
  • 7 7 7 cups chicken stock
  • 7 7 7 cups chicken stock
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 1 1 1 teaspoon dried sage leaves
  • 1 1 1 teaspoon dried sage leaves
  • 1 1 1 teaspoon dried sage leaves
  • 1 1 1 tablespoon poultry seasoning
  • 1 1 1 tablespoon poultry seasoning
  • 1 1 1 tablespoon poultry seasoning
  • 3 3 3 eggs, beaten
  • 3 3 3 eggs, beaten
  • 3 3 3 eggs, beaten
  • 1/4 1/4 1/4 stick butter, melted
  • 1/4 1/4 1/4 stick butter, melted
  • 1/4 1/4 1/4 stick butter, melted
  • Mushroom Giblet Gravy, recipe follows
  • Mushroom Giblet Gravy, recipe follows
  • Mushroom Giblet Gravy, recipe follows
  • 4 4 4 cups turkey or chicken stock
  • 4 4 4 cups turkey or chicken stock
  • 4 4 4 cups turkey or chicken stock
  • 1 from 1 turkey
  • 1 from 1 turkey
  • 1 from 1 turkey
  • 2 2 2 chicken bouillon cubes
  • 2 2 2 chicken bouillon cubes
  • 2 2 2 chicken bouillon cubes
  • 2 2 2 tablespoons reserved stuffing mixture
  • 2 2 2 tablespoons reserved stuffing mixture
  • 2 2 2 tablespoons reserved stuffing mixture
  • 3 3 3 tablespoons cornstarch
  • 3 3 3 tablespoons cornstarch
  • 3 3 3 tablespoons cornstarch
  • 1/3 1/3 1/3 cup cold water
  • 1/3 1/3 1/3 cup cold water
  • 1/3 1/3 1/3 cup cold water
  • 2 2 2 pints button mushrooms, sliced
  • 2 2 2 pints button mushrooms, sliced
  • 2 2 2 pints button mushrooms, sliced
  • 3 3 3 tablespoons butter
  • 3 3 3 tablespoons butter
  • 3 3 3 tablespoons butter
  • 1 1 1 hard boiled egg, sliced
  • 1 1 1 hard boiled egg, sliced
  • 1 1 1 hard boiled egg, sliced
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Lasagna

Lasagna

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Directions Bring a large pot of well-salted water to a boil

  • Kosher salt
  • 1 1/2 (16-ounce) boxes lasagna noodles
  • Olive oil
  • 1 pound bulk Italian sausage
  • 4 cloves garlic, smashed, divided
  • Crushed red pepper flakes
  • 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
  • 1 zucchini, cut in 1/2 lengthwise and cut on the bias
  • 2 cups ricotta
  • 2 cups grated Parmigiano-Reggiano, divided
  • 2 eggs
  • 6 to 7 basil leaves, cut into chiffonade
  • 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
  • 1 pound grated mozzarella
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound pancetta, diced
  • 2 large Spanish onions, cut into 1/4-inch dice
  • Kosher salt
  • 4 large cloves garlic, smashed and chopped
  • 4 (28-ounce) cans Italian plum San Marzano tomatoes
0/5 (0 Votes)

Eggplant Gratin

Eggplant Gratin

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Preheat the oven to 400 degrees F

  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce
0/5 (0 Votes)

Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

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Directions Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8...

  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)
0/5 (0 Votes)

Weeknight Bolognese

Weeknight Bolognese

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Directions Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat

  • 2 tablespoons good olive oil, plus extra to cook the pasta
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine, divided
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 3/4 pound dried pasta, such as orecchiette or small shells
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
0/5 (0 Votes)

Foolproof Mexican Rice ("Arroz Mexicano")

Foolproof Mexican Rice (Arroz Mexicano)

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Cut the tomatoes in half, and remove the seeds

  • 3 vine-ripened tomatoes
  • 2 cups chicken broth, plus more as needed
  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 1 large finely diced carrot
  • 1 large garlic clove, minced
  • 2 cups medium-grain rice
  • 2 teaspoons salt
  • 1 bay leaf
  • 1 whole serrano chile
  • 1/4 cup fresh or frozen peas, thawed
0/5 (0 Votes)

Braised Lamb Shanks

Braised Lamb Shanks

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Directions Preheat the oven to 400 degrees F

  • Extra-virgin olive oil
  • 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
  • Kosher salt
  • 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 3 celery ribs, cut into 1/2-inch dice
  • 4 cloves garlic
  • 1 (12-ounce) can tomato paste
  • 2 cups hearty red wine
  • 2 tablespoons finely chopped rosemary leaves
  • 10 to 12 thyme branches tied together in a bundle
  • 3 to 4 cups water
  • 4 bay leaves
  • Gremolata, recipe follows
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 cup finely chopped parsley leaves
  • 1 small garlic clove, minced
  • 2 tablespoons freshly grated horseradish
0/5 (0 Votes)