Msweeney's profile page
Recipes
AOL.com - News, Sports, Weather, Entertainment, Local & Lifestyle
By msweeney
Peel the potatoes (or leave them unpeeled, if desired) and wash them
0/5
(0 Votes)
Mock Chocolate Cookie Crust
By msweeney
Preheat oven to 325 degrees F (165 degrees C)
- 1 1/4 cups white sugar
- 2/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1/2 cup butter, melted
Luscious Layer Bars
By msweeney
1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 cup white vanilla baking chips
- 1 cup milk chocolate or semisweet chocolate chips
- 1 cup flaked coconut
- 1 cup chopped walnuts
Baked Press-in Crust
By msweeney
2 1/2 sticks cold unsalted butter, cut into cubes Directions In the bowl of a stand mixer fitted with the paddle,...
- 2 1/2 sticks cold unsalted butter, cut into cubes
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
Red Beef Chili
By msweeney
Directions Heat 2 tablespoons of the oil in a large Dutch oven over high heat
- 7 tablespoons canola or vegetable oil
- 4 pounds bottom round beef, cut into 1/2 -inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons ground cumin
- One 12-ounce bottle dark beer
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 1 teaspoon seeded and chopped habanero
- 1 Thai bird chile, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1/2 poblano, seeded and chopped
- 1 tablespoon ancho chile powder
- 1 tablespoon cascabel chile powder
- 1 tablespoon chipotle pepper puree
- 1 tablespoon pasilla chile powder
- 1 teaspoon New Mexican chile powder
- 5 cups homemade chicken stock, canned low-sodium broth or water
- One 16-ounce can whole tomatoes, drained and pureed
- 2 tablespoons finely chopped semisweet chocolate
- 2 tablespoons maple syrup, or more as needed
- Toasted Cumin Crema, recipe follows
- 1/2 tablespoon cumin seeds
- 1/2 cup Mexican crema or creme fraeche
- Kosher salt and freshly ground black pepper
Caesar-Roasted Fish
By msweeney
Directions Preheat the oven to 500 degrees F
- 2 large garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 cup good mayonnaise
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 2 tablespoons good olive oil
- 3 tablespoons drained capers
- Lemon wedges, for serving
Parker's Beef Stew
By msweeney
Directions Place the beef in a bowl with red wine, garlic, and bay leaves
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
Mock Chocolate Cookie Crust
By msweeney
Preheat oven to 325 degrees F (165 degrees C)
- 1 1/4 cups white sugar
- 2/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1/2 cup butter, melted
Chicken Adobo - Cooks Illustrated
By msweeney
Toss the chicken with the soy sauce in a large, shallow bowl
- 3-1/2 3-1/2 3-1/2 pounds bone-in chicken thighs (6-8), trimmed (see substitutions note below)
- 1/2 1/2 1/2 cup soy sauce (use gluten-free if needed)
- 1 1 oz) can 1 (13.5 oz) can coconut milk
- 1/2 1/2 1/2 cup rice or cider vinegar
- 2 2 2 tablespoons sugar
- 1-1/4 1-1/4 1-1/4 teaspoons freshly ground black pepper
- 8 8 8 garlic cloves, peeled
- 3 3 3 bay leaves
- 3 3 3 scallions, green parts only, thinly sliced
- White rice, for serving
Mexican Macaroni Salad
By msweeney
Directions For the salad: Cook the macaroni according to the package directions
- Dressing:
- 1 pound elbow macaroni
- Vegetable oil, for oiling grill
- 2 ears corn
- 1 can black beans, drained and rinsed
- 1/2 cup finely chopped black olives
- 6 Roma tomatoes, chopped
- 3 green onions, thinly sliced
- 1/2 red onion, finely diced
- 1 cup jarred salsa
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper