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Recipes
Russian Wedge Salad
By msweeney
Directions Make the salad: Preheat the oven to 375 degrees F
- Salad:
- 6 slices bacon
- 1 head iceberg lettuce, cut into 6 wedges
- 1 tomato, chopped
- Russian Dressing:
- 1 cup mayonnaise
- 1 clove garlic
- 1 tablespoon minced red onion
- 1 tablespoon sweet pickle relish
- 1 tablespoon ketchup
- 1 tablespoon sweet chili sauce
- 2 hard-boiled eggs
- Kosher salt and freshly ground black pepper
Shredded Spicy Chicken Tostadas (Tinga)
By msweeney
Directions For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy sauc...
- Tinga:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon whole peppercorns
- 1 tablespoon salt
- 2 cloves garlic
- 1/4 medium white onion
- 1 bay leaf
- 4 ounces raw pork chorizo
- 1/2 large white onion, chopped
- 1 clove garlic, minced
- 3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded
- 1 cup chopped tomatillos (husked and rinsed first)
- 2 tablespoons pureed chipotle
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 teaspoon crumbled dried Mexican oregano
- 1 sprig fresh marjoram
- 1 sprig fresh thyme
- 10 store-bought tostadas
White Bean and Chicken Chili
By msweeney
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
German Chocolate Cupcake - Ina
By msweeney
Preheat the oven to 350 degrees
- Cupcake:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- ²/³ cup granulated sugar
- ²/³ cup light brown sugar, lightly packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder, such as Pernigotti
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- Coconut Frosting (recipe follows)
- For the Coconut Frosting
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 1/4 cups light brown sugar, lightly packed
- 4 extra-large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 cup blanched sliced almonds, toasted
- 1 cup chopped pecans
- 1/4 teaspoon kosher salt
Smothered Pork Chops
By msweeney
Directions Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; ...
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
The Ultimate Cuban Sandwich
By msweeney
Begin by braising the pork shoulder
- 1 pound boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and gently smashed with the side of your knife
- 1/4 teaspoon dried red chili flakes
- 1 medium onion, sliced
- 1 cup fresh orange juice
- 1 lime, juiced
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 long Cuban bread roll
- 3 tablespoons Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickles
- 8 thin slices deli ham
- Kosher salt and freshly ground black pepper
- Olive oil
El Pollo Loco Chicken
By msweeney
El Pollo Loco knock-off recipe
- 6 ounces pineapple juice
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon ground pepper
- 1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
- 8 drops yellow food coloring (but accurate) (optional)
- 1 tablespoon vegetable oil
- 4 lbs frying chicken, cut up
Snowball Cupcakes - Betty Crocker
By msweeney
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- Frosting:
- 1 box Betty Crocker™ devil's food cake mix
- 2/3 cup water
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 package (3 oz) cream cheese, cut into 24 cubes
- 1/2 cup sugar
- 2 tablespoons water
- 2 egg whites
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla
- 2 cups coconut
Pastitsio
By msweeney
Directions For the sauce, heat the olive oil over medium-high heat in a large pot
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 pound small shells
Slow Cooker Honey Garlic Chicken + Weekly Menu
By msweeney
Instructions Combine soy sauce, honey, hoisin sauce, rice vinegar, fresh ginger, garlic, chopped onion and chili fl...
- Ingredients
- 4 Large bone-in Chicken Breasts, skin removed
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1/4 teaspoon red chili flakes
- 5 cloves garlic, minced
- 1 small onion, finely diced
- 3 tablespoons cornstarch