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Recipes
Ropa Vieja
By msweeney
Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides
- 5 tablespoons oil
- 2 1/2 pounds brisket, cut into strips
- 2 1/2 teaspoons minced garlic
- 1 large onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1/4 teaspoon black pepper
- 3 ounces your favorite Latino seasoning, such as Goya Sazon
- 3 ounces sofrito sauce
- White rice, for serving
- Black or red beans, for serving
Homemade Cinnamon-Raisin Bread
By msweeney
In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt
- 2 1/4 cups bread flour
- 1 cup brown rice flour*
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1/2 cup warm water (100 to 110 degrees F)
- 3 teaspoons active dry yeast
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 3 eggs, at room temperature
- 1 cup chopped walnuts
- 1 1/4 cups raisins
- Butter, for greasing the loaf pan
- Flour, for dusting the loaf pan
- can be found in health food and gourmet stores
- Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret)
Gluten Free Harvest Pumpkin Spice Bars
By msweeney
1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray
- 1 box Betty Crocker® Gluten Free yellow cake mix
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1/2 cup butter, softened
- 1/4 cup water
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 cup raisins, if desired
- 1 container Betty Crocker® Rich & Creamy cream cheese frosting
- 1/4 cup chopped walnuts, if desired
Seafood Potpie
By msweeney
Directions Melt the butter in a large saute pan over medium heat
- 1/4 pound unsalted butter
- 1 1/2 cups chopped yellow onion (1 large)
- 1 cup chopped fennel
- 1/2 cup all-purpose flour
- 3 cups fish stock or clam juice
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced in half horizontally
- 1 tablespoon Pernod
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- For the pastry
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 pound cold unsalted butter, diced
- 1/4 to 1/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Quick and Easy Baked Beans
By msweeney
Directions Melt the butter in a saucepan and fry the bacon until almost cooked
- 2 tablespoons butter
- 6 slices bacon, diced
- 1 jalapeno, seeded and chopped
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- Four 28-ounce cans baked beans, drained
- 1/2 cup mustard
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
- Several dashes hot sauce
Shrimp and Grits
By msweeney
Directions For the grits: Place a 3-quart pot over medium-high heat
- Grits:
- 3 cups milk
- 3 cups heavy cream
- 2 cups stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- Recommend grits instead of cormmeal - also add 1 C cheddar cheese.
- Shrimp:
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined, tails on
- Pinch cayenne pepper, adjust to personal preference
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 green onions, sliced
Roasted Fall Vegetables in Cheddar Crust
By msweeney
Double Boilers Woks & Stir Fry Pans Mixing Bowls Whisks Bar Blenders Coffee Makers Combo Coffee Makers Drink...
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- Active Time: 45 Minutes
- Total Time: 1 Hour 45 Minutes
- Yield: 8 servings
- This tart starts with a Cheddar cheese crust that’s filled with roasted leeks, fennel and broccoli or Brussels sprouts. Beets or cauliflower would stand in beautifully too.
- Make Ahead Tip: Prepare the crust (Step 4), wrap tightly and refrigerate for up to 3 days. | Equipment: 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan
- RECIPE INGREDIENTS
- 2 leeks, white and light green parts only, coarsely chopped and rinsed
- 1 pound small broccoli florets or Brussels sprouts, trimmed and cut in half
- 2 small or 1 large fennel bulb, cored and thinly sliced lengthwise
- 1/2 cup thinly sliced red onion
- 1 head garlic
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/3 cup black olive tapenade (see Ingredient Note)
- 1/2 cup crumbled goat cheese
- For Crust:
- 1 1/4 cups white whole-wheat flour (see Ingredient Note)
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup cornmeal
- 4 tablespoons cold unsalted butter, cut into small pieces
- 3 tablespoons canola or extra-virgin olive oil
- 3 tablespoons ice water
Beef with Snow Peas
By msweeney
Watch how to make this recipe
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long-grain rice, cooked according to package directions
Lemon Bars with Almond Crust
By msweeney
1 cup almonds (blanched or unblanched), ground to a fine powder in a blender or food processor (be careful not to ...
- 1 cup almonds (blanched or unblanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)
- 2 Tbsp butter, melted
- 2 Tbsp sugar
- 6 egg yolks
- 1/2 cup sugar
- 1/3 cup fresh lemon juice (plan on about 2-3 lemons)
- zest from 1 lemon
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- confectioners’ sugar, for serving
"Miss" Mickey's Peanut Butter Balls
By msweeney
In a large saucepan, stir the sugar and the syrups together over medium heat
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1/2 white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal