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Recipes
Mac and Cheese
By msweeney
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Lime-Cilantro Dressing Recipe - Oprah
By msweeney
Directions Puree all of the ingredients in a blender or food processor
- 1/4 cup cilantro
- 1 clove garlic
- 1/4 cup lime juice (about 3 limes)
- 1 Tbsp. honey
- 1/4 tsp. cayenne pepper
- 1/2 cup extra virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
Alfredo Sauce
By msweeney
Directions In a saucepan or skillet, warm the butter and cream
- 1 stick butter
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 2 cups freshly grated Parmesan
- Pasta cooking water, as needed
Cowboy Bark: Trader Joe's Copycat Recipe Cowboy Bark: Trader Joe's Copycat Recipe
By msweeney
Directions: Line a baking tray with parchment paper; set aside
- INGREDIENTS:
- 16 ounces dark chocolate (1 pound; I used equal parts TJ's 72% Pound Plus, Dark Chocolate, and Milk Chocolate Bars; if only using one, select a favorite dark chocolate)
- 1 1/2 about 1 1/2 cups mini pretzels
- 8 chocolate-stuffed Oreos, roughly chopped (or use TJ's Chocolate Jo-Jo's; regular Oreos may be substituted)
- 1/3 cup toffee bits
- 1/3 cup coarsely chopped peanuts (I used roasted lightly salted)
- 1/3 cup coarsely chopped almonds (I used roasted lightly salted)
- sea salt for sprinkling, to taste
Paula Deen's Layered Mexican Cornbread
By msweeney
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really ...
- 1 cup yellow cornmeal
- 1/2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1/2 teaspoon garlic powder (optional)
- 2/3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
- 1/3 cup melted butter or 1/3 cup vegetable oil
- 1 small onions, finely chopped or 1 small green onion
- 1 (14 ounce) can creamed corn
- 1 cup frozen corn, thawed or 1 cup drained canned corn niblet
- 1 1/2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
Hawaiian Fresh Fruit Salad
By msweeney
Directions For the dressing: Mix the lime juice, honey and ginger in a small bowl
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons honey
- 3/4 teaspoon ground ginger or minced fresh ginger
- Bananas, peeled and sliced
- Blueberries
- Pineapple, cut into bite-size pieces
- Blackberries
- Raspberries
- Mango, peeled and cubed
- Strawberries, stems removed and berries cut into halves
- Kiwi, peeled, sliced, and each slice cut in half
- Oranges, peeled and cut into chunks
Acorn Squash with Sweet Maple Glaze
By msweeney
Preheat the oven to 425 degrees F
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light brown sugar
- 2 tablespoons real maple syrup
- 2 small acorn squash (1 pound each), cut in half, seeds removed
- Kosher salt and freshly ground black pepper
- Butter, for topping
Lime and Cornmeal Cookies with Citrus Glaze
By msweeney
Directions For the cookies: Line a baking sheet with a silicone liner or parchment paper
- 1/2 stick unsalted butter, at room temperature
- 1 cup sugar
- 3 large limes, zested
- 1 egg, at room temperature
- 3 tablespoons fresh lime juice (2 to 3 large limes)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups rice flour, plus extra for dusting
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/3 cups powdered sugar
- 2 large limes, zested
- 3 tablespoons fresh lemon juice
- Special equipment: 3-inch round cookie cutter
Cincinnati Chili
By msweeney
Heat the olive oil in a large, heavy pot over medium-high heat
- 4 tablespoons extra-virgin olive oil
- 2 sweet onions (such as Vidalia), finely chopped, plus more for topping
- 2 pounds ground beef chuck
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 15-ounce can tomato sauce
- 2 medium tomatoes, diced
- 1/4 cup apple cider vinegar
- 1/4 cup chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 pound spaghetti, cooked
- Pinto beans and grated cheddar cheese, for topping
- Oyster crackers, for serving (optional)
William Lacey's Twice Baked Beans
By msweeney
Sprinkle the ground chuck with 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning
- 1 pound ground chuck
- 2 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe follows
- 4 tablespoons vegetable oil
- 6 slices bacon, diced, such as John Mull's Meat Brand
- 1 large yellow onion, finely chopped
- 1 green bell pepper, seeds removed and finely chopped
- One 55-ounce can baked beans, such as Bush's Best Original Baked Beans
- 1/4 cup ketchup
- 2 tablespoons Coyote Bait Spicy Flavored BBQ Sauce, recipe follows
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice concentrate, such as ReaLemon from concentrate
- 1 tablespoon mustard
- 1 cup table salt
- 1 teaspoon hickory flavored liquid smoke
- 3/4 cup ground black pepper
- 3/4 cup granulated sugar
- 5 tablespoons granulated garlic
- 5 tablespoons powdered mustard
- 4 tablespoons granulated onion
- 4 tablespoons ground paprika
- 1 tablespoon flavor enhancer seasoning, such as Accent
- 1 tablespoon ground red pepper
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 tablespoons freshly minced garlic
- Two 29-ounce cans tomato puree
- 2 cups red wine vinegar
- 2 cups brown sugar
- 1 cup molasses
- 1/2 cup hickory flavored liquid smoke
- 5 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe above
- 2 tablespoons crushed red pepper, optional
- 2 tablespoons lemon juice concentrate, such as ReaLemon from concentrate