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Recipes
Aloo Palak (Indian Potatoes & Spinach)
By msweeney
I got this aloo palak recipe from daawat
- 300 g spinach, fresh or frozen
- 2 garlic cloves, roughly chopped
- 1 inch fresh ginger, roughly chopped
- 2 onions, chopped
- 1 -2 green chili, chopped with seeds
- 200 g waxy potatoes, peeled and cubed
- 1 teaspoon turmeric
- 4 tablespoons ghee or 4 tablespoons butter
- 1 teaspoon cumin seed
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cream (optional)
- salt
Shrimp and Oyster Po' Boys
By msweeney
In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes
- 24 medium-sized oysters, shucked
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 cups buttermilk
- 2 tablespoons hot sauce, plus more for sandwich
- 2 cups fine ground cornmeal
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 teaspoons smoked paprika
- Pinch cayenne
- Peanut oil, for deep-frying
- Kosher salt
- 2 soft sub or hoagie rolls
- Creole Mayonnaise, recipe follows
- Finely shredded iceberg lettuce
- Tomato slices
- Lemon wedges
- 2 cups mayonnaise
- 1 cup sour cream
- 1/2 cup roughly chopped cornichons
- 1 tablespoon creole mustard
- 2 tablespoons Louisiana hot sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Roasted Butternut Squash Salad with Warm Cider Vinaigrette - Ina Garten
By msweeney
Directions Preheat the oven to 400 degrees F
- Vinaigrette:
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Jiffy Corn Muffin Mix Copycat
By msweeney
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1/3 cup milk
- 1/2 cup grated cheddar cheese (optional)
- 2 ounces canned chilies (optional)
- 1/4 cup drained chopped pimiento (optional)
- 1/2 cup chopped onion (optional)
Ricotta and Arugula Quiche
By msweeney
1 Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 5 eggs
- 1 cup half-and-half
- 1 cup whole-milk ricotta cheese
- Salt and fresh ground black pepper to taste
- 1 cup coarsely chopped fresh arugula (or baby spinach)
- 2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
BBQ Pork Sandwich
By msweeney
Preheat oven to 325 degrees F
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1/2 tablespoon cayenne
- 4 pound shoulder pork roast
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 1/2 tablespoon garlic powder
- 6 soft hamburger buns with seeds
- Bbq sauce
- Cole slaw
Roasted Beet Salad with Chickpeas and Red Onion
By msweeney
Directions Preheat the oven to 350 degrees F
- 3 medium beets
- 2 cloves garlic, peeled
- 1 sprig rosemary
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups canned chickpeas, drained
- 1/2 red onion, sliced
- 1/2 cup roughly chopped dill pickles
- Juice of 1/2 lemon
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
The Chewy Gluten Free
By msweeney
Preheat the oven to 375 degrees F
- 8 ounces unsalted butter
- 11 ounces brown rice flour, approximately 2 cups
- 1 1/4 ounces cornstarch, approximately 1/4 cup
- 1/2-ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Chocolate Chunk Blondies
By msweeney
Directions Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks, such as Nestle's
Blueberry Buckle
By msweeney
Directions For the cake: Preheat the oven to 375 degrees F
- Nonstick cooking spray
- 9 ounces cake flour, approximately 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces unsalted butter, room temperature
- 5 1/4 ounces sugar, approximately 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh whole blueberries, approximately 3 cups
- 3 1/2 ounces sugar, approximately 1/2 cup
- 1 1/2 ounces cake flour, approximately 1/3 cup
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces unsalted butter, chilled and cubed