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Collard Greens

Collard Greens

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In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce

  • 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
  • 1 tablespoon House seasoning, recipe follows
  • 1 tablespoon seasoned salt
  • 1 tablespoon hot red pepper sauce
  • 1 large bunch collard greens
  • 1 tablespoon butter
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
0/5 (0 Votes)

Bangers and Mash

Bangers and Mash

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Preheat the oven to 425 degrees F

  • 2 pounds fresh veal or chicken sausages (8 large sausages)
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, diced
  • 4 ounces creme fraiche
  • 1/2 cup whole milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons whole-grain or coarse mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish
0/5 (0 Votes)

The Ultimate Braised Brisket

The Ultimate Braised Brisket

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Directions Preheat the oven to 325 degrees F

  • 1 (4 pound) beef brisket, first-cut
  • Extra-virgin olive oil
  • 1 tablespoon kosher salt, plus more for seasoning
  • Coarsely ground black pepper
  • 3 large carrots, cut into chunks
  • 1 onion, halved
  • 2 celery stalks, cut into chunks
  • 1 head garlic, cut in 1/2
  • 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
  • 3/4 bottle dry red wine
  • 1 bay leaves
  • 1/4 bunch fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • 1 handful fresh flat-leaf parsley
5/5 (1 Votes)

Andouille-Stuffed Pork Loin Roast with Pan Gravy

Andouille-Stuffed Pork Loin Roast with Pan Gravy

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Directions Place the roast onto a cutting board with the short side toward you and fat facing down

  • One 3-pound boneless pork loin roast (roast should have nice fat cap layer on the top)
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 12 black peppercorns
  • 6 cloves garlic, roughly chopped
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 small yellow onion, peeled and sliced into rings
  • 4 cups ice cubes
  • 4 ounces andouille sausage links
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon paprika
  • 1 to 2 tablespoons canola oil
  • 1/2 cup diced yellow onion
  • 1/4 cup peeled and diced carrot
  • 1/4 cup diced celery
  • 1/4 cup vermouth
  • 2 cups low sodium chicken stock
  • 2 tablespoons unsalted butter
  • Zest and juice of half a lemon
0/5 (0 Votes)

Moussaka - Bobby Flay

Moussaka - Bobby Flay

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Directions For the lamb: Soak the currants in warm water for 30 minutes

  • 1/4 cup dried currants
  • 1/4 cup Greek extra-virgin olive oil, divided
  • 1 pound ground lamb
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 1 large yellow onion, halved and thinly sliced
  • 1 red bell pepper, stemmed, cored, and thinly sliced
  • 1 serrano chile, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
  • 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
  • 2 tablespoons chopped fresh oregano
  • Honey, if needed
  • 1 1/2 cups canola oil
  • 1 1/2 pounds eggplant, cut crosswise into 14-thick slices
  • 6 tablespoons unsalted butter
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1 bay leaf
  • 1/8 teaspoon freshly grated nutmeg
  • 3 egg yolks
  • 1/2 cup soft goat cheese
  • 1 cup grated Romano
  • 1 lemon, zested
0/5 (0 Votes)

French Strawberry Cake

French Strawberry Cake

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Instructions Preheat oven to 350 degrees

  • 1 1 1 stick unsalted butter softened
  • 1 1/4 1 1/4 1/4 cup granulated sugar divided
  • 2 2 2 large eggs
  • 1 1 1 tsp vanilla extract
  • 1 1/3 1 1/3 1/3 cup all-purpose flour
  • 1 1/4 1 1/4 1/4 tsp baking powder
  • 1/4 1/4 1/4 tsp salt
  • 1/2 1/2 1/2 cup sour cream
  • 16 16 16 ounces fresh strawberries sliced
0/5 (0 Votes)

Mexican Meatloaf

Mexican Meatloaf

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Directions Preheat the oven to 375 degrees F

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib finely chopped celery
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • 1 poblano chile, roasted, peeled, and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried bread crumbs
  • 2 medium tomatoes, cored
  • 1/4 medium white onion
  • 2 garlic cloves, unpeeled
  • 1 to 3 serrano chiles
  • 1/4 cup brown sugar
  • 1 canned chipotle chile in adobo sauce, minced
  • 1 tablespoon yellow mustard
  • Kosher salt
0/5 (0 Votes)

Two-Spice Vanilla Tapioca Pudding

Two-Spice Vanilla Tapioca Pudding

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Directions Soak the tapioca in warm water to cover for 1 hour

  • 1/2 cup small pearl tapioca (if unavailable, use large pearl tapioca)
  • 4 cups soy milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
0/5 (0 Votes)

No-Bake Cookies

No-Bake Cookies

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In a large bowl, mix together the granola, cereal, raisins, cherries, pecans and pistachios

  • 12-ounce 12-ounce bag One 12-ounce bag granola, broken up with no large clusters
  • 12-ounce 12-ounce bag One 12-ounce bag granola, broken up with no large clusters
  • 12-ounce 12-ounce bag One 12-ounce bag granola, broken up with no large clusters
  • 2 2 2 cups crispy rice cereal, such as Rice Krispies
  • 2 2 2 cups crispy rice cereal, such as Rice Krispies
  • 2 2 2 cups crispy rice cereal, such as Rice Krispies
  • 1/2 1/2 1/2 cup golden raisins
  • 1/2 1/2 1/2 cup golden raisins
  • 1/2 1/2 1/2 cup golden raisins
  • 1/2 1/2 1/2 cup chopped dried cherries
  • 1/2 1/2 1/2 cup chopped dried cherries
  • 1/2 1/2 1/2 cup chopped dried cherries
  • 1/2 1/2 1/2 cup chopped pecans
  • 1/2 1/2 1/2 cup chopped pecans
  • 1/2 1/2 1/2 cup chopped pecans
  • 1/2 1/2 1/2 cup shelled pistachios
  • 1/2 1/2 1/2 cup shelled pistachios
  • 1/2 1/2 1/2 cup shelled pistachios
  • 3/4 3/4 3/4 cup packed brown sugar
  • 3/4 3/4 3/4 cup packed brown sugar
  • 3/4 3/4 3/4 cup packed brown sugar
  • 3/4 3/4 3/4 cup light corn syrup
  • 3/4 3/4 3/4 cup light corn syrup
  • 3/4 3/4 3/4 cup light corn syrup
  • 1/2 1/2 1/2 cup crunchy peanut butter
  • 1/2 1/2 1/2 cup crunchy peanut butter
  • 1/2 1/2 1/2 cup crunchy peanut butter
  • 1 1 1 tablespoon vanilla
  • 1 1 1 tablespoon vanilla
  • 1 1 1 tablespoon vanilla
0/5 (0 Votes)

Mexican Rice - Paula Deen

Mexican Rice - Paula Deen

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Directions In a large saucepan, melt the butter over medium heat

  • 2 tablespoons butter
  • 1 1/2 cups long-grain rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 cups water
  • 1 (14 1/2-ounce) can diced tomatoes with green chiles
  • 1 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup shredded Cheddar
  • Note: may consider adding 1 can black beans
0/5 (0 Votes)