Msweeney's profile page
Recipes
Chocolate Peanut Butter Globs
By msweeney
Directions Watch how to make this recipe
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 1 tablespoon instant espresso powder, such as Medaglia d'Oro
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnut halves (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips, such as Reese's
Gina's Turkey Meatloaf
By msweeney
Directions Preheat the oven to 350 degrees F
- 2 tablespoons olive oil
- 8 ounces mushrooms, finely chopped
- 1 large Vidalia onion, chopped
- 2 cloves garlic, chopped
- Pinch red pepper flakes
- 1/4 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 egg, lightly beaten
- 1/2 cup panko (Japanese) breadcrumbs
- 6 ounces crumbled blue cheese
- 2 pounds ground turkey
- 1 (8-ounce) can tomato sauce
- 1 shallot, sliced
- Kosher salt and freshly ground black pepper
Eggplant Parmigiana BEST
By msweeney
Directions I really think this is what I would eat for my last meal on Earth
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
- 1/2 cup gluten free flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups G.F bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn
Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
By msweeney
Directions Heat the grill to high heat
- 2 medium zucchini, sliced lengthwise into thin strips
- Canola oil
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- Honey
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
- 1/2 cup extra-virgin olive oil
- Wedge Pecorino Romano, for shaving
- 2 tablespoons toasted pine nuts
- Fresh mint leaves, torn
Mexican Layer Dip
By msweeney
Begin by throwing the refried beans into a small pan over medium-low heat
- 1 can Refried Beans
- Tabasco Sauce, To Taste
- 1 can Diced Green Chilies
- Ground Cumin, to taste
- 3/4 cups Grated Sharp Cheddar Cheese
- Mexican Layer Dip
- 1 cup Sour Cream
- 1 cup Guacamole
- 3/4 cups Monterey Jack Cheese
- 1 can Black Olives
- 1 cup Pico De Gallo
Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
By msweeney
Directions For the vinaigrette: Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the cumin until thick...
- Salad:
- 1 t. cumin ground
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 large shallot, finely chopped (about 1/2 cup)
- One 14.5-ounce can vegetable broth (about 2 cups)
- 1 1/4 cups whole-grain quinoa, preferably organic
- Nonstick vegetable oil spray
- One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
- 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
- 1/2 cup dried cranberries
- 1 large bunch watercress
Red Onion Marmalade
By msweeney
Got this out of the local paper
- 1 1/2 lbs red onions
- 3 tablespoons unsalted butter or 3 tablespoons Earth Balance margarine
- 1/4 cup sugar
- 1 cup dry red wine
- 1/4 cup balsamic vinegar, plus
- 2 -3 teaspoons balsamic vinegar, if needed
- 1/4 teaspoon salt (to taste)
Garden Vegetable Soup
By msweeney
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Beef Stroganoff II
By msweeney
Brown the beef strips in a large skillet over medium high heat and drain excess fat
- 1 pound sirloin steak, cut into bite size strips
- 1 onion, chopped
- 1 1/2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/4 cups fat free sour cream
- 1 (8 ounce) package egg noodles
Chicken Adobo - Cooks Illustrated
By msweeney
Toss the chicken with the soy sauce in a large, shallow bowl
- 3-1/2 3-1/2 3-1/2 pounds bone-in chicken thighs (6-8), trimmed (see substitutions note below)
- 1/2 1/2 1/2 cup soy sauce (use gluten-free if needed)
- 1 1 oz) can 1 (13.5 oz) can coconut milk
- 1/2 1/2 1/2 cup rice or cider vinegar
- 2 2 2 tablespoons sugar
- 1-1/4 1-1/4 1-1/4 teaspoons freshly ground black pepper
- 8 8 8 garlic cloves, peeled
- 3 3 3 bay leaves
- 3 3 3 scallions, green parts only, thinly sliced
- White rice, for serving