Msweeney's profile page
Recipes
Gluten Free Brazilian Cheese Bread
By msweeney
1 Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour)
- 3 cups tapioca flour
- 1 1/2 teaspoons salt
- 1 cup whole milk
- 3/4 cup canola oil
- 3 eggs
- 1 cup gluten-free shredded or grated Parmesan cheese
Black-Eyed Peas with Bacon and Pork
By msweeney
Directions If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water
- 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
- 2 tablespoons vegetable oil
- 6 ounces pork shoulder, diced into 1/2-inch cubes
- 4 strips thick sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, small diced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 2 cups water
- 3 bay leaves
- Hot-pepper vinegar, as desired
Pimento Cheese Dip
By msweeney
Add the Cheddar and pepper jack to a bowl with the cream cheese
- 1 cup grated Cheddar
- 1 cup grated pepper jack
- 4 ounces cream cheese
- 3 tablespoons pimentos
- Kosher salt and freshly ground black pepper
- 1/4 cup mayonnaise
Pumpkin pie GF easy
By msweeney
Instructions: Preheat oven to 350 Degrees, lightly grease 9 inch glass pie plate
- 1 14 or 15-oz can organic pumpkin
- 1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
- 2 teaspoons bourbon vanilla
- 2 tablespoons light olive oil
- 1 tablespoon Ener-G Egg Replacer
- 3/4 cup organic light brown sugar
- 1/2 cup GF buckwheat or sorghum flour (or see tips below)
- 2 tablespoons tapioca starch/flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
Pecan Pie - PW
By msweeney
Directions First, whip up the pie crust: Mix the flour and salt in a bowl
- Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening or lard
- 3/4 cup salted butter, cut into pieces
- 1 egg, lightly beaten
- 1 tablespoon distilled white vinegar
- Filling:
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoons salt
- 1 cup corn syrup (light or dark)
- 1/3 cup melted salted butter
- 1 teaspoon vanilla
- 3 whole eggs beaten
- 1 cup (heaping) chopped pecans
Corn Casserole
By msweeney
Directions Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 stick butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Black Bean, Spinach, and Corn Enchiladas
By msweeney
Instructions Preheat the oven to 350 and grease a large baking dish
- For The Sauce:
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- For The Enchiladas:
- 15 oz can black beans, drained
- 1 1/2 cups yellow corn
- 6 oz baby spinach
- 6 green onions, thinly sliced (white and green parts)
- 1/3 cup cilantro, chopped
- 1 clove garlic, minced
- 2 teaspoons cumin
- 3 cups shredded cheese blend (Monterrey jack, etc.), divided
- 8 large flour tortillas
Chicken Enchilada Dip Roll Ups
By msweeney
Directions: -Mix cheeses together until well blended
- Ingredients:
- 2 8-ounce packages cream cheese, softened
- 1 1/3 cup shredded Mexican blend cheese
- 1 teaspoon garlic, finely minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- cayenne pepper to taste
- salt to taste
- 1 small, southwest flavored rotisserie chicken, skinned and shredded
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
- 10-oz. can Rotel tomatoes
- 1 package jalapeno cheddar tortillas
Tuna Noodle Casserole
By msweeney
Preheat the oven to 400 degrees F
- 12 ounces wide egg noodles
- 8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
- 1 medium onion, diced
- 6 ounces white button mushrooms, finely chopped
- 1/4 cup all-purpose flour
- 3 cups warmed whole milk
- 1/2 cup dry sherry
- Kosher salt and freshly ground black pepper
- Three 6.4-ounce cans white albacore tuna in water, drained
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons minced fresh parsley
- 1/2 cup panko breadcrumbs
- Serving suggestions: a green salad and crusty bread
Chicken with Forty Cloves of Garlic
By msweeney
Directions Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream