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Recipes
Basic Red Wine Vinaigrette
By msweeney
In small bowl, beat vinaigrette ingredients with wire whisk until smooth
- Vinaigrette
- 1/3 cup olive or vegetable oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- Salad
- 1 bag (10 oz) mixed baby greens or Italian-blend salad greens
- 1 medium red or green apple, chopped (1 cup)
- 1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
- 1/3 cup chopped walnuts, toasted
Eggplant Parmesan Meatloaf
By msweeney
Directions Preheat the oven to 375 degrees F
- 2 pounds ground beef
- 2/3 cup chopped fresh basil
- 2/3 cup finely grated Parmesan
- 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/3 cup panko breadcrumbs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- 2 large eggs, at room temperature
- 1 small onion, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
- 1/2 cup coarsely grated whole milk mozzarella
Panko-Crusted Salmon
By msweeney
Directions Preheat the oven to 425 degrees
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Pan-Fried Salmon with Green Goddess Tzatziki
By msweeney
For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food proce...
- 1 cup plain 2-percent fat Greek yogurt
- 2 tablespoons mayonnaise
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 an English hothouse cucumber, seeded (1 pound)
- Four 7-ounce salmon fillets, each about 1-inch thick,skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Cranberry Waldorf Salad
By msweeney
Preheat the oven to 350 degrees F
- 1/4 cup pecans
- 1/4 cup walnuts
- 1/4 cup sour cream
- 2 tablespoons thinly sliced chives
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 stalks celery, thinly sliced
- 2 crisp apples, such as Pink Lady or Gala, cored and cut into 1/2-inch pieces
- 1 cup green grapes, halved
- 1/2 cup dried cranberries
Polenta Vegetable "Lasagna"
By msweeney
Directions For the red sauce: Place a rack in the center of the oven
- 4 cloves garlic, finely chopped
- 2 carrots, chopped
- 2 ribs celery, finely chopped
- 1 onion, finely chopped
- Kosher salt and freshly ground pepper
- 2 bay leaves
- 2 tablespoons finely chopped fresh thyme
- 1 cup dry white wine
- 2 tablespoons tomato paste
- One 28 to 32-ounce can Italian San Marzano tomatoes, crushed
- A few leaves fresh basil, torn
- 3 tablespoons butter
- 3 rounded tablespoons flour
- 2 cups milk
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 1 box frozen spinach, defrosted
- 1 1/2 cups fresh ricotta
- 2 cups whole milk
- 6 cups chicken stock, vegetable stock or water
- 2 1/2 cups quick-cooking polenta
- 1/2 teaspoon fennel pollen or ground fennel, optional
- Kosher salt and freshly ground pepper
- 1 cup grated Parmigiano-Reggiano
- 4 tablespoons butter, plus some for greasing casserole
- 2 cups shredded provolone
Oat Cake with Blueberries and Blackberries
By msweeney
Preheat oven to 350 degrees
- 1/2 stick unsalted butter, softened, plus more for pan
- 3/4 cup all-purpose flour, plus more for pan
- 1 cup plus 3 tablespoons quick-cooking oats, divided
- 2/3 cup water
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups mixed ripe or overripe blueberries and blackberries, divided
- 3 tablespoons coarse sanding sugar
Fried Green Tomatoes
By msweeney
In a deep-fryer, preheat oil to 350 degrees F
- Oil
- 4 green tomatoes, cut into 1/4-inch rings
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups panko bread crumbs
- Pinch cayenne pepper
- Pinch paprika
- Buttermilk Dipping Sauce, recipe follows
- 1 cup apple cider
- 1 tablespoon brown sugar
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons Neelys BBQ sauce
- 1 lime, juiced
- 4 scallions, sliced thin
- Kosher salt and freshly ground black pepper
Peach and Blueberry Crumb Pie
By msweeney
Place an oven rack in the center of the oven and preheat to 375 degrees F
- Butter, for greasing the pie dish
- 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
- 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
- 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
- 1/2 cup brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Zest of 1 large lemon
- One 9-inch unroll-and-bake refrigerated pie crust
- 1 egg white, lightly beaten
- 1/2 cup slivered almonds
- 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
- 1/2 cup quick cook oats
- 1/2 cup almond flour
- 1/2 cup brown sugar
Southern Baked Beans - Paula Deen
By msweeney
Directions Preheat oven to 350 degrees F
- 1 large onion, diced
- 2 (16-ounce) cans pork and beans
- 3 tablespoons prepared yellow mustard
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 4 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/2 pound bacon strips, cut into 1/2-inch pieces