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Best Cake" with Banana & Coconut

Best Cake with Banana & Coconut

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Preheat the oven to 350° F and place a rack in the middle

  • 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter, softened
  • 1 2/3 cups sugar, divided
  • 1 1/3 cups (170 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 pinch salt
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • 1/3 to 1/2 cups unsweetened coconut flakes (I like the large flakes, but you can use smaller flakes, too)
  • 1 cup heavy cream
  • 1 vanilla bean
  • 1 to 2 bananas, sliced
5/5 (1 Votes)

Monkey Bread

Monkey Bread

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Make the dough: In a large mixing bowl, dissolve yeast in warm water

  • Coating:
  • 1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
  • 1/4 cup warm water (110F-115F)
  • 1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour (measured correctly)
  • 3/4 cup unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract
  • Vanilla Glaze:
  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)

Calabacitas Casserole with Polenta and Cheese

Calabacitas Casserole with Polenta and Cheese

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Preheat oven to 500 degrees F

  • 3 tablespoons extra-virgin olive oil
  • 2 cups corn kernels, defrosted
  • 4 cloves garlic, smashed
  • 1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
  • 2 small to medium zucchini, diced
  • 1 small to medium yellow squash
  • 1 large yellow skinned onion, chopped
  • 1 (14-ounce) can stewed tomatoes
  • 2 teaspoons dark chili powder, just over 1/2 a palm full
  • Salt and pepper
  • 1 (16-ounce) tubes prepared polenta
  • 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
  • 3 scallions, chopped
  • 2 tablespoons chopped cilantro leaves or flat-leaf parsley
0/5 (0 Votes)

Zucchini Slaw

Zucchini Slaw

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used the overabundance zucchinis to make this healthy slaw

  • 1 lb zucchini, seed and shredded into long strips
  • 1 carrot, peeled and julienned
  • 1/2 red bell pepper, julienned
  • 1/2 red onion, sliced thin
  • 1 garlic clove, minced
  • 1/2 teaspoon ginger
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon hot sesame oil
  • 1/2 teaspoon honey, for vegan use a couple drops of stevia (optional)
0/5 (0 Votes)

Beef Soup (Caldo de Res) Cocido

Beef Soup (Caldo de Res) Cocido

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Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot

  • One 2-pound bone-in beef chuck, cut into 1-inch cubes
  • 4 cloves garlic
  • 1/2 medium white onion
  • Pinch salt
  • 2 carrots, cut into 1-inch rounds
  • 1 celery stick, cut into 2-inch pieces
  • 1 chayote squash, cut in 2-inch strips
  • 1 corn on the cob, halved
  • 1 zucchini, cut into 2-inch chunks
  • 1/2 head cabbage, quartered
  • Lime wedges, for serving
  • Hot sauce, for serving
  • Corn tortillas, warmed, for serving
0/5 (0 Votes)

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

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Instructions Preheat oven to 350 degrees

  • Cinnamon Sugar Topping:
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 2 teaspoons vanilla
  • 1/2 cup real butter, melted
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 Tbsp. flour
  • 1 Tbsp. cinnamon
  • For the Glaze:
  • 2 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons milk
  • 1 teaspoon vanilla
0/5 (0 Votes)

Pork Tenderloin Sandwiches with Honey Mustard

Pork Tenderloin Sandwiches with Honey Mustard

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For the pork tenderloin: Place an oven rack in the center of the oven

  • Vegetable oil cooking spray
  • Two 1-pound pork tenderloins
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • 2 tablespoons grapeseed oil
  • 2 large shallots, chopped
  • 1/2 teaspoons kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 cloves garlic, minced
  • 1/2 cup white wine, such as pinot grigio
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 6 sourdough demi-baguettes or rolls, halved lengthwise
0/5 (0 Votes)

French Coconut Pie

French Coconut Pie

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Directions Preheat oven to 350 degrees F

  • 4 tablespoons (1/2 stick) butter, melted
  • 3 eggs, beaten
  • 1 tablespoon all-purpose flour
  • 1/2 - 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
  • 1 cup milk
  • 1 (9-inch) unbaked pie shell
4/5 (1 Votes)

Pumpkin Pie spice Recipe

Pumpkin Pie spice Recipe

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Instructions

  • 3 Tablespoons Ground Cinnamon
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Nutmeg
  • 1-1/2 teaspoon Ground Allspice
  • 1-1/2 teaspoon Ground Cloves
0/5 (0 Votes)

Olive Garden CopyCat Salad Dressing

Olive Garden CopyCat Salad Dressing

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In the bowl of a blender, combine dressing ingredients and blend until smooth

  • 1/2 cup mayonnaise
  • 1/4 cup water
  • 3 tablespoons white vinegar
  • 2 tablespoons extra light tasting olive oil (or other neutral oil)
  • 2 tablespoon fresh grated Romano cheese
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon sugar
0/5 (0 Votes)