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Recipes
Full Breakfast Frittata
By msweeney
This recipe is just superb for when you are cooking brunch for a large number
- 8 free range or organic eggs
- 4 tablespoons olive oil
- 1 onion, sliced
- 150 g (1 cup) potatoes, peeled and diced
- 100 g (1/2 cup) smoked bacon lardoons (thick-cut bacon)
- 4 sausages, cut into 2 cm (3/4 inch) pieces
- 8 cherry tomatoes, halved
- salt and freshly ground black pepper
Cauliflower Mexican Rice - Best
By msweeney
To make riced cauliflower, you can give it a few quick pulses in a food processor or grate while raw
- 1/4 Cup Olive Oil
- 1/2 Cup Onion – Diced
- 2 Tbs. Garlic – Minced
- 3 Cups Cauliflower – Riced
- 2 Tbs. Cumin
- 2 tsp. Chili Powder
- 1 tsp. Garlic Salt
- 2 Cups Chicken Broth
- 8 oz. Stewed Tomatoes with Mexican Seasoning
- (2 Tbs. Peace and Love)
Mexican casserole with quinoa
By msweeney
Instructions Preheat the oven to 400˚ F
- 1 cup cooked quinoa
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 cup halved cherry tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/3 cup chopped red onion
- 1 1/2 tablespoons lime juice (1 lime)
- 1 teaspoon Spanish paprika (I use Pimentón Ahumado Smoked Paprika)
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1 cup grated Fresca Oaxaca Mexican cheese
- 1 cup grated Monterey Jack cheese
- 1 tablespoon lightly salted pumpkin seeds
Salmon with Brown Sugar and Mustard Glaze - Bobby Flay
By msweeney
Watch how to make this recipe
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each
Individual Brownie Trifles
By msweeney
Directions 1. In a chilled large mixing bowl combine whipping cream, sugar, and vanilla
- 2/3 cup whipping cream
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 8 2x2 inch purchased baked brownies, crumbled into pieces (about 2 cups)
- 2 cups fresh raspberries or dark sweet cherries, pitted
- 1 cup chocolate ice cream topping
- Unsweetened cocoa powder (optional)
Dumplings - GF
By msweeney
In small bowl, stir dumpling ingredients with fork until blended
- 3/4 cup Bisquick™ Gluten Free mix
- 1/3 cup milk
- 2 tablespoons butter or margarine, melted
- 1 egg
- 1 tablespoon chopped fresh parsley
Shrimp Stir-Fry
By msweeney
Directions Melt the butter with the olive oil in a large skillet over a medium-high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3/4 cup red grape tomatoes, sliced in half lengthwise
- 3/4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
Pecan Pie Bars - Classic (Land o lakes)
By msweeney
Directions Heat oven to 350°F
- Crust
- 1 3/4 cups all-purpose flour
- 3/4 cup Land O Lakes® Butter, softened (1/2 butter, 1/4 shortening)
- 1/3 cup sugar
- 1/3 cup coarsely chopped pecans
- 1/4 t baking powder
- 1/4 t salt
- Filling
- 1 1/2 cups dark corn syrup
- 2/3 cup firmly packed brown sugar
- 4 Land O Lakes® Eggs
- 6 tablespoons all-purpose flour
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 1/2 cups coarsely chopped pecans
Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise
By msweeney
Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow ...
- 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
- 3 tablespoons EVOO
- 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 4 to 5 tomatillos, husked, rinsed and chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried Mexican oregano, lightly crushed
- 6 cups chicken stock
- 1 tablespoon honey
- 2 cans white or yellow hominy, drained
- Tortilla chips, for serving
- 2 cups shredded asadero or Monterey Jack cheese
- 1 ripe avocado, pitted, peeled and diced
- Lime wedges, for serving
- Fresh cilantro leaves, torn, for serving
Asian Ginger Salad Dressing
By msweeney
Mix in mini processor, serve over lettuce
- 1/2 cup minced onion
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper