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Recipes
Lasagna
By msweeney
Directions Bring a large pot of well-salted water to a boil
- Marinara sauce :
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles
- Olive oil
- 1 pound bulk Italian sausage
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
- 1 zucchini, cut in 1/2 lengthwise and cut on the bias
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 2 eggs
- 6 to 7 basil leaves, cut into chiffonade
- 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
- 1 pound grated mozzarella
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting
By msweeney
Directions For the cake: Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 1 1/2 cups granulated sugar
- 1 cup canola oil
- 1 cup light brown sugar
- 4 large eggs, lightly beaten
- 3 cups unbleached all-purpose flour
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded coconut
- 1 cup chopped walnuts, plus more for garnish
- 3 tablespoons ground cinnamon
- 1 tablespoon almond extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
- 8 ounces cream cheese, at room temperature
- 3 cups confectioners' sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup reserved pineapple juice from the canned pineapple
Curry Goat
By msweeney
Directions For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pep...
- 1/2 cup soy sauce
- 1/4 cup curry powder
- 1/4 cup chopped garlic
- 2 tablespoons chopped fresh basil
- 1 tablespoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 pounds goat meat, cut into 2-inch chunks
- 1/2 cup oil
- 4 cups coconut milk
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1/2 cup chopped carrots
- 1/4 cup chopped green onion
- 4 bay leaves
- Rice or rice and peas, for serving
Ultimate Ginger Cookie
By msweeney
Preheat the oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Old-Time Beef Stew
By msweeney
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, an...
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Mustard-Roasted Potatoes
By msweeney
Directions Preheat the oven to 425 degrees
- 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
- 2 yellow onions
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Indonesian Grilled Swordfish
By msweeney
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl
- 1/3 cup soy sauce
- 1/4 cup canola or peanut oil, plus extra for brushing on the grill
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup minced or finely chopped ginger root
- 2 tablespoons minced garlic (4 cloves)
- 2 tablespoons Dijon mustard
- 6 (8-ounce, 1-inch thick) swordfish steaks
- Kosher salt
French Lentil and Hominy Chili
By msweeney
Directions Watch how to make this recipe
- 2 tablespoons grapeseed oil
- 1 small onion, chopped
- 3 cloves garlic, peeled and chopped
- 1 jalapeno, ribs removed and chopped
- 1 yellow bell pepper, diced 1/3 inch
- 1 red bell pepper, diced 1/3 inch
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/4 teaspoons kosher salt
- 1 cup French lentils, picked through, soaked and rinsed (see Cook's Note)
- 1 1/2 cups brown ale, such as Turbodog
- One 28-ounce can diced tomatoes
- One 15-ounce can hominy, drained and rinsed
- 1/4 cup cilantro leaves
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled
- Lime wedges, optional
Chickpea Salad
By msweeney
Directions Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bow...
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 small red onion finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped, a few sprigs
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Thai Beef with Peppers
By msweeney
Cook the noodles according to the package directions
- 1 package pad Thai rice noodles or linguine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry
- 1 tablespoons cornstarch
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon red chili paste or a few dashes red chili oil
- 2 cloves garlic, minced
- 1 lime, halved
- 1 pound flank steak, sliced very thin against the grain
- 2 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, cored and sliced into rings
- 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
- Fresh basil leaves, for garnish
- Fresh cilantro leaves, for garnish