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Recipes
Pesto
By msweeney
Directions Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or b...
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan
- 3 tablespoons pine nuts
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Green Pea Pesto
By msweeney
In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO
- 1 cup fresh basil leaves (about 20)
- 1 cup defrosted frozen green peas
- 1/4 cup grated Parmesan
- 1/4 About 1/4 cup fresh mint leaves
- 1/4 About 1/4 cup fresh tarragon leaves
- 1 clove garlic, pasted
Cinnamon Roll Cake
By msweeney
Instructions Preheat oven to 350 degrees
- 3 cups flour
- 1/4 tsp. salt
- 1 cup sugar
- 4 tsp. baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 cup butter, melted
- Topping
- 1 cup butter, softened
- 1 cup brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- Glaze
- 2 cups powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
Spinach and Cheddar Souffle
By msweeney
Directions Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all - purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra - large egg yolks, at room temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra - large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Mississippi Mud Pie (aka Muddy Mississippi Cake)
By msweeney
Make It Now Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this Mississippi mud pie ...
- Nonstick cooking spray
- 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
- 5 tablespoons unsalted butter, melted
- flourless chocolate cake
- 4 tablespoons (1/2 stick) unsalted butter
- 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
- 2 tablespoons plus 1 teaspoon instant espresso powder
- 1/4 cup strong coffee, at room temperature
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 large eggs, separated, at room temperature
- 1 cup sugar
- 3/4 cup sugar
- chocolate pudding
- 1/2 cup dark unsweetened good-quality cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 ounces good-quality dark chocolate (60 to 70 percent)
- whipped cream topping
- 1 1/4 cups heavy cream
- 2 tablespoons granulated sugar
Baked Ziti
By msweeney
Directions Heat the olive oil in a pot over medium heat
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella, grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley, plus more for sprinkling
- 2 eggs
Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese
By msweeney
Sprinkle chicken with salt and pepper
- Dressing:
- 2 2 2 pounds chicken tenders
- 2 2 2 pounds chicken tenders
- 2 2 2 pounds chicken tenders
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 2 2 2 eggs, beaten
- 2 2 2 eggs, beaten
- 2 2 2 eggs, beaten
- 2 2 2 cups panko
- 2 2 2 cups panko
- 2 2 2 cups panko
- 6 6 6 tablespoons vegetable oil
- 6 6 6 tablespoons vegetable oil
- 6 6 6 tablespoons vegetable oil
- 2 2 2 bags (10 ounces each) mixed baby greens
- 2 2 2 bags (10 ounces each) mixed baby greens
- 2 2 2 bags (10 ounces each) mixed baby greens
- 1 1 1 cup thinly sliced red onion
- 1 1 1 cup thinly sliced red onion
- 1 1 1 cup thinly sliced red onion
- 4 4 4 Bosc pears, peeled and thinly sliced
- 4 4 4 Bosc pears, peeled and thinly sliced
- 4 4 4 Bosc pears, peeled and thinly sliced
- 1 1 1 cup Danish blue cheese, crumbled
- 1 1 1 cup Danish blue cheese, crumbled
- 1 1 1 cup Danish blue cheese, crumbled
- Dressing:
- Dressing:
- 1/2 1/2 1/2 cup chopped pecans
- 1/2 1/2 1/2 cup chopped pecans
- 1/2 1/2 1/2 cup chopped pecans
- 1/4 1/4 1/4 cup maple syrup
- 1/4 1/4 1/4 cup maple syrup
- 1/4 1/4 1/4 cup maple syrup
- 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
- 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
- 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 2 2 2 tablespoons brown sugar
- 2 2 2 tablespoons brown sugar
- 2 2 2 tablespoons brown sugar
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 1/2 1/2 1/2 cup vegetable oil
- 1/2 1/2 1/2 cup vegetable oil
- 1/2 1/2 1/2 cup vegetable oil
- Sugared pecans:
- Sugared pecans:
- Sugared pecans:
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup pecans, lightly toasted
- 1 1 1 cup pecans, lightly toasted
- 1 1 1 cup pecans, lightly toasted
Zucchini or Corn Casserole: Torta de Calabacitas o Elote by Ana María Flores Sánchez © 2006
By msweeney
1 lb. grated zucchini or, the kernels from 7 ears of corn ground in a blender with a little milk Cream the butter ...
- 3/4 C. plus 1 Tbsp. plus 1 tsp. butter
- 3 eggs
- 2 tsps. sugar
- 1 1/2 tsps. salt
- 3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour
- 2 tsps. baking powder
- 3 oz. farmer's cheese
- 1 lb. grated zucchini or, the kernels from 7 ears of corn ground in a blender with a little milk
- 1 poblano pepper cut in strips
- 1 C. cream or sour cream
Cauliflower Pizza Crust
By msweeney
Directions Preheat the oven to 400 degrees F
- 1 head cauliflower, stalk removed
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 eggs, lightly beaten
The Lady and Sons Beef Vegetable Soup
By msweeney
Directions If using chuck roast, heat the oil in a large skillet over medium heat
- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning, recipe follows
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 1 cup sliced green beans, fresh or canned
- 1 cup frozen black-eyed peas
- 1 cup frozen butter beans
- 1 cup cut okra, fresh or frozen
- 1 cup corn kernels, fresh or canned
- 1 cup diced potatoes
- 1/2 cup uncooked elbow macaroni
- Chopped fresh parsley leaves
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder