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Recipes
Filet Mignon with Rosemary and Mushroom Gravy
By msweeney
Steak: Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 (8-ounce) filet mignon steaks
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons olive oil
- 2 large or 4 small shallots, minced
- 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry Marsala wine
- 1 1/2 cups low-sodium beef broth
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, at room temperature
Chicken Tetrazzini - Giada
By msweeney
Watch how to make this recipe
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Brownie Bottom Pudding Pie
By msweeney
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butte...
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
- 1/4 cup (1/2 stick) butter or margarine
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup flour
- 1/2 cup chopped PLANTERS Pecans
- 2-1/2 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- Grated BAKER'S Semi-Sweet Chocolate (optional)
Hollandaise Sauce
By msweeney
1 In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup firm butter*
Savory White Bean Chicken Chili - slow cooker
By msweeney
Can be used in crock pot - double ingredients if using 5,6,7 qt slow cooker
- Garnishes/Topping:
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 3 large garlic cloves, chopped
- 2 medium red peppers
- 1 - 7 oz can diced green chilies
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp salt
- 1/2 tsp. dried crushed red pepper
- 1 lb. cooked boneless, skinless chicken meat cut into 1-inch pieces
- 3 -15-oz. cans cannellini beans (white kidney beans)
- 1 quart of chicken broth
- Grated cheddar cheese
- Sour cream
- Chopped cilantro
- Crushed nacho chips
Fresh Peach Cake
By msweeney
Directions Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Butter Lettuce Salad with Gorgonzola and Pear Dressing
By msweeney
For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced ...
- 1/3 cup extra-virgin olive oil
- 3 tablespoons pear nectar
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
- 1/2 cup coarsely crumbled gorgonzola cheese
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- Salad
- 1 head butter lettuce, cut into 4 wedges
- 1 avocado, halved, pitted, peeled and diced
- 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
- 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
- 1/3 cup sweetened dried cranberries
ALL AMERICAN GUACAMOLE
By msweeney
Instructions Pre-heat oven to 350 degrees F
- 3.000 3 cloves garlic
- 1.000 1 tsp. olive oil
- 2.000 2 ripe, Fresh California Avocados
- 1.500 1 1/2 tsp. lime juice
- 0.500 1/2 tsp. salt
- 0.125 1/8 tsp. pepper
- 0.500 1/2 cup roasted corn**, (thawed if frozen)
- 0.333 1/3 cup cherry tomatoes, quartered
- 0.250 1/4 cup diced sweet Vidalia® onion
- 0.000 **To roast your own corn**
- 1.000 1 corn on the cob
- 2.000 2 tsp. olive oil
Turtle Brownies
By msweeney
Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour
- Brownie Layer
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz semisweet chocolate, chopped
- 1 oz unsweetened chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- Carmel-pecan layer
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- 3 tablespoons water
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups pecans (6 oz)
- Garnish: melted semisweet chocolate
Apple, Pecan and Blue Cheese Salad
By msweeney
Directions Add the greens, cherries, pecans, cheese and apples into a large salad bowl
- 12 ounces salad greens (spring mix)
- 1/2 cup dried cherries
- 1/2 cup pecan halves
- 6 ounces blue cheese chunks
- 2 whole apples, cored and sliced very thin
- 1/4 cup olive oil
- 1 tablespoon (heaping) Dijon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or more to taste)
- Salt and freshly ground black pepper