Msweeney's profile page
Recipes
Texas Roadhouse Clone | Better Batter Gluten Free Flour
By msweeney
Add yeast and 1 tsp sugar to the warm water
- Roll dough:
- Ingredients
- 2 tsp active dry yeast plus 1 tsp sugar
- 1/4 cup warm water
- 1.5 cups milk
- 1 Tbsp. melted butter
- 1/4 cup sugar
- 3-4 cups (12-16oz or 340-454g) Better Batter flour
- 1 egg
- 1 tsp salt
- Cinnamon Honey Butter:
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1/2 cup honey
- 1 tsp. cinnamon
Bibb Salad with Basil Green Goddess Dressing
By msweeney
Directions Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blende...
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3 heads Bibb lettuce
- 2 to 3 tomatoes
Gluten Free Impossibly Easy Breakfast Bake
By msweeney
1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 package (16 oz) bulk pork sausage
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 3 cups frozen hash brown potatoes
- 2 cups shredded Cheddar cheese (8 oz)
- 3/4 cup Bisquick® Gluten Free mix
- 2 cups milk
- 1/4 teaspoon pepper
- 6 eggs
Pie Crust - Gluten free
By msweeney
Instructions Mix together Gluten Free Flour along with optional Salt & Sugar
- 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
- 1/2 cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg (I've never tried it, but an egg replacer may work)
- 2/3 cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
- 1/2 tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
Walnut Cookies (Polvorones)
By msweeney
Directions With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter unt...
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/2 cup ground walnuts
- 1/2 cup confectioners' sugar, plus more for serving
Roasted Vegetable Frittata - Ina
By msweeney
Preheat the oven to 425 degrees
- 1 small zucchini, 1-inch-diced
- 1 red bell pepper, seeded and 1 1/2-inch-diced
- 1 yellow bell pepper, seeded and 1 1/2-inch-diced
- 1 red onion, 1 1/2-inch-diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- 1/2 cup grated Gruyere cheese
Flourless Chocolate Cake Recipe - Easy
By msweeney
Preheat the oven to 350ºF
- 16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)
- 1 cup organic light brown sugar, packed
- 1/2 cup organic white cane sugar
- 3/4 cup very hot strong coffee (or use espresso powder in very hot water)
- 2 sticks unsalted butter, room temperature, cut into pieces
- 2 tablespoons unsweetened organic cocoa powder
- 8 large organic free-range eggs, at room temperature
- 1 tablespoon bourbon vanilla extract- yes, a tablespoon!
Baked Beans - from scratch
By msweeney
Directions Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight
- 1 pound dried navy beans
- 8 ounces salt pork
- 1 large onion, chopped
- 3/4 cup molasses
- 1/2 cup ketchup
- 1 teaspoon dry mustard
- Kosher salt and freshly ground black pepper
Best Tomato Soup Ever
By msweeney
Directions To begin, dice the onion
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Eggplant Parmigiana
By msweeney
I really think this is what I would eat for my last meal on Earth
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn