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Recipes
Irish Soda Bread
By msweeney
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Eggplant Parmigiana
By msweeney
Directions Preheat the oven to 450 degrees F
- Extra-virgin olive oil
- 2 large eggplant, about 2 pounds
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 1 bunch fresh basil leaves, chiffonade
- 1 pound fresh mozzarella, sliced 1/8-inch thick
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh bread crumbs, lightly toasted under broiler
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Turkey Albondigas Soup
By msweeney
Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender
- 1/4 cup olive oil
- 8 garlic cloves, peeled
- 2 bunches cilantro, leaves only
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 pound ground turkey or chicken, preferably dark meat
- 1 large egg, beaten
- 2/3 cup fresh bread crumbs
- 1/3 cup vegetable oil
- 1 large leek, trimmed, washed and thinly julienned
- 4 medium carrots, peeled and diced
- 1/4 head white cabbage, cored, and thinly sliced
- 1 to 2 jalapeno chiles, stemmed, seeded and thinly julienned
- 3 medium Roma tomatoes, cored, seeded and diced
- 2 1/2 quarts chicken stock
- 3 tablespoons white vinegar
1770 House Meatloaf
By msweeney
Preheat the oven to 350 degrees
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Tequila Sangria
By msweeney
Directions Place the sliced fruit and mint in a large pitcher and use a muddler to mash them together
- 2 lemons, sliced into thin rounds
- 2 limes, sliced into thin rounds
- 1 naval orange, halved and sliced into thin rounds
- 12 large fresh mint leaves, torn
- 2/3 cup agave nectar syrup
- 1/2 cup silver tequila
- 1/4 cup freshly squeezed lime juice
- 1 bottle white wine, chilled, such as a sauvignon blanc
- 2 cups lemon-lime soda, chilled
Curried Chicken Salad
By msweeney
Directions Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Midwestern Fried Chicken with Gravy
By msweeney
Directions Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pep...
- One 4- to 4 1/2-pound chicken, cut into 10 pieces
- 1 cup buttermilk
- Fine sea salt and freshly ground black pepper
- 2 teaspoons minced fresh thyme
- 7 cloves garlic, smashed
- 1 1/2 cups plus 5 teaspoons all-purpose flour
- 1 cup finely ground butter crackers, such as Ritz or Club (about 1 sleeve)
- 2 teaspoons sweet paprika
- 2 About 2 cups lard or canola oil, for frying
- 1 small bunch fresh sage
- 2 1/2 cups chicken stock, low-sodium store-bought or homemade
- Mashed potatoes, for serving
Chicken with Mustard Mascarpone Marsala Sauce
By msweeney
Directions Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Corned Beef and Cabbage
By msweeney
Directions Preheat the oven to 300 degrees F
- One 3-pound corned beef brisket (uncooked), in brine
- 16 cups cold water
- 2 bay leaves
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
- 8 small new potatoes (about 1 1/4 pounds), halved
- Freshly ground black pepper to taste
- Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
- Horseradish Sauce
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
Moussaka
By msweeney
Directions Preheat the oven to 375 degrees F
- 2 eggplants, sliced lengthwise into 1/4-inch thick slices 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 1 pound (80 percent lean) ground beef
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cinnamon, divided
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, at room temperature
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley, for garnish