Mhyde's profile page
Recipes
Parmesan Roasted Carrots
By mhyde
Preheat oven to 400 degrees F
- 8-10 carrots, peeled
- 2 Tbsp butter, melted
- 2 tsp garlic, minced
- 4 Tbsp Parmesan Cheese
- 1 tsp chopped parsley
Kale Pizza
By mhyde
Preheat oven to 425 degrees F
- 1 teaspoon(s) olive oil
- 1 large (12-inch) prebaked thin pizza crust
- 1 cup(s) part-skim ricotta
- 1/3 cup(s) grated Parmesan cheese
- 1 can(s) (4-ounce) green chiles, chopped
- 1 clove(s) garlic, crushed with press
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 cup(s) grated part-skim mozzarella
- 1/2 teaspoon(s) crushed red pepper
- 3 large leaves kale, tough ribs removed, torn into bite-size pieces
- 1 teaspoon(s) olive oil
- 1 pinch(s) salt
- 1/4 cup(s) chopped fresh tomato
Pizza with fig and goat cheese
By mhyde
Heat ½ tbsp.. oil add shallots cook about 5 minutes
- 2 tbsp. plus 1 tsp. olive oil divided
- 1 tbsp. minced shallots
- 1 cup dried figs, stemmed and quartered
- 1/2 cup marsala
- 1 tbsp. minced rosemary
- 1 tsp. salt
- Pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 8 oz. goat cheese
- 2 cups arugula
- 1 pear thinly sliced
Asparagus and Bacon
By mhyde
Preheat the oven to 400 degrees F
- 3 bunches asparagus (about 1 1/2 pounds), trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons minced fresh rosemary
- Kosher salt and freshly ground pepper
- 1 pound sliced bacon
Cheeseburger
By mhyde
For the sauce: 1. Combine all of the ingredients in a large container and stir together to blend well
- Special Sauce
- 1 3/4 cups mayonnaise, preferably Duke’s
- 1 1/4 cups yellow mustard
- 5 tablespoons ketchup
- 1/2 cup Bread-and-Butter Pickles, drained and cut into 1/8-inch dice
- 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
- Grated zest (use a Microplane) and juice of 1 lemon
- 1 tablespoon Husk Hot Sauce (or other hot sauce)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons pepper vinegar, preferably Texas Pete brand
- Cheeseburgers
- One 3-pound fresh boneless chuck roast
- 12 ounces fresh flank steak
- 3 ounces bacon, preferably Benton’s
- 3 tablespoons unsalted butter, at room temperature
- 10 hamburger buns, preferably potato rolls
- 1 cup shaved white onion
- 20 slices American cheese
- 50 Bread-and-Butter Pickles
Smoked Salmon and Caper Cream Cheese Toast
By mhyde
Mix together softened cream cheese, capers, onion, herbs, and salt and pepper
- 4 slices toasted bread (or 8 small slices)
- 8 oz. cream cheese, softened
- 1 tablespoon capers, chopped
- 1 tablespoon finely chopped red onion
- 1 teaspoon chopped fresh thyme (optional; dill can also be used)
- salt and pepper, to taste
- 4 oz. smoked salmon
Pork Tacos & ROASTED PORK SHOULDER
By mhyde
In a small nonstick pan, warm up tortillas over medium heat for about 3 minutes on each side
- 4 corn tortillas
- 2 cup precooked, shredded roasted pork shoulder
- 4 tablespoons cilantro dressing
- 1/4 cup red onion, cubed
- 2 lime wedges (optional)
- For the Dressing
- 1/2 cup cilantro, roughly chopped
- 1 tablespoon mayonnaise
- 1 garlic clove
- juice of half a lime
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- pinch of salt
- INGREDIENTS for pork shoulder
- 1 (4-5 pounds) bone-in, skin-on pork shoulder
- 1/2 cup roughly chopped cilantro
- 12 cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon apple cider vinegar
- juice of 1 lime
Beef Wellington
By mhyde
To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth
- For mushroom duxelles:
- 1 pound cremini mushrooms, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For herb crepe:
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons chives, minced
- 1/2 cup whole milk
- 1/4 cup water
- 4 tablespoons butter, melted, plus more if needed for pans
- For beef Wellington:
- 2 pounds filet mignon
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup whole-grain Dijon mustard
- 1/2 pound prosciutto di Parma
- 1 sheet puff pastry, thawed
- 1 egg yolk
- 1 tablespoon whole milk
Spaghetti sauce and meatballs
By mhyde
Put together sauce and simmer Mix meatballs and put directly into sauce let cook at least two hours
- MEATBALLS
- 3/4 lbs ground beef
- 1/4 lbs ground pork
- 1 cup bread crumbs
- 1/2 cup parmesan cheese
- 1 tbsp parsley
- 1 clove garlic minced
- 1/2 cup milk
- 2 eggs
- 1 1/2 tsp salt
- 1/8 tsp pepper..
- TOMATO SAUCE
- 1/2 cup chopped onion
- 1 clove garlic minced
- 2 cans tomatoes large
- 1 can tomato sauce
- 1 can tomato paste
- 1 cup water
- 1 tsp basil
- 2 tbsp parsley
- salt and pepper to taste
Sweet Tea-and-Lemonade Cake
By mhyde
1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan
- Shortening
- 1 1/2 cups boiling water
- 3 family-size tea bags
- 1 cup butter, softened
- 2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 3 1/2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon baking soda
- Lemonade Frosting
- Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 6 cups powdered sugar
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice