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Recipes
Chicken Bacon Caesar Bubble-Up Bake
By mhyde
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 1
- container (8 oz) garlic & herbs spreadable cheese
- 1/2 1/2
- cup Caesar dressing
- 1/4 1/4
- cup water
- 1/4 1/4
- teaspoon pepper
- 1 1
- can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
- 2 2
- cups chopped deli rotisserie chicken
- 3/4 3/4
- cup chopped cooked bacon
- 2 2
- cups coarsely chopped fresh spinach
- 2 2
- cups shredded Italian cheese blend (8 oz)
Red Rice
By mhyde
In a saucepan fry the bacon until crisp and remove all but 1 Tbl
- 1 heaping cup brown rice (or 1 1/3 cups white extra long grain rice)
- 2/3 cup sweet bell pepper, medium chop
- 2/3 cup onion, medium chop
- 3 slices bacon
- 2 cups vegetable stock or broth, preferably low sodium
- 1 can tomato paste
- 1/2 tsp. salt
- hot sauce, optional
Risotto beef mushroom
By mhyde
Saute shallots and mushrooms add rice 3min to absorb juices Add wine 3 min add beef stock cook At end add pine nuts
- Various mushrooms sauteed
- Shallots chopped sauteed 6
- White wine 1/2 cup
- Aborio rice 1 1/2 cups
- Beef stock 6 cups
- pine nuts
Brownies
By mhyde
Preheat oven to 350. Butter and flour a 8x8x2 metal baking pan
- 9 oz. bittersweet chocolate chopped
- 1 cup unsalted butter
- 1 cup plus 6 tbsp. sugar
- 2 large eggs
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chopped walnuts
- 1/2 cup apricot preserves
French Onion Soup, the Scorched Way
By mhyde
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt
- 6 6
- large yellow onions, sliced thinly
- 1 1
- cup heavy cream
- 2 2
- tablespoons unsalted butter
- 1 1
- teaspoon salt
- 2 2
- cups dry white wine
- 2 2
- quarts chicken stock
- 5 5
- ounces Gruyere cheese, grated (a Cheddar would work, too)
- 4 4
- slices of hole-y, country bread
Sweet Potato Classic
By mhyde
reheat oven to 350 degrees F (175 degrees C)
- 5 sweet potatoes
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 2 tablespoons heavy cream
- 1/4 cup butter, softened
- 3 tablespoons all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecan
Mushrooms and Peas
By mhyde
In 12-inch skillet, combine mushrooms, water, and 1 tablespoon margarine
- 2 package sliced white mushrooms
- 8 oz. shiitake mushrooms
- 8 oz. oyster mushrooms
- 1/2 c. water
- 2 tbsp. margarine or butter
- 4 green onions
- 1 package frozen peas
- 1 tbsp. lower-sodium soy sauce
- salt and pepper
SHEPHERD’S PIE
By mhyde
Add all of the ingredients into a large dutch oven, bring to a boil
- FOR THE BEEF AND BOUILLON
- 1 lb cube steak cut into small pieces
- 1 onion,sliced
- 1 carrot, cut into 1 inch slices
- 1 celery stalk cut into 1 inch slices
- 2 cloves of garlic, peeled and smashed
- 2 sprigs parsley
- 1 bay leaf
- 5-7 black peppercorns
- 1 teaspoon salt
- 6 cups of water
- FILLING
- 1-2 tablespoons of olive oil
- 1/2 lb of sausage, removed from casing
- Beef from the bouillon step, cut into very small pieces by hand plus vegies if using
- 1 cup of bouillon cooking liquid
- 1 beef bouillon cube
- 1 teaspoon tomato paste
- Salt and ground pepper to taste
- TOPPING
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 half and half
- 3 tablespoons unsalted butter, cut into pieces
- Salt and Pepper to taste
- 1/2 cup of Gruyere cheese or Emmenthal cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon of butter to dot on top
Chili
By mhyde
n a large pot over medium-high heat, cook beef until brown
- 2 pounds lean ground beef
- 1 onion, chopped
- 2 red bell peppers, seeded and diced
- 2 jalapeno peppers, seeded and diced
- 4 cloves garlic, minced
- 1/2 cup chili powder
- 1/4 cup ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (6 ounce) can tomato paste
- 4 (15 ounce) cans kidney beans with liquid
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 quart water, divided
- 1/4 cup all-purpose flour
- 1 tablespoon rice vinegar
- Check All Add to Shopping List
Fish Tacos Recipe with Best Fish Taco Sauce!
By mhyde
Line large baking sheet with parchment or silicone liner
- Fish Taco Ingredients:
- 24 small white corn tortillas
- 1 1/2 lb tilapia
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
- 1 Tbsp Butter
- Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado sliced
- 2 roma tomatoes diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
- Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or to taste