Mhyde's profile page
Recipes
Korean BBQ marinade
By mhyde
Merinade steak overnight
- Soy Sauce
- Sesame oil
- Sesame seeds
- Honey
- Ginger garlic fresh chopped
Butternut Squash Tortellini with Brown Butter Sauce
By mhyde
To make the tortellini, preheat the oven to 375 degrees F
- Brown Butter Sauce:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste ",
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
SAVORY BREAD PUDDING WITH TURKEY SAUSAGE AND KALE
By mhyde
Adjust oven rack to middle position and heat oven to 450 F
- 1 (18-to-20 inch) baguette, torn into 1 inch pieces (10 cups)
- 1 pound kale, stemmed and chopped
- 4 shallots, sliced thin
- 2 garlic cloves, minced
- 1 teaspoon extra-virgin olive oil
- 3 cups heavy cream
- 2 cups whole milk
- 8 large egg yolks
- 1 tablespoon Dijon mustard
- 1 pound turkey sausage, casings removed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh chives
Guacamole
By mhyde
In a large bowl place the scooped avocado pulp and lime juice, toss to coat
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Rigatoni Pasta Pie
By mhyde
Preheat oven to 375 °F. Cook Rao’s Homemade Rigatoni Pasta in rapidly boiling salted water until al dente
- 2 jars of Rao’s Homemade Four Cheese Sauce - 3 Packs / Cases
- 1 bag (17.6 ounce) of Rao’s Homemade Rigatoni Pasta - also available in Gluten Free
- 2 - 15 ounce containers ricotta cheese
- 16 ounces shredded mozzarella or Italian blend cheese, set aside 4 ounces of cheese to sprinkle on top
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs
- 1/4 cup finely chopped basil
- black pepper to taste
Watergate Salad
By mhyde
Combine the pineapple, pudding mix, marshmallows and pecans in a large mixing bowl
- INGREDIENTS
- 1 can crushed pineapple, drained (20 ounces)
- 1 package instant pistachio pudding mix (3.4 ounces)
- 1 1/3 c. mini marshmallows
- 1/3 c. chopped pecans, plus more to sprinkle on top
- 1 container cool whip
Melting Potatoes
By mhyde
Preheat oven to 500 degrees F
- 2 lb. Yukon Gold potatoes, peeled
- 2 tbsp. butter, melted
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh rosemary
- 3/4 tsp. salt
- 1/4 tsp. Pepper
- 1 c. low-sodium chicken broth
- 2 garlic cloves, finely minced
Cream Cheese Mashed Potatoes
By mhyde
Wash and peel potatoes, then cut into 1 inch cubes
- 5 Pounds Russet Potatoes
- 8 Ounces Cream Cheese
- 1 Stick Butter
- 1/2 - 1 Cup Milk
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- Chives for serving, Optional
Hattie B's Hot Chicken
By mhyde
Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black p...
- For the dry brine:
- Ingredients
- 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
- Kosher salt and freshly ground black pepper
- For the dip:
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce
- For the dredge:
- 2 cups all-purpose flour
- Sea salt
- Vegetable oil, for frying
- For the spicy coating:
- 1/2 cup lard, melted and heated (or hot frying oil)
- 3 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- Sea salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pickle slices, for serving
- Read more at: http://www.foodnetwork.com/recipes/hattie-bs-hot-chicken.print.html?oc=linkback
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
- US Customary - Metric