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Recipes
BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING
By mhyde
Preheat the oven to 375 degrees
- 1 1 2 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
- 2 2 2 to cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
- 4 4 4 tablespoons butter, plus
- 3 3 3 tablespoons melted butter
- 1 1⁄2 1⁄2 cup onion, minced
- 1 1⁄4 1⁄4 cup celery, minced
- 1 1⁄4 1⁄4 cup green bell pepper, minced
- 1 1⁄4 1⁄4 cup chopped fresh parsley
- 1 1 1 tablespoon garlic, minced
- 1 1⁄4 1⁄4 cup mayonnaise
- 1 1 1 egg, beaten
- 3 3 3 tablespoons fresh lemon juice
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 tablespoon hot sauce
- 1 1 1 cup buttery cracker, crushed
- 1 1⁄2 1⁄2 teaspoon salt
- 1 1⁄4 1⁄4 teaspoon fresh ground black pepper
- 2 2 12 2 u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied
Cornbread Buttermilk
By mhyde
Preheat oven to 375 degrees F (175 degrees C)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/4 teaspoon baking powder
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Apple Fennel Slaw
By mhyde
Whisk first 5 ingredients in medium bowl
- 3 Tbsp Olive oil
- 2 1/2 Tbsp Apple cider vinegar
- 1 1/2 Tbsp chopped Tarragon
- 2 tsp fresh lemon juice
- 1/4 tsp sugar
- 3 celery stalks thinly sliced diagonally
- 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs thinly sliced crosswise
- 1 Tbsp chopped fennel fronds
- 1 crisp apple, pink lady, gala, or granny smith, julienned
- salt, pepper
Broccoli Salad
By mhyde
Bring a teapot of water to a boil
- 1 pound broccoli florets, about 5-6 cups
- 12 ounces store-bought broccoli slaw, about 4 cups
- 1/2 red onion, chopped
- 1/2 cup shelled sunflower seeds
- 8-ounce can pineapple tidbits, juice reserved (about 1/4 cup)
- 1/2 cup blueberries
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- kosher salt an freshly ground black pepper
Braised Brisket
By mhyde
Preheat oven to 325°. Sprinkle brisket all over with 2 tsp
- 1 2 1/2 lb. brisket, trimmed of most fat
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 1 tsp. smoky sweet paprika
- 1 1/2 tbsp. oil, divided
- 2 large red or yellow pepper, diced
- 1 cup diced onion
- 3/4 cup diced carrots
- 3 garlic cloves, thinly sliced
- 2 tbsp. tomato paste
- 1-1/2 cups dry red wine
- 2 to 3 cups chicken broth, divided
- 2 rosemary sprigs
- 1 bay leaves
Black Bean Burgers
By mhyde
Preparation In a small sauté pan, warm the olive oil
- Ingredients
- 2 tablespoons olive oil
- 1/2 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/3 cup cilantro leaves, chopped
- 1/2 cup gluten-free breadcrumbs
- 2 eggs whites
- 5 gluten-free buns
Beef Tenderloin with Chimichurri Sauce
By mhyde
For the Spice Rub Combine all of the ingredients in a small bowl and stir until well combined
- For the Spice Rub
- 1-1/2 tablespoons paprika
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground mustard (also called dry mustard)
- 1 teaspoon coarsely ground black pepper
- 1-1/2 teaspoons kosher salt
- For the Chimichurri Sauce
- 6 tablespoons extra virgin olive oil
- 1-1/2 tablespoons Sherry wine vinegar (or red wine vinegar)
- 1-1/2 tablespoons fresh lemon juice, from 1 lemon
- 2 small garlic cloves, peeled and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 cups stemmed fresh parsley
- 1 cups stemmed fresh cilantro
- 1/2 cup stemmed fresh mint
Mississippi Roast
By mhyde
Place roast on a cutting board and rub the salt and pepper all over it
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 6 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Burgers Lela’s Famous
By mhyde
1lb ground beef Salt to taste Pepper to taste Worcestershire sauce 2 egg yolks 3 tbsp
- 1 lb ground beef
- Salt to taste
- Pepper to taste
- Worcestershire sauce
- 2 egg yolks
- 3 tbsp. ketchup
- Chopped red onion
POTATO SALAD ROSEMARY AND OLIVE OIL ASIAGO
By mhyde
Boil potatoes for 10 min. or until tender
- 3 pounds red potatoes, quartered
- 1 c. sour cream
- 1/4 c. plain Greek yogurt
- 4 green onions, chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 wedge Sartori® Rosemary & Olive Oil Asiago, shredded