Mhyde's profile page
Recipes
Crab cakes 82 Queen
By mhyde
Combine all ingredients except eggs and half and half
- 1 lb lump crab meat
- 1/2 cup mayonnaise
- 2 green onions chopped fine
- 2 dashes Tabasco
- 1 dash Worcestershire
- 1/2 cup coarse bread crumbs
- 1/2 oz. fresh lemon juice
- 2 eggs
- 1/4 cup half and half
- Butter or olive oil
Asian Coleslaw
By mhyde
In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds
- 1 1 1/2 1/2 (I use 1/2 green and 1/2 purple)
- 1 1 1 carrot
- 1 1 1/2 bunch cilantro (= 1/2 cup after chopped)
- 1 1 1 green onion/scallion
- other vegetable choices (shelled edamame, bell peppers)
- 1/2 1/2 1/2 cup apple cider vinegar
- 3 3 3 Tbsp granulated sugar (See Notes)
- 2 2 2 Tbsp sesame oil
- 2 2 2 Tbsp white sesame seeds (roasted/toasted)
- 1/4 1/4 1/4 tsp Kosher salt
- Freshly ground black pepper
Brine
By mhyde
Brine double cut pork chops for 3 days
- Brown sugar
- salt
- cider vinegar
- Worcester sauce
- Water
White Mushroom Lasagna
By mhyde
Directions: Preheat your oven to 350 degrees Fahrenheit
- 2 pounds fresh mushrooms (the author uses a combination of cremini and white)
- 1 package dried mixed wild mushrooms
- One bunch of fresh thyme, leaves plucked off, about 4 tablespoons
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large shallots, finely chopped
- 1/2 cup Marsala wine
- 3 tabelspoons flour
- 1 cup whole milk
- 1 cup half-and-half
- 2 cups ricotta cheese
- 2 eggs
- salt and fresh cracked black pepper
- 1/2 cup grated Parmesan cheese
- 8 ounces sharp white cheddar cheese, grated
- 1 about 1 pound fresh pasta sheets, enough for 4 layers
- 8 ounces Gruyere cheese, grated
Kale Salad With Toasted Almonds and Pecorino Romano
By mhyde
What to Do 1. Make kale chips: In a deep pot over medium-high heat, heat grapeseed oil to 350 degrees, using a ther...
- 2 cups grapeseed oil
- 1 bunch curly kale, stems removed and leaves roughly chopped
- Salt
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- Dash of Worcestershire sauce, optional
- Juice from 1/2 lemon
- 3/4 cup extra-virgin olive oil
- 1 bunch Tuscan kale, stems removed and leaves roughly chopped
- 1/2 cup toasted almonds, roughly chopped
- 1/4 cup Pecorino Romano shavings
Slaw Apple Fennel
By mhyde
Mix all ingredients toss
- # tbs olive oil
- 2 1/2 tbs apple cider vinegar
- 1 1/2 tbs chopped Tarragon
- 2 tsp lemon juice
- 1/4 tsp sugar
- 3 celery stalks chopped
- Fennel thinly sliced crosswise
- 1 tbs fennel fronds
- Julienned apples
- salt / pepper
Turkey chili
By mhyde
Cook the sliced peppers in some olive oil for about 10 min add chopped onion, continue cooking when onions are tran...
- 5 green peppers sliced
- 1 large sweet onion chopped
- 2 cans stewed tomatoes
- 2 cans diced fire roasted tomatoes
- 4 lbs turkey burger
- 1 can white kidney beans
- 4 tbs hot Mexican chili powder
- 1 tsp smoked molasses / bacon powder
- salt/ pepper to taste
MUSTARD MASHED POTATOES
By mhyde
Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway
- 6 -8 yukon gold potatoes, skin on
- 2 garlic cloves
- whole milk
- heavy cream
- butter
- 1 sprig fresh thyme
- salt and pepper
- 2 tablespoons coarse grain mustard
Minestrone Soup
By mhyde
Bring a pot of salted water to a boil
- 1 jar of Rao’s Garden Vegetable Sauce
- 8 ounces of Rao’s Ditali Pasta or Rao’s Gluten Free Ditali Pasta
- 1 - 32 ounce container of chicken broth
- 2 - 15 ounce cans of beans, drained (we used red kidney and Great Northern white beans)
Brisket with Savory Onion Jus
By mhyde
Step 1 Heat the oil in an 8-quart saucepot over medium-high heat
- 2 tablespoons olive oilor vegetable oil
- 6 medium onion, cut into quarters
- 1 medium butternut squash(about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)
- 3 pounds boneless beef brisket
- 1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
- 1/2 cup orange juice
- 1/2 cup dry red wine
- 1/2 cup packed brown sugar
- 1 can (about 28 ounces) whole peeled tomatoes