Mhyde's profile page
Recipes
Cake Almond
By mhyde
California almond cake
- 16 oz Almond paste
- 1 cup butter
- 1 3/4 cups sugar
- 1/3 cup triple sec
- 3 large eggs
- 1 cup flour
- 1 tsp baking powder
- toasted almonds
Grilled Fish Tacos
By mhyde
TO SERVE: 8" corn or flour tortillas, warmed ¼ small head green cabbage, very thinly shredded 1 small white onion,...
- FOR THE CHIPOTLE SAUCE:
- INGREDIENTS
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cumin
- 1/4 tsp. dried dill
- 1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
- Kosher salt, to taste
- FOR THE FISH:
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cayenne
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 2 1/2 lb. boneless, skinless tilapia fillets, sliced in half lengthwise
- Kosher salt, to taste
- Canola oil, for grilling
Guacamole pistachio
By mhyde
Halve the avocados, remove the seeds, and scoop out the pulp with a spoon, removing it from the skins
- 4 avocados
- 2 limes, juiced
- 1 bunch cilantro, leaves only
- 3 teaspoons cumin seed, toasted and ground
- 1 jalapeño, seeded and roughly chopped
- 1 chipotle pepper
- 3 tablespoons pistachio oil
- 2 oz. chèvre, crumbled
- 1/4 cup pistachios, crushed
- Salt and pepper to taste
Chicken with Bacon slow cooker
By mhyde
Cook and stir bacon in large skillet on medium heat until crisp
- 8 8 1-inch slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
- 2 2 2 onions, cut lengthwise in half, then sliced crosswise
- 1/3 1/3 1/3 cup flour
- 1/2 1/2 1/2 tsp. pepper
- 1-1/4 1-1/4 1-1/4 cups fat-free reduced-sodium chicken broth
- 8 8 8 bone-in skinless chicken thighs (2-1/2 lb.)
- 4 4 4 cups egg noodles, uncooked
- 1 1 1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
- 2 2 2 Tbsp. milk
- 1/2 1/2 1/2 tsp. garlic powder
- 2 2 2 Tbsp. chopped fresh parsley
Chocolate Chip Cookies With Flake Salt
By mhyde
Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) salted butter, softened
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup high-quality chocolate, like Guittard
- Flake salt, for garnish
Stuffed Peppers
By mhyde
Clean the peppers ans steam them until soft combine remaining ingredients using only half of the soup mix well fill
- Six peppers
- 1 lb ground beef
- 1 cup bread cubes
- 1/2 tsp salt
- 1 dash pepper
- 1 egg
- 2 tbsp minced onion
- 1 can tomato soup
Spinach and Artichoke Dip
By mhyde
Preheat the oven to 350°F
- 4 tablespoons unsalted butter, plus more for the pan
- 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
- 1 cup chopped yellow onions or leeks
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons freshly squeezed lemon juice
- 1 cup 1/2-inch cubes of Brie
- 1 cup grated Monterey Jack
- 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
- 4 strips bacon, cooked until crisp, drained, and chopped
- 1/4 cup grated Parmesan
- Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping
Ribs Mustard
By mhyde
cover the ribs in mustard, Sprinkle on rub both sides
- Mustard
- Rub
- Ribs
Stuffed Mushrooms
By mhyde
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumb...
- 24 mushrooms
- UNITS
- US
- 1 ⁄4 cup olive oil or 1⁄4 cup melted butter
- 24 large white mushrooms
- 12 ounces flaked crabmeat
- 4 tablespoons finely chopped onions
- 1 teaspoon dry mustard
- 1 cup shredded parmesan cheese
- 1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs
- 2 teaspoons parsley, chopped
- 1 ⁄8 teaspoon ground red pepper
- 1 ⁄8 teaspoon black pepper
- 1 ⁄8 teaspoon garlic salt
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1 ⁄2 cup melted butter
- 1 ⁄4 teaspoon garlic salt
- 2 cups shredded parmesan cheese
Chicken GENERAL TSO
By mhyde
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees
- Serves 4
- To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the
- bottom of a large skillet to break them into fine crumbs.
- Vegetable oil spray
- 114 cup all-purpose flour
- 3 large egg whites
- 5 cups (5 ounces) Kellogg's Com Flakes cereal, finely crushed
- 1 112 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into l-
- inch pieces ,i'
- 1 2/3 cups water
- 113 cup low-sodium soy sauce
- 114 cup apricot jam
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1 tablespoon balsamic vinegar
- 2 teaspoons canola oil
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon red pepper flakes