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Recipes
Meatloaf with tomato soup
By mhyde
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large b...
- 1 1/2 pounds ground beef
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1/2 cup plain dry bread crumbs
- 1 egg, beaten
- 1 small onion, finely chopped (about 1/4 cup)
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- 1/4 cup water
Beef Stroganoff Soup
By mhyde
Add all of the ingredients except the "Reserved Ingredients" to the slow cooker
- 1 pound chuck roast, chopped into 1” cubes
- 7 cups low sodium beef broth
- 1 onion, diced
- 4-6 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 1 tsp EACH salt, dried basil
- 1/2 tsp EACH pepper, dried dill, dried thyme
- 1/4 - 1/2 teaspoon red pepper flakes
- Reserved Ingredients
- 1 12 oz. can evaporated milk (may use nonfat/lowfat)
- 1/4 cup flour
- 1/2 - 1 cup sour cream (your preference)
- 12 oz. broad egg noodles
Cheesecake
By mhyde
Prepare the crust 1 Prepare the springform pan so that no water leaks into it while cooking
- Crust
- 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
- 2 Tbsp sugar
- Pinch salt
- 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
- Filling
- 2 pounds cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar (270 g)
- Pinch of salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
- Toppings
- 2 cups sour cream (475 ml)
- 1/3 cup powdered sugar (35 g)
- 1 teaspoon vanilla extract
- 12 ounces (340 g) fresh raspberries
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
Buffalo Chicken Wings
By mhyde
Directions: Place oil and chicken wings in a large wok or Dutch oven
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- For the Buffalo sauce
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank’s RedHot Sauce
- For serving
- Blue cheese dressing
- Celery sticks
Brunch torte
By mhyde
Wrap a 9" springform pan in two layers of heavy duty foil
- 3 packages crescent rolls
- 6 oz spinach
- 1 cup mushrooms fresh sliced
- 1 tsp olive oil
- 7 eggs
- 1 cup grated parmesan
- 2 tsp Italian seasoning
- 1/8 tsp pepper
- 1/2 lb thinly sliced ham, hard salami, provolone
- 2 jars roasted peppers, draind sliced
Schilling Salad Supreme Seasoning
By mhyde
. Combine all ingredients in a small bowl and mix well
- 2 tablespoons Romano cheese
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse ground black pepper
- dash cayenne pepper
Easy Stuffed Peppers
By mhyde
Remove tops and seeds from peppers
- 6 Medium size peppers
- 1 lb. Ground beef
- 1 cup bread crumbs
- 1/2 tea. salt
- 1 dash pepper
- 1 egg slightly beaten
- 2 tablespoons minced onion
- 1 can (1 1/4 cup) condensed tomato soup
Coquilles Saint–Jacques
By mhyde
Bring wine to a boil and add scallops
- 3/4 cup white wine
- 1 1/2 lbs scallops cut into 3/4 inch chunks
- Butter
- 3/4 pound mushrooms sliced
- 2 tbsp. Flour
- 1 1/4 cup Swiss cheese
- Mashed potatoes
Mashed potatos smoked
By mhyde
Mash cooked potatoes with all ingredients Put into casserole dish, pat with butter Bake @350 for 1/2 hour May s
- 5 lbs Potatos cut up and cooked
- 6 oz cream cheese flavored
- 1 cup sour cream
- salt/pepper to taste
- onion salt or garlic salt (optional)
- butter
- Smoked Gouda cheese grated
CAJUN SEASONING
By mhyde
MIX IT ALL TOGETHER
- 1 1/2 CUP SALT
- 3/4 CUP GRANULATED GARLIC
- 3/4 CUP BLACK PEPPER
- 1/2 CUP CAYENNE PEPPER
- 1/4 CUP CUMIN