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Recipes
Baked Stuffed Lobster
By mhyde
Cut sea scallops into fourths Mix all the ingredients Bake on convection @350 for 45min
- Ritz or unsalted townhouse crackers
- Crab Meat
- Sea Scallops
- Cream
- Sherry
- Butter
- Rosemary (optional)
- Toasted almonds
Apple Cinnamon Quinoa Breakfast Bake
By mhyde
Preheat the oven to 350°F
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup raisins
- 2 eggs
- 2 cups vanilla soy milk
- 1/4 cup maple syrup
- 1/3 cup almonds, chopped
Cookies Xmas Vanille Kipferl II
By mhyde
In a large mixing bowl, combine flour and salt
- 2 1/8 cups all-purpose flour
- 1 pinch salt
- 7 tablespoons unsalted butter
- 1/2 cup confectioners' sugar
- 1 egg
- 3 teaspoons vanilla sugar
- 1 1/4 cups ground almonds
- 6 tablespoons confectioners' sugar
- 1 1/2 teaspoons vanilla sugar
Artichoke Dip
By mhyde
Preheat oven to 375 degrees F (190 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 pound lump crabmeat, drained
- 1 (14 ounce) can artichoke bottoms, drained and chopped
- 6 ounces shredded white Cheddar cheese
- 1/2 cup finely diced red bell pepper
- 1/3 cup chopped green onions
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper, or more to taste
- salt and freshly ground black pepper to taste
- 1 round loaf sourdough bread
- 2 tablespoons shredded white Cheddar cheese
Braised Wild Mushrooms and Peas
By mhyde
In 12-inch skillet, combine mushrooms, water, and 1 tablespoon margarine
- 2 package sliced white mushrooms
- 8 oz. shiitake mushrooms
- 8 oz. oyster mushrooms
- 1/2 c. water
- 2 tbsp. margarine or butter
- 4 green onions
- 1 package frozen peas
- 1 tbsp. lower-sodium soy sauce
- salt and pepper
Cuban Sandwiches
By mhyde
Heat the oven to 200 degrees Fahrenheit and arrange a rack in the middle
- 1 (1-pound) loaf Italian or ciabatta bread
- 1/4 cup mayonnaise (optional)
- 8 ounces thinly sliced cooked ham
- 8 ounces thinly sliced roasted pork loin
- 8 ounces thinly sliced Swiss cheese
- 4 whole dill pickles, thinly sliced lengthwise
- 1/4 cup yellow mustard
- 2 tablespoons unsalted butter (1/4 stick), melted
Dog Treats
By mhyde
Mix together Make into cookies Bake at 350 for 20 min
- Apple sauce unsweetened
- Oats
- Carrots
- Flour
- Same amount of each
Crabmeat Stuffed Sole with Meuniere Sauce
By mhyde
Preheat oven to 400 degrees F
- 1 teaspoon minced garlic
- 1 cup lump crabmeat, picked through for shells and cartilage
- 2 teaspoons fresh lemon juice, plus 2 tablespoons
- Salt and white pepper
- 4 (5 to 6 ounce) sole fillets
- 2 tablespoons plus 6 tablespoons unsalted butter, divided
- 4 tablespoons chopped parsley leaves
- 2 tablespoons minced garlic
- 1/4 cup Worcestershire sauce
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon olive oil
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onion
- 1 tablespoon minced celery
Peanut Butter Banana Cream Pie with Hot Fudge Sauce
By mhyde
o assemble the pie, brush the inside of the pie crust with a thin layer of the melted chocolate
- For the filling:
- 1/4 1/4 1/4 cup banana liqueur
- 3 1/2 3 1/2 1/2 tsp. unflavored gelatin
- 1 1 1 vanilla bean, split
- 2 3/4 2 3/4 3/4 cups milk
- 4 4 4 large egg yolks
- 3/4 3/4 3/4 cup sugar
- 3 3 3 tbsp. cornstarch
- assemble:
- 1 1 1 (9-inch) blind-baked pie crust*
- 3 3 3 oz. bittersweet chocolate, chopped and melted
- 1/4 1/4 1/4 cup creamy peanut butter
- 2-3 2-3 2-3 bananas, sliced
- 1 of 1 lemon (optional)
- For topping:
- 1 1/4 1 1/4 1/4 cups heavy cream
- 6 6 6 tbsp. confectioners’ sugar
- 1 1 1 tsp. vanilla extract
- 1 1 1 banana, sliced
- Hot fudge sauce
- Honey roasted peanuts, coarsely chopped
Chicken Scallopini with Spinach
By mhyde
Step 1 Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon
- 1 large lemon
- 1 tablespoon olive oil
- 1 pound thin-sliced skinless, boneless chicken breast halves
- 1 clove garlic, minced
- 3/4 cup Swanson® Unsalted Chicken Stock
- 1 can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
- 4 cups baby spinach