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Recipes
STUFFED PEPPERS
By mhyde
In a large skillet, brown sausage, beef, garlic, and onion in oil
- 1/2 lb ground sausage (I used sweet Italian)
- 1/2 lb ground beef
- 6 Large peppers (I used red, yellow and orange but green is fine too)
- 1 Clove garlic
- 1 Onion, chopped
- 1 Cup cooked rice
- 1 Can mild Rotel
- 2 Cups shredded cheddar cheese
- 2 Tbsp chopped fresh parsley
- 1/2 Tsp salt
- 1/2 Tsp pepper
- Olive oil
Beef Stew
By mhyde
In a bowl, combine flour, pepper, and celery salt
- 1/3 cup flour
- 1/4 tea. Pepper
- 1/2 tea. Celery salt
- 1 3/4 boneless beef
- 1/4 cup olive oil
- 1/4 minced onion
- 1/4 minced celery
- 3 3/4 cups boiling water
- I large can beef broth
- 1 doz. Small white onions
- 1 doz. Pared small carrots
- 4 large parsnips cut up
- 1 turnip cut up
- 1 large can stewed tomatoes
- Cut up potatoes
- 2 pkg stew seasoning from McCormics spices
- 1 to 2 teaspoon of Tsardust spice from penskys
Tamales
By mhyde
Place chicken and Rao’s Garden Vegetable Sauce in a large pot
- INGREDIENTS:
- 3 1/2 pounds boneless, skinless chicken
- 3 jars of Rao’s Garden Vegetable Sauce - 3 Packs or Cases
- 1 cup Rao’s Extra Virgin Olive Oil
- 16 ounces corn meal
- 6 ears of fresh corn
Creole Lasagna
By mhyde
Directions: Preheat your oven to 375 degrees Fahrenheit
- For the cheese mixture:
- 1 pound ground turkey
- 1 pound andouille sausage, fresh, casing removed
- 1 box lasagna noodles, dried
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1/2 bunch Italian parsley, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 1/2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasonings
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 1 cup parmigiano reggiano cheese, grated
- 2 cups sharp cheddar cheese, grated
- 2 cups jack cheese, grated
- 8 ounces fresh mozzarella cheese, grated
- 2 cups ricotta cheese
- 2 eggs, beaten
- Extra virgin olive oil
Chicken oven fried
By mhyde
Using paper towels to help you grip, remove skin from the chicken, and discard
- 1 whole chicken, cut into 10 pieces, wings reserved for another use
- 1/4 cup low-fat buttermilk
- 1 garlic clove, minced
- Salt and pepper
- 6 slices whole-wheat bread
- 3 tablespoons vegetable oil
Pig Pickin Sauce
By mhyde
Mix together poor over pork
- 1 cup cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt, to taste
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 . Mix together and use to sauce pulled pork
Parmesan Broccoli Balls
By mhyde
Place broccoli in a medium saucepan with enough water to cover
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 1 (6 ounce) package chicken flavored dry stuffing mix
- 1/2 cup grated Parmesan cheese
- 1 medium onion, chopped
- 6 eggs, beaten
- 3/4 cup margarine, melted
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
Sesame Noodles
By mhyde
cook pasta, cool mix all other ingredients and pour over pasta
- Angel Hair
- 3 Tbs Soy Sauce
- 3 Tbs Sesame oil
- 1 Tea rice vinegar
- 1 Tea sugar
- 2 Tea hot chile oil (Optional)
- 1/4 cup toasted sesame seeds
- 1 cup chopped dry roasted peanuts
- 1/2 cup scallions
- Chicken (Optional)
Lemon Meringue Cheesecake
By mhyde
Preheat oven to 325 degrees F (165 degrees C)
- 2 cups shortbread cookie crumbs
- 1/4 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 4 egg whites
- 1/4 cup white sugar
- 1/4 teaspoon cream of tartar (optional)
- 1 1/2 cups lemon curd
BROCCOLI SOUFFLE
By mhyde
1) Preheat oven to 325°F
- 1 tbsp freshly grated Parmesan cheese
- 2 1/2 cups broccoli florets (1 large head of broccoli)
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1 tsp kosher salt
- 1/2 tsp Dijon mustard
- 1 cup shredded cheddar cheese
- 6 large egg yolks
- 6 large egg whites
- 1/2 tsp cream of tartar