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Recipes
PULLED PORK POBLANOS
By mhyde
Char four poblanos under the broiler to blacken their skins
- For garnish:
- 6 medium to large poblano peppers, divided
- 1 1/2 pound pork shoulder
- Salt
- 3-4 cloves garlic, grated or chopped
- 1 small onion, chopped
- 1/4 cup cilantro (a handful)
- 1/2 cup heavy cream or Mexican crema
- Minced or thinly sliced raw onions
- Cilantro
- Crumbled queso fresco or shredded Manchego
Slaw:
By mhyde
Combine all the dressing ingredients together in a large bowl
- 1/2 bottle Maries coleslaw dressing
- Small amount French dressing
- 1 tablespoon Dijon mustard
- Celery seed
- 1 tablespoon horseradish
- 1 teaspoon salt
- 2 teaspoons black pepper
- 4 tablespoons white vinegar
- 1 head cabbage, cored, tough leaves removed and shredded
- 2 small carrots, shredded
almond-cornmeal cake
By mhyde
Set the oven at 350 degrees
- Butter (for the pan)
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1/4 teaspoon baking powder
- View Story
- An unspoiled jewel in Italy’s lake district
- Dotted with beautiful towns and gorgeous views, a trip around this small lake lets you unwind, Italian style.
- See it all on this boot camp-style tour of Berkshires culture
- 1/2 teaspoon salt
- Grated rind of 1 lemon
- 1 cup whole roasted unsalted almonds
- 3/4 cup (1 1/2 sticks) butter, cut up, at room temperature
- 2/3 cup granulated sugar, plus extra for sprinkling
- 1 egg
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for sprinkling
MUSSEL SOUP
By mhyde
A couple of hours before serving, clean the mussels
- 21/2 pounds (1.25 kg) mussels
- 3 3
- 1524 1524
- 2 2
- 1 1
- 1 1
- 1/2 1/2
- 521 521
- 3 tablespoons Vinegar
- 1 cup (250 ml),dry white wine
- 5 cups (1.25 I) water
- 2 medium-size onions, chopped
- 4 large garlic doves, minced or put through a press
- 2 bay leaves
- 1 fennel sprig or stalk
- 1 tablespoon olive oil
- 1/2 pound ,(225 gl2 medium-size) fresh or canned
- tomatoes, peeled, seeded and chopped
- salt to taste
- pinch of cayenne pepper
- 1/4 teaspoon saffron threads
- freshly ground pepper to taste
- 5 ounces (140 g) broken verrnicelli or spaghettini
- 2 tablespoons chopped parsley
- 1 ounce (30 g) Gruyere cheese, grated (1/4 cup) _
Cream Cheese Pumpkin Pie
By mhyde
Preheat oven to 350 degrees F (175 degree C
- 9 " pie shell
- 8 oz. pkg. cream cheese, softened
- 1/4 cup sugar
- 1 tsp. vanilla
- 1 egg, beaten
- 1-1/4 cups pumpkin puree (canned is fine)
- 1 cup evaporated milk
- 2 eggs, beaten
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 Tbsp. flour
- 2 Tbsp. brown sugar
- 2 Tbsp. butter, softened
- 1/2 cup chopped pecans
beer-roasted pork
By mhyde
For the sauce 1/2 – 3/4 cup (120 – 180 milliliters) vegetable broth 1 tablespoon light, fruity jelly, such as ...
- 1 tablespoon fine sea salt
- 12 whole cloves, finely crushed with a mortar and pestle
- 5-1/2 pounds (2-1/2 kilograms) bone-in pork shoulder, with the fat scored (ask the butcher to do this or use a very sharp knife to create a diamond pattern)
- 2 cups (500 milliliters) beer
- 3 medium red onions, cut into quarters
- 2 large sweet potatoes, scrubbed or peeled and cut into cubes
- 4 large parsnips, scrubbed or peeled and cut lengthwise into quarters
- 1 cinnamon stick, broken
- 3 star anise pods
- 2 heaping tablespoons white mustard seeds
Italian Ricotta Cookies
By mhyde
. Preheat oven to 350°F. 2
- For the glaze:
- 2 stick (1/2 pound) butter, softened
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 container (15 oz.) ricotta cheese
- 2 tbsp. vanilla extract
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4-5 tbsp. milk
- 1 1/2 cups powdered suagr
- 1 tsp. almond extract
- Sprinkles
Italian Easter Bread
By mhyde
Roll dough out to fit in pan and let it overlap slightly, then add your filling pressing down and adding more
- FILLING
Spinach-Artichoke Dip Recipe
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
Ricotta Gnocchetti Jenn Louis
By mhyde
In a large bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, egg, melted butter, and a few swipes of nu...
- 480 G/2 cups whole milk ricotta cheese, homemade or store-bought
- 25 G/1/4 cup finely grated Parmigiano Reggiano cheese
- 1 egg
- 1 tablespoon unsalted butter, melted
- Freshly grated nutmeg
- 125 G/ 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- Semolina flour for dusting
- Sauce of your choice
- Beef Ragu
- 1/2 cup extra virgin olive oil
- 3 ounces (85 G) pancetta or prosciutto, finely chopped
- 2 1/4 pound (1 KG) ground beef brisket
- 1 yellow onion, cut into medium dice
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 1/2 teaspoon red pepper flakes
- 1/2 cup tomato paste
- 3/4 cup red wine
- 2 1/2 quart (2.7 L) chicken stock, plus more as needed
- Kosher salt and freshly ground black pepper
- Unsalted butter for serving
- Grated Parmigiano-Reggiano cheese for serving