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Recipes
SUSHI RICE
By mhyde
1. Wash rice with cold water until water runs clear
- L Lb.Sushi Rice
- 16 0z Water
- 2 0z Rice Vinegar
- 1 0z sugar
- 1/2 tea salt
Roasted Baby Carrots
By mhyde
Preheat oven to 400°F. Line a roasting pan with aluminum foil
- 1 1/2 lbs of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
- 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion)
- 2 Tbsp olive oil
- 1 Tbsp fresh chopped rosemary
- 2 cloves garlic, peeled and crushed
- Salt
- Freshly ground black pepper
French Onion Soup Casserole
By mhyde
Melt butter in a large saucepan over low heat
- Ingredients
- 3 medium sweet onions, sliced
- 3 tablespoons butter
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- Approximately 6-8 slices French bread, about 1/2-inch in thickness
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Buttermilk Biscuits
By mhyde
Preheat the oven to 500°F
- 2 cups self-rising flour (White Lily preferred), plus more for dusting
- 5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
- 1 ⁄4 cup cream cheese, at room temperature
- 3 ⁄4 cup whole buttermilk (may substitute low-fat buttermilk)
Pulled Pork Recipe2
By mhyde
Directions: Place the onions and garlic in an even layer in the slow cooker and add the stock or broth
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4 1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 2 cups barbecue sauce (optional)
Lemon Blueberry Cake
By mhyde
Preheat oven to 350º and grease three 9" cake pans with cooking spray
- 1 18-oz. box vanilla cake, plus ingredients called for on box
- Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
- 1 3/4 c. fresh blueberries, divided
- 3 tbsp. all-purpose flour
- 1 c. (2 sticks) butter, softened
- 2 1/2-3 c. powdered sugar
- 1/4 c. heavy cream
- 1 tsp. pure vanilla extract
- pinch of kosher salt
- 2 thin lemon slices, for topping
Stuffing
By mhyde
Preheat oven to 350 degrees
- 1/4 cup extra-virgin olive oil
- 1 pound Italian sausage without casing
- 1 onion, chopped
- 1 pound ground beef
- 1 pound ground veal
- 2 pounds uncooked rice
- 1 1/2 pounds mozzarella cheese, diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
Three- Bean Salad
By mhyde
Put a large saucepan of water on to boil
- INGREDIENTS
- 3 tablespoons cider vinegar
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon whole-grain mustard
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup diced red onion
- 1 15-ounce can black-eyed peas, or chickpeas, rinsed
- 1 to-ounce package frozen baby lima beans, or shelled edamame
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
Chicken Roll ups
By mhyde
Sauté mushrooms and shallots until most liquid is gone, add spinach
- Melted butter to coat chicken
- Mushrooms chopped fine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon nutmeg (optional)
- Breadcrumbs
- Parmesan cheese
- Thin sliced chicken breasts
- 3/4 cup heavy cream
- Shallots
- Spinach
- White wine
- Shredded cheese
- Paprika (optional)
- Thyme
Chicken Florentine Lasagna
By mhyde
Directions: For the sauce, add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, a...
- For creamy garlic sauce:
- Creamy garlic sauce (recipe below)
- 12 lasagna noodles, cooked
- 1 pound chicken tenderloins (about 8 to 10 tenderloins), cooked and diced
- 3 cups shredded parmesan cheese
- 4 cups shredded mozzarella cheese
- 1 (6-ounce) bag baby spinach, raw
- 12 strips bacon, cooked crispy
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped flat-leaf parsley
- 8 cups (1/2 gallon) 1% low-fat milk
- 2 tablespoons natural chicken base
- 4 ounces (8 tablespoons) butter
- 4 cloves garlic, pressed through garlic press
- 4 ounces flour (about 12 tablespoons)
- Pinch or two salt
- 1/2 teaspoon black pepper
- Pinch ground nutmeg
- 1 teaspoon Italian seasoning
- 1/4 cup grated parmesan cheese