Mhyde's profile page
Recipes
Calamari Sauce
By mhyde
Blend all the ingredients in a high-speed blender until creamy
- INGREDIENT
- 1 cup olive oil
- 1 tbs fresh lemon 2 c juice
- 1/4 tbs minced arlic
- 3 egg yolks
- 1 tbs dark mustard
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp sugar
Sapronos Vegetarian Pasta
By mhyde
Place the mushrooms in a colander and rinse them quickly under cold running water
- For the sauce:
- 1 (10-ounce) package white mushrooms, trimmed
- 1 large onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, chopped
- 2 (28-ounce) cans tomato purie
- 4 basil leaves, torn into bits
- Salt and freshly ground pepper
- 1 cup fresh or frozen peas
- For the pasta:
- 1 pound ziti
- Salt
- 1 cup freshly grated Pecorino Romano or Parmigiano-Regiano
- 1 cup ricotta
- 8 ounces mozzarella, diced
Coquito
By mhyde
In double boiler combine eggs and evaporated milk
- 2 egg yolks beaten
- 1 can evaporated milk 12 oz
- 1 can cream of coconut 14 oz
- 1 can sweetened condensed milk 14 oz
- 1/2 cup coconut rum
- 1/2 cup coconut milk
- 1/4 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla or coconut extract
Chicken Enchiladas and Salsa Verde
By mhyde
Char chiles under broiler until blackened all over
- 4 poblano chilies
- 6 tbsp. vegetable oil, divided
- 24 5 to 6 inch diameter corn tortillas
- 4 cups salsa verde, divided
- 2 cups shredded roast chicken, divided
- 1 1/2 cup sour cream, softened
- 6 oz grated emmenthal or munster or Mexican Chihuahua cheese
- 3 tbsp. chopped cilantro
- Salsa verde
- 3 lbs tomatillos husked and rinsed
- 2 large jalapenos
- 5 small garlic peeled
- 1 1/2 tsp. ground cumin
- 1 1/2 bunches fresh cilantro
- 3/4 cup Italian parsley
- 1/3 cup packed mint
- 1 1/2 tbsp.. vegetable oil
- Salt
Beans Me Me
By mhyde
Cook bacon till crisp, set aside Saute onions till tender add seasoning and 1/2 cup scotch Cover and simmer 15 mi...
- 1/2 lb diced bacon
- 1 c chopped onion
- 1 clove minced garlic
- 1/2 c brown sugar
- 1/3 c vinegar Cider
- 2 tsp mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 c scotch or whiskey twice
- 2 cans pork and beans large
- 1 can chic peas
- 1 can kidney beans
Mascarpone cream
By mhyde
make zabaglione first mix with mascarpone cheese then fold into whipped cream
- Zabaglione
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala wine
- 1 lb mascarpone cheese
- 1/2 cup heavy whipping cream
Marry Me Chicken
By mhyde
Preheat oven to 350 degrees F
- 1 tbsp. extra-virgin olive oil
- 5 bone-in, skin-on chicken thighs
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1/2 c. chopped sun-dried tomatoes
- 1/4 c. grated Parmesan
- Kosher salt and black pepper
- Fresh basil, for serving
tres leches coconut and chocolate fudge ice cream tacos with banana peanut salsa.
By mhyde
ICE CREAM Add the chocolate and 1/2 cup coconut milk to a small sauce pan and set over low heat
- INGREDIENTS
- TRES LECHES COCONUT AND CHOCOLATE FUDGE ICE CREAM*
- 8 ounces semi sweet or bittersweet chocolate chopped
- 1/2 cup full fat coconut milk or heavy cream
- 2 ounce cans full-fat coconut milk 14
- 1 ounce can sweetened condensed milk 14
- 1 teaspoon cinnamon stick or 1/2-1 cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon coconut rum optional
- TACOS
- 6 corn tortillas
- canola oil for frying*
- granulated sugar for sprinkling
- 12 ounces semi-sweet or milk chocolate chopped, about 2 cups
- 3 tablespoons coconut oil
- BANANA SALSA
- 2 firm but ripe bananas, diced
- 1/4 cup roasted peanuts chopped
- 1/4 cup toasted shredded coconut
Egg Clouds
By mhyde
Preheat the oven to 375˚F
- 8 eggs
- 1 tablespoon grated Parmesan cheese
- 1 ⁄2 teaspoon salt
- Freshly ground black pepper
Pumpkin Churro Cheesecake Bars
By mhyde
Preheat the oven to 350°F
- Butter or nonstick cooking spray, for greasing
- 8 ounces cream cheese, at room temperature
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 (8-ounce) cans crescent roll dough
- 1 tablespoon ground cinnamon (or pumpkin pie spice or Reims N. 39)