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Recipes
Chicken Tenders
By Shaylie
Cut chicken into thin strips
- 2 lbs. chicken breast
- 1 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3 eggs
- 1/2 cup coconut flour
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 1/2 teaspoon white pepper
- 2 cups tallow or favorite frying oil
Butternut Squash Bisque
By Shaylie
IN A SOUP POT OVER MEDIUM HIGH HEAT, SAUTE SLICED ONIONS IN BUTTER, STIRRING OCCASIONALLY FOR 10 MINUTES, OR UNTIL ...
- 2 ONIONS, PEELED AND SLICED THIN
- 1/2 Cup BUTTER
- 2-3 Squash (2Qts) BUTTERNUT SQUASH, PEELED, SEEDED, AND DICED
- 1 Cup WHITE WINE
- 3 CUPS CHICKEN STOCK
- 3 Cups CREAM
- SALT & PEPPER to taste
Cream of Mushroom Soup
By Shaylie
Prep time 15 - 20 minutes Cook time 20 minutes
- 8 Tablespoons butter (one stick), divided use
- 24 ounces mushrooms (white button, Portobello and shiitake - any combination - white button is commonly used, the others add "depth" to the soup)
- 1 1/2 teaspoons salt
- 1 medium onion, chopped
- 1/4 cup flour
- 1/2 teaspoon white pepper, or to taste
- 4 cans (10 3/4 ounces ea) chicken or vegetable broth
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy whipping cream
- shredded parmesan cheese for garnish
Weizenbock (all-grain)
By Shaylie
Mill the grains and dough-in targeting a mash of around 1
- (5 gallons/19 L, all-grain)
- OG = 1.082 (19.7 °P) FG = 1.021 (5.3 °P) IBU = 23 SRM = 19 ABV = 8.1%
- 8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
- 4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
- 2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
- 7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
- 7.1 oz. (200 g) Castle Special B malt (120 °L)
- 3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
- 5.36 AAU Hallertau pellet hops
- {1.34 oz./38 g at 4% alpha acids)}
- {60 min.}
- Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
vVanilla Ice Cream
By Shaylie
Put a large mixing bowl in the freezer to chill
- 4 cups half-and-half
- 4 cups heavy cream
- 1 vanilla bean, split lengthwise
- 18 large egg yolks
- 1 1/2 cups sugar
Spaghetti Squash with Peanut Sauce
By Shaylie
Cut meat into bit size pieces and let marinate at least one hour
- 2 spaghetti squash
- 4 tablespoons peanut butter
- 2 tablespoons each soy sauce, rice vinegar, lime juice and water
- 2 teaspoon grated ginger
- 2 garlic clove
- 1/2 teaspoon red pepper flakes
- chopped peanuts, mint and cilantro, to taste
- 2 pork loins
- 1 cup honey
- 3/4 cup soy sauce
- 1/2 cup ginger, minced
- 1/4 cup garlic, minced
Celery Root Gratin
By Shaylie
Heat oven to 350. Peel celery root and slice thin
- 2-3 celery roots
- 1 quart heavy cream
- 1 container 3 cheese blend (grated asiago, parmesan and romano)
- Italian seasoning, to taste
- Garlic Garni, to taste
- Salt and pepper, to taste
Chocolate Lava Cake
By Shaylie
Ganache: Melt over hot water bath
- Ganache:
- 1 3/4 lb. Semi sweet chocolate
- 1 lb. Sweet butter
- 1 tablespoon Vanilla
- 12 eggs separated
- 6 oz. Flour sifted
- 1/2 tsp. Salt
- 1/2 tsp. Baking powder
- 1/2 pound Sugar
- 1/2 pound Semi sweet chocolate
- 3/4 cup heavy cream
- 1/4 cup butter
Ricotta
By Shaylie
Ricotta is usually made as a by-product of cheesemaking, but it can also be made as a means to an end
- 1 gallon Whole or 2% milk
- 5 cups Wole, low-fat, or nonfat buttermilk
- sea salt to taste
Perfect French Omelets
By Shaylie
Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 large eggs, cold
- Table salt and ground black pepper
- 1/2 teaspoon vegetable oil
- 2 tablespoons shredded Gruyere cheese
- 4 teaspoons minced fresh chives