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Short Bread

Short Bread

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Melt the last 3 ingredients then add the almond meal

  • 4 cups almond meal
  • 10 tablespoons butter (I used clarified of course)
  • 2 tablespoons coconut oil or olive oil
  • 5 tablespoons honey
0/5 (0 Votes)

vFrench Toast Bake

vFrench Toast Bake

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Lightly grease bottom of 13x9x2 pan Place 1 layer of de-crusted white or french bread in pan Place 1 cup of blueb

  • 6 eggs
  • 1/4 cup flour
  • milk, vanilla and cinammon to liking
  • 1 cup oatmeal
  • 1 cup brown sugar
  • 1/2 cup flour
  • 3-4 tablespoons butter cinnamon (to liking)
0/5 (0 Votes)

Maple Fudge

Maple Fudge

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Prep time - 15 minutes Baking - 10 minutes

  • 1 1/2 cups suger
  • 2/3 cup evaporated milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 (12 oz.) package white baking chips
  • 1 1/2 teaspoons maple flavoring
0/5 (0 Votes)

Nutella Cheesecake

Nutella Cheesecake

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Make the crust Adjust the oven rack to the lower third position and preheat the oven to 350ºF

  • For the crust:
  • 2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
  • 6 tablespoons unsalted butter melted
  • For the filling:
  • 3 (8 ounce) packages cream cheese softened
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups Nutella
  • 4 large eggs lightly beaten
  • For the glaze:
  • 1 cup Nutella
  • 1/2 cup heavy cream
0/5 (0 Votes)

Belgian Waffles

Belgian Waffles

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I have been using this recipe for years; every Christmas brunch and a couple times during the year

  • 4 eggs, separated
  • 1 tablespoon sugar
  • 1/4 cup butter or margarine melted
  • 1-1/8 cup milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
5/5 (1 Votes)

Italian Salad

Italian Salad

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Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend

  • 1 cup loosely packed fresh Italian parsley, roughly chopped
  • 10 big leaves fresh basil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
  • 3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 lemon, juiced
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons honey
  • 1 large head romaine lettuce, washed, dried and cut into large, bite-sized pieces
  • 1 large red bell pepper, chopped
  • 1 cup chopped hothouse cucumbers
  • 1 large carrot, peeled into ribbons
  • Handful grape tomatoes, halved
  • Handful pitted olives
  • Ricotta Salata (see note) or Feta, crumbled to taste
0/5 (0 Votes)

Good Eats Roast Turkey

Good Eats Roast Turkey

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Combine all brine ingredients in a stockpot, and bring to a boil

  • For the brine:
  • 1 (14 to 16 pound) frozen young turkey
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon allspice berries
  • 1/2 tablespoon candied ginger
  • For the aromatics:
  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Butter
0/5 (0 Votes)

vCARMEL LAYER-SQUARES

vCARMEL LAYER-SQUARES

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COMBINE CARMELS & EVAP MILK IN SAUCEPAN

  • 1 (14 oz) BAG KRAFT CARMELS
  • 1/3 C. EVAP MILK
  • 1 C. MILK CHOC CHIPS CRUMB MIXTURE: 3/4 C. MARGARINE MELTED
  • 1/3 C. EVAP MILK
  • 1 PKG GERMAN CHOC. CAKE MIX
0/5 (0 Votes)

Gingered Iceberg Salad

Gingered Iceberg Salad

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In blender, mix mayonnaise, vinegar, ginger, sesame seeds, soy sauce and sugar; refrigerate

  • 1/3 cup mayonnaise
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons chopped fresh peeled ginger
  • 2 tablespoons toasted sesame seeds
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 1 head iceberg lettuce torn into bite size pieces
  • 1 carrot shaved
0/5 (0 Votes)

Clay-Pot Chicken with Chanterelles

Clay-Pot Chicken with Chanterelles

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Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well

  • FOR THE DIPPING SAUCE:
  • 1/4 cup soy sauce
  • 1 tbsp. finely chopped cilantro
  • 2 tsp. toasted sesame oil
  • 2 tsp. minced ginger
  • 1/4 tsp. ground black pepper
  • FOR THE CHICKEN:
  • 8 oz. chanterelle mushrooms, halved
  • 4 oz. country ham, cut into 1/4″ matchsticks
  • 1/2 cup chicken stock
  • 1 tbsp. dry sherry
  • 2 tsp. sugar
  • 6 cloves garlic, minced
  • 4 scallions, cut into 2″ pieces
  • 2 whole chicken legs, separated
  • 1 serrano chile, stemmed and halved lengthwise
  • 1 1″ piece ginger, thinly sliced
  • 1 dried chile de árbol, stemmed and crushed
  • Cooked rice, for serving
5/5 (1 Votes)