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Recipes
Nicely Spiced Ribs
By Shaylie
Prep. time: 10 minutes Cooking time: 3 hours plus resting time Serves: 5
- 2 full racks pork ribs
- 1 TB. light brown sugar
- 1 TB. white sugar
- 1 TB. HUNGARIAN SWEET PAPRIKA
- 1-1/2 tsp. SMOKED SPANISH PAPRIKA
- 1-1/2 tsp. GARLIC SALT
- 1/2 tsp. GRANULATED ONION
- 1/2 tsp. CELERY SALT
- 3/4 tsp. REGULAR CHILI POWDER
- 3/4 tsp. PENZEYS FRESHLY GROUND
- PEPPER
- 1/4 tsp. RUBBED SAGE
- 1/8 tsp. GROUND ALLSPICE
- 1 pinch GROUND CLOVES
vROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
By Shaylie
Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl Drizzle with oil and melted...
- 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
- 1 1/2 cups seedless red grapes (about 8 ounces)
- 1 medium onion, cut into 1-inch pieces
- 1 tablespoon thinly sliced fresh sage leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1/4 cup pine nuts, toasted
vOld-Fashioned Strawberry-Rhubarb Crisp
By Shaylie
Wesen's secret for making a crisp topping is to sprinkle it lightly over the fruit in a thick, even layer without p...
- FILLING
- 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1-1/4 cups sugar
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- TOPPING
- 1 stick (4 ounces) unsalted butter, softened
- 1-1/2 cups light brown sugar
- 1-1/2 cups all-purpose flour
- 1-1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
Apple City Barbecue Sauce
By Shaylie
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sa...
- 1 cup ketchup (such as Hunt's)
- 2/3 cup seasoned rice vinegar
- 1/2 cup apple juice or cider
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup soy sauce or Worcestershire sauce
- 2 teaspoons prepared yellow mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1/3 cup bacon bits, ground in a spice grinder
- 1/3 cup peeled and grated apple
- 1/3 cup grated onion
- 2 teaspoons grated green bell pepper
Imperial Brown Ale clone (Nogne 0 - Det Kompromisslose Bryggeri)
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 12 lbs. 2 oz. (5.5 kg) Thomas Fawcett Maris Otter pale malt
- 1 lb. 11 oz. (0.77 kg) wheat malt
- 1 lb. 11 oz. (0.77 kg) Munich malt
- 1.0 lb. (0.45 kg) Caramalt malt
- 6.3 oz. (0.18 kg) amber malt
- 3.2 oz. (90 g) brown malt
- 3.2 oz. (90 g) chocolate malt
- 9 AAU Chinook hops (90 mins) (0.75 oz./21 g of 12% alpha acids)
- 11 AAU East Kent Golding hops (5 mins) (2.3 oz./65 g of 4.75% alpha acids)
- 16 AAU Columbus hops (0 mins) (1.6 oz./45 g of 13.5% alpha acids)
- White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale) yeast
FLUFFY MASHED POTATOES
By Shaylie
Ideally, this recipe should work with a wide range of potatoes: Russets, Yukon Golds, red potatoes, and white potat...
- 2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into I -inch chunks, rinsed well, and drained
- 4 tablespoons unsalted butter, melted
- Table salt
- 2/3 cup whole milk, warm
- Ground black pepper
vTOFFEE CHEESECAKE WITH CARAMEL SAUCE
By Shaylie
Review original recipe for accuracy When you're driving along Highway 101 between Los Angeles and San Francisco,...
- Crust
- 1-1/2 cups graham cracker
- crumbs
- 6 tablespoons (34 stick) unsalted butter, melted
- 1/4 cup firmly packed dark brown sugar
- Filling
- 2 pounds cream cheese, room temperature
- 1-1/2 cups sugar
- 5 large eggs, room temperature
- 2 % teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- Topping
- 1 'h cups sugar
- % cup water
- 1 cup whipping cream
- % cup (1 stick) unsalted butter, cut into small pieces, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup whipping cream
- 2 tablespoons sugar
- 3 1.4-ounce toffee candy bars (such as Skor), broken into pieces
Charro Beans
By Shaylie
Refried beans versus charro; Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and bea...
- 1 1/2 pounds dried pinto beans, picked over and rinsed
- 1 quart low-sodium chicken broth
- 3/4 pound thickly sliced bacon,
- sliced crosswise 1/4 inch thick
- 16 garlic cloves, peeled
- 3 large jalapenos—halved, stemmed and seeded
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 large bay leaves
- Kosher salt and coarsely ground black pepper
Mini Lasagna
By Shaylie
Preheat the oven to 375 degrees F
- 6 ramekins (2 1/4” tall x 4 1/4” wide, approx)
- Butter, for ramekins
- 12 lasagna noodles
- 3 C frozen corn kernels, thawed
- 1/2 C heavy whipping cream, at room temperature
- 3 garlic cloves, minced
- 1 C (8 ounces) mascarpone cheese, at room temperature
- 1 1/2 C (6 ounces) Pecorino Romano, grated or shredded, divided
- 1 large lemon, zested
- 1/4 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 C packed chopped fresh basil
- 1 1/2 C (6 ounces) shredded sharp provolone
- 1 C fresh mozzarella, cut into 12 pieces
- Extra virgin olive oil, for drizzling
Double-Apple and Brussels Sprout Slaw
By Shaylie
1. In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper
- 1/2 cup plus 2 tablespoons nonfat plain Greek yogurt
- 1/2 cup extra-virgin olive oil
- 3 tablespoons raw unfiltered apple cider vinegar
- 2 tablespoons very finely grated peeled fresh ginger
- Kosher salt and freshly ground pepper
- 2 Granny Smith apples-peeled, cored and julienned
- 2 Fuji apples-peeled, cored and julienned
- 1/2 pound brussels sprouts, finely shredded
- 2 tablespoons chopped chives