Shaylie's profile page
Recipes
Ed's Paleo Version Polish Ham
By Shaylie
Remove shank skin from bone in ham
- Ham
- Whole Cloves
- 1 cup maple syrup
- 1 teaspoon ground cloves
- 2-3 tablespoons mustard
- 1 shot brandy
- 1 tablespoon vinegar
- 2 tablespoons peach schnapps
Rick Browne's Original Beer-Butt Chicken
By Shaylie
This original Beer-Butt Chicken recipe was first published in The Barbecue America Cook-book (Time Life, NY, and Ly...
- For the dry rub:
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder 1 teaspoon onion powder
- 1 teaspoon summer savory
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dry yellow mustard
- tablespoon fine sea salt For the basting spray:
- 1 (12-ounce) can of your favorite
- beer
- 1 cup apple cider
- 2 tablespoons olive oil
- tablespoons balsamic vinegar For the chicken:
- 1 large chicken
vRUEBEN MELT
By Shaylie
The following variation on the Reuben is an easy way to serve a number of family members or friends at once
- Dough
- 2 1/2 cups (11 1/4 ounces) Mellow Pastry Blend OR 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup (2 ounces) pumpernickel
- 1 1/4 teaspoons salt
- 2 teaspoons caraway seeds
- 2 1/4 teaspoons instant yeast
- 3 tablespoons (1 ounce) Lora Brody Dough Relaxer*
- 3 tablespoons (1 ounce) potato flour OR 1/4 cup dried potato flakes
- 1 teaspoon Deli Rye Flavor* 1 tablespoon sugar
- 4 tablespoons (2 ounces) butter
- 1 cup + 2 tablespoons (9 ounces) water
- *Both of these ingredients are optional, but recommended. The dough relaxer makes the dough extremely easy to roll out and handle, while the rye flavor adds a lot to the flavor of the bread.
- Filling
- 1/2 pound thinly sliced corned beef
- 4 to 6 ounces (1 to 1 1/2 cups) coleslaw, very well drained
- 6 ounces (about 1 1/2 to 1 3/4 cups) shredded Swiss cheese
Arrowroot Crackers
By Shaylie
Add wet ingredients to flour mixture
- Combine and set aside
- 1/2 cup walnuts or almonds, ground
- 1 1/2 cup arrowroot
- 1/4 t sea salt
- Optional: 1 T Italian seasoning and 1 t garlic powder
- In another bowl combine
- 2 eggs
- 1/8 cup milk
SQUASH GRATIN WITH POBLANOS & CREAM
By Shaylie
1. Preheat the oven to 400dF
- 6 large poblanos (about 1-1/2 pounds)
- 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1-1/2 teaspoons coarsely chopped thyme
- Salt and freshly ground
- black pepper
- 1 large white onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1 teaspoon coarsely chopped oregano
- 1/2 cup heavy cream
- 3/4 cup crème fraiche or sour cream
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces farmer cheese (see Note)
- Toasted pumpkin seeds, for serving
Partida Margarita
By Shaylie
1 Gallon + 1 Quart: 1.75 litre tequila 39
- 1 1/2 ounces tequila (blanco, reposado or anejo)
- 1 ounce fresh squeezed lime juice (1 lime)
- 3/4 ounce agave nectar (to taste)
- 3/4 ounce water
Spinach Sourdough Dip
By Shaylie
Make in advance. It tastes better if it sits a while
- 1 package Knorr's vegetable soup mix
- 1 can water chestnuts, chopped
- 1 onion, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package chopped frozen spinach, thawed and excess water squeezed out
- 1 loaf sourdough bread, cut into bite size pieces
Big Dutch Babies
By Shaylie
Select the recipe proportions to fit your pan
- Pan Size Butter Eggs Milk & Flour
- 2-3 Quarts 1/4 cup 3 3/4 cup each
- 3-4 Quarts 1/3 cup 4 1 cup each
- 4-4 1/2 Qt 1/2 cup 5 1 1/4 cup each
- 4 1/4-5 Qt 1/2 cup 6 1 1/2 cup each
Cream of Tomato Soup
By Shaylie
Combine first six ingredients in a 2 quart saucepan
- 1 - 28 ounce can tomatoes
- 2 slices onion, chopped
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
Pork Chops with Green Peppercorn Sauce
By Shaylie
The complexly flavored white wine sauce that accompanies the pork chops includes pungent green peppercorns
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Four 10-ounce pork loin chops, cut 3/4 inch thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons dried currants
- 1 teaspoon brined green peppercorns, drained and crushed
- 1 tablespoon finely chopped flat-leaf parsley