Shaylie's profile page
Recipes
vMashed Potato Casserole (Jan Foust)
By Shaylie
Boil potatoes until tender
- 8 medium size potatoes
- 1 (8 oz) pkg cream cheese
- 1 cup sour cream
- 4 T butter
- salt & pepper to taste
Molasses-and-Coffee Pork Chops
By Shaylie
Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and...
- 1 cup strong brewed coffee, cooled
- 6 ounces molasses, by weight (about 1/2 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 teaspoon ground ginger
- 6 to 8 sprigs fresh thyme
- 4 6 -to-8-ounce bone-in pork chops (1 inch thick)
PENNE ALLA VODKA
By Shaylie
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding th...
- 1 (28-ounce) can whole tomatoes, drained, liquid reserved
- 2 tablespoons olive oil
- 1/2 small onion, minced (about 1/4 cup)
- 1 tablespoon tomato paste
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/4-1/2 teaspoon hot red pepper flakes
- Table salt
- 1/3 cup vodka
- 1/2 cup heavy cream
- 1 pound penne pasta
- 2 tablespoons finely chopped fresh basil leaves Freshly grated Parmesan cheese, for serving
Lamb And Spinach Stuffed Onions
By Shaylie
1. PREPARE THE ONIONS Preheat the oven to 350°
- 2 unpeeled 1-1/2-pound sweet onions, such as Vidalia or Walla Walla, root ends trimmed
- Oil, for rubbing
- 5 ounces curly-leaf spinach, washed but not dried
- 1 pound ground lamb
- 2 teaspoons ancho chile powder
- 1/8 teaspoon cinnamon
- 2 cups coarse fresh bread crumbs
- 3/4 cup shredded Gruyere cheese
- 1 cup beef broth
- 1 cup canned crushed tomatoes
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons heavy cream
- TOPPING
- 3/4 cup coarse fresh bread crumbs
- 1 tablespoon vegetable oil
- 1/4 teaspoon ancho chile powder
- 1/4 cup shredded Gruyere cheese
vCOTTAGE CHEESE DILDO BREAD
By Shaylie
Sprinkle yeast on warm water; stir until blended; stir in 2 teaspoons sugar; set aside
- 2 Pkg active dry yeast
- 1/2 cup warm water (105 - 115 degrees) 2 teaspoons sugar
- 2 cups creamed cottage cheese
- 2 tablespoons minced onion
- 2 tablespoons dill weed
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 2 eggs
- 4 1/2 cups all purpose flour (approx)
Banana Muffins
By Shaylie
1. Preheat oven to 350 degrees F
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 6 eggs
- 1/4 cup raw honey
- 3 bananas
- 1/3 cup coconut oil OR clarified butter
- 1 teaspoon vanilla extract
- 1 cup walnut pieces OR chocolate chips
Dragon's Revenge - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 13 lb. (6.0 kg) pale 2-row malt
- 6 lb. 11 oz. (3.0 kg) amber malt
- 30 MU Galena hops (90 mins), (2.5 oz./71 g at 12% alpha acids)
- 1.6 oz. (47 g) English Fuggles hops (0 mins)
- 3 packets Nottingham Ale dry yeast
Lamb And Spinach Stuffed Onions
By Shaylie
1. PREPARE THE ONIONS Preheat the oven to 350°
- 2 unpeeled 1-1/2-pound sweet onions, such as Vidalia or Walla Walla, root ends trimmed
- Oil, for rubbing
- 5 ounces curly-leaf spinach, washed but not dried
- 1 pound ground lamb
- 2 teaspoons ancho chile powder
- 1/8 teaspoon cinnamon
- 2 cups coarse fresh bread crumbs
- 3/4 cup shredded Gruyere cheese
- 1 cup beef broth
- 1 cup canned crushed tomatoes
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons heavy cream
- TOPPING
- 3/4 cup coarse fresh bread crumbs
- 1 tablespoon vegetable oil
- 1/4 teaspoon ancho chile powder
- 1/4 cup shredded Gruyere cheese
There She Gose Again
By Shaylie
(5 gallons/19 L, extract with grains) OG = 1
- 4.0 lbs. (1.8 kg) wheat liquid malt extract
- 2.4 lbs (1.1 kg) Pilsner liquid malt extract
- 2.0 lbs. (0.91 kg) acidulated malt (2 °L)
- 2.8 AAU Santiam hops (60 min.) (0.5 oz./14 g of 5.6% alpha acids)
- 1 tsp Irish moss or 1 Whirlfloc® tablet (15 min.)
- 1.0 oz. (28 g) ground coriander seed (10 min.)
- 0.75 oz. (21 g) sea salt (10 min.)
- White Labs WLP029 (German Ale/Kolsch Yeast) or Wyeast 1007 (German Ale) yeast
- 0.75 cup (150 g) priming sugar
Sweet and Tart Lime Bars
By Shaylie
CHEF WAY Ludovic Augendre, executive pastry chef of the specialty food shop Fauchon in New York City, makes his Key...
- PASTRY
- 2 tablespoons salted roasted almonds with skin 1/4 cup confectioners' sugar
- 1 stick unsalted butter, softened
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour, plus more for dusting
- LIME CURD
- 2 large eggs
- 1/4 cup plus 2 tablespoons sugar
- 1/3 cup fresh lime juice
- 1/2 teaspoon finely grated lime zest
- 9 tablespoons cold unsalted butter, cut into 1/2-inch pieces