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Recipes
Cabbage Crunch (aka Top Ramen Salad)
By Shaylie
Mix all dressing ingredients - let sit overnight or at least 1 hour
- The DRESSING:
- 1/2 cup Vegetable Oil
- 1/2 cup Olive Oil
- 7 TBSP Sugar
- 1 tsp Pepper
- 10 TBSP Red Wine Vinegar
- 2 pkg Seasoning Packets from Top Ramen Noodles-Chicken Flavor
- The CRUNCH:
- 1 1/2 cup Almonds — Slivered (or 1 1/3 cup (pkg size)
- 4 TBSP Sesame Seeds (if 1 1/3 cup almonds = 3 TBSP Sesame Seeds)
- 2 pkg Top Ramen Noodles (uncooked) - Crumbled
- The CABBAGE:
- 1 —1 1/2 head Cabbage or 2 -16 oz. pkgs. shredded
- 6 green onions - chopped/sliced
vMushroom Fondue
By Shaylie
Melt butter in a saucepan, add mushrooms and garlic and cook gently for 10 mins
- 60 g / 2oz / 1/4 cup butter
- 500 g / 1lb mushrooms, finely chopped
- 2 cloves garlic, crushed
- 155 ml / 5floz / 2/3 cup stock
- 155 ml / 5floz 2/3 cup double (thick) cream
- 3 teaspoons cornflour
- salt and pepper
- pinch of cayenne pepper
- cubes of cheese, to serve
Chicken Breasts with Anchovy-Basil Pan Sauce
By Shaylie
1. Preheat the oven to 400°
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, thinly sliced
- 4 large anchovy fillets, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1/2 cup slivered basil
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter
vHot & Hearty Red Wine Stew
By Shaylie
Dredge the stew meat in flour, salt and pepper and brown in a large stewing pot
- 2 lbs. beef stew meat
- Flour
- Salt & Pepper
- 3 stalks carrots, sliced lengthwise in 1/2 and cut in 1" pieces
- 2 large russet potatoes, cut into large cubes
- 3/4 lb. button mushrooms, left whole 7 - 8 small white pearl (or boiling) onions
- 1 can cream of mushroom soup 1 package dried onion soup mix 3 large cloves crushed garlic
- 2 cups Bob's Red
Cheddar-Stuffed Pepper-Crusted Burgers
By Shaylie
All that pepper and cheese takes these burgers beyond the everyday
- 1 pound ground sirloin
- 1 pound ground chuck
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- salt
- 6 (1-inch) cubes extra-sharp cheddar cheese
- 1/4 cup coarsely ground pepper
- 2 tablespoons butter, softened 6 hamburger buns
- 6 thin slices cheddar
- lettuce leaves and tomato slices, for garnish
vCrispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion
By Shaylie
Line a baking sheet with parchment paper and set aside
- 4 1/2 tablespoons unsalted butter, melted and cooled slightly
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped green onions (green parts only)
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 pound jumbo lump crabmeat, picked over for shells and cartilage
- 6 tablespoons fine dry bread crumbs
- 1/3 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1-1/2 cups panko (Japanese bread crumbs)
- 1/2 cup vegetable oil
- 1 recipe Mango Salsa
- 1 recipe Spiced Tomato Glaze
- 1 recipe Cilantro-Avocado Emulsion
Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
By Shaylie
1. For the marinade: Combine onions, garlic, thyme, chervil, oregano, wine, and olive oil in a large, shallow dish,...
- FOR THE MARINADE:
- 1 7-lb. leg of lamb, butterflied and cut into 3 or 4
- pieces of similar thickness
- 2 peeled, sliced onions
- 8 crushed, peeled cloves garlic
- Leaves from 10 sprigs each fresh thyme, chervil,
- and oregano
- 2 cups dry white wine
- 1 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- FOR THE MINT SAUCE:
- 1 tightly packed cup fresh mint leaves
- 1 tsp. red wine vinegar
- 1 ⁄2 tsp. sugar
- 3 tbsp. extra-virgin olive oil
vSweetcorn Fondue
By Shaylie
Put sweetcorn into a saucepan with 2 tbsp water and simmer for a few minutes until tender
- 1 lb frozen sweetcorn kernels
- 2 tsp cornflour
- 3 tbsp single cream
- salt and pepper
- few drops Tabasco sauce
- 1 oz butter
West India Porter
By Shaylie
It is difficult to match this beer using malt extract because we need that brown malt flavor in there, however, thi...
- (5 gallons/19 L, extract plus partial mash)
- OG = 1.070 (17.1 °P) FG = 1.018 (4.6 °P) ABV = 7.2% SRM = 50-60 IBU = 48
- 9 lb. (4.1 kg) Munich liquid malt extract*
- 12 oz. (0.34 kg) Crisp brown malt
- 12 oz. (0.34 kg) 2-row pale malt
- 2 oz. (56 g) Briess or Weyermann de-husked black malt
- 11 AAU Columbus pellet hops (0.9 oz./25 g at 12.3% alpha acids) (45 mins.)
- 4.3 MU Columbus pellet hops (0.35 oz./10 g at 12.3% alpha acids) (15 mins.)
- 1 oz (28 g) Willamette pellet hops (0 min.)
- 1 oz (28 g) East Kent Goldings pellet hops (0 min.)
- White Labs WLP002 English Ale yeast
Dragon's Teeth - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 11 lb. (4.9 kg) pale 2-row malt
- 12 oz. (340 g) medium crystal malt (50 °L)
- 4.0 oz. (110 g) chocolate malt
- 4.0 oz. (110 g) roasted barley
- 13 MU German Magnum hops (90 mins) (1 oz./28 g at 13% alpha acids)
- 1.0 oz. (28 g) German Hallertau hops (0 mins)
- 1.0 oz. (28 g) German Tettnang hops (0 mins)
- White Labs WLP013 (London Ale), Wyeast 1028 (London Ale) or Wyeast 1318 (London Ale III) yeast*