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Recipes
PEARS POACHED IN PORT WITH STILTON CREAM
By Shaylie
The English frequently serve pears and Stilton or other blue-veined cheese along with a glass of Port for dessert
- 12 large Anjou or Bartlett pears, firm but almost ripe 6 cups Port
- 2 cups water
- Zest of 3 lemons, removed in strips
- 3 cinnamon sticks
- 1 cup sugar
- 12 ounces Stilton or other blue cheese, softened 1'/3 cups heavy cream, chilled
- 24 pecan halves, toasted, for garnish
Tequila Sunrise Chicken
By Shaylie
Note that the chicken will need several hours to marinate
- 2 (3- to 4-pound) chickens
- 3 bunches scallions, ends trimmed
- 1-1/2 cups fresh orange juice
- 1 cup tequila
- 1/2 cup grenadine
- 1 small white onion, roughly chopped
- 8 cloves garlic, roughly chopped 1 teaspoon salt, plus extra
- freshly ground pepper
- olive oil
- lime wedges
Quiche with Almond Crust
By Shaylie
For the crust: 1. Preheat oven to 350 degrees
- Crust:
- Half a bag (or 8 oz) of Bob's Red Mill Almond Flour
- 1/2 cup of shredded Parmesan
- 3/4 of a stick of butter
- Filling:
- 1/2 cup crumbled bacon (3 slices uncrumbled)
- Butter for sauteing, or bacon drippings
- 1/2 cup sauteed onion
- 1/2 cup diced tomato (1 small tomato)
- 1 cup shredded cheese (mixed Swiss and cheddar recommended)
- 1 cup chopped ham
- Four eggs
- 1/2 cup heavy cream
Green Bean Slaw
By Shaylie
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip
- 1 1/4 pounds haricots verts (thin green beans)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot, cut into fine julienne
- 1 medium parsnip, cut into fine julienne
- 1 red bell pepper, cut into fine julienne
- 1/2 small red onion, thinly sliced
- 3-5 bacon strips (optional)
- Worcestershire sauce
- Hot sauce
- Salt and freshly ground
- black pepper
- 1 hard-cooked egg, chopped,
- for garnish (optional)
Ginger Scallion Salmon Filet
By Shaylie
Preheat oven to 375°. Rub the sa *sh with pprika, salt and pepper
- 1-1/2 pounds salmon fillet, skin removed
- 1 tablespoon papAka
- salt and freshly ground pepper 1 tablespoon olive oil
- 1/4 cup minced fresh, ginger
- 1/2 cup minced scallions
- 1 tablespoon minced green chiles 1/4 cup soy sauce
Thai peanut dressing
By Shaylie
In a saucepan, stir together the ingredients
- 1 cup peanut butter
- 1 cup coconut milk
- 1 tablespoon pre-made Thai red curry paste
- 1 fresh Thai chile, stemmed, seeded and sliced
- 2 tablespoons freshly squeezed lime juice
vCurried Cheese Fondue
By Shaylie
Rub the inside of the fondue pot with cut clove of garlic
- 1 clove garlic, halved
- 155 ml (5 fl oz / 2/3 cup) dry white wine
- 1 teaspoon lemon juice
- 2 teaspoons curry paste
- 250 g (8 oz / 2 cups) grated Gruyere cheese
- 185 g (6 oz / 1 1/2 cups grated Cheddar cheese
- 1 teaspoon cornflour
- 2 tablespoons dry sherry
- pieces of Nan bread, to serve
Gooey Butter Cookies
By Shaylie
Preheat oven to 350 degrees
- 1 - 8oz. pkg. cream cheese
- 1/3 c. Odell’s Clarified butter, softened
- 1 egg
- 1/4 tsp. vanilla (or 1/4 tsp Lemon Extract)
- 1 yellow cake mix (or 1 lemon cake mix)
- 1/2 c. powdered sugar
Cajun Bordelaise Sauce
By Shaylie
In a pan over medium heat, combine oil, shallot, sausage, herbs and peppercorns
- 1 teaspoon olive oil
- 1 shallot, minced
- 4 ounces andouille sausage
- 2 sprigs thyme, chopped 1 sprig sage, chopped
- 1 teaspoon peppercorns
- 1 cup red wine
- 1 cup Roma tomatoes, diced 1 cup cream
- 1 teaspoon file powder
- pinch cayenne
- salt
Marinated Mushrooms
By Shaylie
The mushrooms are a great addition to an antipasto platter
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 1/4 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1 pound button mushrooms, halved or quartered