Shaylie's profile page
Recipes
vCheesy Dynamites
By Shaylie
Winner of the Hyland Brewery's 2006 Crock Rif Challenge, this "doctored" hot Sloppy due recipe is ,guaranteed to fe...
- 6 pounds lean ground beef
- salt and freshly ground pepper
- 1 large onion, minced
- 1 bell pepper, minced
- 12 cloves garlic, crushed
- 1 (28-ounce) can stewed tomatoes
- 2 (6-ounce) cans tomato paste
- 2 (16-ounce) cans refried beans
- 3 tablespoons chile powder, your choice
- 1 (32-ounce) block Velveeta cheese, cut into 1/2-inch cubes
- 1 (12-ounce) jar Dr. Gonzo's Supermash, Scotch Bonnet Stew or Habeneromash, your choice
- finger rolls, for serving
vSpiced Tomato Glaze.
By Shaylie
Combine all ingredients in a medium saucepan
- 1 cup sugar
- 1/4 cup Emeril's Kick It Up Red Pepper Sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Creole mustard or other whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper
- Pinch ground cloves
- Pinch ground cinnamon
- 1 bay leaf
vDevilled Cheese Fondue
By Shaylie
Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling
- 1 clove garlic, halved
- 185 ml (6 fl oz / 3/4 cup) milk
- 375 g (12 oz / 3 cups) grated Applewood smoked Cheddar cheese
- 6 teaspoons plain flour
- 1 teaspoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons horseradish relish
- cubes of toasted granary bread, to serve
Brussel Sprouts and Cheddar Cheese Bake
By Shaylie
Preheat oven to 450 degrees
- 4 slices thick-cut smoked bacon, diced
- 1 cup onion, small diced
- 2 cloves garlic, minced
- 3 TBSP unsalted butter
- 1 lb brussels sprouts, thinly sliced
- 1 tsp fresh thyme, chopped
- 1/4 cup chicken stock
- 1/2 tsp cayenne pepper(if you like spicy)
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 cup sharp cheddar, shredded
Spicy and Sticky Baby Back Ribs
By Shaylie
ACTIVE: 40 MIN; TOTAL: 4 HR PLUS CHEF WAY To create the flavorings for these ribs, Link combines eight spices for a...
- 1 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon ground fennel
- 1 tablespoon freshly ground
- black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon sweet smoked paprika
- 4 racks baby back ribs (about 21/2 pounds each), membrane
- 1 tablespoon unsalted butter
- 1 small onion, minced
- 3 garlic cloves, minced
- 11/2 teaspoons dried thyme
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup beef broth
- 1/4 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons unsulfured molasses
vDutch Fondue
By Shaylie
Rub the inside of the fondue pot with the cut side of the onion
- 1/2 a small onion
- 8 fl oz milk
- 1 lb grated Gouda cheese
- 2 tsp caraway seeds
- 3 tsp cornflour
- 3 tbsp gin
- pepper
- light rye bread and button mushrooms, to serve
Poblano Salsa
By Shaylie
Preheat oven to 400°. Place all ingredients in a bowl, and toss together
- 6 plum tomatoes
- 2 poblano chiles
- 1 jalapeno
- 6 cloves garlic
- 4 scallions
- salt and freshly ground pepper
- 1 tablespoon olive oil
Casablanca Rub
By Shaylie
Fenugreek is a plant native to the Mediterranean area that has been used medicinally for centuries
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon coarsely ground pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cumin
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne
vCilantro-Avocado Emulsion
By Shaylie
Combine all ingredients in a food processor and process until smooth
- 1 ripe avocado, diced
- 2/3 cup mayonnaise, preferably homemade
- 1/2 cup cilantro leaves, packed, blanched and strained
- 1 1/2 tablespoons orange juice
- 1/2 lime, zested
- 1 lime, juiced (4 to 5 tablespoons) 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon hot sauce, or to taste
vHighland Fondue
By Shaylie
Put onion and butter into a saucepan and cook over a gentle heat until soft
- 1 small onion, finely chopped
- 15 g / 1/2oz / 3 tsp butter
- 250 ml / 8 floz / 1 cup milk
- 500 g / 1lb / 4 cups grated Scottish or mature Cheddar cheese
- 3 tsp cornflour
- 4 tablespoons whisky
- cubes of rye and onion bread, to serve