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Recipes
Bacon and Parmesan Soup
By Shaylie
1. Combine all ingredients in a saucepan and heat over a low flame
- 1/2 cup chicken stock
- 1/2 cup cream (coconut or heavy)
- 3 strips of bacon (cooked beforehand)
- 30 grams (or to taste) grated parmesan cheese
- salt and pepper
- pinch of curry powder and paprika
HUNGARIAN BEEF STEW
By Shaylie
Do not substitute hot, half-sharp, or smoked Spanish paprika for the sweet paprika in the stew (see our recommended...
- I boneless beef chuck-eye roast (about 3-1/2 pounds), trimmed of excess fat and cut into (1/2-inch cubes (see note)
- Table salt
- 1/3 cup sweet paprika (see note)
- 1 (12-ounce) jar roasted red peppers,
- drained and rinsed (about 1 cup)
- 2 tablespoons tomato paste
- 3 teaspoons white vinegar
- 2 tablespoons vegetable oil
- 4 large onions, diced small (about 6 cups)
- 4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
- 1 bay leaf
- 1 cup beef broth, warmed
- 1/4 cup sour cream
- Ground black pepper
Nutmeg Cookie Logs
By Shaylie
These taste like eggnog and are great for Christmas gatherings
- Frosting:
- 3/4 cup sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- 2 teaspoons rum extract
- 1 egg
- 3 cups flour
- 1 teaspoon nutmeg
- 2 1/2 cups powdered sugar
- 2 - 3 tablespoons butter
- 2 - 3 tablespoons milk or half & half
- 1 teaspoon rum extract OR Bailey's
- 1/2 teaspoon vanilla
vSomerset Fondue
By Shaylie
Rub the inside of the fondue pot with cut side of onion
- 1/2 a small onion
- 8 fl oz / 1 cup dry cider
- 1 tsp lemon juice
- 12 oz / 3 cups grated Cheddar cheese
- 1/2 tsp dry mustard
- 3 tsp cornflour
- 3 tbsp apple juice
- pinch of white pepper
- wedges of apple and cubes of crusty bread, to serve
Shelly's Egg Bake
By Shaylie
Drizzle butter into a 9x13 inch baking dish
- 2 tablespoons butter, melted
- 2 cups shredded cheddar cheese
- 2 cups cubed ham
- 12 eggs
- 1 can (5 ounces) evaporated milk
- 2 teaspoons prepared mustard
- Salt and pepper to taste
vSavory BBQ Pie
By Shaylie
Make the BBQ sauce: In a sauté pan over medium heat, warm the oil
- For the barbecue sauce:
- 1 tablespoon canola oil
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 jalapetio, diced
- 1/4 cup onion, diced
- 1/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup molasses
- 1/3 cup brown sugar,
- 2 tablespoons hot sauce
- For the pork:
- 1 (4 to 41/2 pound) pork butt
- salt and freshly ground pepper
vClassic Swiss Fondue
By Shaylie
- 1 clove garlic, halved
- 250 ml (8 fl oz) dry white wine
- 1 teaspoon lemon juice
- 250 g (8 oz / 2 cups) grated Gruyere cheese
- 250 g (8 oz / 2 cups) grated Emmental cheese
- 1 teaspoon cornflour
- 1 tablespoon kirsch
- pieces of cubed French bread, to serve
Cheesy Pub Dip
By Shaylie
Yield: 1-1/2 cups Zest Factor: Medium
- 1 cup sharp cheddar cheese, grated
- 1/3 cup porter or stout
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon dry mustard
- 1 teaspoon grainy mustard
- 1/2 teaspoon Worcestershire sauce
- salt and freshly ground pepper
- 2 scallions, chopped
Three-Pepper Bloody Mary
By Shaylie
In a blender, combine the vodka with the onion, garlic, jalapeno, lemon juice and hot sauce and puree until smooth
- 1 cup vodka
- 1/4 cup finely chopped onion
- 1 small garlic clove, smashed
- 1 small jalapeno, seeded and coarsely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce, preferably habanero
- 2-1/2 cups tomato juice
- 4 teaspoons prepared horseradish
- 1 teaspoon celery salt
- 1/2 teaspoon freshly ground pepper
- Lime wedges and celery ribs, for serving
BLUEBERRY PIE
By Shaylie
This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman's...
- Foolproof Pie Dough
- 2-1/2 cups (12-1/2 ounces) unbleached all-purpose flour, plus more for work surface
- I teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces 'A cup cold vodka
- 1/4 cup cold water
- Blueberry Filling
- 6 cups (about 30 ounces) fresh blueberries (see note)
- I Granny Smith apple, peeled and grated on large holes of box grater
- 2 teaspoons grated zest and 2 teaspoons juice from I lemon
- 3/4 cup (5-1/4 ounces) sugar
- 2 tablespoons instant tapioca, ground Pinch table salt
- 2 tablespoons unsalted butter, cut into
- 1/4 -inch pieces
- 1 large egg, lightly beaten with I teaspoon water