Shaylie's profile page
Recipes
vCream of Mushroom Soup Recipe
By Shaylie
Preparation: Clean mushrooms with a brush or damp paper towel
- 8 Tablespoons butter (one stick), divided use
- 24 ounces mushrooms (white button, Portobello and shiitake - any combination - white button is commonly used, the others add "depth" to the
- soup)
- 1 1/2 teaspoons salt
- 1 medium onion, chopped
- 1/4 cup flour
- 1/2 teaspoon white pepper, or to taste
- 4 cans (10 3/4 ounces ea) chicken or vegetable broth
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy whipping cream
- shredded parmesan cheese for garnish
vWelsh Fondue
By Shaylie
Put leeks and butter into a saucepan and cook over a gentle heat until soft
- 30 g / 1oz / 6 tsp butter
- 250 g / 8oz leeks, trimmed and finely chopped
- 6 teaspoons plain flour
- 250 ml / 8 floz / 1 cup lager
- 315 g / 10oz / 2 1/2 cups grated Caerphilly cheese
- pepper
- cubes of crusty bread, to serve
MERINGUE COOKIES
By Shaylie
Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool
- 3/4 cup (5-1/4 ounces) sugar
- 2 teaspoons cornstarch
- 4 large egg whites
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon table salt
vSteak Stroganoff with Roasted Asparagus
By Shaylie
Season steaks with salt and pepper
- beef rib-eye steaks (8 oz. each) Add; Stir in:
- 1 T. Vegetable Oil;
- 3 cups small button mushrooms
- 2 cups onions, sliced
- 1 T. garlic, minced
- 1 T. tomato paste
- Sprinkle with; Deglaze and Add:
- 3 T. all-purpose flour
- 1/2 cup dry sherry 142 cups beef broth
- 1 T. Worcestershire sauce
- Off Heat Stir in; Garnish with:
- 1/2 cup sour cream
- 2 T. chopped fresh parsley
FLUFFY YELLOW LAYER CAKE
By Shaylie
Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed)
- 2-1/2 cups (10 ounces) cake flour,
- plus extra for dusting pans
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1-1/4 cups (12-1/4 ounces) sugar
- 10 tablespoons (1-1/4 sticks) unsalted butter, melted and cooled slightly
- 1 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 6 large egg yolks plus 3 large egg whites, room temperature
vSwiss Fondue
By Shaylie
I usually add two or three shots of kirschwasser and get my ass chewed for ruining the fondue
- 1 lb swiss cheese
- 1.5 pounds gruyere cheese
- 1/2 bottle dry white wine.
- 2 cloves garlic
- 3 tablespoons flour
- 1 shot of kirschwasser (cherry brandy)
- french bread, cut in cubes and left to dry for two-three hours.
Cerviche
By Shaylie
From Karen's kitchen
- 1/2 cup + 2 TBSP Lime Juice (fresh)
- 1 + lb Shrimp (raw unshelled 41-50ct)
- 1/2 cup White Onion (diced)
- 1/3 cup Cilantro (chopped)
- 1/2 cup Ketchup
- 1-2 TBSP Hot Mexican Sauce (vinegary type)
- 2 TBSP Olive Oil
- 1 cup Cucumber (diced) or Jicama
- 1 Avocado (diced)
- Salt to Taste
Panko-Macadamia-Crusted Salmon with corn, Pepper and Scallion Salsa
By Shaylie
Recipe courtesy of Cast Iron Cookbook by Joanna Pruess
- For the salsa:
- 1 1/2 tablespoons canola oil, divided
- 1 cup corn kernels
- 1/2 cup finely chopped red bell pepper
- 2 large scallions, thinly sliced
- 2 tablespoons minced jalapeno pepper
- 2 tablespoons orange juice concentrate
- 1 tablespoon minced fresh ginger root
- 2 teaspoons chopped fresh thyme or
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons honey
- salt and freshly ground pepper
- For the salmon:
- 2 tablespoons mayonnaise
- 1 teaspoon paprika
- 1/2 cup macadamia nuts
- 1/2 cup panko bread crumbs
- 2 teaspoons fresh thyme leaves or
- 1/2 teaspoon dried leaves
- 4 (6-ounce) boneless salmon fillets
- with skin on
- salt and freshly ground pepper
- canola oil
Macadamia Brittle
By Shaylie
To cool the brittle quickly, place it in the freezer until it hardens
- 1-1/2 cups macadamia nuts (7 ounces)
- 1/2 cup sugar
- 1/3 cup honey
- 2 tablespoons unsalted butter
Salsa - Fermented
By Shaylie
Add the tomatoes to your food processor and pulse them a few times until they are broken down to the size you like
- 4 lbs of organic tomatoes of your choice, I used heirloom cherry tomatoes from my garden
- 2 large onions, I have used both red and white, both are delicious choices
- 3 jalapeños
- 3-4 garlic cloves, minced
- 1 bunch of fresh cilantro
- Juice of 2 lemons
- 2 tablespoons sea salt
- 1 teaspoon cumin
- 1 teaspoon chipotle
- 1 teaspoon corriander