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Recipes
Butternut Squash Soup with Caramelized Onions and Apples
By Shaylie
On those chilly days or evenings or most memorably, during the holiday season, this is a delicious low-fat warmer-u...
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 teaspoon olive oil
- 2 butternut squash, peeled and seeded
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 1/2 gallon vegetable stock, or chicken stock
- 1 onion, julienned
- 1 Granny Smith apple, peeled and cored
- Salt and pepper to taste
- 1 teaspoon chopped fresh dill
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 2 tablespoons nonfat yogurt
- 6 sprigs fresh dill leaves
vChocolate Souffle Sunday
By Shaylie
1. Preheate the oven to 350 dF
- 6 oz bittertsweet or semisweet chocolate, coarsely chopped
- 6 Tbl unsalted butter, cut into bieces
- 4 Lg eggs at room temperature, 3 separated
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- 1-1/2 pints premium quality vanila ice cream
- Caramel Sauce
- Bittersweet Chocolate Sauce
Classic Swiss Fondue
By Shaylie
1. Slice the garlic clove in half and rub along the inside of the fondue pot
- 1 garlic clove
- 1 cup Riesling wine
- Pinch of salt
- Pinch of white pepper
- Pinch of nutmeg
- 4 ounces grated Emmenthaler cheese
- 4 ounces grated Gruyere cheese
- 2 tablespoons flour
- Dash of Kirsch
Carrot Cake - bon appetit
By Shaylie
Cake Preheat oven to 350°
- Cake
- Nonstick vegetable oil spray
- 1/2 cup golden raisins (optional)
- 3 tablespoons dark rum (optional)
- 1 cup chopped walnuts
- 1 pound carrots, peeled, coarsely grated
- 1 cup buttermilk, room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 3/4 cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- Frosting
- 12 ounces cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Generous pinch of kosher salt
- 4 cups powdered sugar
Original Wing Sauce
By Shaylie
Your favorite hot sauce can be substituted here but Louisiana Hot Sauce or "Red Dot" is a chilehead staple
- 1/2 cup Louisiana Hot Sauce
- 1/4 cup cold butter, diced
- 1 teaspoon honey
Cola-Marinated Beef Brisket
By Shaylie
A variation on this recipe will give it a slight fruity flavor, which will complement the mustard and spices
- For the rub:
- 1 teaspoon cayenne
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- dash of nutmeg
- For the cola marinade:
- 2 beef bouillon cubes
- 2 (12-ounce) cans cola 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime or lemon juice
- 12 ounces barbecue sauce (such as
- Cattlemen's Authentic Smoke House) seasoned salt and freshly ground pepper
- For the brisket:
- 1 (10- to 12-pound) beef brisket, fat trimmed to 14 inch
- yellow mustard (such as French's) barbecue sauce
Pumpkin Muffins
By Shaylie
Grease a muffin pan (or use silicone muffin cups - not paper, they will stick too much)
- Dry:
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice mix (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground cloves)
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet:
- 1/2 cup pureed pumpkin (cooked)
- 6 eggs
- 4 tbsp coconut oil (or unsalted butter) - gently melted
- 1/3 cup maple syrup (grade b or less) OR honey
- 1 tsp vanilla extract
- Optional- any of the following:
- 3/4 cup semi-sweet or bitter-sweet chocolate chips OR
- 3/4 cup walnuts OR
- 3/4 cup raisins
Celery Root Au Gratin
By Shaylie
Heat oven to 350. Peel celery root and slice thin
- 2-3 celery roots
- 1 quart heavy cream (or 1/2 and 1/2 or even milk would probably work, but I used heavy cream)
- 1 container 3 cheese blend (grated asiago, parmesan and romano)
- Italian seasoning, to taste
- Salt and pepper, to taste
Mojo-Marinated Pork Shoulder
By Shaylie
Haven't tried this yet but it looked interesting
- 3/4 cup extra-virgin olive oil
- 1 cup Iightly packed cilantro. finely chopped
- 1 Tbsp. finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves finely chopped
- 8 garlic cloves. minced
- 1 Tbsp. minced oregano
- 2 tsp. ground cumin
- Kosher salt and pepper
- 3-1/2 Ibs. boneless pork shoulder. in one piece
Onion Soup Mix
By Shaylie
This recipe is the equivalent of one “packet” of store-bought Onion Soup Mix
- 1/4 cup dried onion flakes
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon finely ground sea salt
- 1/2 teaspoon coconut palm sugar
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon celery seed
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- pinch of ground turmeric