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Recipes
vPumpkin Crème Brulêe
By Shaylie
Mix the yolks, whole eggs, and pumpkin meat with a hand whisk
- Pumpkin Crème Brulêe
- 1/4 cup pumpkin meat, fresh or canned
- 2 egg yolks
- 3 whole eggs
- 1/3 cup sugar
- 1 pint heavy cream
- 1/4 teaspoon vanilla extract
- Crystal sugar for caramelizing
Chicago Butcher's Rub
By Shaylie
Called the Hog Butcher to the World for decades, Chicago was the meatpacking center of America
- 2 tablespoons whole Tellicherry black peppercorns, toasted and ground
- 1 tablespoon minced dried garlic
- 1 tablespoon minced dried shallot
- 1 tablespoon kosher salt, preferably
- Morton, or coarse-grain sea salt
- 1 tablespoon dried parsley
- 1 teaspoon hot red pepper flakes
- 1 teaspoon dried sage
vCranberry-Pineapple Gelatin Salad
By Shaylie
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray
- Topping:
- 2 (3-ounce) packages raspberry gelatin 1/2 envelope unflavored gelatin 1 cup boiling water
- 1/2 cup cold water
- 1 (8-ounce) can crushed pineapple packed in its own juice
- 1 (15-ounce) can whole cranberry sauce
- 1/4 cup finely chopped walnuts
- 1 (8-ounce) package cream cheese
- 1/4 cup confectioners' sugar
- 2 tablespoons whipped cream
- 1/4 cup walnuts
California Omelete
By Shaylie
Jennifer tripled this, and it took a long time to cook
- 6 eggs
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 3 green onions, chopped
- 1 large tomato, peeled and chopped
- salt and pepper to taste
CREPES SUZETTE
By Shaylie
It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable
- Crêpes
- 3 large eggs
- 1-1/2 cups whole milk
- 1/2 cup water
- 1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour
- 2 tablespoons cognac
- 3 tablespoons sugar
- 1/2 teaspoon table salt
- 5 tablespoons unsalted butter, melted, plus extra for brushing pan
- Orange Sauce
- 4 tablespoons cognac
- 6 tablespoons unsalted butter, cut into 6 pieces
- 4 tablespoons sugar
- 1-1/4 cups juice plus 1 tablespoon finely grated zest from 3 to 4 large oranges
- 2 tablespoons orange-flavored liqueur, preferably triple sec
Guinness Marinated Flank Steak w/Boursin Cheese
By Shaylie
Use paper towels to pat dry the steak, then set it in a glass or stainless steel container with a tight cover
- 2-pound flank steak or London broil, at least 1-inch thick
- 1 (14.9-ounce) can Guinness beer
- 2 large red onions, cut into 1/2-inch slices
- 1 small container Boursin cheese
- Olive oil
- Kosher salt
- Ground black pepper
vThai Chicken Soup
By Shaylie
If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular c...
- 1 teaspoon vegetable oil
- 3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
- 3 large shallots , chopped
- 8 sprigs fresh cilantro leaves , chopped coarse
- 3 tablespoons fish sauce
- 4 cups low-sodium chicken broth
- 2 (14-ounce) cans coconut milk , well-shaken
- 1 tablespoon sugar
- 1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
- 1 pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
- 3 tablespoons fresh lime juice from 2 to 3 limes
- 2 teaspoons red curry paste (Thai)
- Garnish
- 1/2 cup fresh cilantro leaves
- 2 serrano chiles , sliced thin
- 2 scallions , sliced thin on bias
- 1 lime , cut into wedges
Apple Pie
By Shaylie
I served this with vanilla Coconut Bliss ice cream - yum!
- Bottom Crust:
- 9 eggs (room temperature)
- 3/4 cup of honey
- 1 cup of coconut oil (heated to liquify)
- 2 cups coconut flour (amount varies)
- This makes enough for 3 pies
- Top Crust Crumble:
- 2 cups blanched almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut oil or butter
- 1/4 cup honey
- 1 tablespoon vanilla extract
- This makes enough for 3 pies
- Apple Filling:
- 10 apples – peeled, cored, and sliced
- 1/2 cup raw honey or maple syrup
- 1 tablespoon cinnamon
vPumpkin Bars
By Shaylie
Preheat the oven to 350 degrees F
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 8 -ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Noonan Clone, Smuttynose Brewing
By Shaylie
"Noonan," a black IPA, was created as part of Smuttynose's "Short Batch" series, which are their limited edition, e...
- (5 gallons/19 L, extract with grains)
- OG = 1.061 FG = 1.013 1BU = 75 SRM = 42 ABV -= 6.4%
- 6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
- 1.5 lb. (0.68 kg) pale ale malt
- 12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
- 10 oz. (028 kg) crystal malt (60 °L)
- 4 oz. (0.11 kg) black malt (600 °L)
- 1.0 lb. (0.45 kg) Carafe® II malt (450 °L)
- (** follow special instructions to right)
- 11.3 MU Magnum hops (0.81 oz / 23 g of 14% alpha acid) (75 min.)
- 7.6 MU Columbus hops
- {0.5 oz /14 g of 15% alpha acid}
- {30 min.}
- 3.754 AU Columbus hops
- {0.25/7 g of 15% alpha acid}
- {20 min.}
- 3.75 AAU Columbus hops
- {0.25 oz./7 g of 15% alpha acid}
- {10 min.}
- 7.5 MU Columbus hops
- {0.5 oz./14 g of 15% alpha acid}
- {0 min.}
- Glacier hops (1.0 oz./28 g of 5.5% alpha acid) (dry hop, 7 days)
- Nugget hops (1.0 oz./28 g of 13% alpha acid) (dry hop, 7 days)
- 1/2 tsp. yeast nutrient (last 15 min.)
- 1/2 tsp. Irish moss (last 30 min)
- White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
- 0.75 cup 0 50g) of corn sugar for priming (if bottling)