Shaylie's profile page
Recipes
Apple Butter
By Shaylie
EQUIPMENT NEEDED 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining) A food mill or a chinoi
- 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
- 1 cup apple cider vinegar
- 2 cups water
- Sugar (about 4 cups, see cooking instructions)
- Salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- Grated rind and juice of 1 lemon
MUSHROOM LASAGNA
By Shaylie
If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fon...
- 1/2 ounce dried porcini mushrooms, rinsed well
- 1 cup water
- 2 pounds (about 10 medium) portobello mushroom caps, cleaned and cut into
- 2 by 1/4-inch slices
- 4 tablespoons olive oil
- Table salt and ground black pepper
- 2 large red onions, chopped medium (about 4 cups)
- 8 ounces button mushrooms, cleaned, stems trimmed, and broken into rough pieces
- 4 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
- 1/2 cup dry vermouth
- 3 tablespoons unsalted butter, plus additional for greasing pan
- 3 tablespoons unbleached all-purpose flour
- 3-1/2 cups milk (see note above)
- 1/4 teaspoon ground nutmeg
- 1/4 cup minced fresh parsley leaves
- 1/4 cup plus 2 tablespoons minced fresh basil leaves
- 8 ounces Italian fontina cheese, rind removed and shredded (about 2-1/4 cups)
- 1-1/2 ounces grated Parmesan cheese (about 1/4 cup)
- 12 no-boil lasagna noodles
- 1/2 teaspoon grated zest from 1 lemon
vCream Sauce
By Shaylie
Heat heavy cream, Irish cream liqueur and sugar
- 2 cups heavy cream
- 1/4 cup Irish cream liqueur
- 1/4 cup sugar
- 3 tablespoons cornstarch
- Water, to dissolve cornstarch
- 1 teaspoon vanilla extract
vChocolate Bread Pudding
By Shaylie
Preheat the oven to 325 degrees F
- 1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
- 3 cups milk
- 1/4 cup heavy cream
- 1/2 cup coffee-flavored liqueur
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/4 cup cocoa powder
- 2.4 * tablespoon vanilla extract
- 2 teaspeens pure almond extract
- 1 1/2 teaspoons ground cinnamon
- 6 large eggs, lightly beaten
- 8 ounces semisweet chocolate chips
vSavory Spinach and Artichoke Stuffing
By Shaylie
Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
Thai Style Halibut with Coconut Curry Broth
By Shaylie
In a large saute pan, heat the oil over moderate heat
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
Beef Jerky
By Shaylie
Cut meat into strips no thicker than 1/4 inch
- 4 pounds round steak
- 4 tablespoons onion powder
- 1 1/3 teaspoons black pepper
- 1 1/3 teaspoons garlic powder
- 2 pinches salt
- 1 teaspoon dry Italian-style salad dressing mix
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- 1 teaspoon hot pepper sauce
vHorseradish and Salt-Crusted Prime Rib
By Shaylie
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from t...
- Horseradish and Salt Crust:
- 1 (3-rib) prime rib beef roast, about 6 pounds 4 red onions, halved
- 4 carrots, cut in chunks
- 4 parsnips, cut in chunks
- 2 heads garlic, halved
- 1/2 cup prepared horseradish
- 5 garlic cloves, finely chopped
- 2 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme, chopped
- 1/2 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for drizzling
Gingerbread Cookies
By Shaylie
Mom always makes these at Christmas
- 1 cup shortening
- 1 cup sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups sifted flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
Ketchup
By Shaylie
Combine all ingredients in saucepan over low heat
- 8 cups tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/8 teaspoon mustard powder
- 1 pinch ground allspice