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Recipes
Blinis with Creme Fraiche and Smoked Salmon
By Dixie8686
Preheat the oven to 350 degrees F
- 20 store-bought blinis
- 1/2 pound Norwegian smoked salmon, thinly sliced
- 1/4 cup creme fraiche or sour cream
- Fresh dill, for garnish
Buttered Rosemary Rolls
By Dixie8686
Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls
- 15 frozen, unbaked, un-risen dinner rolls
- Melted butter
- Coarsely chopped fresh rosemary
- Coarse sea salt
Greek Chicken California Club Sandwich with Feta Mayonnaise
By Dixie8686
Rinse chicken and pat dry
- Chicken Marinade:
- 4 boneless, skinless, chicken breast
- small container Greek yogurt
- 2 lemon, zested, juiced
- 1 tbsp creole seasoning
- 1 tbsp. dried oregano, crushed in hands
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. paprika
- 4 tbsp. extra virgin olive oil
- 4 cloves garlic, minced
- To Assemble Sandwich:
- Marinated Chicken (recipe above)
- 1 lb of black forest ham
- 1 lb of smoked turkey
- 1 pack of bacon cooked until crisp
- 8 slices fresh bread
- 3 oz. of feta cheese
- 1/2 c. mayonnaise
- 2 large tomatoes, sliced
- 1 cucumber, sliced
- 2 avocados, sliced
- 1 tbsp. lemon juice
- 1 red onion, thinly sliced
- dried oregano
- 1 tbsp. Italian parsley, chopped
- pepper and creole seasoning
- butter lettuce
- extra virgin olive oil
Caesar Club Sandwich
By Dixie8686
Preheat the oven to 350 degrees F
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved
Carrot Cake with Ginger Mascarpone Frosting
By Dixie8686
Directions Preheat the oven to 400 degrees F
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 pound carrots, grated (see Cook's Note)
- 1 cup raisins
- 1 cup chopped walnuts
- Ginger Mascarpone Frosting, recipe follows
- Crystallized ginger (not in syrup), chopped, for garnish
- 12 ounces Italian mascarpone cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups sifted confectioners' sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/3 cup minced crystallized ginger (not in syrup)
- 1/4 teaspoon kosher salt
Roasted Shrimp Salad
By Dixie8686
Preheat the oven to 400 degrees F
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion
Triple Hazelnut Cake with Chocolate Buttercream Frosting
By Dixie8686
To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds
- Hazelnut Filling:
- Shortening, for greasing pans
- 2 tablespoons cake flour, plus 3 1/3 cups, divided
- 4 large eggs, at room temperature, lightly beaten
- 1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
- 1 teaspoon hazelnut extract
- 1 3/4 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine-grain sea salt
- 1 cup peeled, toasted and finely chopped or ground hazelnuts
- 3 sticks (24 tablespoons) unsalted butter, at room temperature
- 1 cup sour cream, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1 cup peeled, toasted and finely chopped hazelnuts
- 1/4 teaspoon fine-grain sea salt
- 1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
- 1 teaspoon hazelnut extract
- 2 tablespoons finely chopped bittersweet chocolate or chocolate disks
- Chocolate Buttercream Frosting:
- 8 ounces bittersweet chocolate, finely chopped or chocolate disks
- 1 cup granulated sugar
- 1 cup egg whites, at room temperature (from 7 to 8 large eggs)
- 4 sticks (32 tablespoons) unsalted butter, at room temperature
- 1 teaspoon hazelnut extract
- Garnishes:
- 2 cups peeled, toasted and finely chopped hazelnuts
- 8 whole peeled, toasted hazelnuts
- 8 milk chocolate curls
Classic Buttery Cloverleaf Rolls
By Dixie8686
Directions In a medium bowl or glass measuring cup, combine milk, sugar, and yeast
- purpose flour 2 tablespoons heavy whipping cream 1/4 cup melted butter
Blueberry Coffee Cake
By Dixie8686
For the cake: Preheat the oven to 350 degrees F
- 5 tablespoons salted butter, softened, plus more for greasing the pan
- 2 cups all-purpose flour
- 2 heaping teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup whole milk
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons salted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Sugar, for sprinkling
- Softened butter, for serving
String Beans and Tomatoes
By Dixie8686
In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/3 cup ketchup
- 1/2 cup grated carrot
- 1 teaspoon dried basil
- 2 large tomatoes, diced
- One 10-ounce can tomatoes with chiles, such as Rotel
- 3 cups sliced fresh string beans, in 1/2-inch pieces
- Salt and pepper
- Rice, for serving