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Recipes
Ultimate Ginger Cookie
By Dixie8686
Preheat the oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Spiced Pistachios
By Dixie8686
Recipes & Menus | recipes Spiced Pistachios Nathan Allen, Knife & Fork, Spruce Pine, NC: "Pistachios are butt...
- 5 large egg whites
- 1/2 cup sugar
- 1 tsp. thyme leaves
- 1/2 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 4 dashes of Angostura bitters
- 1 lb. unsalted, shelled raw natural pistachios
Seared Salmon Fillets with Teriyaki Butter Wine Sauce (Fresh Flavors June '14)
By Dixie8686
Serves 4 Preparation Heat a skillet over medium high heat for 2 minutes
- 4 4 4 fillets Verlasso Salmon, available at the seafood counter
- 8 8 8 grinds TFM Sea Salt and Black Peppercorn Grinder
- 1 1 1 tbsp TFM Extra Virgin Olive Oil
- 1 1 1 shallot finely minced
- 1/3 1/3 1/3 c La Joya Reserve Sauvignon Blanc
- 1/2 1/2 1/2 c Soy Vay Veri Veri Teriyaki Marinade
- 3 3 3 tbsp TFM Unsalted Butter
Cream Biscuits
By Dixie8686
Recipes & Menus | recipes Cream Biscuits A great all-purpose biscuit recipe
- 4 cups all-purpose flour plus more
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1/2 cup (1 stick) chilled butter, cubed
- 1 1/2 cups (or more) heavy cream plus more for brushing
Steakhouse Steaks
By Dixie8686
Preheat the oven to 400 degrees F
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Orange Pound Cake
By Dixie8686
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar, sifted
- 1 1/2 tablespoons freshly squeezed orange juice
Tuscan Kale Salad with Anchovy Dressing
By Dixie8686
For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat
- 2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
- 1/2 cup golden raisins
- 1/4 cup white wine vinegar
- 1 cup toasted hazelnuts
- Shaved pecorino, for garnish
- 1/4 cup white wine vinegar
- 3 tablespoons grated pecorino
- 2 tablespoons diced shallots
- 1 teaspoon honey
- 4 anchovy fillets
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
Pumpkin Rum Pie
By Dixie8686
Preheat the oven to 425 degrees F
- 1 (9-inch) pre-made deep dish pie shell
- 1 (15-ounce) can unsweetened pumpkin puree
- 3 large eggs, at room temperature
- 1 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 1/2 cups heavy cream, divided (can use half and half)
- 1/3 cup sour cream
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- Pinch+ ground cloves
- Pinch+ ground nutmeg
- Pinch salt
- 4 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup Praline Pecans, recipe follows
- 2 tablespoons butter or margarine
- 1/4 cup firmly packed dark brown sugar
- 1/2 cup chopped pecans
Kill Devil Punch
By Dixie8686
In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least...
- 9 ounces amber rum
- 6 ounces pineapple juice
- 5 ounces Simple Syrup
- 4 ounces fresh lime juice
- Raspberry Ice
- 5 ounces chilled Champagne
- 12 raspberries
- 12 lime wheels
Buttermilk–Blue Cheese Dip
By Dixie8686
Recipes & Menus | recipes Buttermilk–Blue Cheese Dip Pickled red onion adds crunch and punch
- 5 tablespoons finely chopped red onion
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- Pinch of kosher salt plus more
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper