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Recipes
Baked Sweet Potato "Fries"
By Dixie8686
Preheat the oven to 450 degrees
- 2 medium sweet potatoes, peeled
- 2 tablespoons good olive oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
Peanut-Pecan Butter and Oatmeal Cookies
By Dixie8686
Recipes & Menus | recipes Peanut-Pecan Butter and Oatmeal Cookies The big flavors of Mark Overbay's artisanal Big...
- 1/3 cup smooth peanut butter
- 1/3 cup pecans, toasted, cooled
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1/2 cup (packed) light brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup old-fashioned oats
- 1/4 cup quick-cooking oats
Brown Butter Peach Cobbler Milkshakes
By Dixie8686
Directions Melt the butter in a medium skillet over medium heat until it begins to brown
- 4 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 peaches, halved, pitted, cut into eighths
- Pinch cinnamon, plus for garnish
- 1 pint vanilla ice cream
- 1 cup milk, very cold
- 8 vanilla wafer cookies, crumbled
Salted Caramel Ice Cream
By Dixie8686
Heat the milk in a sauce pan over medium-low heat
- Ice Cream Base:
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt, such as Maldon
- Ice Cream Base (recipe follows)
- 1 tablespoon pure Tahitian vanilla extract
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
Pico de Gallo
By Dixie8686
Dice up equal quantities of onion and tomato
- 3 yellow or red onions
- 12 Roma tomatoes (slightly under ripe is fine)
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Chicken Soup
By Dixie8686
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
- 4 extra-large eggs, separated
- 1/2 cup good chicken stock
- 1/4 cup rendered chicken fat, melted
- 1/2 cup minced fresh parsley
- 2 teaspoons kosher salt, plus more for egg whites
- 1 cup matzo meal
Thin Mint Mississippi Mud Brownies
By Dixie8686
ix the brownie mix according to instructions but use melted butter instead of oil
- 1 box brownie mix
- Measurement for oil for the brownies, but instead use the equivalent of melted butter
- 1 package andes mints pieces (found by the chocolate chips)
- 2 1/2 Cups Mini Marshmallows
- Chocolate Frosting
- 3/4 cup of unsalted butter, softened
- 1/2 cup of cocoa powder
- 3 Cups Powdered Sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 tablespoons milk (or more if needed)
Rosemary White Bean Soup
By Dixie8686
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or o...
- 1 pound dried white cannellini beans
- 4 cups sliced yellow onions (3 onions)
- 1/4 cup good olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary (6 to 7 inches)
- 2 quarts chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Beef Tenderloin with Quick Red Wine Pan Sauce
By Dixie8686
Special equipment: 10 to 12 pieces (8-inch) of butcher's twine Remove the tenderloin from the refrigerator 1 hour ...
- One 3- to 5-pound beef tenderloin, trimmed
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh thyme
- 3 cloves garlic, crushed
- 5 tablespoons unsalted butter, at room temperature
- 1 medium shallot, minced
- 1 cup red wine
- 2 cups beef stock
- 1 tablespoon all-purpose flour
Rosemary Bread Stuffing with Speck, Fennel, and Lemon
By Dixie8686
Recipes & Menus | Recipes Rosemary Bread Stuffing with Speck, Fennel, and Lemon Speck—lightly smoked, cured por...
- 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes
- 7 tablespoons extra-virgin olive oil, divided
- 4 tablespoons (1/2 stick) butter, melted, divided
- 1/3 cup dry white wine
- 1/3 cup golden raisins
- 1 tablespoon fennel seeds
- 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
- 1 cup finely chopped shallots
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces thinly sliced Speck or prosciutto, coarsely chopped
- 1 tablespoon finely grated lemon peel
- 1 cup (or more) low-salt chicken broth
- 2 large eggs, beaten to blend