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Recipes
Sesame-Crusted Crab and Mango Tea Sandwiches
By Dixie8686
Recipes & Menus | recipes Sesame-Crusted Crab and Mango Tea Sandwiches Makes 16 Active: 30 minutes Total: 30
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat (picked over)
- 1/2 cup mango, finely diced
- 16 slices Pullman or white sandwich bread, cut 1/4-inch-thick, toasted
- 2 tablespoons sesame seeds, toasted (optional)
Chicken-Meatball Yakitori
By Dixie8686
In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minute...
- 1/4 cup sake
- 1/4 cup soy sauce
- 1/4 cup raw sugar
- 1/4 cup plus 2 tablespoons mirin
- 1 pound coarsely ground chicken
- 2 teaspoons kosher salt
- 1 medium shallot, minced
- Finely grated zest of 1 yuzu or lemon
- 1 tablespoon vegetable oil
Pot Roast Sandwiches
By Dixie8686
Directions Preheat the oven to 325 degrees F
- One 3 to 4 pound pot roast (chuck roast), trimmed of extra fat
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons all-purpose flour
- 3 tablespoons coconut oil
- 2 medium onions, cut into 1-inch pieces
- 5 medium carrots, cut into 1-inch pieces
- 2 stalks celery, halved
- 6 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 3 cups beef stock
- 2 cups red wine, preferably a dry and full-bodied variety
- One 14-ounce can diced tomatoes
- 10 to 12 sprigs thyme
- 1 bay leaf
- 2 tablespoons hot sauce
- 1 lemon, halved
- 1/2 sheet focaccia bread
- Chow-Chow, recipe follows
- 2 cups shredded red cabbage (about 1/4 head)
- 1 red bell pepper, small dice (about 1 cup)
- 1 medium onion, small dice
- 6 radishes, thinly sliced (about 3/4 cup)
- 2 tablespoons kosher salt
- 1/2 cup rice wine vinegar
- 1/3 to 1/2 cup honey
- 1/2 teaspoon mustard powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1 Thai chili, quartered if fresh and left whole if dried
Marasca Fizz
By Dixie8686
Moisten the outer rim of a flute with 1/2 ounce maraschino cherry syrup and coat with superfine sugar
- 3 maraschino cherries, plus 3/4 ounce syrup from the jar
- Superfine sugar
- 3 dashes of Angostura Bitters
- 2 brown sugar cubes
- 1/2 ounce Cherry Heering or cherry liqueur
- 4 ounces chilled Champagne
Rossinis
By Dixie8686
Directions Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until comp...
- 1 pint (2 cups) ripe strawberries, hulled
- 2 1/2 tablespoons sugar syrup
- 1 teaspoon Grand Marnier liqueur
- 6 orange zest strips, for garnish
- 1 (750-ml) bottle Prosecco, chilled
Mamie's Teacakes
By Dixie8686
Directions Preheat the oven to 400 degrees F
- Vegetable shortening, for greasing cookie sheets
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) butter, room temperature
- 1 1/2 cups sugar, plus more for sprinkling
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup sour cream
Cranberry Champagne Sparkle
By Dixie8686
Place 1 cup cranberries in blender
- 1 bag fresh cranberries
- 32 ounces club soda
- 1 cup crème de cassis
- 3 bottles champagne
Sunrise Sangria
By Dixie8686
Recipes & Menus | recipes Sunrise Sangria Treat your brunch guests to fruity fall sangria Makes 8 cups Recipe b
- 1 pear, cored and chopped
- 1 Granny Smith apple, cored and chopped
- 4 plums, pitted and sliced
- 1/2 cup grapes, halved
- 2 750-ml bottles medium-bodied dry white wine, such as Chenin Blanc
Blueberry Smash
By Dixie8686
Recipes & Menus | recipes Blueberry Smash You can use any ripe berries to make this seasonal pitcher cocktail
- 2 lemons, sliced into rounds
- 2 limes, sliced into rounds
- 1 cup fresh blueberries
- 1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish
- 1 1/2 cups vodka
- 3/4 cup St-Germain (elderflower liqueur)
Grilled Corn with Parmesan Topping - Serves 6
By Dixie8686
Directions: Place corn on the hottest part of the grill and cook for 3 minutes or so until you have nice grill mar...
- 6 ears fresh, shucked corn
- 1/2 cup Stonewall Kitchen Olive Oil & Balsamic Dressing
- 1 1/2 cups freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh mint
- Hot pepper flakes