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Recipes
Parmesan and Thyme Crackers
By Dixie8686
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy
- 1/4 pound (1 stick) unsalted butter
- 3 ounces grated Parmesan
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Peach, Honey and Cardamom Wine Cordial
By Dixie8686
Place the whole peaches in a large glass jar
- 5 large, ripe peaches, peeled
- 1 bottle dry white wine
- 8 cardamom pods
- 1/2 cup Italian honey
- 2/3 cup vodka
Fusilli with Raw Tomato Sauce
By Dixie8686
Recipes & Menus | recipes Fusilli with Raw Tomato Sauce Forget about simmering tomato sauce on a hot summer day
- 3/4 cup (or more) extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 4 1/2 pounds plum tomatoes, halved, pulp discarded, flesh cut into 3/4" pieces
- 3/4 cup (packed) fresh basil leaves, torn
- Sea salt and freshly ground black pepper
- 1 pound fusilli (spiral-shaped pasta)
Whiskey Cream Sauce
By Dixie8686
Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes
- 4 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup whiskey
- 1/2 cup beef stock or broth
- Dash of salt
- Freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
Tuscan Mashed Chickpeas
By Dixie8686
Pour the chickpeas into a colander and rinse them under cold running water
- 2 (15.5-ounce) cans chickpeas, preferably Goya
- 1/2 cup chicken stock, preferably homemade
- 3 tablespoons good olive oil, plus extra for serving
- 2 ripe medium-size tomatoes, seeded and small-diced
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons minced flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Grilled country bread for serving
Espresso Chip Meringues
By Dixie8686
Directions *Can be found at specialty cooking stores Place an oven rack in the center of the oven
- 3 egg whites, at room temperature
- Pinch fine sea salt
- 3/4 cup superfine baker's sugar*
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips
Crispy Pimenton Chickpeas
By Dixie8686
Preheat the oven to 425°F
- Two 15-ounce cans chickpeas (4 cups), rinsed and drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons smoked paprika (pimenton)
- 1/2 teaspoon salt
- Zest and juice of half a lemon
- 1 teaspoon fresh thyme
Shrimp Fra Diavolo
By Dixie8686
Directions In a large saute pan, heat the olive oil over medium-high heat
- 3 tablespoons olive oil
- 1 pound jumbo or U-12 shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon red chile flakes
- 3 cloves garlic, thinly sliced
- 1/2 serrano chile, seeded and finely minced
- 1/4 cup limoncello or sambuca
- 1/4 cup white wine
- 2 cups crushed San Marzano tomatoes
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon fresh parsley leaves, finely minced
- 1 teaspoon fresh basil leaves, finely minced
- 1 teaspoon fresh oregano leaves, finely minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- Zest and juice of 1 lemon
- Garlic Bread, recipe follows
- 1 baguette, split lengthwise
- 4 tablespoons butter, melted
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh parsley
- 1 teaspoon chile flakes, optional
Pasta Salad with Tomatoes, Zucchini, and Feta
By Dixie8686
Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I want...
- 12 ounces, weight Farfalle (bowtie) Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Lemons (more To Taste)
- Salt
- Freshly Ground Black Pepper
- 2 whole Zucchini, Cut Into Small Wedges Or Diced
- 10 ounces, weight Grape Tomatoes, Halved Lengthwise
- 1/3 cup Minced Fresh Parsley
- 6 ounces, weight Crumbled Feta Cheese
Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge
By Dixie8686
- Season the dove breast with your favorite Cajun seasoning and sear on both sides in a sauté pan with olive oil a...
- 3 sticks unsalted butter
- 6-8 tablespoons all-purpose flour (use what you need to make a roux)
- 3 cups chopped yellow onions
- 1.5 cups chopped celery
- 1.5 cups chopped green bell peppers
- 3/4 cup chopped green onions
- 3 tablespoon minced garlic
- 6 bay leaves
- 3 teaspoon salt
- 3/4 teaspoon cayenne
- 3/4 teaspoon paprika
- 2 Tablespoons Crystal Hot Sauce
- 1 1/2 cups seafood or shrimp stock
- 3-4 boneless dove breasts per guest
- 1/2 lemon to squeeze
- 4 tablespoons chopped fresh parsley leaves, plus more for garnish