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Recipes
Pecan, Bourbon, and Butterscotch Bread Pudding
By Dixie8686
Recipes & Menus | recipes Pecan, Bourbon, and Butterscotch Bread Pudding Based on a dessert that Lo serves at Ani...
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
Herbed-Baked Eggs
By Dixie8686
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Rustic Vegetable and Polenta Soup
By Dixie8686
In a large heavy saucepan, heat the olive oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature
How To Make Fluff from Scratch
By Dixie8686
Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon kosher salt
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract (or the seeds of 1 vanilla bean)
White Bean and Roasted Eggplant Hummus
By Dixie8686
Preheat the oven to 450 degrees F and place an oven rack in the middle
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
Rustic Herb Stuffing
By Dixie8686
Recipes & Menus | Recipes Rustic Herb Stuffing 8 to 10 servings PREP: 45 minutes TOTAL: 1 hour 45 minutes R
- 1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups)
- 10 tablespoons (1 1/4 sticks) butter
- 2 bunches green onions, thinly sliced
- 2 cups finely chopped celery
- 3/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 large garlic clove, minced
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
- 3 large eggs
- 3/4 cup (or more) low-salt chicken broth
- 3 ounces coarsely grated Parmesan cheese (optional)
French Yogurt Cake
By Dixie8686
Recipes & Menus | recipes French Yogurt Cake Think of this as a healthier pound cake with a bit more going on (th...
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 3/4 cup whole-milk Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Classic Gooey Brownies
By Dixie8686
Directions For the brownies: Preheat the oven to 375 degrees F
- Cooking spray
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 4 ounces unsweetened chocolate
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 cups dark chocolate chips
- 2 tablespoons buttermilk
- 1 tablespoon brewed coffee
- 1/2 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
Vegetable Chow Mein
By Dixie8686
Bring a large pot of salted water to a boil over high heat
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
- Can be found at specialty Asian markets
Orzo with Smokey Tomato Vinaigrette
By Dixie8686
Directions Place the tomatoes in a large nonstick skillet over medium-high heat
- 1 pound (2 dry pints) cherry tomatoes
- 1 pound orzo pasta
- 1/2 cup packed fresh basil leaves, torn
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon smoked salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/3 cup grated Parmesan