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Recipes
Raspberry Champagne Cocktail
By Dixie8686
Put the raspberries in a small bowl, add the crème de cassis and let macerate for at least 30 minutes
- 4 oz. fresh raspberries
- 3 Tbs. crème de cassis
- 1 bottle (750ml) dry Champagne, chilled
- 4 to 6 tsp. grenadine syrup (optional)
Smoked Salmon Terrine with Dill and Capers
By Dixie8686
Recipes & Menus | Recipes Smoked Salmon Terrine with Dill and Capers Start this one day ahead
- 4 8-ounce packages cream cheese
- 3/4 cup finely chopped red onion
- 6 tablespoons chopped fresh dill
- 1/4 cup drained capers
- 2 tablespoons fresh lemon juice
- 12 ounces smoked salmon slice; 6 ounces chopped, 6 ounces left sliced
- Toasted baguette slices or crackers
Short Rib Chili with Chocolate Porter Sauce
By Dixie8686
Season short ribs with salt and pepper on all sides
- For the Beer-Braised Short Ribs:
- 5 pounds short ribs
- 2 tablespoons canola oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 - 12 ounce bottles chocolate porter beer
- 1 tablespoon oregano
- 2 bay leaves
- Kosher Salt
- black pepper
- For the chili:
- 3 tablespoons canola oil
- 3 poblano peppers, roasted and chopped
- 3 red bell peppers, roasted and chopped
- 2 medium red onions, chopped
- 2 jalapenos, seeds and membranes removed, chopped
- 8 cloves garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon ancho chili powder
- 1/2 tablespoon chipotle chili powder
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 bottle chocolate porter beer
- 2 cups beef stock
- 2 chipotle peppers in adobo sauce, chopped
- 45 ounces fire roasted tomatoes
- 28 ounces tomato sauce
- 6 ounces tomato paste
- 30 ounces black beans
- Kosher salt
Black Bean-and-Quinoa Salad
By Dixie8686
In a large saucepan, cover the beans with cold water and bring to a boil
- 12 ounces dried black beans, picked over and rinsed
- Salt
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
Herbed Shrimp Dip
By Dixie8686
Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover, and bring to a boil
- 1/2 pound peeled and deveined frozen shrimp (any size), thawed
- 1/2 cup reduced-fat sour cream
- 1/2 cup light mayonnaise
- 2 scallions, coarsely chopped, plus more for garnish (optional)
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- Coarse salt and ground pepper
- Crostini, crackers, or crudites, for serving
Chocolate Ganache Cupcakes
By Dixie8686
Line muffin pans with 12 paper liners
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 16 fluid ounces chocolate syrup (recommended: Hershey's)
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1 teaspoon instant coffee granules
- Candied violets, for decoration, optional
Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
By Dixie8686
Place an oven rack in the center of the oven
- 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
- 1/4 cup heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1/2 cup creamy peanut butter
Citrus Olive Couscous
By Dixie8686
Toast the couscous in 1/2 tablespoon of oil, till it turns nutty brown all over, 2 to 3 minutes
- 1 tablespoon light olive oil
- 1 cup Israeli couscous
- 1 3/4 cup OJ, freshly sqeezed or store-bought (without pulp)
- 12 salty, pitted green marinated olives, divided
- 2 tablespoons finely minced sweet yellow onions
- Salt and pepper to taste
- A couple of sprigs of lemon thyme leaves (optional)
Mustard-Roasted Potatoes
By Dixie8686
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
- 2 yellow onions
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Peach Crisp with Maple Cream Sauce
By Dixie8686
Directions Begin by making the maple cream sauce
- 1 1/2 cups heavy cream
- 5 tablespoons pure maple syrup
- 3 tablespoons light corn syrup
- 1 stick cold salted butter, plus more for greasing
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 fresh peaches, sliced (5 or 6 cups)
- Grated zest and juice of 1/2 lemon
- 2 tablespoons pure maple syrup