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Recipes
Thyme-Roasted Marcona Almonds
By Dixie8686
Directions Preheat the oven to 350 degrees
- 1 pound roasted, salted Marcona almonds
- 2 teaspoons good olive oil
- 2 tablespoons minced fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon fleur de sel
Strawberry-Rosé Spritzer
By Dixie8686
Recipes & Menus | recipes Strawberry-Rosé Spritzer This pretty pitcher cocktail is tailor-made for a backyard pa...
- 1 pint strawberries, hulled and sliced
- 1 750-ml bottle rosé wine
- 2 cups soda water
- 1/3 cup Aperol
- 2 tablespoons fresh lemon juice
Blueberry Muffins
By Dixie8686
2012, Ina Garten, All Rights Reserved
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs, lightly beaten
- 2 cups fresh blueberries (2 half-pints)
Cinnamon Rolls
By Dixie8686
For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast (4 1/2 teaspoons)
- 9 cups all-purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- 2 cups melted butter, plus more as needed
- 1/4 cup ground cinnamon, for sprinkling
- 2 cups sugar, plus more as needed
- 2 pounds powdered sugar
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract
Scalloped Tomatoes
By Dixie8686
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Santa Fe Quinoa Salad
By Dixie8686
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil
- 3/4 cup quinoa (about 5 ounces)
- 1 1/2 cups water
- Kosher salt
- 1 teaspoon cumin seeds
- 2 tablespoons fresh lime juice
- 6 tablespoons vegetable oil
- Freshly ground pepper
- One 15-ounce can black beans, rinsed
- 1 small red bell pepper, finely diced
- 1/2 cup finely chopped cilantro
- One 3-ounce jar cocktail onions, drained and finely chopped
Cake Batter Puppy Chow
By Dixie8686
I found this recipe on http://www
- 5 cups Chex cereal (I prefer the Rice Chex)
- 10 ounces vanilla flavored almond bark
- 1 1/2 cups yellow cake mix
- 1/2 cup powdered sugar
Pistachio-Covered Cheese Log
By Dixie8686
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combine...
- 1 bar (8 ounces) cream cheese, room temperature
- 1 cup coarsely grated sharp white cheddar (4 ounces)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Coarse salt and ground pepper
- 1 cup shelled unsalted pistachios, coarsely chopped
- Crackers, for serving
Chicken with Balsamic BBQ Sauce
By Dixie8686
For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorpor...
- For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
Shrimp Étouffée
By Dixie8686
MAKE THE SHRIMP STOCK In a large pot, heat the vegetable oil until shimmering
- 2 tablespoons vegetable oil
- Reserved shells from 2 pounds large shrimp (see below)
- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 celery ribs, coarsely chopped
- 3 cups chicken stock or low-sodium broth
- 1 1/2 sticks (6 ounces) unsalted butter
- 8 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 1 cup tomato paste
- 3 tablespoons thyme leaves, finely chopped
- 3 dried bay leaves
- 1 1/2 teaspoons celery salt
- Freshly ground black pepper
- 2 celery ribs, thinly sliced
- 2 pounds large shrimp, shelled and deveined, shells reserved
- 2 tablespoons Crystal hot sauce, plus more for serving
- 6 large scallions, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt
- Steamed rice and lemon wedges, for serving