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Recipes
Butternut Squash and Kale Stir Fry
By Dixie8686
Directions Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 butternut squash, peeled, seeded and diced.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chile powder (more to taste)
- Freshly ground black pepper
- 1 bunch kale, leaves torn, stalks discarded
Chocolate Orange Fondue
By Dixie8686
For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels Chop the chocolate and place ...
- 7 ounces good semisweet chocolate
- 1/3 cup heavy cream
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon instant coffee granules
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Rosemary Roasted Potatoes
By Dixie8686
Preheat oven to 425 degrees F
- 3 pounds baby Yukon Gold potatoes
- 1/3 cup olive oil
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary (divided)
Roasted Tomato Sauce
By Dixie8686
Directions Special equipment: 13-by-9-inch baking dish Preheat the oven to 400 degrees F
- 8 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon fresh oregano leaves, chopped
- 2 cloves garlic, minced
- Salt and pepper
Accidental Turkey
By Dixie8686
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest
- Kosher salt
- 1 tablespoon minced fresh rosemary
- Grated zest of 1 lemon
- One 12- to 14-pound fresh turkey
- 1 large yellow onion, unpeeled and cut in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Freshly ground black pepper