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Recipes
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
Kung Po Chicken
By Dixie8686
Directions For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili...
- 7 tablespoons cold vegetable stock
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
- 1 teaspoon chili sauce
- 2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices
- Salt and ground white pepper
- 1 tablespoon potato flour or cornstarch
- 1 tablespoon peanut oil
- 2 tablespoons Sichuan peppercorns
- 4 dried red chiles
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 red bell pepper, seeded and cut into chunks
- 2 scallions, chopped into 1-inch lengths
- Handful of dry-roasted cashews
Jennifer's Iced Sugar Cookies
By Dixie8686
For the cookies: Sift together the flour, baking powder and salt
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- One 1-pound box confectioners' sugar
- 3 tablespoons meringue powder
- 1/3 cup warm (80 to 90 degrees F) water
- Food coloring, optional
- Assorted sprinkles, colored sugar and small candy pieces
Roast Chicken with Radishes
By Dixie8686
Preheat the oven to 425 degrees
- 1 (4- to 4 1/2-pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 1 lemon, quartered
- 6 sprigs fresh thyme
- 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
- 3 tablespoons unsalted butter, melted
Baked Shrimp with Tomatoes and Feta
By Dixie8686
Preheat oven to 475 degrees with rack set in upper third
- 2 tablespoons olive oil
- 4 thinly sliced scallions
- 4 garlic cloves, thinly sliced
- 2 teaspoons dried oregano
- 2 pints cherry tomatoes, halved
- Coarse salt and ground pepper
- 1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
- 2 tablespoons chopped fresh fresh mint, plus more for garnish
- 4 ounces feta cheese
Whole Wheat & Peanut Butter Dog Biscuits
By Dixie8686
Directions Preheat the oven to 325 degrees F
- 1 1/2 cups stone-ground whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup powdered or dry milk
- 1/2 cup quick-cooking oatmeal (not instant), plus extra for sprinkling
- 1/2 cup smooth peanut butter
- 2 tablespoons toasted wheat germ
- 1 extra-large egg, lightly beaten
- 1 egg beaten with 1 tablespoon water, for egg wash
Spicy Shrimp and Tomato Pasta
By Dixie8686
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions
- 1 pound penne, (or other short tubular pasta)
- 2 pounds medium shrimp, peeled and deveined (tails removed)
- Coarse salt and ground pepper
- 4 teaspoons olive oil
- 3 tablespoons capers, rinsed and drained
- 1/4 teaspoon red-pepper flakes
- 3 cans (14.5 ounces each) diced tomatoes with roasted garlic
Chicken Stir-Fry Wraps
By Dixie8686
Season chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Gourmet Diner Burgers
By Dixie8686
For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container
- 1 pound zucchini, sliced into 1/4-inch-thick rounds
- 3 sprigs fresh oregano
- 2 cups apple cider vinegar
- 1/3 cup sugar
- 2 teaspoons black peppercorns
- 1 teaspoon kosher salt
- 1 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 1 cup coarsely grated Parmesan
- 1 tablespoon all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1 garlic bulb
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 cup mayo
- 6 cloves roasted garlic (see Cook's Note)
- 2 tablespoons lemon juice
- 2 teaspoons freshly chopped parsley
- 1 teaspoon freshly chopped oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds lean ground beef
- 1/2 pound ground lamb
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 6 ciabatta rolls, halved
- Extra-virgin olive oil, for drizzling
- Roasted Garlic Mayo
- 6 Burger Patties
- 4 medium tomatoes, sliced into 1/4-inch rounds to yield 12 slices
- 12 Zucchini Pickle slices
- 6 Parmesan Frico rounds
Parmesan Eggplant Fries with Basil Ketchup
By Dixie8686
For the ketchup: In a small saucepan, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced or smashed and peeled
- 1/8 teaspoon red pepper flakes
- One 15-ounce can tomato sauce
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar, packed
- 3 tablespoons tomato paste
- 2 tablespoons freshly chopped basil
- 1 1/2 tablespoons kosher salt
- 1 teaspoon Worcestershire sauce
- 1 cup all-purpose flour
- 2 tablespoons kosher salt, plus 1 teaspoon for seasoning
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1 medium eggplant (about 1 1/2 pounds)