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Recipes
Crack Pie
By Dixie8686
Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside
- For the Oat Cookie:
- • 1/2 cup (1 stick) unsalted butter, softened
- • 1/2 cup light-brown sugar
- • 3 tablespoons granulated sugar
- • 1 large egg
- • 1/3 cup all-purpose flour
- • 1/3 cup old-fashioned oats
- • 1/8 teaspoon baking powder
- • 1/8 teaspoon baking soda
- • 1/4 teaspoon salt
- For the Crust:
- • 1/4 cup (1/2 stick) unsalted butter, softened
- • 1 tablespoon light-brown sugar
- • 1/8 teaspoon salt
- For the Filling
- • 3/4 cup granulated sugar
- • 3/4 cup light-brown sugar
- • 1/4 teaspoon salt
- • 2 tablespoons milk powder
- • 1 cup (2 sticks) unsalted butter, melted
- • 3/4 cup heavy cream
- • 1/8 teaspoon pure vanilla extract
- • 8 large egg yolks
- • Confectioners’ sugar, for dusting
Frosted Angel Food Cake
By Dixie8686
Special equipment: an angel food or tube pan, preferably with cooling legs For the angel food cake: Preheat the ov...
- 1 cup cake flour
- 1/4 teaspoon kosher salt
- 15 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2 sticks (1 cup) salted butter, softened
- 1/4 cup heavy cream
- Yellow food coloring
Sautéed Shrimp with Chipotle Chilies
By Dixie8686
Recipes & Menus | Recipes Sautéed Shrimp with Chipotle Chilies A bowl of rice and some warm corn tortillas would...
- 1 pound uncooked medium to large shrimp, peeled, deveined
- 1 1/4 cups seafood marinade
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon minced canned chipotle chilies*
- 1/2 teaspoon dried oregano
Toasted Pita Chips
By Dixie8686
Preheat the oven to 375 degrees F
- 1 package pita bread
- Olive Oil
- Kosher salt and freshly ground black pepper
Roasted Shrimp with Feta
By Dixie8686
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Homemade Marshmallows
By Dixie8686
1. Lightly coat an 8" square pan (at least 2" deep) with cooking spray
- Cooking spray
- Powdered sugar
- 2 1/2 Tbl. unflavored geletin
- 1 cup water,divided, plus 1 Tbl.
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 tsp. salt
- 2 tsp. vanilla
Celery and Parmesan Salad
By Dixie8686
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 cupsthinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4-ounce chunk aged Parmesan cheese
- 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
Mustard-Marinated Flank Steak
By Dixie8686
Place the steak flat in a large nonreactive dish such as glass or porcelain
- 1 flank steak (2 to 2 1/2 pounds)
- 1/3 cup dry white wine
- 1/3 cup good olive oil
- 1/3 cup Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped shallots (2 shallots)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons coarsely chopped fresh tarragon leaves
Citrus Marinated Olives
By Dixie8686
Heat the olive oil in a small saucepan over medium heat
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 2 sprigs fresh thyme
- 1 clove garlic, thinly sliced
- 1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
- 1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
- Kosher salt and freshly ground black pepper
- 1 cup Castelvetrano olives