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Recipes
Pumpkin Praline Pie
By Dixie8686
Roll out the dough for a one-crust pie, line a 9-inch pie pan, and chill it in the freezer for 30 minutes
- For the Praline:
- 1/2 recipe Classic Pie Crust
- 1/2 cup packed dark brown sugar
- 1 tablespoon unsalted butter, softened and at room temperature
- 1 tablespoon finely chopped fresh ginger
- For the Filling:
- 1 2/3 cups canned pumpkin puree
- 2/3 cup packed dark brown sugar
- 4 teaspoons all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- Pinch salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Other necessary recipes:
- Classic Pie Crust
Russian Dressing Slaw
By Dixie8686
Directions Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon celery seeds
- 1 teaspoon hot smoked paprika
- Kosher salt and freshly ground black pepper
- 1/2 head green cabbage, finely shredded
- 1 medium carrot, peeled and shredded
- 6 green onions, green and pale green parts only, thinly sliced
- 3 tablespoons grated Spanish onion
Chicken Cacciatore
By Dixie8686
Heat the olive oil in a large skillet
- 1/4 cup olive oil
- 1 chicken, about 3 1/4 pound, cut into 8 pieces
- 2 medium onions, thinly sliced into rings
- 1 clove garlic, finely chopped
- 1 1/4 cups thinly sliced button mushrooms
- 1 small green bell pepper, thinly sliced
- 1/4 cup tomato paste
- 3/4 cup dry white wine
- 16 ounces canned plum tomatoes
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Pumpkin Bread with Cream Cheese Swirl
By Dixie8686
Preheat an oven to 350°F (180°C)
- 4 oz. (125 g) cream cheese, at room temperature
- 2 Tbs. sugar
- 1 tsp. vanilla extract
- 1 package spiced pecan pumpkin quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (250 ml) water
- 2 eggs
Wild Salmon Crudo
By Dixie8686
Recipes & Menus | recipes Wild Salmon Crudo Use only the best quality wild salmon in this raw preparation
- 1 pound center-cut wild salmon fillet, skin and pin bones removed
- 2 cups (loosely packed) baby arugula
- 1 tablespoon fresh lemon juice
- 4 tablespoons extra-virgin olive oil, divided
- Coarse sea salt (such as Maldon) and freshly ground black pepper
- 8 lemon wedges
Shrimp and Fingerlings in Tomato Broth
By Dixie8686
Recipes & Menus | Recipes Shrimp and Fingerlings in Tomato Broth This beautiful seafood dish uses American shrim...
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 4 garlic cloves, finely chopped
- 1 tablespoon paprika
- 1 14.5-ounce can diced fire-roasted tomatoes in juice
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 cups water
- 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inch-thick rounds
- 1 pound peeled deveined uncooked medium American shrimp
Quinoa with Black Beans and Hominy
By Dixie8686
For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-h...
- 1 1/2 cups quinoa
- 2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- Zest of 1 large lemon
- 1/4 cup grapeseed oil
- 3 tablespoons agave nectar
- 2 tablespoons fresh lime juice (from about 2 large limes)
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 15-ounce cans hominy, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Light Chicken Parmesan
By Dixie8686
Preheat oven to 425 degrees, with rack in upper third
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 1 garlic clove, minced
Balsamic Roasted Beet Salad
By Dixie8686
Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
Hearty Greens Soup with Bowtie Pasta and Tomatoes
By Dixie8686
Heat oil in a large pot over medium heat
- Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 bay leaf
- Salt and pepper to taste
- 4 plum tomatoes, cored and chopped
- 2 carrots, chopped
- 8 cups water
- 1 bunch Swiss chard (about 3/4 pound), roughly chopped
- 1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
- 1/2 pound dried bowtie (farfalle) pasta
- 1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
- 1/4 pound baby spinach