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Recipes
Mini Orange Chocolate Chunk Cake
By Dixie8686
Preheat the oven to 350 degrees F
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 2 extra-large eggs at room temperature
- 1/8 cup grated orange zest (2 large oranges)
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 3 ounces buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup good semisweet chocolate chunks
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
- 4 ounces good semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon instant coffee granules
Rosé, Bourbon, and Blue
By Dixie8686
Recipes & Menus | recipes Rosé, Bourbon, and Blue For this patriotic-themed cooler, Cabell Tomlinson combines tw...
- 7 tablespoons raw sugar
- 2 cups fresh blueberries, divided
- 2 cups brewed unsweetened black tea
- 1 1/2 cups fruity rosé
- 1 cup bourbon
- 3/4 cup fresh lemon juice
- 8 lemon slices
Homemade Snickers Bars | How Sweet It Is
By Dixie8686
bottom chocolate layer Thoroughly grease you baking pan
- bottom chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
- nougat layer
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup peanut butter
- 1 1/2 cup salted peanuts chopped, roughly chopped
- 1 tsp vanilla extract
- caramel layer
- 1 14-ounce bag of caramels
- 1/4 cup whipping cream
- Top chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
Chicken and Basil Stir-Fry
By Dixie8686
Step 1Pat chicken pieces dry with paper towels
- 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
- 1 tablespoon cornstarch
- Coarse salt and ground pepper
- 6 teaspoons vegetable oil
- 1 small onion, halved and cut into 1/4-inch-thick wedges
- 2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
- 6 garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 cups fresh basil leaves, larger leaves torn in half
- Cooked white rice, for serving (optional)
Spiced Lemon Rice
By Dixie8686
Recipes & Menus | recipes Spiced Lemon Rice Serve this fragrant, Indian-inspired side dish with all things chicke...
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons black, brown, or yellow mustard seeds
- 1 1/2 teaspoons ground turmeric
- 1 small onion, minced
- 2 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño, cut into thin rings, seeded if desired
- 2 cups cups long-grain white rice
- 4 2x1-inch strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 cup roasted cashews
Best Tomato Soup Ever
By Dixie8686
To begin, dice the onion. Melt the butter in a large pot or Dutch oven
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Bucatini Puttanesca
By Dixie8686
Step 1Bring a large pot of water to a boil
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup black olives, such as Gaeta or Nicoise, rinsed, pitted, and thinly sliced
- 1/2 cup green olives Italian-style, rinsed, pitted, and coarsely chopped
- 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
- 1/2 teaspoon red pepper flakes, plus more for serving
- 1 28-ounce can best-quality tomatoes, half pureed, half roughly crushed
- 1 sprig fresh basil, plus more for garnish
- 1/2 teaspoon dried oregano
- 1 pound bucatini pasta
- Freshly grated Parmesan cheese
White-Bean and Caper Crostini
By Dixie8686
In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar
- Simple Crostini
- 1 can (15 ounces) canellini beans, rinsed and drained
- 1/4 small red onion, minced
- 1 tablespoon capers, rinsed
- 1 tablespoon olive oil
- 1 teaspoon white-wine vinegar
- Coarse salt and ground pepper
Lemon-Rosemary Marinade
By Dixie8686
Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl
- 6 garlic cloves, minced
- 2 shallots, thinly sliced
- 1/4 cup chopped fresh rosemary, plus 4 sprigs
- 1/4 cup chopped fresh oregano, plus 4 sprigs
- 1 1/2 cups extra-virgin olive oil
- 1/2 cup fresh lemon juice
Buttermilk Cheddar Biscuits
By Dixie8686
Preheat the oven to 425 degrees F
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional