Dixie8686's profile page
Recipes
Carrot Cake
By Dixie8686
Combine sugar, oil, eggs, and vanilla in a large bowl
- Icing:
- 2 cups sugar
- 1 1/2 cups oil
- 3 eggs
- 2 tsp. vanilla
- 2 1/4 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup shredded coconut
- 3 cups shredded carrots
- 1 (8-oz.)can drained and crushed pineapple
- 1 cup chopped pecans
- 1 pkg. cream cheese
- 1 stick butter, softened
- 1 box 10X sugar
- 2 tsp. vanilla
- 1 cup chopped pecans
Latin Marinade
By Dixie8686
Step 1Smash garlic with oregano, salt, and plenty of pepper
- 4 garlic cloves
- 2 to 3 tablespoons fresh oregano
- 1 teaspoon salt
- pepper
- 5 tablespoons extra-virgin olive oil
- 1/4 cup fresh lime juice (from 4 limes)
- 1 teaspoon sugar
Chile-Lime Cashews
By Dixie8686
Recipes & Menus | recipes Chile-Lime Cashews Kaffir lime leaves give this spiced nut mix its citrusy, floral ...
- 4 cups raw cashews
- 15 dried chiles de árbol
- 10 kaffir lime leaves (optional)
- 2 T. unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground ancho chiles
Company Chicken
By Dixie8686
Preheat the oven to 350 degrees F
- 6 boneless, skinless chicken breasts (about 3 1/2 pounds)
- 4 envelopes Italian dressing mix
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 pound white mushrooms, sliced
- Kosher salt
- One 10 3/4-ounce can cream of mushroom soup
- 6 ounces cream cheese
- 3/4 cup dry white wine
- 2 tablespoons chopped fresh flat-leaf parsley
Angel Food Cake with Blueberry Filling
By Dixie8686
Preheat oven to 350 degrees F
- Angel Food Cake -
- 1 cup cake flour, sifted
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups egg whites (10-12 eggs whites)
- 1 tablespoons cold water
- 1 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup sugar, sifted
- Blueberry Filling –
- 1 cup whipping cream
- 1/4 cup sugar
- 3/4 cup Stonewall Kitchen Wild Maine Blueberry Champagne Jam or Wild Maine Blueberry Jam
- 8 ounces Mascarpone cheese, room temperature
- Confectioners’ sugar for dusting
Heirloom Tomato Bruschetta
By Dixie8686
Step 1Preheat grill or broiler to high
- 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
- 2/3 cup best-quality extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 baguettes, cut in half horizontally
- 2 garlic cloves, peeled
- 1 large red onion, quartered and thinly sliced
- 2 cups fresh basil leaves
Red Candy Apple Slices
By Dixie8686
Bring a medium pot of water to a boil
- Cooking spray
- 2 cups sugar
- 1 cup light corn syrup
- One 2-ounce box cinnamon candy
- Few drops of red food coloring
- Chopped peanuts
- Shredded coconut
- Assorted candies
- 2 firm apples, such as Jonathan or Fuji
- 2 firm Granny Smith Apples
- Popsicle sticks
- Toothpicks
Original Old Bay Shrimp Boil Shrimp Fest
By Dixie8686
Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat
- 4 Quarts Water (16 Cups)
- 1 Can Beer (optional) (12 ounces)
- 1/2 Cup Old Bay® Seasoning
- 2 Tablespoons Salt
- 8 Medium Red Potatoes, quartered
- 2 Large Onions, cut into wedges
- 2 Pounds Lean Smoked Sausage, cut into 2-inch pieces
- 8 Ears Fresh Corn, shucked and halved crosswise
- 4 Pounds Unpeeled Jumbo Shrimp (21 to 25 Count)
- 3 lemons, quartered
Orange Liqueur Raspberries
By Dixie8686
Pour the raspberries in a bowl and add the sugar and orange flavored liqueur
- 2 half pints raspberries
- 2 tablespoons sugar
- 2 tablespoons orange flavored liqueur
- 8 ounces creme fraiche, to serve
Balsamic Grilled Asparagus
By Dixie8686
Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl
- 1/2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 3 medium shallots, thinly sliced (about 1 cup)
- 2 cloves garlic, lightly smashed
- 2 sprigs fresh oregano
- 2 bunches medium asparagus (about 2 pounds), woody ends trimmed and discarded
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped