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Recipes
Olive Oil-Herb Marinade
By Dixie8686
Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine
- 1/3 cup extra-virgin olive oil
- 2 sprigs fresh rosemary, crushed
- 3 sprigs fresh thyme
- 3 large cloves garlic, smashed
- 2 tablespoons red-wine vinegar
- 1 pinch of freshly ground pepper
Rosemary and Onion Focaccia
By Dixie8686
Recipes & Menus | recipes Rosemary and Onion Focaccia Karen Man's simple focaccia recipe builds flavor with slic...
- 4 tablespoons olive oil, divided, plus more
- 1 3/4 cups all-purpose flour plus more
- 1 1/2 teaspoons kosher salt plus more
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1/3 cup thinly sliced red onion
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh oregano leaves
- Freshly ground black pepper
Grilled Flatbread
By Dixie8686
Recipes & Menus | recipes Grilled Flatbread These chewy-crisp flatbreads are just right for drizzling with chile...
- 2 1/2 teaspoons active dry yeast
- 4 3/4 cups all-purpose flour plus more for dusting
- 2 1/4 cups whole wheat flour
- 2 tablespoons kosher salt
- 1/2 cup sour cream
- Vegetable oil (for brushing)
Herbed Hummus
By Dixie8686
In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute
- 2 containers (8 ounces each) store-bought plain hummus
- 1 cup roughly chopped mixed fresh herbs, such as parsley, chives, cilantro, and dill
Tomato Crostini with Whipped Feta
By Dixie8686
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Baked Acorn Squash with Brown Sugar and Butter
By Dixie8686
Preheat oven to 400 degrees F
- 1 acorn squash, cut in 1/2
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons maple syrup
- Salt
- Freshly ground black pepper
Mixed Seafood Paella
By Dixie8686
Tested and perfected in the Sur La Table kitchen
- 16 large shrimp, peeled and de-veined
- 16 Manila clams, scrubbed
- 16 mussels, scrubbed
- 1 teaspoon pimenton, divided
- Kosher salt and freshly ground black pepper
- 8 ounces Spanish chorizo, sliced into 1/4-inch rounds
- 2 tablespoons olive oil, more as needed
- 1 medium yellow onion, peeled and cut into 1/4-inch dice
- 2 cloves garlic, peeled and minced
- 1 large pinch saffron threads
- 1 (14 ounce) can diced tomatoes, with juice
- 1 teaspoon kosher salt
- 1/2 cup dry white wine
- 3-1/2 cups low-sodium chicken stock, hot
- 2 tablespoons chopped parsley
- 2 medium lemons cut into wedges for serving
- 2 cups Valencia or Bomba rice
Butterscotch-Pecan Cake
By Dixie8686
Make the cakes: Preheat oven to 325 degrees
- Vegetable-oil cooking spray, for pans
- 3 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons coarse salt
- 10 ounces (2 1/2 sticks) unsalted butter, softened
- 2 1/2 cups packed dark-brown sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 1/4 teaspoons rum, preferably golden or dark
- 1 1/4 cups buttermilk, room temperature
- 12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
- 2 cups packed dark-brown sugar
- 1 cup heavy cream
- 1/2 teaspoon coarse salt
- 20 ounces cream cheese, softened
- 1/2 cup confectioners' sugar, sifted
- 2/3 cup packed dark-brown sugar
- 3 ounces (6 tablespoons) butter, cut into pieces
- 1/2 cup light corn syrup
- 1/4 teaspoon coarse salt
- 1/2 cup heavy cream
- 2 cups pecan halves, toasted and chopped, plus more halves for garnish
Blood Orange Cosmos
By Dixie8686
Directions Combine the vodka, orange liqueur, blood orange juice and lime juice in a large pitcher
- 2 cups good vodka
- 1 cup orange liqueur
- 2 cups blood orange juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 6 generous peels from a fresh blood orange
Paccheri and Clams
By Dixie8686
Recipes & Menus | recipes Paccheri and Clams Clam broth, olive oil, and pasta cooking liquid unite to make a brin...
- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced, divided
- Pinch of crushed red pepper flakes
- 1 1/2 pounds littleneck clams or steamers (about 24), scrubbed
- 1/2 cup white wine
- Kosher salt
- 12 ounces tube pasta, preferably paccheri
- 3 tablespoons chopped flat-leaf parsley