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Recipes
Lobster Rolls with Caper Remoulade
By Dixie8686
In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley
- Remoulade:
- 1 cup mayonnaise
- Grated rind and juice of 1 large lemon
- 2 tbsp drained capers, chopped
- 1 tsp chopped fresh parsley
- Salt and pepper
- 1 1/2 cups cooked and shredded lobster meat
- 2 Tablespoons sliced scallion, green parts only
- 2 leaves bibb lettuce, torn into pieces
- 6 small yeast rolls or small buns, cut on top almost all the way through
- 2 tablespoons soft butter
Roasted Chicken with Bourbon Pear Butter Glaze
By Dixie8686
Directions For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucep...
- 4 cups unsweetened pear sauce (like applesauce, but pear)
- 1 1/2 cups sugar
- 1/2 cup bourbon
- 1 teaspoon ground cardamom
- Juice of 2 lemons (save the rinds for the chickens)
- Two 3- to 4-pound chickens
- Salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 1 bulb fennel, quartered, fronds reserved for garnish
- 1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
- Juice of 1 lemon
- Olive oil, for drizzling
- Salt and freshly ground black pepper
Messy Sleepover Snacks
By Dixie8686
Place the cereal in a very large stainless steel bowl and set aside
- 10 cups combination of corn, rice, and wheat cereal squares
- 3/4 cup chocolate chips
- 3/4 cup chocolate hazelnut spread, such as Nutella
- 3/4 cup creamy peanut butter
- 1/3 cup butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 2 cups miniature pretzels
- 1 cup chocolate coated candies, such as M and M's
Parmesan Lavash Chips with Creamy Tomato-Basil Dip
By Dixie8686
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Two 9-by-12-inch whole wheat lavash breads
- 2 tablespoons extra-virgin olive oil
- 1 cup finely grated Parmesan
- 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
- 1/4 cup (2 ounces) mascarpone, at room temperature
Roasted Vegetable Quinoa Salad
By Dixie8686
Directions Preheat the oven to 375 degrees F
- 5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces
- 3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces
- 1 medium head bok choy, cut in half lengthwise
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon raspberry vinegar
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup pepitas (toasted pumpkin seeds)
- 1 heaping tablespoon chopped fresh parsley
- 1 blood orange, peel and white pith removed, cut into chunks or segmented
- 1/4 cup crumbled goat cheese
Chocolate-Honey-Almond Tartlets
By Dixie8686
Directions Special equipment: one 24-cup mini-muffin tin and 16 mini-cupcake liners Preheat the oven to 350 degre...
- 5 graham crackers (about 2 3/4 ounces)
- 1 tablespoon slivered almonds
- 1/4 stick (2 tablespoons) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 cup semisweet chocolate chips, such as Ghirardelli (5 ounces)
- 1/3 cup heavy cream
- 2 tablespoons honey
Sun-Dried Tomato and Fennel Stuffing
By Dixie8686
Preheat the oven to 350 degrees F
- Two 1-pound loaves white or sourdough bread, crusts removed, cut into 1-inch pieces
- 8 tablespoons (1 stick) butter, plus more for the baking dish
- 4 bulbs fennel, trimmed and coarsely chopped, plus chopped fronds for garnish
- 2 cups low-sodium chicken broth
- 1 cup oil-packed sun-dried tomatoes, coarsely chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Roasted Peppers with Herbed Breadcrumbs
By Dixie8686
Recipes & Menus | recipes Roasted Peppers with Herbed Breadcrumbs Peppers are roasted until sweet and tender befo...
- 4 yellow bell peppers, cored, seeded, quartered lengthwise
- 6 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 2 cups small pieces of torn crustless white bread (such as ciabatta or sourdough; about 1/4 loaf)
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 1 garlic clove, minced
Linguine with Mussels
By Dixie8686
In a large stockpot, cook linguine per package directions
- 2 (16-ounce) packages linguine
- 2 cups olive oil, divided
- 4 cloves garlic, minced
- 12 ounces large green olives, pitted
- 3 (28-ounce) cans crushed San Marzano tomatoes
- 4 teaspoons sugar
- Salt and pepper to taste
- 2 pounds mussels, cleaned and bearded
- Fresh basil for garnish
Pan-Fried Onion Dip
By Dixie8686
Watch how to make this recipe
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise