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Recipes
Orange Tea with Honey
By Dixie8686
Directions In a medium saucepan, add the tea bags and water
- 4 Earl Grey tea bags
- 8 cups boiling water
- 1/2 cup orange blossom water
- 2 tablespoons honey
- 1 orange, peel zested in large strips, juiced
- 1 lemon, peel zested in large strips, juiced
Spice-Scented Roast Chicken and Vegetables
By Dixie8686
Position 1 rack in the middle of an oven and 1 rack in the lower third of the oven and preheat to 425°F
- 1 chicken, 2 3/4 to 3 lb., cut into 8 pieces
- 4 Tbs. olive oil
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. mustard seeds
- 1 Tbs. cumin seeds
- 1 onion, finely chopped
- Coarse kosher salt and freshly ground pepper, to taste
- 1 to 1 1/4 lb. fingerling potatoes or small red potatoes, halved lengthwise
- 2 bunches asparagus, about 1 lb. total, ends trimmed
Ooey Gooey Pumpkin Bars
By Dixie8686
Preheat an oven to 350°F
- For the crust:
- 1 package (1 lb. 2 oz.) spiced pecan pumpkin quick bread mix
- 1 egg
- 8 Tbs. (1 stick) unsalted butter, melted
- For the filling:
- 1 package (8 oz./250g) cream cheese, at room temperature
- 1 jar (13.5 oz.) Muirhead pecan pumpkin butter
- 3 eggs
- 1 tsp. vanilla extract
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. ground cinnamon
- 15 oz. confectioners’ sugar
Spanish Rice
By Dixie8686
Directions Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat
- 2 tablespoons butter
- 1 1/2 cups long-grain white rice
- 1 onion, chopped
- 1 green pepper, chopped
- One 28-ounce can diced tomatoes
- One 4-ounce jar diced pimiento
- Pinch salt
- Pinch cayenne
- Several dashes hot sauce
Gluten-Free Pumpkin-Ginger Cupcakes
By Dixie8686
MAKE THE FROSTING In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth
- 6 ounces mascarpone, at room temperature
- 6 ounces cream cheese, at room temperature
- 3 3/4 cups confectioners' sugar, sifted
- 1 tablespoon pure vanilla extract
- 1 cup white rice flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 1/4 cups pure pumpkin puree
- 1/2 cup sugar
- 3/4 cup heavy cream
- 1/2 teaspoon flaky sea salt, such as Maldon
- 1/4 cup chopped or sliced crystallized ginger, for garnish (optional)
Tomato-Basil Sauce with Polenta
By Dixie8686
Recipes & Menus | recipes Tomato-Basil Sauce with Polenta Serve this chunky, all-purpose tomato sauce with fish, ...
- 5 tablespoons extra-virgin olive oil, divided
- 1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds
- 2 pounds cherry tomatoes (about 6 cups)
- 7 garlic cloves, thinly sliced
- 1 shallot, finely chopped (about 1/4 cup)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 large sprigs basil
Scott's Short Ribs
By Dixie8686
Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 3 garlic cloves, finely chopped
- 1 (750-ml) bottle burgundy or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 6 cups beef stock
- 1 tablespoon brown sugar
Best Tomato Soup Ever
By Dixie8686
Directions To begin, dice the onion
- 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
Shrimp and Avocado Salad with Frico Chips
By Dixie8686
For the frico chips: Place an oven rack in the center of the oven
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 medium zucchini, halved lengthwise
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- Zest of 1 large lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 jumbo shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
- Special equipment: nonstick silicon baking mat, such as Silpat; eight 1/2-cup ramekins
Pound Cake with Limoncello Zabaglione
By Dixie8686
Directions For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl
- 2 cups mixed berries
- 1 tablespoon lemon juice (1/2 lemon)
- 2 teaspoons limoncello
- 2 teaspoons sugar
- 4 egg yolks
- 3 tablespoons limoncello
- 3 tablespoons sugar
- 1/2 teaspoon lemon zest (1/2 lemon)
- 1/2 teaspoon lemon juice (1/4 lemon)
- Half 10 3/4-ounce pound cake