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Recipes
Rice-Seared Trout with Hazelnut Brown Butter
By Dixie8686
Recipes & Menus | recipes Rice-Seared Trout with Hazelnut Brown Butter Give any fish fillet a crunchy crust by dr...
- 1 cup uncooked jasmine rice
- 1 small orange, preferably mandarin
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 3 tablespoons fresh lime juice
- 1 teaspoons finely grated peeled ginger plus 2 Tbsp. matchstick-size pieces
- 1/2 teaspoon finely grated garlic
- 1/2 cup (1 stick) unsalted butter
- 12 fresh cilantro leaves
- 12 fresh mint leaves
- 1/4 cup hazelnuts, toasted, very coarsely chopped
- 4 4—5-ounce skin-on trout fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Vanilla Birthday Cake with Chocolate Frosting
By Dixie8686
Directions Adjust the racks to the center of the oven and preheat to 350 degrees F
- Nonstick spray, for spraying pans
- 2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Frosting, recipe follows
- 8 ounces semisweet chocolate, chopped
- 2 cups confectioners' sugar
- 2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature
- 1 tablespoon whole milk
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon kosher salt
Honey Mustard Chicken
By Dixie8686
Trim chicken breast of any fat
- 1 1/2-2 pounds boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup Stonewall Kitchen Traditional Pub Mustard
- 1-tablespoon curry powder
- 1-tablespoon tamari or soy sauce
- 1 small garlic clove, peeled and minced
Mixed Green Salad with Roquefort Dressing
By Dixie8686
For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl
- 1 head romaine lettuce, leaves torn or cut into pieces
- 1 cucumber, peeled and sliced into half-moons
- 10 cherry tomatoes, halved
- 1 carrot, peeled and grated
- 2 cups mayonnaise
- 1 cup sour cream
- 2 tablespoons onion salt
- 1 tablespoon garlic powder
- 3/4 teaspoon white pepper
- 8 ounces Roquefort cheese, grated
- Milk, for thinning, optional
Chocolate Pound Cake
By Dixie8686
Directions Preheat the oven to 350 degrees F
- 1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs, room temperature
- 1 cup milk
- 2 teaspoons vanilla extract
- Vanilla ice cream, for serving
Warm Bread with Garlic-Herb Butter
By Dixie8686
Preheat oven to 350 degrees
- 1 large garlic clove, minced
- 1 teaspoon coarse salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely chopped fresh chives
- 1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
- 1 cup (2 sticks) unsalted butter, softened
- 1 loaf crusty bread
Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese
By Dixie8686
In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until ...
- 5 ounces cream cheese, at room temperature
- 1 1/2 tablespoons chopped fresh chives
- 2 teaspoons prepared cream-style horseradish
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 teaspoons drained capers, coarsely chopped
- Zest of 1 lemon
- 4 slices pumpernickel bread
- 1/2 bunch watercress, stems removed
- 8 ounces thinly sliced smoked salmon
- 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish
Sauteed Broccolini and Garlic
By Dixie8686
In a large pot, bring 8 cups of water and the salt to a boil
- 2 tablespoons kosher salt
- 4 bunches broccolini (1 1/2 pounds)
- 3 tablespoons good olive oil
- 6 garlic cloves, minced
Marinated Olives
By Dixie8686
In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes
- 1 tablespoon fennel seeds
- 1 pound Niçoise olives (2 1/2 cups)
- 1 pound Picholine olives (2 1/2 cups)
- 5 large garlic cloves, crushed
- 1 tablespoon crushed red pepper
- Zest strips from 1 orange, cut into fine julienne
- 1 About 1 cup extra-virgin olive oil
Curried Chicken and Apple Wraps
By Dixie8686
In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper
- 1/3 cup mango chutney
- 1/3 cup 2-percent plain Greek-style yogurt
- 1 tablespoon curry powder
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup canned garbanzo beans, rinsed, drained and coarsely chopped
- 1 cup (4 ounces) goat cheese, crumbled
- 1 cup chopped green onions
- 3/4 cup chopped fresh mint
- 3/4 cup diced cooked chicken
- 1/4 cup raisins
- 1/4 teaspoon hot sauce, optional
- 1 small head romaine lettuce, thinly sliced to yield about 4 cups
- 1 apple (unpeeled), diced into 1/4 inch pieces
- Four 12-inch-diameter whole wheat wraps