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Recipes
Chocolate-Espresso Martini
By Dixie8686
Combine the chocolate and 1/4 cup water in a small bowl and place over a pan of barely simmering water
- 4 ounces semisweet chocolate, finely chopped
- 2/3 cup brewed espresso, chilled
- 2/3 cup coffee liqueur, such as Kahlua
- 2/3 cup vanilla-flavored vodka
- Ice
- Special equipment: cocktail shaker
Vanilla Sour Cream Frosting
By Dixie8686
In large mixing bowl combine 3/4 cup butter, softened and 3/4 cup sour cream, and 1-1/2 teaspoon vanilla
Burgundy Beef Stew
By Dixie8686
Watch how to make this recipe
- 4 slices bacon, chopped
- One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
- 2 heaping tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 6 cloves garlic, finely chopped
- 1 bottle Burgundy wine
- 1 pound button mushrooms
- One 14-ounce package frozen pearl onions
- 3 to 4 cups low-sodium beef broth
- Chopped fresh parsley, for serving
The Best Sangria
By Dixie8686
The longer sangria sits before drinking, the more smooth and mellow it will taste
- 2 large juice oranges, washed; one orange sliced; remaining orange juiced
- 1 large lemon, washed and sliced
- 1/4 cup granulated sugar
- 1/4 cup Triple Sec
- 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled
Hoppin' Hot Scotch Cocktail Recipe
By Dixie8686
In an Irish coffee mug, add schnapps followed by hot chocolate
- 2 oz. butterscotch schnapps
- 8-10 oz. hot chocolate (made with either water or milk)
- whipped cream
- chocolate shavings
- 1/2 oz. amaretto (optional, but gives off a warm almond aroma)
Peartini
By Dixie8686
Recipe courtesy Giada De Laurentiis
- 1 cup sugar
- 1 cup vodka
- 1/4 cup dry vermouth
- 1/4 cup fresh lime juice (from 3 large limes)
- Two 8-ounce ripe pears, such as Comice, peeled, stemmed, cored and cut into 1-inch pieces
- Ice
- 1/2 unpeeled pear, cored and cut into 1/4-inch-thick slices, for garnish
Key Lime Cake
By Dixie8686
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan
- Butter, for greasing pan
- Flour, for dusting pan
- One 3-ounce package lime flavored gelatin
- 1 1/3 cups granulated sugar
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 5 large eggs, slightly beaten
- 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
- 1/2 cup confectioners' sugar
- 1/2 cup (1 stick butter), room temperature
- One 8-ounce package cream cheese, room temperature
- One 1 pound box confectioners' sugar
Truffled Popcorn
By Dixie8686
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 package microwave popcorn, such as Newman's Own Natural
- 2-ounces white truffle butter
- 1 teaspoon kosher salt
Roasted Asparagus and Peas
By Dixie8686
Directions Zest the lemons and lay out the zest to dry it slightly, about 30 minutes
- 3 lemons
- 2 teaspoons kosher salt
- 2 pounds asparagus (larger spears), trimmed
- Drizzle of olive oil
- 8 ounces frozen peas
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
Farro Salad with Radishes, Arugula and Feta
By Dixie8686
Directions Bring a large saucepan of salted water to a boil
- Kosher salt
- 1 1/2 cups semi-pearled farro, rinsed
- 1/4 cup extra-virgin olive oil
- Pinch red pepper flakes
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
- 6 radishes, cut into wedges (quarters if small, eighths if large)
- 1/2 English cucumber, diced
- Juice of 1 lemon
- 2 cups baby arugula
- 3/4 cup crumbled feta (about 4 ounces)
- Freshly ground black pepper