Dixie8686's profile page
Recipes
Sauteed Broccolini
By Dixie8686
Blanch the broccolini in a large pot of boiling salted water for 2 minutes
- 1 bunch broccolini
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 lemon, zested
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper
Pasta alla Formiana
By Dixie8686
Put an oven rack in the center of the oven
- Butter, for greasing dish
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, coarsely chopped
- 1/2 pound (8 ounces) mezze penne or other small pasta
- 1/3 cup olive oil, plus extra for drizzling
- 1/4 cup dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Grand Champagne Cocktail
By Dixie8686
Proceed, in order, to build the drink into a champagne coupe and finish with Veuve
- 1 Sugar Cube
- 1 Dash of Orange Bitters
- 1 oz. Pump of Pomegranate Syrup
- .5 oz. Veuve Clicquot
Flaming Lime Drop
By Dixie8686
In a cocktail shaker with ice, add the tequila, lime juice, triple sec and agave syrup
- 3 ounces anejo tequila
- 1 1/2 ounces lime juice
- 1 1/2 ounces triple sec, such as Cointreau
- 1 teaspoon agave syrup
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 4 lime round slices
- 4 sugar cubes
- 1/2 ounce rum, such as Bacardi 151
Roasted Garlic Mashed Potatoes
By Dixie8686
Directions Preheat the oven to 350 degrees F
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic
Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil
By Dixie8686
Preheat oven to 350 degrees F
- 2 pounds ricotta
- 1 teaspoon salt
- Pesto Oil, recipe follows
- Puttanesca Sauce, recipe follows
- 1 1/4 pounds lasagna noodles
- Grilled Vegetables, recipe follows
- 8 ounces mozzarella, coarsely grated
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 6 cloves minced garlic
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
- 1 cup tightly packed, pitted, chopped Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons drained capers
- 2 tablespoons (about 8) minced anchovy fillets
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
- Salt
- 2 cloves garlic, minced
- 2 cups loosely packed basil leaves
- 1 cup extra virgin olive oil
- 1 teaspoon salt
Frosted Cashew Cookies
By Dixie8686
Cream butter and sugar together
- Browned Butter Frosting:
- 1 stick softened butter
- 1 cup brown sugar
- 1 egg
- 1/3 cup sour cream
- 1/2 tsp vanilla
- 2 cup flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 3/4 cup salted cashew halves or whole cashews chopped
- Brown 1 stick of butter. Need help?
- Add in:
- 3 Tbsp cream
- 1/4 tsp vanilla
- Using a hand mixer, beat in:
- 2 cups powdered sugar
- I added in a little extra cream to get the frosting to the consistency that I liked.
Thyme, Shallot, and Lemon Marinade
By Dixie8686
Step 1Whisk together juice, wine, and oil in a shallow nonreactive dish
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- 16 sprigs fresh thyme
- 2 shallots, thinly sliced
- 1 lemon, sliced into 1/4-inch-thick rounds
- Coarse salt and freshly ground pepper
Peach and Strawberry Crumble
By Dixie8686
Serving suggestion: whipped cream, vanilla ice cream or gelato Put an oven rack in the center of the oven
- Butter, for pan
- 2 tablespoons fresh lemon juice (about 1/2 large lemon)
- 1 1/2 tablespoons arrowroot flour
- 1 pound medium strawberries, halved
- 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced* see Cook's Note
- 1/2 cup light brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old fashioned style oats
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
Linguine with Shrimp, Asparagus and Cherry Tomatoes
By Dixie8686
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- Two 12-ounce bags cherry tomatoes, stemmed and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 large cloves garlic, flattened and chopped
- 1/2 cup dry white wine
- 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 2 teaspoons chopped fresh oregano