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Recipes
Watermelon Cosmo Punch
By Dixie8686
Directions Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher
- 3 cups vodka
- 3 cups watermelon puree
- 1 cup fresh lime juice
- 1/2 cup Simple Syrup, recipe follows
- Hollowed-out watermelon, for serving, optional
- Fresh mint, for garnish
- 1 cup sugar
White Turkey Chili
By Dixie8686
Heat 1/2 tablespoon of the oil in a large pot over medium high heat
- 1 1/2 tablespoons olive oil, divided
- 2 pounds ground turkey breast
- 1 green bell pepper, cored, seeded and chopped
- 1 medium yellow onion, chopped
- 1 teaspoon ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- 1 bay leaf
- 1 (28-ounce) can tomatillos, drained and chopped
- 1 (4-ounce) can diced green chiles, drained
- 1 small jalapeño, seeded and finely sliced
- 2 cups low-sodium chicken broth
- 3 cups cooked Great Northern beans, drained
- Chopped cilantro, for garnish (optional)
- Grated Monterey Jack cheese, for garnish (optional)
- Sour cream, for garnish (optional)
Carrot Cake Martini
By Dixie8686
Rim a martini glass in cream cheese icing and sprinkle with cinnamon sugar
- 1/2 oz. Vodka
- 1 oz. Goldshlagger or cinnamon schnapps
- 2 oz. Bailey’s
- 2 oz. Butterscotch schnapps
- a few splashes of cream
Salmon Wellingtons
By Dixie8686
Watch how to make this recipe
- 1 clove garlic
- 1 shallot, roughly chopped
- 12 ounces cremini mushrooms
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoons creme fraiche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Six 3-ounce center-cut salmon fillets, skinless
- All-purpose flour, for dusting work surface
- 3 sheets puff pastry, defrosted if frozen
- 2 cups baby spinach leaves
- 1 egg, beaten with 1 teaspoon water
- Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
- 1 cup creme fraiche
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
- Kosher salt and freshly ground black pepper
Roasted Garlic Mashed Potatoes
By Dixie8686
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
Lemon Squares
By Dixie8686
For the crust: In a medium saucepan, melt the butter
- 1 cup (2 sticks) butter, at room temperature
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar, plus more for sprinkling
- 4 large eggs
- 5 tablespoons fresh lemon juice (from about 2 large lemons)
- 2 tablespoons grated lemon zest
- 2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Zucchini Pickles:
By Dixie8686
Place the zucchini slices and oregano in a large jar or heat-safe container
- 1 pound zucchini, sliced into 1/4-inch-thick rounds
- 3 sprigs fresh oregano
- 2 cups apple cider vinegar
- 1/3 cup sugar
- 2 teaspoons black peppercorns
- 1 teaspoon kosher salt
- 1 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/gourmet-diner-burgers-recipe/index.html?oc=linkback
Mustard-Marinated Flank Steak
By Dixie8686
Directions Place the steak flat in a large nonreactive dish such as glass or porcelain
- 1 flank steak (2 to 2 1/2 pounds)
- 1/3 cup dry white wine
- 1/3 cup good olive oil
- 1/3 cup Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped shallots (2 shallots)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons coarsely chopped fresh tarragon leaves
Orange-Blossom Caramel Sauce
By Dixie8686
Recipes & Menus | recipes Orange-Blossom Caramel Sauce This caramel sauce is fantastic as a base for a sundae
- 1/2 cup sugar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 6 tablespoons heavy cream
- 1 teaspoon orange-flower water
Curry Shrimp with Vegetable Noodles
By Dixie8686
Tested and perfected in the Sur La Table kitchen
- 2 tablespoons vegetable oil
- 1 medium shallot, peeled and minced
- 1 red bell pepper, cored, seeded and cut into 1/2-inch dice
- 1 clove garlic, peeled and minced
- 2 tablespoons Panang red curry paste
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Juice of one lime, about 2 tablespoons
- 1/4 to 1/2 cup coconut milk (*See note below)
- 1 pound medium shrimp; peeled and deveined
- Kosher salt and freshly ground black pepper
- 2 yellow squash, spiralized
- 2 zucchini squash, spiralized
- 2 scallions, chopped
- Small bunch cilantro, chopped
- 6 large basil leaves, chopped
- Zest of one lime, about 1 tablespoon