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Recipes
Roasted Salmon Stuffed with Spinach, Feta and Ricotta
By Dixie8686
1 (2-pound) center-cut boneless, skinless salmon fillet 1 cup ricotta cheese 1 cup crumbled feta cheese Salt
- 1 (2-pound) center-cut boneless, skinless salmon fillet
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 cup packed baby spinach, divided
- Extra virgin olive oil
- Chopped dill
- Chopped oregano
Homemade BBQ Sauce
By Dixie8686
Heat the oil in a saucepan over medium-low heat
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 cup ketchup
- 1/3 cup molasses
- 1/3 cup brown sugar
- 4 tablespoons minced chipotle peppers in adobo sauce
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- Dash salt
Shells Filled with Chicken Chopped Salad
By Dixie8686
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 12 giant pasta shells (6 ounces)
- 2 tablespoons white balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1 cup coarsely chopped baby arugula
- 1/2 cup diced feta cheese
- 1/3 cup thinly sliced sun-dried tomatoes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 8 kalamata olives, pitted and chopped
- 1 cooked chicken breast, cut into 1/4-inch pieces to yield 1 cup of meat
- 1/2 avocado, peeled, seeded and finely diced
- 1/4 fennel bulb, chopped into 1/4-inch pieces
- 12 radicchio leaves from 1 small head
Italian Beef Tenderloin with Rosemary Gorgonzola Butter
By Dixie8686
Prepare Rosemary Gorgonzola Butter by combining all ingredients in a small bowl
- Italian Beef Tenderloin with Rosemary Gorgonzola Butter and Red Wine Sauce
- 2 (6 ounce) beef tenderloin filets, trimmed
- salt and cracked black pepper, to taste
- 2 tablespoons TFM Extra Virgin Olive Oil
- 1 shallot, thinly sliced
- 1/3 cup Ruffino Chianti
- 1/2 cup TFM Beef Stock
- 1 tablespoon Plugra unsalted butter
- Rosemary Gorgonzola Butter
- 1/2 cup Plugra unsalted butter, slightly cooler than room temperature
- 3 ounces Gorgonzola cheese, crumbed
- 1/4 teaspoon salt
- 1 1/4 teaspoons TFM fresh rosemary, chopped
- Italian Artisan Pasta with Roasted Red Pepper Pesto Cream Sauce
- 1 pound TFM Artisan Pasta any shape
- 1 jar Turtledove Roasted Sweet Pepper Pesto
- 1/2 cup heavy cream
- 2 cups arugula
- 2 cups Pecorino Romano cheese, grated
- 1/4 cup pine nuts, toasted (optional)
Beatty's Chocolate Cake
By Dixie8686
Directions Preheat the oven to 350 degrees F
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Mini Pumpkin Cupcakes with Chocolate Frosting
By Dixie8686
Cupcakes: Put an oven rack in the center of the oven
- 1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
- 2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
- 1/2 cup whole milk, at room temperature
- 1/4 cup vegetable oil
- 2 eggs, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 cup powdered sugar
- 1/2 cup cream cheese, at room temperature
- 1/2 stick unsalted butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sour cream
- To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies
Mocha Brownies
By Dixie8686
Preheat the oven to 325 degrees F
- Nonstick baking spray
- Four 1-ounce squares unsweetened chocolate
- 2 sticks butter
- 2 cups granulated sugar
- 4 large eggs
- 3 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 2 sticks butter, softened
- 5 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 3 teaspoons pure vanilla extract
- 1/2 to 3/4 cup brewed coffee, cooled to room temperature
White Sangria with Summer Fruits
By Dixie8686
Fill a large pitcher two-thirds full with ice cubes
- Ice cubes as needed
- 4 cups dry white wine
- 1/4 cup amaretto liqueur or apricot or peach
- brandy
- 2 Tbs. sugar
- 1 ripe peach, pitted and sliced
- 1 ripe nectarine, pitted and sliced
- 1 ripe apricot, pitted and sliced
- 1 cup pitted and sliced cherries
White Lillet Cocktails
By Dixie8686
Select 4 tumblers or highball glasses
- Ice cubes as needed
- 1 bottle (24 fl. oz.) white Lillet
- 1/4 cup Cointreau
- 4 orange peel strips, each about 1/4 inch wide and 4 inches long
Chocolate Message Cookies
By Dixie8686
Directions Special equipment: heart-shaped cookie cutter, alphabet stencils, tweezers and a small brush Combine t...
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- Powdered sugar, for decorating
- Pink Buttercream, recipe follows, optional
- Melted white chocolate, for drizzling, optional
- 4 cups powdered sugar
- 2 sticks (1 cup) unsalted butter, softened
- 1/4 cup heavy cream
- 3 drops red liquid food coloring