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Recipes
Valencia Martini
By Dixie8686
Coat the inside of a martini glass with fino sherry and toss out the excess
- 1/2 oz. fino sherry
- 3 orange peels for flaming (see related
- tip at right)
- 2 1/2 oz. vodka
Lemon and Sugar Mini Biscuits
By Dixie8686
Directions Preheat the oven to 400 degrees F
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cubed
- 1 tablespoon finely grated lemon zest
- 1 cup buttermilk
- 1 egg, beaten
- 3 tablespoons raw sugar, for garnish
Apple Crumb Cake
By Dixie8686
Preheat oven to 375 degrees F
- Cake:
- 2/3 cup plus 4 tablespoons canola or vegetable oil
- 1 1/2 cup milk
- 2 large eggs
- 3 1/2 cups flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1 teaspoon Pure Vanilla or flavored extract
- 5 large apples, cored and sliced thin
- Crumb Topping:
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup plus 1 tablespoon flour
- 2 cups walnuts, chopped
- 2 teaspoons cinnamon
- 8 tablespoons cold butter in pieces
- Syrup Topping:
- 1 cup Stonewall Kitchen Apple Butter Syrup
- 1/2 cup heavy cream
Frittata with Mixed Herbs, Leeks and Parmigiano-Reggiano Cheese
By Dixie8686
In a bowl, whisk the eggs until blended
- 8 eggs
- 1/2 cup (3/4 oz./20 g) mixed minced fresh flat-leaf parsley, basil and mint, plus whole herb leaves for garnish
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese, plus shaved cheese for garnish
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 4 cups (12 oz./375 g) thinly sliced leeks, white and light green portions, rinsed well
Berry Layer Cake
By Dixie8686
Preheat oven to 325°F. Prepare Wilton 5-Layer Cake Pans with vegetable spray
- Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 4 egg whites
- 1/4 cup blueberries
- 2 to 3 cups sliced strawberries, reserve a few whole ones for the top
- Icing:
- 1 1/2 cups (3 sticks butter), softened
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 6 cups (about 1 1/2 lbs.) sifted confectioners’ sugar
- 2 to 3 tablespoons milk
Chicken with Tomatoes and Mushrooms
By Dixie8686
Season chicken with salt and pepper
- 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 pound mushrooms, trimmed and quartered
- 2 garlic cloves, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1/4 teaspoon dried oregano
Chicken with Ginger
By Dixie8686
Soak ginger in cold water 10 minutes; drain
- 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
Sunny's Green Garlic Herbed Butter
By Dixie8686
Directions In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallion...
- 2 cups loosely packed fresh parsley
- 2 sticks salted butter, cut into cubes
- 1 tablespoon Italian seasoning
- 6 cloves garlic
- Zest of 2 lemons plus 2 tablespoons lemon juice
- 2 scallions, white and green parts, cut in quarters
- Kosher salt and freshly ground black pepper
Roasted Pork With Smoky Red Pepper Sauce
By Dixie8686
Pork: Put an oven rack in the center of the oven
- 3 (1-pound) pork tenderloins, trimmed
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
- 1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
- 1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
- 3 cloves garlic, minced
- Kosher salt for seasoning, plus 2 teaspoons
- Freshly ground black pepper
- 1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
- 2 1/2 tablespoons smoked paprika
- 1 (15-ounce) can tomato puree
- 1 dried bay leaf
- 1/4 cup chopped flat-leaf parsley
Baklava
By Dixie8686
Directions Remove the thawed phyllo from the fridge 1 hour before using
- 1 package frozen phyllo dough, thawed in the fridge (see Cook's Note)
- 1 1/2 sticks (12 tablespoons) butter
- 4 cups chopped pecans
- 1 teaspoon cinnamon
- 2 cups honey
- 1/2 cup sugar
- 1 tablespoon vanilla extract