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Recipes
Italian Seafood Salad
By Dixie8686
Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt
- 1 tablespoon Old Bay seasoning
- Kosher salt
- 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
- 1 1/2 cups dry white wine
- 1 pound sea scallops, halved crosswise
- 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
- 2 pounds fresh mussels
- 1/2 cup good olive oil
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 plum tomatoes, seeds and pulp removed and medium-diced
- 1/3 cup limoncello liqueur
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
- 1/2 cup fresh flat-leaf parsley leaves, lightly packed
- 2 lemons
Red Berry Trifle
By Dixie8686
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam
- 1 Plain Pound Cake, recipe follows
- 1 cup good raspberry jam
- Framboise
- 2 half-pints fresh raspberries
- 1 pint fresh strawberries
- Cognac Cream, recipe follows
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups milk
- 10 extra-large egg yolks, at room temperature
- 1 cup sugar
- 4 tablespoons sifted cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
Pumpkin Cheesecake
By Dixie8686
Preheat oven to 350 degrees F
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Chicken with Herb-Roasted Tomatoes and Pan Sauce
By Dixie8686
Recipes & Menus | recipes Chicken with Herb-Roasted Tomatoes and Pan Sauce Roasting tomatoes intensifies their fl...
- 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
- 6 tablespoons olive oil, divided
- 2 tablespoons herbes de Provence
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 pound skinless, boneless chicken breasts
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons flat-leaf parsley leaves
- 3 tablespoons fresh tarragon leaves
Spicy Sugared Almonds
By Dixie8686
In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups plus 1 tablespoon sugar
- 1 1/2 cups whole almonds
Spinach Puffs
By Dixie8686
Recipes & Menus | recipes Spinach Puffs Serve these little spinach pies with a main course as your vegetable side...
- 1 10-ounce package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup minced onion
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
Fish Minestrone with Herb Sauce
By Dixie8686
Warm the olive oil in a large pot over medium-low heat
- Herb Sauce:
- 2 tablespoons olive oil
- 2 leeks (white parts only), thinly sliced (about 1 cup)
- 2 carrots, peeled and thinly sliced (about 1 cup)
- 2 zucchini, trimmed and thinly sliced (about 2 cups)
- 1 cup bite-size pieces green beans
- 1 cup canned garbanzo beans, rinsed and drained
- 6 cups low-sodium chicken broth
- 4 to 6 (6-ounce) snapper fillets
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 1 garlic clove
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Shrimp with Tomatoes, Spinach, and Rice
By Dixie8686
Directions Heat a large straight-sided skillet over medium-high heat; swirl in oil
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped (about 1 cup)
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
- 3/4 cup long-grain white rice
- 1 pound fresh or thawed frozen large shrimp, peeled and deveined
- 1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
- Feta, crumbled, for serving
- Fresh mint leaves, for serving (optional)
Chocolate Chunk Cookies
By Dixie8686
Preheat the oven to 350 degrees
- 1/2 pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
String Beans and Tomatoes
By Dixie8686
In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/3 cup ketchup
- 1/2 cup grated carrot
- 1 teaspoon dried basil
- 2 large tomatoes, diced
- One 10-ounce can tomatoes with chiles, such as Rotel
- 3 cups sliced fresh string beans, in 1/2-inch pieces
- Salt and pepper
- Rice, for serving