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Recipes
Niçoise Toasts
By Dixie8686
Recipes & Menus | recipes Niçoise Toasts Classic salad, meet the open-face sandwich
- 4 large hard-boiled eggs, peeled, coarsely chopped
- 3/4 cup low-fat cottage cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley plus 1 cup leaves
- 2 tablespoons (or more) fresh lemon juice, divided
- 1 tablespoon coarsely chopped capers
- 1 scallion, thinly sliced
- Kosher salt, freshly ground pepper
- 1 cup halved cherry tomatoes
- 1/4 cup quartered pitted mixed olives
- 4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
- 4 1/2-inch-thick slices rustic bread
- 1 garlic clove, halved
Lemon Citrus Cod with Vegetables
By Dixie8686
Directions For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive o...
- 1 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lemon juice
- 3 to 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Four 6-ounce pieces cod
- 8 ounces string beans, trimmed
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 cup grape tomatoes, halved lengthwise
- 2 to 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Pumpkin Crunch Cake
By Dixie8686
Heat oven to 350 degrees F
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
Jerry's Sugared Pecans
By Dixie8686
Directions Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Big Chocolate Birthday Cake
By Dixie8686
For the cake: Preheat the oven to 350 degrees F
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
French Quarter Beignets
By Dixie8686
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
Spaghettini with Garlic and Dried Chile
By Dixie8686
Recipes & Menus | recipes Spaghettini with Garlic and Dried Chile If you can find dried Calabrian peppers use the...
- 8 ounces spaghettini
- Kosher salt
- 3 tablespoons vegetable oil
- 1 tablespoon extra-virgin olive oil
- 3 large garlic cloves, lightly crushed
- 3 dried Calabrian peppers or chiles de árbol
- 4 tablespoons finely grated Parmesan
Limoncello and Ice Cream with Biscotti
By Dixie8686
Directions Place 2 scoops of the ice cream in an individual serving dish and place it in the freezer until ready t...
- Vanilla ice cream
- Limoncello liquor, stored in the freezer
- Store-bought biscotti
Roasted Eggplant Caponata
By Dixie8686
Preheat the oven to 400 degrees F
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Grilled Portobello and Rajas Salsa Taco with Queso Fresco
By Dixie8686
Directions Heat a grill to medium high
- 1/4 cup ancho chile powder
- 2 tablespoons ground coriander
- 2 tablespoons dry mustard
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon chile de arbol or cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 large portobello mushrooms, stems removed
- Canola oil, for brushing vegetables
- 1 large or 2 medium Anaheim chiles
- 1 large yellow bell pepper
- 1 large red bell pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 6 scallions, thinly sliced
- 1 Fresno chile, finely diced
- Juice of 1 lime
- Eight 8-inch flour tortillas
- 1 cup crumbled queso fresco
- Lime wedges, for serving