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Recipes
Pressed Cheese Sandwiches
By Dixie8686
In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic
- 5 tablespoons olive oil
- 1/2 teaspoon aleppo pepper
- 2 cloves garlic, peeled and pressed
- 8 large slices sourdough rye bread
- 16 ounces mozzarella cheese, cut into 16 slices
- Coarse sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Pickled Scallions, recipe follows
Black Bean Lasagna
By Dixie8686
Preheat the oven to 375 degrees F
- One 28-ounce can fire-roasted diced tomatoes
- One 12-ounce can tomato paste
- 1 tablespoon dried oregano leaves
- 2 teaspoons salt, plus more for pasta
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 small onion, finely chopped
- Two 15-ounce cans black beans, rinsed and drained
- 8 ounces lasagna noodles
- 1 recipe Tofu Ricotta, recipe follows
- 1/4 cup raw cashews, finely ground
- 14 ounces extra-firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
- Salt and pepper
Skillet Apple Pie with Cinnamon Whipped Cream
By Dixie8686
Directions For the skillet apple pie: Preheat the oven to 400 degrees F
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 refrigerated rolled pie crusts, such as Pillsbury
- One 21-ounce can apple pie filling
- 2 tablespoons cinnamon sugar
- 2 cups whipping cream, chilled
- 1 teaspoon ground cinnamon
- 4 tablespoons sugar
Stick of Butter Rice
By Dixie8686
Preheat oven to 425 degrees
- 1 c. uncooked white rice (NOT instant)
- 1 (10 oz) can of Condensed French Onion Soup
- 1 (10 oz) can of Beef Broth
- 1/2 c. of butter, sliced
Sausage-Cheddar Biscuits
By Dixie8686
Directions Preheat the oven to 400 degrees F
- 8 ounces fresh pork sausage with sage, casings removed
- 2 sticks (16 tablespoons) butter, softened
- 1 cup sour cream
- 2 cups self-rising flour
- 5 ounces shredded extra-sharp cheddar
Mexican Summer Salad
By Dixie8686
In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirri...
- Dressing:
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole coriander seeds
- 1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Salad:
- 3/4 cup pitted and halved black kalamata olives
- 3/4 cup pitted and halved green olives
- 3/4 cup halved assorted colored cherry or grape tomatoes
- 1/4 cup chopped fresh cilantro leaves
- 8 ounces Mexican Cotija or feta cheese, cubed
Roasted Pepper and Goat Cheese Sandwiches
By Dixie8686
Preheat the oven to 500 degrees F
- For assembling:
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons drained capers
- nocoupons
- 1 large ciabatta bread, halved horizontally
- 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
- 8 to 10 large basil leaves
- 3 thin slices red onion
- Kosher salt and freshly ground black pepper
Salted Caramel Nuts
By Dixie8686
Preheat the oven to 350 degrees
- 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons kosher salt
- 1 teaspoon fleur de sel
Colorful Coleslaw
By Dixie8686
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl
- 1/2 head green cabbage, sliced thin
- 1/2 head purple cabbage, sliced thin
- 3 mini sweet peppers (in two different colors), thinly sliced
- 2 whole carrots shredded
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Couple dashes hot sauce
- 2 cups fresh cilantro leaves
Chipotle Roast Chicken Tacos
By Dixie8686
Recipes & Menus | Recipes Chipotle Roast Chicken Tacos The chipotle butter is also great for topping fish fillets...
- 1/4 cup (1/2 stick) butter, softened
- 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
- 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
- 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
- 4 teaspoons minced canned chipotle chiles in adobo
- 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
- 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
- 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
- 12 garlic cloves, peeled
- 1 cup (or more) low-salt chicken broth
- 1/4 cup dry white wine
- 8 warm corn tortillas
- 1 avocado, halved, pitted, peeled, thinly sliced