Dinah Recipes

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DINAH'S BAKED SCALLOPS



Dinah's Baked Scallops image

This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.

Provided by DEBNJAMES

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 8

20 buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
½ cup butter, melted
¼ cup dry white wine
½ lemon, juiced
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
  • In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
  • Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 15.3 g, Cholesterol 96.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 19.7 g, SaturatedFat 16.1 g, Sodium 530.1 mg, Sugar 1.4 g

DINAH



Dinah image

Yield Serves 1.

Number Of Ingredients 5

1 1/2 ounces whiskey
1 tablespoon lemon juice
1/2 teaspoon superfine sugar
2 or 3 sprigs fresh mint
1/2 cup crushed ice

Steps:

  • Put all ingredients in a cocktail shaker, reserving one mint leaf, and shake vigorously. Strain into a cocktail glass, float the mint leaves on top.

DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD



Dinah Shore's Mother's Southern Belle Chicken Salad image

Dinah Shore was a Southern Belle from Nashville, Tennessee so you know that her Mama's chicken salad is bound to be a high cholesterol item!! But we just don't worry about that in the South, honey!! When you make yor biscuits with lard, a little extra cream ain't nuthin' to fret about!! I don't know whether my Mama got this from a magazine or one of Miss Dinah's cookbooks, but it "shore" is yummy.My Mama ammended the ingredients somewhat to make it more to her taste. I have included the cooking and chopping times in the prep time, but you can be chopping the veg's while the eggs and the chicken are boiling so it really doesn't take that long to prep. The longest "time" is for the chicken to marinate, but believe me this is worth any amount of time!!!!

Provided by Georgia Girl

Categories     Lunch/Snacks

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 cooked boneless skinless chicken breasts, cubed
1 cup French dressing
1 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon grated onion
2 chopped hard-boiled eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/3 cup unsweetened heavy cream, whipped
1/2 cup finely chopped pecans
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 1/2 tablespoons capers, drained

Steps:

  • Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
  • Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
  • Stir gently, but mix well.
  • In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
  • Add the dressing to the salad and stir gently to mix well.
  • Serve as soon as thoroughly chilled--usually about 20 min.
  • If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
  • Mix the dressing up and add just before serving.

Nutrition Facts : Calories 436.4, Fat 30.3, SaturatedFat 6, Cholesterol 138.8, Sodium 977.2, Carbohydrate 11.1, Fiber 1.1, Sugar 7, Protein 30.3

TENNESSEE LASAGNA BY DINAH SHORE



Tennessee Lasagna by Dinah Shore image

This is a recipe by Dinah Shore. I got it many years ago. It is a very different Lasagna than what I was making, and a nice change of pace. It's not what you were expecting in a lasagna

Provided by Baby Chevelle

Categories     One Dish Meal

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 19

1 (16 ounce) package elbow macaroni
1/4 cup butter
1 lb sharp cheddar cheese, cut into cubes divided
1 cup parmesan cheese
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon oil
1 small celery rib, chopped
1 green bell pepper, cut into strips
2 lbs ground chuck
1 teaspoon chili powder
1/4 teaspoon cumin
1 dash oregano
8 mushrooms, thinly sliced
1 dash Worcestershire sauce
salt and pepper
red pepper flakes
2 (16 ounce) cans chopped tomatoes
1 (8 ounce) can tomato sauce

Steps:

  • Prepare macaroni as directed on package.
  • For Sauce:.
  • Brown onion and garlic in oil; add celery and green pepper. Cook until softened. Remove from pan.
  • Add ground beef to pan and brown well. Add salt, pepper, chili powder, cumin, Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture. Sprinkle with red pepper flakes.
  • Add tomatoes and tomato sauce.
  • Simmer low for 1 hour, or until sauce blends.
  • In a large casserole dish, assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce. Sprinkle with red pepper flakes.
  • Then add another layer of macaroni, butter and cheese cubes.
  • Finish with a layer of sauce;top with Parmesan cheese.
  • Bake in 350°F oven for 30 minutes or until cheese is melted inside and dish is thoroughly heated.
  • This can be prepared ahead.

Nutrition Facts : Calories 699, Fat 40.5, SaturatedFat 20.8, Cholesterol 131.3, Sodium 662.3, Carbohydrate 44.3, Fiber 3.6, Sugar 6.1, Protein 39.1

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