Best Dinah Recipes

DINAH'S BAKED SCALLOPS

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.

DINAH'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.

DINAH'S BAKED SCALLOPS

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.

DINAH'S PASSOVER FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-diameter spring-form pan with 2 3/4-inch high sides. Sprinkle matzah meal on the spring-form pan. Melt the 8 ounces bittersweet or semisweet chocolate, the 3/4 cup plus 2 tablespoons unsalted butter, and the 2 ounces unsweetened chocolate in a heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl and cool slightly. Add sugar, yolks, and almonds and whisk until smooth. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into batter in 2 additions. Pour batter into prepared pan. Bake until top is dry and begins to crack and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer cake to rack and cool 15 minutes. Press down gently on top of cake to even edges. Cool completely. For glaze, bring cream and 3 tablespoons of unsalted butter to simmer in heavy medium saucepan. Reduce heat, add both chocolates (4 ounces bittersweet or semisweet chocolate and 4 ounces milk chocolate), and stir until smooth. Let stand until cool but still pourable, about 1 hour. Invert cake onto 8-inch round tart pan bottom or cardboard round. Place cake on rack set over cookie sheet. Pour glaze over cake, spreading with spatula to coat top and sides. Refrigerate cake until glaze sets, about 1 hour. Let cake stand 2 hours at room temperature before serving.

DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD

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.

TENNESSEE LASAGNA BY DINAH SHORE

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.

DINAH SHORE BROWNIES

Steps:

• Preheat oven to 350*
• Melt butter and chocolate together, then cool.
• Beat eggs with sugar and vanilla until thick.
• Add(cooled)butter/chocolate mixture, then the flour (you can add nuts if you want).
• Bake in a greased 8×8x2 pan for 30- 35 minutes. Brownies is one of the things I try to never over bake because they get dry and lose that gooeyness.

DINAH

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 BROWNIES

Steps:

• Melt butter and chocolate together and cool. Beat eggs, sugar and vanilla until thick. Add cool chocolate mixture and beat. Mix flour and nuts. Put in 8x8 inch pan. Bake at 350 for about 30 minutes.