Dinah Recipes

DINAH

Yield Serves 1.

Number Of Ingredients 5

Dinah image

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.

Ingredients

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

DINAH'S STUFFED MUSHROOMS

Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.

Provided by DEBNJAMES

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 12

Dinah's Stuffed Mushrooms image

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.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 11.2 g, Cholesterol 106 mg, Fat 31.3 g, Fiber 1.5 g, Protein 15.5 g, SaturatedFat 19.1 g, Sodium 412 mg, Sugar 1.8 g

Ingredients

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
1 small onion, finely chopped
¾ cup dry bread crumbs
½ cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 ½ cups butter, melted
½ cup shredded mozzarella cheese

TENNESSEE LASAGNA BY DINAH SHORE

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

Tennessee Lasagna by Dinah Shore image

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

Ingredients

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

DINAH'S BAKED SCALLOPS

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

Dinah's Baked Scallops image

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

Ingredients

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

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10 RECIPES FROM THE KITCHENS OF CLASSIC HOLLYWOOD STARS

From mentalfloss.com
Author Kelli Marshall
Published Jun 20, 2014
Estimated Reading Time 6 mins

Claudette Colbert’s Cheese and Olive Puffs. 2 cups shredded sharp cheddar cheese, at room temperature 1/3 cup butter, softened 1 cup flour 1/4 teaspoon Tabasco Dash of Worcestershire sauce 2 (10-ounce) jars of pimento-stuffed green olives, drained and blotted dry.
Gloria Swanson’s Potassium Broth. 1 cup string beans, chopped 1 cup celery, chopped 1 cup zucchini, chopped 1 cup Swiss chard, chopped 8 cups of spring water.
Bette Davis’ Red Flannel Hash. 2 cups cooked corned beef 3 cups cold boiled potatoes 1 1/2 cups cooked beets. salt and pepper to taste 1/2 cup or more of cream 1/2 stick butter.
John Wayne’s Favorite Casserole. 2 (4 oz.) cans green chilies, drained 1 lb. Monterey Jack cheese, grated 1 lb. cheddar cheese, grated 4 egg whites 4 egg yolks 2/3 cup evaporated milk 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium tomatoes, sliced.
Elizabeth Taylor’s Chicken with Avocado and Mushrooms. 1 avocado, peeled and cubed 1 tablespoon lemon juice 2 (2 1/2 pound) chickens, cut into serving pieces Salt and freshly ground pepper 1/4 cup butter 3 finely chopped shallots 3 tablespoons cognac 1/3 cup dry white wine 1 cup whipping cream 2 cups sliced fresh mushrooms 3 tablespoons butter 1 cup chicken stock Chopped fresh parsley, for garnish.
Joan Crawford’s Poached Salmon. 1 3-pound piece of fresh salmon 3 lemons 6 cups water 10 pearl onions, peeled 1/2 stalk celery with leaves 2 sprigs parsley 3 small bay leaves 12 peppercorns, crushed 2 teaspoons salt 2 cups mayonnaise 4 teaspoons prepared mustard 1/4 cup fresh lemon juice.
Dean Martin’s Burgers and Bourbon. 1 pound ground beef 1/4 teaspoon of salt 8 ounces bourbon chilled. Preheat a heavy frying pan and sprinkle bottom lightly with table salt.
Humphrey Bogart’s Coconut Spanish Cream. 1 tablespoon unflavored gelatin 1/4 cup milk 4 egg yolks, beaten 1/4 teaspoon salt 1/2 cup sugar 2 cup scalded milk 1 cup shredded coconut, plus additional for garnish 2 egg whites, beaten stiff 1/2 teaspoon orange extract Orange segments for garnish.
Rock Hudson’s Cannoli. 3 pounds ricotta 1-3⁄4 cups confectioner’s sugar 1⁄2 teaspoon cinnamon 2 tablespoons chopped citron 1⁄4 cup semi-sweet chocolate chips 4 cups flour 1 tablespoon sugar 1⁄4 teaspoon cinnamon 3⁄4 cup Italian red wine.
Katharine Hepburn’s Brownies. 2 (1-ounce) squares unsweetened baker’s chocolate 1 stick unsalted butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 1/4 cup flour 1/4 teaspoon salt 1 cup chopped walnuts.

Dinah Recipes

DINAH

DINAH'S STUFFED MUSHROOMS

Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.

TENNESSEE LASAGNA BY DINAH SHORE

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

DINAH'S BAKED SCALLOPS

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.

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