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Recipes
Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche
By kimvess
Beat the butter, rosemary, salt and lemon zest until creamy
- Rosemary butter
- 1/2 cup (1 stick) butter, at room temperature
- 1 teaspoon chopped fresh rosemary
- 1/8 teaspoon gray sea salt
- Finely grated zest of 1/4 lemon
- Black pepper crème fraiche
- 1/2 cup crème fraîche
- 1/4 teaspoon black pepper
- Pinch grey sea salt
- 1 1/2 teaspoons lemon juice
- Finely grated zest of 1/4 lemon
- Roasted carrots
- 2 pounds carrots, preferably Nantes or new (small), peeled and stems cut
- Extra-virgin olive oil
- Gray sea salt
- 2 to 3 very small sprigs rosemary
- 2 cloves garlic, crushed
- 1 1/2 teaspoons Maple sugar (brown sugar can be substituted)
- 2 to 3 tablespoons rosemary butter
- Black pepper crème fraîche, as desired
- Chopped chives, for garnish
Tex-Mex Rice
By kimvess
1. Rinse rice. Process tomatoes in food processor until smooth; set aside
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups long-grain white rice
- 1/4 cup vegetable oil
- 1 onion, chopped fine
- 1 poblano chile (see note), seeded and chopped fine
- 2 jalapeno chiles, seeded and chopped fine (see note)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 cups low-sodium chicken broth
- salt
The Original Toasted Ravioli
By kimvess
To make these hot appetizers, bread and fry purchased ravioli, then make a homemade tomato sauce to dip them in
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter
- 2 pounds ripe fresh tomatoes, peeled, seeded and cut up
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 slightly beaten egg
- 2 tablespoons milk
- 1 16- to 20-ounce package frozen meat-filled ravioli, thawed
- 2/3 to 1 cup seasoned fine dry bread crumbs see savings
- Cooking oil for deep-fat frying see savings
- Grated Parmesan cheese (optional) see savings
Cheddar BLT Burgers with Tarragon Russian Dressing
By kimvess
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestersh...
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1 1/3 pounds ground beef chuck
- 1 1/3 pounds ground beef sirloin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceberg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Parmesan Baked Potatoes Recipe
By kimvess
Pour butter into a 13-in. x 9-in
- 6 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Stracotto al Chianti: Beef Braised in Chianti
By kimvess
In a stew pot, heat up the extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 2 pounds stewing beef, cut into 1-inch cubes
- 2 red onions, roughly chopped
- 3 garlic cloves, crushed
- 3 cups Chianti wine
- Salt
- 2 teaspoons whole peppercorns
Deviled Egg Salad
By kimvess
You've got to try this Deviled Egg Salad, it's so good!! Garlic and hot pepper sauce add heat to the deviled eggs t...
- DILL VINAIGRETTE:
- 7 hard-cooked eggs
- 3 tablespoons salad dressing or mayonnaise
- 1 tablespoon fresh dill weed, chopped
- 1 clove garlic, minced
- 5 dashes bottled hot pepper sauce
- 1/8 teaspoon salt
- 6 cups torn Boston or Bibb lettuce
- 2 cups grape or cherry tomatoes, halved
- 1 medium red sweet pepper, chopped
- 4 slices bacon, crisp-cooked, drained, and crumbled
- 3 green onions, sliced
- 1/3 cup olive oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon snipped fresh dill
- 2 teaspoons Dijon-style mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon bottled hot pepper sauce
Teriyaki Marinated Chicken
By kimvess
Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup sake or mirin
- 2 tablespoons light brown sugar
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1-1 1/4 pounds boneless, skinless chicken breast (see Note)
Chopped Chicken Caesar Sammies
By kimvess
by Marge Perry
- 1/4 cup light mayonnaise
- 1 tablespoon olive oil
- 3 tablespoons grated Parmesan
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 pound cooked, chopped skinless chicken breasts
- 2 tomatoes, thinly sliced
- 1/2 cup shredded romaine
- 3 ciabatta sandwich rolls (about 4 ounces each), split
Cheesy Potato Gratin
By kimvess
Preheat an oven to 375ºF
- 1 Tbs. unsalted butter
- 1 shallot, finely chopped
- 2 Tbs. all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 cup grated Gruyère cheese
- 1 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup grated Parmigiano-Reggiano cheese