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Oven-Roasted Carrots Recipe

Oven-Roasted Carrots Recipe

By

Place the carrots, onions and garlic in two greased 15-in

  • 2 pounds baby carrots
  • 4 small onions, quartered
  • 6 garlic cloves, peeled
  • 2 tablespoons California Olive Ranch® Olive Oil
  • 2 teaspoons white wine vinegar
  • 1 to 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
4.4/5 (13 Votes)

Grandma's Lasagna

Grandma's Lasagna

By

In a large enameled cast-iron casserole, heat the olive oil until shimmering

  • 1/4 cup extra-virgin olive oil
  • 1/2 pound ground beef chuck
  • 1/2 pound ground sirloin
  • 4 teaspoons minced garlic
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • Two 28-ounce cans Italian peeled tomatoes, finely chopped, juices reserved
  • One 28-ounce can tomato puree
  • 2 cups chicken stock or low-sodium broth
  • 2 bay leaves
  • 6 thyme sprigs, tied together with kitchen string
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 2 pounds fresh ricotta
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped basil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pound packaged whole-milk mozzarella, shredded (3 cups)
  • 1 large egg, beaten
  • 12 dried lasagna noodles
4.5/5 (6 Votes)

Eva's Potatoes

Eva's Potatoes

By

Slice the potatoes on a mandoline and set aside

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 2 cloves garlic, chopped
  • 3 russet potatoes, peeled and cut into 1/4-inch slices
  • Salt and pepper
  • 1 tablespoon paprika
  • 1/4 cup white wine
  • 1 cup chicken stock
4/5 (4 Votes)

Macaroni Coleslaw Recipe

Macaroni Coleslaw Recipe

By

Cook macaroni according to package directions; drain and rinse in cold water

  • DRESSING:
  • 1 package (7 ounces) ring macaroni or ditalini
  • 1 package (14 ounces) coleslaw mix
  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 can (8 ounces) whole water chestnuts, drained and chopped
  • 1-1/2 cups Miracle Whip Light
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
4.3/5 (8 Votes)

BLT Skillet Pasta

BLT Skillet Pasta

By

As prepared by The Food in my Beard, December 5, 2014

  • 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
  • 2 cups packed baby arugula
  • 6-8 slices of bacon
  • 2 tablespoons mayonnaise
  • 2 tablespoons heavy cream
  • 7 ounces refrigerated fettuccine
4.6/5 (7 Votes)

Miso Katsu (Japanese Breaded Pork Cutlet with Miso Sauce)

Miso Katsu (Japanese Breaded Pork Cutlet with Miso Sauce)

By

If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees...

  • 6 boneless pork chops, each about 1-inch thick
  • Salt and freshly ground black pepper, for seasoning
  • All-purpose flour for dredging
  • 2 large eggs, beaten with 4 teaspoons cold water
  • Panko (Japanese bread crumbs), for coating
  • vegetable oil, for deep-frying
  • 3 cups very finely shredded green cabbage
  • Lemon wedges
  • Miso Katsu Sauce (recipe below)
  • Steamed Japanese rice
4.7/5 (10 Votes)

Glazed Country Ribs

Glazed Country Ribs

By

Pork ribs are one of the most popular meats to grill when summer hits

  • 1 cup ketchup
  • 1/2 cup water
  • 1/4 cup finely chopped onion
  • 1/4 cup cider vinegar or wine vinegar
  • 1/4 cup mild-flavored molasses
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 2 1/2 - 3 pounds pork country-style ribs
4.3/5 (14 Votes)

Bal's No-Butter Chicken

Bal's No-Butter Chicken

By

Put a large skillet over medium-high heat and add the oil

  • 2 tablespoons grapeseed oil
  • 1 small red onion, chopped
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red chile flakes
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound chicken breasts, boneless and skinless, cut into cubes
  • 1/4 cup low-fat yogurt
  • 1/2 cup water
  • Serving suggestion: Serve with roti or rice.
4.6/5 (12 Votes)

Beef and Asparagus with Caramelized Onion Aioli

Beef and Asparagus with Caramelized Onion Aioli

By

Directions 1. Trim fat from meat

  • 1 pound beef flank steak
  • 1 recipe Tare Sauce
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh asparagus spears, trimmed
  • 1 tablespoon vegetable oil
  • Snipped fresh parsley
  • Toasted sesame seeds
4.2/5 (9 Votes)

Golden Gate Chili Ribs

Golden Gate Chili Ribs

By

Have the butcher cut the rib rack in half through the bone

  • 1 rack spare ribs, cut in half through the bone
  • 4 tablespoons dark soy sauce
  • 4 tablespoons hoisin sauce
  • 4 tablespoons honey
  • 4 tablespoons Shaohsing rice wine or dry sherry
  • 2 heaping tablespoons Chinese five-spice powder
  • 2 tablespoons light soy sauce
  • 1 Fresno chile, seeded and finely chopped, for garnish
  • 1 scallion, green part only, finely chopped, for garnish
  • Roasted Sweet Potato Wedges, for serving, recipe follows
  • Mixed green salad, for serving
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole Sichuan peppercorns
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil
4.2/5 (6 Votes)