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Recipes

Beef Bourguignonne

Beef Bourguignonne

By

Preheat an oven to 350°F

  • 3 Tbs. canola oil
  • 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. button mushrooms, quartered
  • 1/2 lb. slab bacon, cut into 1/4-inch dice
  • 1 large yellow onion, diced
  • 2 tsp. minced garlic
  • 1 1/2 Tbs. veal demi-glace
  • 1/2 cup all-purpose flour
  • 1 bottle (750ml) Pinot Noir
  • 3 cups beef broth
  • 1 lb. pearl onions, peeled
  • 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Boiled potatoes with parsley for serving
4.5/5 (18 Votes)

Bratwurst Cooked in Beer with Smothered Cabbage

Bratwurst Cooked in Beer with Smothered Cabbage

By

Preheat the grill. Place the beer in a saucepan, over medium heat

  • 8 links of fresh bratwurst
  • 4 (8-ounce) cans of beer
  • 8 ounces bacon, chopped
  • 2 cups julienned onions
  • Freshly ground black pepper
  • 1 small head of cabbage, cored and shredded
  • Salt
  • 2 tablespoons chopped garlic
  • 1/4 cup whole grain mustard
  • 8 egg hot-dog buns
  • 4 cups Flo's Potato Salad (see recipe)
  • Flo's Roasted Potato Salad
  • 2 pounds new potatoes
  • 10 cloves of fresh garlic
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 3/4 cup homemade mayonnaise, or store bought
  • 2 tablespoons Creole Mustard
  • Juice of one fresh lemon
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 hard-boiled eggs, sliced
  • 1/2 bound bacon, rendered until crispy
  • 1/2 small red onions, thinly sliced
0/5 (0 Votes)

Twice-Baked Potatoes

Twice-Baked Potatoes

By

1. Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour

  • 4 russet potatoes (about 2 1/2 lb.), scrubbed
  • 1 cup grated aged cheddar cheese
  • 1 cup grated Gruyère cheese
  • 1/2 cup sour cream
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. finely chopped chives
  • 1 tbsp. finely chopped parsley
  • 1/4 tsp. Tabasco hot sauce
  • 1/4 tsp. Worcestershire sauce
  • 8 slices cooked bacon, cut into 1/4" strips
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 tsp. paprika
4.5/5 (27 Votes)

Bucatini with Sausage and Pancetta

Bucatini with Sausage and Pancetta

By

Remove any skin from the sausage meat and break the meat up roughly with a knife

  • 115 g pork sausage meat
  • 400g can of Italian plum tomatoes
  • 1 tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 115 g pancetta or rindless streaky bacon, roughly chopped
  • handful of chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 400 g dried bucatini, or spaghetti
  • 4-5 tbsp double cream
  • 2 egg yolks
4.7/5 (9 Votes)

Broccoli Salad Dip

Broccoli Salad Dip

By

Southern Living SEPTEMBER 2013

  • 1/2 pound fresh broccoli
  • 6 ounces cream cheese, softened
  • 2/3 cup low-fat Greek yogurt
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 4 thick bacon slices, cooked and chopped
  • 1/2 cup coarsely chopped cashews
  • 1/2 cup (2 oz.) shredded sharp Cheddar cheese
  • 1/3 cup minced red onion
4.5/5 (11 Votes)

Barbecue Rubbed Grilled Chicken

Barbecue Rubbed Grilled Chicken

By

Place the chili powder, smoked paprika, onion powder, garlic powder, brown sugar, cayenne pepper, and salt in a sma...

  • Barbecue spice rub:
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • One 3 - 3.5 lb. whole chicken, cut into pieces, or chicken fryer (I used 3.3 lbs of bone-in, skin-on breasts with 4 legs)
  • kosher salt, for seasoning the chicken before applying the rub
  • 1-2 tablespoons canola oil
4.4/5 (12 Votes)

Hearty Spaghetti Recipe

Hearty Spaghetti Recipe

By

In a bowl, combine the first six ingredients

  • SAUCE:
  • Meatballs
  • 1 egg
  • 1/4 cup milk
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon minced fresh parsley
  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (28 ounces each) diced tomatoes, drained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons each dried basil, oregano and parsley flakes
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • Hot cooked spaghetti
  • Grated Parmesan cheese
4.6/5 (15 Votes)

Beef Stew with Roasted Vegetables

Beef Stew with Roasted Vegetables

By

Mary Ann Esposito

  • 1 tablespoon extra virgin olive oil
  • 1/4 pound pancetta, diced
  • 2 pounds stew beef cut into 1-inch cubes
  • 1/3 cup flour
  • Salt to taste
  • Grinding black pepper
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 3 cups dry red wine
  • Roasting the vegetables
  • 2 tablespoons extra virgin olive oil
  • 6 carrots, peeled and cut into thirds
  • 4 red skin potatoes, scrubbed and quartered
  • 4 stalks celery, washed and cut into 2 inch chunks
4.4/5 (20 Votes)

Loaded BBQ Potatoes

Loaded BBQ Potatoes

By

Prepare your gas or charcoal grill to high heat

  • 6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
  • 1 yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 4 strips cooked bacon, I prefer applewood smoked bacon
  • 1 cup shredded cheddar cheese
  • 4 scallions, roughly chopped
  • kosher salt and freshly cracked black pepper to taste
4.6/5 (13 Votes)

Korean Sizzling Beef

Korean Sizzling Beef

By

In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and ...

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil, for rubbing
  • Salt
  • Steamed rice, for serving
4.6/5 (44 Votes)