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Signature Roast Beef

Signature Roast Beef

By

Carmen Lagarelli, Elkton, Maryland, Southern Living SEPTEMBER 2007

  • 1 (12-oz.) bottle dark beer
  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 cup soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 (3- to 4-lb.) boneless chuck roast, trimmed
  • 1 teaspoon fresh coarsely ground pepper
  • 8 carrots (about 1 1/2 lb.), diagonally sliced
  • 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
  • 2 large onions, cut into eighths
  • 2 tablespoons cornstarch
4.5/5 (24 Votes)

Fluffy Stuffed Strawberries

Fluffy Stuffed Strawberries

By

Cut stems off the strawberries and carefully scoop out 2/3 of the inside by using a knife or spoon, creating a “c...

  • 1 pound strawberries
  • 8 ounces low-fat cream cheese, softened
  • 3 ounces low-fat yogurt
  • 1/8 teaspoon vanilla extract
  • Fresh mint leaves
4.4/5 (32 Votes)

Michael Symon's Grilled Pork Chop with Potato Salad

Michael Symon's Grilled Pork Chop with Potato Salad

By

step 1 ingredients instructions Preheat your grill to medium high heat

  • For the Potato Salad:
  • 2 pounds Yukon Gold Potatoes (skin on; sliced 1/2-inch thick pieces)
  • splash Beer
  • 4 cloves Garlic (2 skin-on; 2 sliced)
  • 2 sprigs Rosemary
  • 1/2 pound thick cut Bacon (chopped)
  • 1/2 cup Yellow Onion (small diced)
  • 1 teaspoons Caraway Seeds
  • 1/3 cup Malt Vinegar
  • 2 tablespoons Sugar
  • 2 tablespoons Whole Grain Mustard
  • 2 tablespoons Parsley
  • 1 small bunch Scallions (sliced)
  • Salt and freshly cracked Black Pepper
  • For the Pork Chops:
  • 4 Pork Chops (1/2-inch thick)
  • Salt and freshly ground Black Pepper
  • 1 tablespoon Paprika
  • 1 teaspoon ground Ginger
  • 1 teaspoon toasted ground Coriander
  • 1/2 teaspoon toasted ground Cumin
  • 4 tablespoons Olive Oil
4.7/5 (18 Votes)

Bacon Ranch Chicken Skewers

Bacon Ranch Chicken Skewers

By

Whisk together ranch dressing and hot chile paste in a large bowl

  • 1/3 cup ranch dressing
  • 1 teaspoon hot chile paste (such as sambal oelek)
  • 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 24 (1-inch) pieces red onion
  • 12 slices thick cut bacon
  • salt and black pepper to taste
  • 12 (6 inch) bamboo skewers, soaked in water for 2 hours
4.4/5 (21 Votes)

Sausage-Hash Brown Breakfast Casserole

Sausage-Hash Brown Breakfast Casserole

By

Southern Living OCTOBER 2003

  • 1 pound mild ground pork sausage
  • 1 pound hot ground pork sausage
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk
4.5/5 (35 Votes)

Classic Lasagna

Classic Lasagna

By

Colette Girard, Baltimore, Maryland, Southern Living MAY 2006

  • 2 medium onions, chopped
  • 2 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
  • 2 (6-oz.) cans tomato paste
  • 1 (8-oz.) can basil, garlic, and oregano tomato sauce
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 12 lasagna noodles, uncooked
  • 8 cups boiling water
  • 1 (16-oz.) container ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 (6-oz.) packages part-skim mozzarella cheese slices
  • Garnish: chopped fresh parsley
4.4/5 (24 Votes)

Japanese Onion Soup

Japanese Onion Soup

By

directions Chop all veggies except chives and half of mushrooms and combine with liquids and bouillon in large pot

  • 1 stalk celery
  • 1 carrot
  • 1 sm. onion
  • 1 tsp. fresh ginger
  • 1 clove garlic
  • 1 tsp. beef bouillon
  • 1 qt. water
  • 1 qt. chicken broth
  • 1 cup shiitake mushrooms
  • 1 cup baby portobello mushrooms
  • fresh chives
4.5/5 (24 Votes)

Beef Stew With Red Wine & Carrots

Beef Stew With Red Wine & Carrots

By

Orange zest and hefty chunks of carrot brighten this classic French bistro-style stew

  • 1 (3 pound) bonless beef chuck roast
  • 2 tablespoons extra-virgin olive oil
  • 2 slices, thick-cut bacon, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounce shallots (8 to 10 medium), thinly sliced (about 2 cups)
  • 2 tablespoons brandy, such as Cognac
  • 2 tablespoons tomato paste
  • 2 to 3 cloves garlic, finely chopped (2 to 3 teaspoons)
  • 2 teaspoons herbes de Provence
  • 2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone
  • 1 (14 1/2-ounce) can whole, pleeled tomatoes
  • 4 strips orange zest (2 1/2 inches long, removed with a vegetable peeler)
  • 1 pound slender carrots, peeled and cut into 3/4-to 1-inch chunks (about 2 cups)
  • 1 cup coarsely chopped fresh flat-leaf parsley
4.6/5 (21 Votes)

Jamaican Jerk Pork Tenderloin

Jamaican Jerk Pork Tenderloin

By

Preparation Place first 15 ingredients in a blender or food processor, and process until smooth

  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • Cooking spray
4.6/5 (5 Votes)

Caramel Apple Pie

Caramel Apple Pie

By

Makes 6 Caramel Apples Insert apple sticks 3/4 of the way into the stem end of each apple

  • 6 apples, washed
  • 6 apple sticks
  • 1 lb. of dipping caramel
  • 30-40 vanilla cookie wafers
  • 1 tsp. of cinnamon
4.4/5 (12 Votes)