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Carrot, Fingerling Potato, and Pea Ragoût

Carrot, Fingerling Potato, and Pea Ragoût

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Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon,...

  • 1 medium lemon
  • 1 tsp. balsamic vinegar
  • 1 tsp. maple syrup
  • 3-1/2 Tbs. unsalted butter, chilled
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1-1/2 lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
  • Kosher salt
  • 12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
  • 1 cup lower-salt chicken broth or water
  • 1-1/2 tsp. minced garlic
  • 3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
  • 2 oz. stemmed baby spinach leaves
  • 2 tsp. chopped fresh tarragon
4.6/5 (9 Votes)

Oma's Goulash

Oma's Goulash

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Heat the shortening in a heavy 5 qt Dutch-oven style pot

  • 2-1/2 to 3 pound beef chuck roast
  • 1/4 C shortening
  • 1-1/2 t salt
  • 1 t pepper
  • 1 t paprika
  • 1/2 t red pepper flakes
  • 1 large onion, chopped
  • 1 small green pepper, cut-up
  • 4 C water along with
  • 2 beef bouillon cubes
  • slurry: 1/2 C flour & 1 C water
4.3/5 (13 Votes)

Balsamic Glazed Meatloaf Poppers

Balsamic Glazed Meatloaf Poppers

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Preheat oven to 350 In a large bowl add beef, bread crumbs and milk

  • 1 pound lean ground beef
  • 1 cup Italian bread crumbs
  • 1/2 cup milk
  • 2 tablespoons ketchup
  • 1 tablespoons balsamic vinegar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Italian seasoning
  • 2 large eggs
  • 1 recipe Balsamic Sauce (recipe to follow)
4.7/5 (9 Votes)

Austrian Meatballs & Spaetzle

Austrian Meatballs & Spaetzle

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1. Heat a large pot of lightly salted water to boiling

  • 1 10 1/2 ounce spaetzle (German dumplings)
  • 1 10 ounce package brown mushrooms, trimmed and cleaned
  • 2 shallots, peeled
  • 2 cloves garlic, peeled
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup plain bread crumbs
  • 1 large egg
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 14 1/2 ounce can light and low-sodium beef broth
  • 2 tablespoons all-purpose flour
4.8/5 (6 Votes)

Meaty Lasagna Bolognese

Meaty Lasagna Bolognese

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For meat sauce:: 1. Preheat oven to 375 degrees F

  • 1 pound lean ground beef
  • 8 ounces bulk Italian sausage
  • 4 ounces pancetta or bacon, cut into 1/4-inch pieces
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 cup whole milk or half-and-half
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 cup canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon snipped fresh sage
  • 1 tablespoon snipped fresh flat-leaf parsley
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 12 no-boil lasagna noodles
  • 1 10 ounce container refrigerated alfredo pasta sauce
4.6/5 (9 Votes)

Chicken Fajitas

Chicken Fajitas

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Preheat the oven to 425 degrees F

  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon grated lime zest, plus wedges for serving
  • 8 corn tortillas
  • 1/2 cup prepared pico de gallo or fresh salsa
  • 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
4.5/5 (19 Votes)

BLT Stacks

BLT Stacks

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Cut each bacon slice into 6 pieces

  • 4 slices thick-cut bacon
  • 3 slices whole wheat toast, crusts cut off
  • 2/3 cup mayonnaise
  • 1/2 cup fresh basil leaves
  • 1 small head iceberg lettuce, cut into 24 chunks (about 1-inch each)
  • 24 cherry tomatoes
4.4/5 (13 Votes)

General Tso's Chicken

General Tso's Chicken

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1. Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp

  • 1 cup plus 2 tbsp. chicken stock
  • 7 tbsp. cornstarch
  • 6 tbsp. rice vinegar
  • 6 tbsp. tomato paste
  • 5 tbsp. light soy sauce
  • 4 1/2 tsp. dark soy sauce
  • 2 1/4 lb. boneless, skinless chicken thighs, cut into 1 1/2″ cubes
  • 3 1/2 cups plus 9 tbsp. peanut oil
  • 3 egg yolks
  • 2 tbsp. minced ginger
  • 2 tbsp. minced garlic
  • 16 chiles de arbol
  • 2 tbsp. toasted sesame oil
  • Thinly sliced scallions, to garnish
4.5/5 (22 Votes)

creamy cajun linguine

creamy cajun linguine

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Boil linguine in salted water until al dente, then drain

  • 4 oz. linguine, cooked in boiling salt water
  • 2 Tbsp. butter
  • 1 Tbsp. garlic powder
  • 1 Tbsp. shallot, minced
  • 1 Tbsp. Cajun seasonings
  • 1/4 cup white wine
  • 1 Tbsp. lemon juice, fresh squeezed
  • 1/3 cup heavy cream
  • 1/3 cup half and half
  • 1/4 cup freshly grated parmesan
  • freshly cracked black pepper and salt, to taste
  • Chopped chives / green onions, for garnish
0/5 (0 Votes)

Stuffed Celery

Stuffed Celery

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1. In the bowl of a food processor, purée the blue cheese, cream cheese, sour cream, worcestershire, and hot sauce...

  • 6 oz. crumbled blue cheese (about 3⁄4 cup),
  • preferably Roquefort, at room temperature
  • 6 oz. cream cheese, cut into 1" cubes,
  • at room temperature
  • 1 ⁄4 cup sour cream
  • 1 ⁄2 tsp. worcestershire sauce
  • 1 ⁄8 tsp. hot sauce, preferably Tabasco
  • Green leaf lettuce, for garnish
  • Crushed ice (optional)
  • 10 ribs celery, ends trimmed
  • Paprika, for garnish
  • 5 pitted black California olives, halved,
  • for garnish
  • Curly parsley, for garnish
4.4/5 (13 Votes)