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Creamy Garlic Penne Pasta

Creamy Garlic Penne Pasta

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In a medium sauce pan, melt butter or margarine and add garlic

  • 1 box (1 lb) penne pasta, cooked as directed, drained and kept hot
  • 2 tbsp butter, or margarine
  • 2 garlic cloves, minced
  • 2 tbsp flour
  • 3 ⁄4 cup chicken broth, or beef broth
  • 3 ⁄4 cup milk
  • 2 tsp dried parsley
  • 1 ⁄3 cup parmesan cheese, grated
  • 1 salt, to taste
  • 1 pepper, to taste
4.6/5 (40 Votes)

Rigatoni with Gorgonzola Sauce and Chicken

Rigatoni with Gorgonzola Sauce and Chicken

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1. Heat oil in a large skillet over medium-high heat

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 11/2-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic, sliced
  • 1/3 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 cups crumbled Gorgonzola cheese
  • 1 cup shredded Parmesan cheese
  • 1 pound rigatoni, cooked following pkg directions
  • 1/2 cup basil leaves, sliced
  • 1/2 cup toasted walnuts, coarsely chopped
  • Freshly cracked black pepper (optional)
4.3/5 (9 Votes)

Malt Vinegar-Glazed Chicken

Malt Vinegar-Glazed Chicken

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Recipes & Menus | recipes Malt Vinegar-Glazed Chicken Don't have time to brine? The glaze is delicious on a plain...

  • Glaze:
  • 3/4 cup malt vinegar
  • 1/4 cup mild-flavored (light) molasses
  • 2 tablespoons honey
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1 dried pasilla or ancho chile, stemmed, seeded
  • 10 whole black peppercorns
  • 1 1-inch piece of cinnamon stick
  • 1/2 bay leaf
  • Chicken:
  • Chicken
  • 1/2 cup(packed) light brown sugar
  • 1/3 cup kosher salt plus more for seasoning
  • 1/4 cup malt vinegar
  • 8 sprigs fresh thyme
  • 1 4-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Ingredient info:
  • Dried pasilla and ancho chiles are sold at Latin markets, specialty foods stores, and many supermarkets
4.7/5 (10 Votes)

Teriyaki Meatball Bowls

Teriyaki Meatball Bowls

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Instructions Preheat the oven to 400 degrees

  • Meatballs
  • 1 lb. ground pork
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • 1/2 tsp soy sauce
  • 2 whole green onions
  • 10-15 cranks freshly cracked black pepper
  • Teriyaki Glaze
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • Rice Bowls
  • 2 1/2 cups dry jasmine rice
  • 3 3/4 cups water
  • 2 whole green onions
4.5/5 (11 Votes)

New York Cheesecake Cookies

New York Cheesecake Cookies

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Preheat the oven to 350 degrees F

  • 1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
  • 1 cup flour
  • 1 1⁄2 tsp baking powder
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 ⁄2 cup brown sugar, packed
  • 1 egg, separated
  • 3 oz cream cheese, softened
  • 1 ⁄4 cup granulated sugar
  • 2 tsp lemon zest
  • 1 ⁄2 tsp vanilla extract
4.6/5 (28 Votes)

Caramelized Brussels Sprouts with Pancetta

Caramelized Brussels Sprouts with Pancetta

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In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes

  • 3 pounds brussels sprouts
  • 6 tablespoons extra-virgin olive oil
  • 6 shallots, thinly sliced (1 1/2 cups)
  • 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
  • Kosher salt
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
4.5/5 (11 Votes)

Steak Fajitas

Steak Fajitas

By

Combine first 5 ingredients in a large resealable bag

  • 1 cup soy sauce
  • 1 1/2 cup pineapple juice
  • 1 Tablespoon ground cumin
  • 1 1/2 teaspoon fresh garlic, minced
  • 3 Tablespoon lime juice (fresh squeezed)
  • 1 - 2 Flank Steak or Flat Iron Steak
  • 1 teaspoon southwest chipotle powder
  • 1 teaspoon olive oil
  • 2 Red bell peppers
  • 1 large onion
  • Flour fajitas shells
  • additional toppings such as tomato, lettuce, sour cream etc.
5/5 (1 Votes)

One Dish Savory Spaghetti

One Dish Savory Spaghetti

By

Brown ground beef; drain. Add remaining ingredients including the uncooked spaghetti

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 6 drops Tabasco sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 green bell pepper, chopped
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 4 ounces spaghetti (DO NOT EXCEED THIS AMOUNT)
4.5/5 (11 Votes)

Cobb Dip

Cobb Dip

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Instructions Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth

  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Hidden Valley Ranch Dip mix
  • 1 c. chopped Romaine lettuce
  • 1 Roma tomato, chopped
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. grilled corn
  • 1/4 c. bacon, cooked & crumbled
  • 1/4 c. blue cheese crumbles
4.7/5 (14 Votes)

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

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Instructions Preheat oven to 375

  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
4.8/5 (6 Votes)