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Home Fries

Home Fries

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1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees

  • 3 1/2 pounds russet potatoes, peeled and cut into 3/4-inch dice
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter, cut into 12 pieces
  • Kosher salt and pepper
  • Pinch cayenne pepper
  • 3 tablespoons vegetable oil
  • 2 onions, cut into 1/2-inch dice
  • 3 tablespoons minced fresh chives
4.4/5 (9 Votes)

spaghetti with peppers

spaghetti with peppers

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Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides

  • 4 large bell peppers, preferably a mix of green, red and yellow
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again and patted dry
  • 1/2 cup tomato sauce (from a can)
  • Fine sea salt
  • 1/8 teaspoon red pepper flakes
  • 1 pound spaghetti
4.8/5 (8 Votes)

Hibachi Noodles

Hibachi Noodles

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Live a Hibachi experience from the comfort of your own home

  • 1 lb. linguine or noodles of your choice, cooked al dente
  • 3 tablespoons butter
  • 1 tablespoon garlic, minced
  • 3 tablespoons sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • Salt and pepper, to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
4.3/5 (25 Votes)

Bratwurst Stewed with Sauerkraut

Bratwurst Stewed with Sauerkraut

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In a large pan, heat oil over high heat

  • 2 tablespoons oil
  • 2 pounds fresh bratwurst links
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 tablespoon paprika
  • 1 tablespoon caraway seed
  • 4 cups sauerkraut, drained
  • 2 tablespoons chopped fresh dill
  • 1 baguette
4.3/5 (7 Votes)

Grilled Beer-Brined Chicken

Grilled Beer-Brined Chicken

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In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher ...

  • 2 cups water
  • 1/4 cup kosher (coarse) salt
  • 1/4 cup packed brown sugar
  • 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  • 2 cut-up whole chickens (3 to 3 1/2 lb each)
  • 1 tablespoon paprika
  • 1 teaspoon table salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
4.6/5 (17 Votes)

Rosemary-Crusted Potatoes

Rosemary-Crusted Potatoes

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Preheat oven to 400°. Coat a shallow baking dish or pan with nonstick spray

  • 1 1/2 lb. small red-skinned or Yukon gold potatoes, quartered
  • 2 Tbsp. minced fresh or 2 tsp. dried rosemary
  • 1 Tbsp. stone-ground Dijon mustard
  • 1 Tbsp. olive oil
  • 1 ⁄4 cup panko bread crumbs
  • 1 ⁄2 tsp. kosher salt
  • 1 ⁄4 tsp. black pepper
4.5/5 (14 Votes)

Corny Rice Recipe

Corny Rice Recipe

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In a large skillet, saute the red pepper, onion, jalapeno and garlic in oil until tender

  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 2 tablespoons finely chopped jalapeno pepper
  • 3 garlic cloves, minced
  • 1 tablespoon Filippo Berio® Extra Virgin Olive Oil
  • 2 cups cooked rice
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 green onions, chopped
  • Soy sauce, optional
4.5/5 (10 Votes)

Home-Style Beef 'n Noodles with Mushrooms & Onions - Wildflour's Cottage Kitchen

Home-Style Beef 'n Noodles with Mushrooms & Onions - Wildflour's Cottage Kitchen

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Instructions Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it ...

  • 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
  • 1/2 tsp. coarse ground black pepper
  • 3 Tbl. vegetable oil
  • 2 cups beef broth
  • 1 medium onion, halved and cut into 1/2" wedges and separated
  • half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
  • 1/8 cup A1 Original Steak Sauce
  • 1/2 Tbl. minced garlic ( 2 large cloves)
  • 1/2 Tbl. horseradish
  • 1/2 Tbl. spicy brown mustard
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. coarse ground black pepper
  • 2 Tbl. butter, cut up
  • 1 (8 oz.) container fresh sliced mushrooms
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
  • 1 tsp. more kosher salt or to taste
4.4/5 (5 Votes)

Fettuccine with Creamy Red Pepper-Feta Sauce

Fettuccine with Creamy Red Pepper-Feta Sauce

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Heat the oil in a heavy skillet over medium-high heat

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 to 3 garlic cloves, peeled and chopped
  • 1 (16-ounce) jar roasted red peppers, drained and chopped
  • 1/2 cup low-sodium chicken stock or vegetable stock
  • 1 cup crumbled feta cheese or a 6-ounce block
  • 1 pound whole-wheat fettuccine
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
4.4/5 (13 Votes)

Crostini with Sun-Dried Tomato Jam

Crostini with Sun-Dried Tomato Jam

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Place a medium saucepan over medium heat

  • 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
  • 1 tablespoon olive oil
  • 1/2 onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 1 cup water
  • 1/2 cup chicken broth
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 baguette, cut into 3/4-inch slices
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 5 ounces goat cheese, room temperature
  • 2 teaspoons chopped fresh thyme leaves
4/5 (2 Votes)