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Caramelized Onion and Shallot Dip

Caramelized Onion and Shallot Dip

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Recipes & Menus | recipes Caramelized Onion and Shallot Dip Roasting the onions and shallots takes this dip way ...

  • 2 pounds large yellow or white onions, thinly sliced
  • 2 large shallots, thinly sliced (about 6 ounces total)
  • 4 sprigs thyme
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup dry white wine
  • 2 tablespoons Sherry vinegar
  • 2 cups sour cream
  • 1/4 cup minced fresh chives
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 teaspoons onion powder
4.4/5 (13 Votes)

Roasted Pork with Herbs

Roasted Pork with Herbs

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Heat oven to 325 F (165 C)

  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon rubbed sage
  • 1 medium garlic clove (minced)
  • 5 pound boneless loin
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 tablespoons soy sauce
4.6/5 (14 Votes)

Braised Chicken with Tomatillos and Jalapenos

Braised Chicken with Tomatillos and Jalapenos

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For the chicken: Preheat the grill

  • Lime Sour Cream:
  • 6 tomatillos, husked
  • 2 jalapenos
  • Extra-virgin olive oil
  • 4 chicken thighs, trimmed of excess fat and skin
  • 4 chicken legs
  • Kosher salt
  • 1 large Spanish onion, cut into 1/4-inch dice
  • 3 cloves garlic, smashed and finely chopped
  • 2 cups chicken stock
  • 2 limes, zested and juiced
  • 1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
  • 1/2 cup sour cream
  • 2 limes, zested and juiced
4.5/5 (12 Votes)

Bacon and Cheese Deviled Eggs

Bacon and Cheese Deviled Eggs

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1. Halve eggs lengthwise. Spoon out yolks into bowl

  • 12 hard-cooked eggs, peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon honey-mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 strips bacon, cooked, crumbled
  • 2 tablespoons shredded sharp cheddar cheese
  • Parsley, for garnish (optional)
4.4/5 (22 Votes)

Ham and Cheese Slab Pies

Ham and Cheese Slab Pies

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1. Preheat oven to 400 degrees F

  • 2 3 ounce packages cream cheese, softened
  • 2 tablespoons honey mustard
  • 1 17.3 ounce package frozen puff pastry sheets, thawed (2 sheets)
  • 6 ounces thinly sliced Black Forest ham
  • 1/2 of a medium red onion, thinly sliced
  • 6 ounces thinly sliced Gruyere, Swiss, or cheddar cheese
  • 1 egg
  • 1 tablespoon water
4.3/5 (23 Votes)

Creamy Three-Cheese Spaghetti

Creamy Three-Cheese Spaghetti

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In a large pot of salted boiling water, cook spaghetti according to package directions until al dente

  • 12 oz. spaghetti
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 3/4 c. heavy cream
  • 3/4 c. chicken broth
  • 3/4 c. shredded Italian cheese blend
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. chopped fresh parsley
4.4/5 (5 Votes)

Lasagna Bolognese, Simplified

Lasagna Bolognese, Simplified

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1. For the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-sec...

  • Meat Sauce (Ragù)
  • 1 medium carrot, peeled and roughly chopped
  • 1 medium rib celery, roughly chopped
  • 1/2 small onion, roughly chopped
  • 1 (28 ounce) can whole tomatoes with juice
  • 2 tablespoons unsalted butter
  • 8 ounces ground beef, preferably 90 percent lean
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 1 1/2 cups whole milk
  • 1 1/2 cups dry white wine
  • 2 tablespoons tomato paste
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • Béchamel
  • 4 tablespoons unsalted butter
  • 1/4 cup unbleached all-purpose flour
  • 4 cups whole milk
  • 3/4 teaspoon table salt
  • Noodles and Cheese
  • 15 sheets no-boil lasagna noodles (9 ounces)
  • 4 ounces Parmesan cheese, grated (2 cups)
4.3/5 (6 Votes)

Roasted Chicken and Vegetables With Maple-Mustard Sauce

Roasted Chicken and Vegetables With Maple-Mustard Sauce

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Directions Heat oven to 425°F

  • (This recipe can easily be halved)
  • 1 1/2 pounds  new potatoes (about 15), halved if large
  • 2 onions, cut into 1/2-inch-thick wedges
  • 4 tablespoons  olive oil
  • kosher salt and black pepper
  • 2 3 1/2- to 4-pound chickens
  • 8 stalks celery, cut into 2-inch pieces
  • 2 pounds  carrots, cut into 2-inch pieces
  • 6 sprigs fresh thyme
  • 1/4 cup  fresh flat-leaf parsley leaves
  • 1/4 cup  Dijon mustard
  • 1/4 cup  pure maple syrup
4.6/5 (13 Votes)

Braised Chicken all'Arrabbiata

Braised Chicken all'Arrabbiata

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Chef Way: All'Arrabbiata means "in an angry style" in Italian

  • 6 whole chicken legs, split into drumsticks and thighs
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, diced
  • 6 large garlic cloves, minced
  • 1 1/2 teaspoons crushed red pepper
  • 1 bay leaf
  • 1 large yellow bell pepper, diced
  • 1 small poblano, diced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 28 ounce can whole peeled tomatoes, chopped and juices reserved
  • 2 tablespoons red wine vinegar
  • 2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves
5/5 (6 Votes)

Eggy Potato Salad with Pickles

Eggy Potato Salad with Pickles

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Place potatoes in a large pot

  • 2 3/4 medium red-skinned potatoes, peeled (about 8)
  • 1 1/4 teaspoons kosher salt plus more
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper plus more
  • 5 large hard-boiled egg yolks
  • 2 tablespoons chopped red onion
  • 2 tablesppons chopped flat-leaf parsley
  • Paprika
4.4/5 (14 Votes)