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Amish Noodles

Amish Noodles

By

In a large pan, brown the butter

  • Servings 4-6
  • Units US
  • 2 tablespoons butter
  • 1 chicken bouillon cube
  • 2 (14 ounce) cans chicken broth
  • 12 ounces egg noodles
0/5 (0 Votes)

Double-Pork, Double-Cheese Burgers

Double-Pork, Double-Cheese Burgers

By

In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes

  • 1/2 cup finely chopped bacon
  • 1 1/2 pounds ground pork
  • 1 large garlic clove, minced
  • 2 teaspoons finely chopped thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Four 1/2-inch-thick red onion slices
  • Olive oil, for drizzling
  • 4 hamburger buns or ciabatta rolls
  • 2 tablespoons unsalted butter, melted
  • 6 ounces Camembert, cut into eight 1/3-inch-thick slices
  • 2 ounces Gorgonzola cheese, cut into four 1/3-inch-thick slices
  • Arugula and 4 tomato slices
4.4/5 (11 Votes)

Meatloaf

Meatloaf

By

Meatloaf

  • 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
  • 1/3 cup whole milk
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon ground allspice
  • 1/4 pound bacon (about 4 slices), chopped
  • 1/2 cup pitted prunes, chopped
  • 1 1/2 pounds ground beef chuck
  • 1/2 pound ground pork (not lean)
  • 2 large eggs
  • 1/3 cup finely chopped flat-leaf parsley
4.8/5 (5 Votes)

Jerk Chicken

Jerk Chicken

By

For a milder dish, use one seeded chile

  • Jerk Marinade
  • 1 1/2 1 1/2 1/2 tablespoons whole coriander seeds
  • 1 1 1 tablespoon whole allspice berries
  • 1 1tablespoon 1tablespoon whole peppercorns
  • 1 3 1 3 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using
  • 8 8 8 scallions, chopped
  • 6 6 6 garlic cloves, peeled
  • 3 3 3 tablespoons vegetable oil
  • 2 2 2 tablespoons soy sauce
  • 2 2 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving
  • 2 2 2 tablespoons yellow mustard
  • 1 1 1 tablespoon dried thyme
  • 1 1 1 tablespoon ground ginger
  • 1 1 1 tablespoon packed brown sugar
  • 2 1/4 2 1/4 1/4 teaspoons salt
  • 2 2 2 teaspoons dried basil
  • 1/2 1/2 1/2 teaspoon dried rosemary
  • 1/2 1/2 1/2 teaspoon ground nutmeg
  • Chicken
  • 3 3 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
  • 2 2 2 tablespoons whole allspice berries
  • 2 2 2 tablespoons dried thyme
  • 2 2 2 tablespoons dried rosemary
  • 2 2 2 tablespoons water
  • 1 1 15 cup wood chips, soaked in water for 15 minutes and drained
4.4/5 (17 Votes)

Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

By

MAKES ABOUT 30 CROQUETTES 1

  • 2 large russet potatoes, peeled and cut into 1" pieces
  • 3 tbsp. unsalted butter
  • 1 small onion, minced
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. Virginia ham, finely chopped
  • 4 oz. white cheddar, grated
  • 1/4 cup finely chopped chives
  • 1 cup flour, plus more for dusting
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • Canola oil, for frying
4.4/5 (14 Votes)

Bruschetta Mozzarella

Bruschetta Mozzarella

By

1 Cut bread in half lengthwise

  • 1 loaf (1 lb.) Italian bread
  • 1/3 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp. pepper
  • 1/2 tsp. salt (optional)
  • 2 green onions, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese or Sargento® Traditional Cut Shredded Mozzarella Cheese
  • Fresh parsley sprigs (optional)
4.5/5 (47 Votes)

Beef Short Ribs

Beef Short Ribs

By

Sear 3 ribs in 1 ½ Tbsp. oil in a large Dutch oven over high heat

  • 6 beef short ribs, seasoned with kosher salt and pepper
  • 2 cups diced onions
  • 1 jalapeno chile peppers, seeded and minced
  • 3 Tbsp. minced garlic
  • 5 Tbsp. olive oil, divided
  • 1 can diced tomatoes in juice (14.5 oz)
  • 1 can (14 oz.) low sodium beef broth
  • 1 cup dry red wine
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 Tbsp. yellow mustard
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 tsp. minced fresh rosemary leaves
  • 1 tsp. ground cumin
  • 2 bay leaves
4.4/5 (27 Votes)

Classic Pot Roast with garlic-thyme gravy

Classic Pot Roast with garlic-thyme gravy

By

Heat oil in a saute pan over medium-high

  • 3 T. vegetable oil
  • 1 boneless, chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs.)
  • 1/4 c. all-purpose flour
  • 2 T. tomato paste
  • 1/2 c. dry white wine
  • 1 1/2 c. low-sodium beef broth
  • 1 T. Worcestershire Sauce
  • 2 c. sliced onions
  • 6 medium carrots, peeled and cut into 2- to 3 -inch pieces
  • 3 large celery ribs, cut into 2- to 3- inch pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves
4.5/5 (22 Votes)

Pierogi Skillet Recipe

Pierogi Skillet Recipe

By

In a large skillet or Dutch oven, cook the bacon until almost crisp

  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 1 can (27 ounces) sauerkraut, rinsed and squeezed dry
  • 1 small head cabbage, shredded
  • 1/2 teaspoon pepper
  • 5 cups uncooked egg noodles
  • 6 tablespoons butter
  • 1-1/2 teaspoons salt
4.7/5 (10 Votes)

Strip Steak with Japanese Dipping Sauce

Strip Steak with Japanese Dipping Sauce

By

Prepare grill for medium-high heat

  • 2 sprigs thyme plus leaves for serving
  • 2 strip steaks (about 1” thick; 1 1/2 lb. total), cut in half crosswise, room temperature
  • 1 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup ponzu
  • 1/4 cup finely grated carrot
  • 1/4 cup finely grated daikon (Japanese white radish)
  • 2 sprigs rosemary plus leaves for serving
4.5/5 (10 Votes)