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Tuna Cakes with Creole Mayonnaise

Tuna Cakes with Creole Mayonnaise

By

Southern Living MARCH 2011

  • 2 (12-oz.) cans solid white tuna in spring water, drained well*
  • 1 1/4 cups Italian breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise, divided
  • 1 1/4 teaspoons Creole seasoning, divided
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
4.5/5 (31 Votes)

Beef Sirloin Tips with Smokey Pepper Sauce

Beef Sirloin Tips with Smokey Pepper Sauce

By

1. Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika

  • 1 1/2 pounds beef sirloin tip steak
  • 1/2 teaspoon smoked paprika or paprika
  • 1 tablespoon vegetable oil
  • 1 12 - 16 ounce jar roasted red and/or yellow sweet peppers
  • 1/2 cup hickory- or mesquite-flavored barbecue sauce
  • 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
4.5/5 (18 Votes)

Muffaletta PoBoy w/Creole Olive Salad

Muffaletta PoBoy w/Creole Olive Salad

By

Split the loaf horizontally

  • 1 loaf French bread
  • 1/4 lb. deli ham, thinly sliced
  • 1/4 lb. Genoa salami, thinly sliced
  • 1/4 lb. each, Mozzarella and Provolone cheese, sliced
  • 1 cup olive salad, with oil, (recipe below)
  • 2 tbs.'s poboy spread, (recipe below)
  • Lettuce and sliced tomatoes
  • Marguerite's Creole Poboy Spread
  • 1/2 cup light mayo
  • 1/4 cup Creole or Dijon mustard
  • 1 tbs. ketchup
  • 1 tbs. pickle relish
  • 1 tbs. horseradish
  • Few shakes salt
  • Few shakes Tabasco
  • Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.
  • Creole Olive Salad
  • 1 cup stuffed green olives
  • 1 cup black olives
  • 1/2 cup chopped tomatoes
  • 2 cloves of garlic, sliced
  • 1/4 cup pickled jalapenos
  • 1 tbs. sliced green onions
  • 1 tbs. chopped fresh parsley
  • 1 tbs. capers
  • 2 tsp.'s dried oregano
  • 1 tsp. Cajun seasoning
  • 3 tbs.'s red wine vinegar
  • 1/2 cup Virgin olive oil
  • Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.
4.8/5 (13 Votes)

Balsamic Glazed Chicken Breast

Balsamic Glazed Chicken Breast

By

Preheat the oven to 350 degrees F

  • 3 tablespoons vegetable oil
  • 1 stick butter
  • 12 (6-ounce) boneless skinless chicken breasts
  • 1 Spanish onion, thinly sliced
  • 4 cloves garlic, chopped
  • 2 pints cherry tomatoes, quartered
  • 6 tablespoons balsamic vinegar
  • 2 cups red wine
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 3 tablespoons parsley, chopped for garnish
4.5/5 (2 Votes)

Grilled Shrimp With Garlic & Herbs

Grilled Shrimp With Garlic & Herbs

By

Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator

  • 2 lbs extra large shrimp, peeled deveined
  • 1 teaspoon paprika
  • 1 tablespoon sliced fresh garlic
  • 1 teaspoon italian seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1 ⁄2 teaspoon black pepper
  • 1 teaspoon basil
  • 1 tablespoon brown sugar
4.6/5 (13 Votes)

The Very Best Meatloaf Recipe

The Very Best Meatloaf Recipe

By

Preheat oven to 350 degrees F In a skillet over moderate heat, add the oil

  • For the Glaze:
  • 1 Tbs olive oil
  • 1 1/2 cups onion, chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 tsp dijon mustard
  • 1 tsp hot sauce
  • 1 1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
  • 1 1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
  • salt and freshly ground pepper
  • 1 lb chuck (ground beef)
  • 1/2 lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
  • 1/2 lb ground pork
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup fresh parsley, minced
  • 1/2 cup ketchup*
  • 1/4 cup light brown sugar
  • 1 1/2 Tbs cider vinegar
  • NOTE: *I have used Heintz Chili Sauce in place of ketchup and that's also a great choice!
4.5/5 (26 Votes)

Deviled Cheese Toasts

Deviled Cheese Toasts

By

Recipes & Menus | recipes Deviled Cheese Toasts "The only thing better than pimiento cheese dip? Melted pimiento ...

  • Mix together 8 ounces grated sharp cheddar, 1/4 cup chopped dill pickles, 1/4 cup mayonnaise, and 2 tablespoons chopped pimientos; season with kosher salt and hot sauce.
4.5/5 (22 Votes)

Chicken Enchilada Dip

Chicken Enchilada Dip

By

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers ...

  • 1 lb boneless skinless chicken breast half, grilled and shredded
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 (8 ounce) packageshredded colby-monterey jack cheese or 1 (8 ounce) package Mexican blend cheese
  • 1 (4 ounce) candiced green chili peppers
  • 1 jalapeno pepper, finely diced
4.3/5 (24 Votes)

Five-Spice Millionaire’s Bacon

Five-Spice Millionaire’s Bacon

By

Position a rack in the center of the oven and heat the oven to 400°F

  • 1 lb. thick-cut bacon
  • 1 Tbs. lower-sodium soy sauce
  • 1/4 tsp. Chinese five-spice powder
  • 1 cup packed brown sugar (light or dark)
  • 1/4 tsp. crushed red pepper flakes
4.5/5 (34 Votes)

Steak with Argentine Herb Sauce

Steak with Argentine Herb Sauce

By

Argentines are well-known for their love of meat, and it's customary to serve grilled steaks and other meats with c...

  • 1 cup(s) packed fresh flat-leaf parsley leaves
  • 1 cup(s) packed fresh cilantro leaves
  • 1 clove(s) garlic
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) sherry vinegar
  • 1/4 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) crushed red pepper
  • Kosher salt
  • Pepper
  • 4 (2 1/2 pounds total, each 1 inch thick) New York beef strip steaks
4.6/5 (18 Votes)