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Creamy Tuna Noodle Cazuela

Creamy Tuna Noodle Cazuela

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Preheat the oven to 450°

  • 12 ounces farfalle pasta
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk or half-and-half
  • 1 1/2 cups frozen baby peas
  • 3/4 cup piquillo peppers, sliced (6 ounces)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • One 6-ounce can or jar solid white tuna in oil, drained and flaked
  • Salt
  • Freshly ground pepper
  • 1/2 cup panko (Japanese bread crumbs)
4.4/5 (10 Votes)

Sloppy-Joe Roll-Ups

Sloppy-Joe Roll-Ups

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1. Allow dough to rise according to package directions

  • 1 32 ounce package frozen bread dough, thawed
  • 1 1/2 pounds ground chuck
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 15 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups shredded Colby-Monterey Jack cheese blend
  • shredded Parmesan cheese
4.4/5 (15 Votes)

Marinated Grilled Hanger Steak

Marinated Grilled Hanger Steak

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In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper

  • 4 tablespoons Dijon mustard
  • 3 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper
  • 2 sprigs rosemary, picked and finely chopped
  • Juice and zest of 1 lemon
  • 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
  • Kosher salt
  • Extra-virgin olive oil
4.4/5 (18 Votes)

Chicken Breasts with Jalapeno Jelly

Chicken Breasts with Jalapeno Jelly

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Adding a glaze of jalapeno pepper and Dijon-style mustard is a tongue-tingling way to dress up succulent chicken br...

  • 4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
  • Salt
  • Freshly ground pepper
  • 2 tablespoons butter
  • 1 tablespoon water
  • 2 cups bias-sliced celery
  • 1/4 cup red jalapeno jelly
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon-style mustard
4.5/5 (4 Votes)

Pork Loin with Wine and Herb Gravy

Pork Loin with Wine and Herb Gravy

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Instructions Heat the oil in a large Dutch oven over medium-high heat

  • 1/4 cup olive or vegetable oil
  • 5 cloves garlic, peeled and slice in half lengthwise
  • 2 Tbsp. fresh rosemary leaves, chopped
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 lb. center pork loin (or two 1 lb. pork tenderloins)
  • 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken broth or stock
  • 1/2 cup heavy cream (or a lighter cream, mixed with 2 tsp. cornstarch)
4.6/5 (11 Votes)

Meatloaf –Diner Food- Another Look

Meatloaf –Diner Food- Another Look

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Step 1.Place beef in a large bowl Step 2

  • 2 1/2 lb Ground Beef
  • 2 Tbso. Olive Oil
  • 2 Cloves Garlic, Chopped
  • 2 Yellow Onions Diced
  • 2 Stalks Celery Diced
  • 1 1/4 Cups Dried Bread Crumbs
  • 1 Cup Milk
  • 2 large Eggs
  • 1/2 cup ketchup
  • 1 Tbsp. Worcestershire Sauce
  • 2 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Sweet Paprika
  • 1/4 Tsp. Cayenne Pepper
  • 1/4 Tsp. Ground Cumin
  • Pinch Ground Allspice
  • Pinch Grated Nutmeg
  • 6 slices Smoked Bacon
4.6/5 (19 Votes)

Beefy Stuffed Shells

Beefy Stuffed Shells

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1. Preheat oven to 350 degrees F

  • 12 dried jumbo shell macaroni
  • 12 ounces 95 percent lean ground beef
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped fresh mushrooms (4 ounces)
  • 1 cup chopped onion (1 large)
  • 1/2 cup shredded carrot (1 medium)
  • 1/4 cup chopped celery
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1 14 1/2 ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
  • 1 cup shredded reduced-fat Italian blend cheese (2 ounces)
  • 1 medium tomato, chopped
  • 1 tablespoon snipped fresh basil (optional)
4.4/5 (24 Votes)

Cheesy Mexican Bowtie Pasta

Cheesy Mexican Bowtie Pasta

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Preheat oven to 400 Stir together everything except the french fried onions and one cup of cheese, in a large bowl

  • 12 oz bowtie pasta (cooked and drained)
  • 1 can cream of mushroom soup (I use Campbells)
  • 1 cup milk
  • 1 cup mild salsa
  • 3 cups shredded cheese (I used a Mexican blend)
  • 1 cup french fried onions
4.7/5 (9 Votes)

Chicken Creole with Chile Cream Sauce

Chicken Creole with Chile Cream Sauce

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Season the chicken with the Creole seasoning

  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 2 teaspoons Creole or Cajun seasoning
  • 1 tablespoon olive oil
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 1 can (4.5 ounces) chopped green chiles
  • 1 teaspoon lime juice
  • 1/4 cup sour cream
  • Hot cooked regular long-grain white rice
4.5/5 (16 Votes)

Classic Potato Salad

Classic Potato Salad

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Directions 1. Peel potatoes, if desired

  • 2 pounds potatoes (6 medium)
  • 1/4 teaspoon salt
  • 1 1/4 cups mayonnaise or salad dressing
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup thinly sliced celery (2 stalks)
  • 1/3 cup chopped onion (1 small)
  • 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
  • 6 hard-cooked eggs, coarsely chopped
  • Lettuce leaves (optional)
  • Paprika (optional)
4.7/5 (26 Votes)