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Firehouse Green Beans

Firehouse Green Beans

By

Instructions On medium low heat, add butter, garlic, shallot & bacon to pan

  • 3 Tbsp butter
  • 1 Tbsp minced garlic
  • 1/2 shallot, minced
  • 1/2 package real bacon pieces
  • 2 cans french cut green beans, strained
  • 1/2 c parmesan
4.5/5 (13 Votes)

Smoky Ranch Dip

Smoky Ranch Dip

By

Matt Caine, Helena, Alabama, Southern Living SEPTEMBER 2006

  • 1 (1-oz.) envelope Ranch dressing mix
  • 1 1/2 cups light sour cream
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce from can
  • Potato chips or assorted raw vegetables
4.6/5 (30 Votes)

Caribbean-style Beans and Rice

Caribbean-style Beans and Rice

By

Heat a Dutch oven or large, deep pot over medium-high heat

  • 4 slices smoked bacon or 1 small ham hock
  • 4 cloves garlic, roughly chopped
  • 1 cup dried red kidney beans, brought to a boil and cooled, drained
  • 5 cups cold water
  • 1 Scotch bonnet, halved and seeded, or 2 serrano chilis
  • 1/4 teaspoon ground cinnamon
  • 1 (14-ounce) can coconut milk
  • 4 scallions, crushed*
  • 2 sprigs fresh thyme
  • 1/4 teaspoon ground allspice
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups long-grain rice, washed and drained
4.6/5 (12 Votes)

Grilled Pork Skewers with Chile Sauce

Grilled Pork Skewers with Chile Sauce

By

Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 3 tablespoons finely chopped cilantro leaves and stems
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds pork tenderloin, cut into 16 pieces
  • 16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
  • Chile Sauce, recipe follows
  • 1/2 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1 tablespoon soy sauce
  • 1 fresh Thai red chile, finely diced
  • 2 teaspoons sugar
  • 1 shallot, finely diced
4.8/5 (10 Votes)

Burgers with red onion marmalade and Maytag Blue Cheese

Burgers with red onion marmalade and Maytag Blue Cheese

By

Melt butter in large sauté pan over medium-high heat

  • Red Onion Marmalade:
  • 3 tbsp butter
  • 3 red onions, cut in half, then cut into 1/4-inch•wide slices
  • 1/2 cup sugar
  • 1 cup dry red wine
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly
  • Ground black pepper Quick Aïoli:
  • 1/2 cup mayonnaise
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Burgers:
  • 1 1/2 lbs 85%-lean ground beef chuck
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 whole wheat burger buns, split in half
  • 4 ounces Maytag blue cheese, crumbled
  • 3 cups baby arugula
4.5/5 (22 Votes)

Greek Party Dip

Greek Party Dip

By

Directions Preheat oven to 350 degrees F

  • 1 pound ground lamb or bulk pork sausage
  • 2/3 cup chopped onions (2 small)
  • 4 cloves garlic, minced
  • 2 15 ounce cans tomato sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 6 ounce can tomato paste
  • 1/4 cup pitted Kalamata olives, chopped
  • 1 tablespoon dried oregano, crushed
  • 1 tablespoon dried basil, crushed
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup grated Parmesan cheese
  • Toasted garlic bread slices and/or toasted focaccia bread slices
4.6/5 (9 Votes)

Deluxe Egg Salad

Deluxe Egg Salad

By

In a medium bowl, cream together butter and cream cheese until smooth

  • 2 Tablespoons butter, room temperature
  • 3 oz cream cheese, room temperature
  • 2 Tablespoons celery, minced
  • 1 Tablespoon Mayo (or more if desired)
  • 1 teaspoon onion, grated
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard boiled eggs, finely chopped or squished with a fork.
  • Croissants or Bread
  • Paprika (optional)
  • Dill Pickle Relish (optional)
  • Bacon (optional)
4.2/5 (25 Votes)

Pimento Cheese & Bacon Crostini

Pimento Cheese & Bacon Crostini

By

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses

  • 2 1/2 cups shredded extra-sharp white cheddar cheese
  • 2 1/2 cups shredded extra-sharp orange cheddar cheese
  • One 7-ounce jar pimientos, drained and finely chopped
  • 3/4 cup mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • Cayenne pepper
  • 40 slices baguette, toasted
  • 4 strips cooked bacon, crumbled
4.3/5 (9 Votes)

Shot-and-a-Beer Pork Stew

Shot-and-a-Beer Pork Stew

By

Sunset OCTOBER 2009

  • 2 large dried chipotle chiles*
  • 2 large dried ancho chiles*
  • 12 ounces Mexican lager such as Tecate
  • 1/4 cup white (silver) tequila
  • 3 1/2 pounds pork shoulder, cut into 2-in. cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3/4 pound tomatoes, chopped
  • 2 teaspoons dried Mexican oregano*
  • 2 teaspoons ground cumin
  • Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
4.6/5 (14 Votes)

Elegant Garlic Chicken for Two

Elegant Garlic Chicken for Two

By

Melt butter in medium skillet over medium

  • 2 Boneless Skinless Chicken Breasts or 2 Boneless Skinless Chicken Thighs
  • 2 tablespoons butter
  • 4 cloves garlic, sliced
  • 1 medium onion, sliced
  • 2 whole cloves
  • 1 bay leaf, broken in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup white wine
  • 1/2 cup sour cream
4.3/5 (24 Votes)