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Recipes

Bluegrass BBQ Chicken

Bluegrass BBQ Chicken

By

The chicken marinated in the refrigerator for 8 hours

  • 3/4 cup Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1 Tbsp sugar
  • 1 tsp chili powder
  • 1/2 cup butter
  • 1/2 (8oz) jar horseradish mustard
  • 2 tsp salt
  • 6 boneless chicken breasts
4.4/5 (8 Votes)

Oven-Baked Bacon and Potatoes

Oven-Baked Bacon and Potatoes

By

1. Preheat oven to 400°. On a large, rimmed baking sheet coated with nonstick cooking spray, toss potatoes with sa...

  • 2 large baking potatoes, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 8 strips thick-cut bacon
4.5/5 (39 Votes)

Linguine with Caramelized Onions and Angry Tomato Sauce

Linguine with Caramelized Onions and Angry Tomato Sauce

By

1 Fill large pot with 5 quarts water; heat to boiling over high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large red onion, thinly sliced (1 1/2 cups)
  • 1/2 lb thick-sliced pancetta or bacon, cut into 1/4-inch pieces
  • 1 large clove garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon salt, if desired
  • 1 lb uncooked linguine
  • 1/2 cup freshly grated Parmesan cheese
4.6/5 (16 Votes)

Bacon, Tomato and Jalapeno Cups

Bacon, Tomato and Jalapeno Cups

By

Preheat oven to 350 degrees

  • Makes 16
  • 8 slices thick-cut bacon
  • 6 Roma tomatoes, deseeded and diced
  • 1/2 white onion, diced
  • 2 jalapenos, seeds and membranes removed, diced
  • 1-1/2 cups shredded Swiss cheese
  • 1 tablespoon dried basil
  • 3/4 cup mayonnaise
  • 1 (16-ounce) can refrigerated flaky biscuits
4.3/5 (15 Votes)

Toasted Coconut Rice

Toasted Coconut Rice

By

Rinse rice in a sieve until water runs clear; drain

  • RINSE:
  • 2 cups dry jasmine rice
  • MELT:
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. brown sugar
  • 1 Tbsp. chopped scallion whites
  • 1 Tbsp. minced fresh garlic
  • COMBINE:
  • 1 ⁄2 cup low-sodium chicken broth
  • 1 can coconut milk (5.46 oz.)
  • 2 tsp. kosher salt
  • 1 ⁄4 cup chopped scallion greens
  • 1 ⁄4 cup chopped sweetened, shredded coconut, toasted
4.3/5 (12 Votes)

All-In-One Spaghetti

All-In-One Spaghetti

By

Southern Living NOVEMBER 1998

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 3 cups tomato juice
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon dried oregano
  • Dash of pepper
  • 1 (7-ounce) package spaghetti, uncooked
  • Grated Parmesan cheese
  • Garnish: fresh Italian parsley sprigs
4.6/5 (22 Votes)

Butter Baked Chicken and Gravy

Butter Baked Chicken and Gravy

By

Preheat oven to 350˚. Pour melted butter into a 13x9-inch baking dish

  • 1/4 cup butter, melted
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 (15-ounce) can evaporated milk, divided
  • 1 (4 1/2-pound) chicken, cut into pieces
  • 1 (10 3/4-ounce) can cream of chicken soup'
  • 3/4 cup water
  • Hot cooked rice
4.5/5 (23 Votes)

Twice-Baked Potatoes in a Dish and Potato Skins

Twice-Baked Potatoes in a Dish and Potato Skins

By

Preheat oven to 350° Fahrenheit

  • 9 medium russet potatoes
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 cup milk (if potatoes are too thick)
  • 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
  • 2 1/2 to 3 cups shredded cheddar cheese
  • canola oil to fry in
  • sour cream, if desired
  • 3 green onions, sliced
4.6/5 (27 Votes)

Pork Chops With Pepper Jelly Sauce

Pork Chops With Pepper Jelly Sauce

By

Southern Living JANUARY 2010

  • 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 large jalapeño pepper, seeded and minced
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup red pepper jelly
4.3/5 (14 Votes)

Spring Vegetable Fettuccine Alfredo

Spring Vegetable Fettuccine Alfredo

By

Bring a large pot of generously salted water to a boil

  • Kosher salt
  • One 9-ounce package fresh fettuccine
  • Extra-virgin olive oil, for tossing
  • 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
  • 1 bunch thin asparagus, about 1 pound
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup frozen peas
  • Freshly ground black pepper
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped chives
  • Finely grated zest of 1/2 lemon
0/5 (0 Votes)