Menu Enter a recipe name, ingredient, keyword...

Kimvess' profile page

Recipes

Italian Sausage, Peppers, and Onions

Italian Sausage, Peppers, and Onions

By

Place the sausage in a large skillet over medium heat, and brown on all sides

  • 6 (4 ounce) links sweet Italian sausage
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • 1/2 red onion, sliced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup white wine
4.6/5 (18 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 (10 Votes)

Ski Soup Recipe with Italian Sausage

Ski Soup Recipe with Italian Sausage

By

1.In a large stock pan, brown sausage, breaking up any large pieces until fully cooked

  • 1 lb Italian Sausage
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium or 2 small zucchini, diced
  • 2 cloves garlic, minced
  • 1 1/2 quarts chicken stock
  • 1 14-oz can Del Monte petite diced tomatoes
  • 1 14-oz can Del Monte cut green beans, drained
  • 1 14-oz can Del Monte sweet yellow corn, drained
  • 1/3 cup apple cider vinegar
  • 6 oz whole wheat elbow macaroni
  • salt and pepper to taste
  • parmesan cheese for garnish, optional
4.6/5 (8 Votes)

Bucatini with Pancetta, Tomatoes, and Onion

Bucatini with Pancetta, Tomatoes, and Onion

By

Step 1 In a large pot of boiling salted water, cook pasta until al dente

  • Coarse salt and ground pepper
  • 12 ounces bucatini or spaghetti
  • 1 slice pancetta (6 ounces), diced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (28 ounces) whole tomatoes in juice
  • 1/2 cup grated Pecorino Romano (2 ounces)
4.2/5 (6 Votes)

Green Bean & Potato Salad

Green Bean & Potato Salad

By

For the vinaigrette, whisk together all ingredients in a small bowl; season with salt and pepper and set aside

  • FOR THE VINAIGRETTE, WHISK:
  • 1 ⁄2 cup extra-virgin olive oil
  • 1 ⁄4 cup dry white wine
  • 1 ⁄4 cup white wine vinegar
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. minced shallots
  • 2 tsp. minced fresh garlic
  • Salt and black pepper to taste
  • FOR THE SALAD, COVER:
  • 3 lb. red or yellow new potatoes, cut into 1-inch wedges
  • 1 lb. haricots verts or green beans, trimmed, halved crosswise
  • COOK:
  • 6 strips bacon, diced
  • 1 ⁄2 cup chopped scallions
  • 2 Tbsp. minced fresh tarragon
4.3/5 (6 Votes)

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

By

Braise the ribs Position an oven rack about 6 inches from the broiler element and heat the broiler on high

  • For the ribs
  • 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
  • 2 12-oz. bottles lager, such as Budweiser
  • 2 Tbs. canola oil
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 medium celery rib, chopped
  • 4 medium cloves garlic, crushed
  • 1-1/2 cups lower-salt chicken broth
  • 2 Tbs. soy sauce
  • 1/2 tsp. crushed red pepper flakes
  • For the sauce
  • 1/3 cup packed light brown sugar
  • 3 Tbs. whole-grain mustard
  • 3 Tbs. balsamic vinegar
4.4/5 (36 Votes)

Caramelized Green Beans

Caramelized Green Beans

By

1. Melt butter in a large skillet over medium-low heat

  • 1 stick (8 tbsp.) unsalted, cultured butter
  • (like Lescure Beurre des Charentes)
  • 1 1⁄2 lbs. green beans, trimmed
  • Kosher salt and freshly ground black pepper
4.3/5 (10 Votes)

Oregon Tuna Melts

Oregon Tuna Melts

By

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio

  • 2 6 ounce cans albacore tuna
  • 1/4 cup finely diced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard and mayonnaise, for spreading
  • 8 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
  • 16 1/8-inch-thick lengthwise slices of kosher dill pickle
  • 2 tablespoons unsalted butter, softened
4.5/5 (13 Votes)

The New Chicken Skillet

The New Chicken Skillet

By

TOSS chicken with next 3 ingredients in large bowl until evenly coated

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. dried oregano leaves
  • 1 tsp. ancho chile pepper powder
  • 2 Tbsp. olive oil
  • 1 green pepper, cut into thin strips
  • 2 Tbsp. sherry vinegar
  • 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
4.5/5 (8 Votes)

Boston Baked Beans

Boston Baked Beans

By

Adjust oven rack to lower-middle position; heat oven to 300 degrees

  • 4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
  • 2 ounces bacon (2 slices), cut into 1/4-inch pieces
  • 1 medium onion, chopped fine
  • 1/2 cup mild molasses
  • 1 tablespoon mild molasses
  • 1 1/2 tablespoons brown mustard
  • 1 pound dried small white beans (about 2 cups), rinsed and picked over
  • Table salt
  • 1 teaspoon cider vinegar
  • Ground black pepper
4.6/5 (22 Votes)