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Recipes
Cheesy Orzo
By kimvess
Directions Preheat a 8 inch pot with a tight fitting cover over moderate heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 2 cans (14 ounces) chicken or vegetable broth or stock
- 2 cups orzo pasta (enriched rice may be substituted)
- 1/2 cup grated Parmigiano or Romano
- Salt and freshly ground black pepper
Mustard Egg Noodles
By kimvess
COOK: 8 8oz. dry egg noodles 8 8oz
- COOK:
- 8 oz. dry egg noodles
- 8 oz. green beans, trimmed and cut into 1-inch pieces
- MELT:
- 4 Tbsp. unsalted butter
- 2 Tbsp. coarse-grain mustard
- 1 ⁄4 cup chopped fresh parsley
- Salt and black pepper to taste
Unfried Chicken with Roasted Brussels Sprouts
By kimvess
by Art Smith
- 1 cup buttermilk
- 1 tablespoon Louisiana Hot Sauce or another hot sauce
- 4 skinless and boneless chicken breasts, cut in half
- 1 1/2 cups multigrain or whole wheat panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 16 brussels sprouts, cut in half
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 lemon, quartered
Cheesecake Factory Bruschetta
By kimvess
Combine tomatoes, red onion, garlic and basil in a medium bowl
- 1 1/2 cups chopped Roma tomatoes
- 3 tablespoons diced red onions
- 1 large clove garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- 1/2 loaf French baguette or crusty Italian bread
- 3 sprigs cilantro
Beer-Baked Mac'N'Cheese
By kimvess
1. Heat the oven to 350 degrees
- 1 cup (2 sticks) butter
- 1/2 cup flour
- 1/2 cup amber beer
- 2 cups half and half
- 1/2 pound Brie
- 16 ounces (2 packages) cream cheese
- 1 1/2 cups crumbled Gorgonzola cheese
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups grated Parmesan cheese, divided
- 1 (16-ounce) box penne pasta, cooked and drained
- Salt and pepper
- 1/2 cup panko or bread crumbs
Oven-Roasted Organic Chicken with Garlic Marjoram Butter
By kimvess
Preheat the oven to 400°F/205°C
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 1/2 head garlic
- 1/2 cup unsalted butter, room temperature
- 1/2 bunch of fresh marjoram, leaves finely chopped (abt 2 Tbsp)
- 3 garlic cloves, crushed
- 2 whole frying chickens ( I use bone-in, skin on chicken breasts)
Dolores's Brokenhearted Chicken
By kimvess
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish
- 1/2 cup flour
- 1 (3-lb.) whole chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 slices bacon, roughly chopped
- 3 tbsp. olive oil
- 5 cloves garlic, thinly sliced
- 1 cup chicken stock
- 1/2 cup dry sherry
- 2 tbsp. roughly chopped parsley
- 2 tbsp. unsalted butter, cut into 1/4 cubes
- County bread, for serving.
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
By kimvess
Quick and easy asparagus side dish, this Catalan Asparagus Vinaigrette is perfect when the asparagus is young and t...
- Kosher salt, to taste
- 2 1/2 pounds asparagus spears, trimmed
- 7 tablespoons extra virgin olive oil
- 3 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 plum tomatoes, cored and finely chopped
- 1/2 red onion, minced
- Kosher salt and freshly ground black pepper to taste
- 2 hard-boiled eggs, cut into wedges
Slow-Cooker Steak & Guinness Pie
By kimvess
A simple, slow cooked hearty Irish beef stew with minimal prep time
- 1/4 cup all-purpose flour, plus more for rolling
- Kosher salt and freshly ground black pepper
- 2 pounds boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
- 2 large carrots, cut into 1/4-inch-thick rounds
- 1 large yellow onion, coarsely chopped
- 3 large cloves garlic, minced
- 2 sprigs fresh thyme
- 1 (12-ounce) bottle Guinness (or other stout)
- 1 cup low-salt beef broth
- 2 large russet potatoes (about 1-1/2 pounds), washed and cut into 1-inch cubes
- Nonstick cooking spray
- 1 sheet frozen puff pastry (about 9-ounces), thawed overnight in the refrigerator
Bacon-Scallion Hash Brown Casserole
By kimvess
Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray
- COOK:
- 1 lb. thick-sliced bacon, diced
- 1 ⁄4 cup sliced scallion whites
- WHISK IN:
- 2 pkg. purchased chive sour cream dip (8 oz. each)
- 2 cups shredded mild Cheddar
- 1 cup whole milk
- 1 cup sliced scallion greens
- 4 oz. cream cheese, softened
- 1 bag frozen hash browns, thawed (30 oz.)
- Salt and black pepper to taste
- COMBINE:
- 4 cups corn flakes cereal, crushed
- 4 Tbsp. unsalted butter, melted