KathyP53

Chef #264745

Southern Missouri Ozarks

Joined: Nov 20, 2005

699 Public Recipes by KathyP53

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Fresh Corn and Basil Cornbread

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1 Reviews | By KathyP53

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I just tried this recipe from Bon Appetit. I served it with Ozark Brown Beans. What a great meal!

Recipe #241502

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Breakfast Strata With Sun-Dried Tomatoes and Mozzarella

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Be the first to review! | By KathyP53

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This is a wonderful brunch dish for weekend guests. Make up to 36 hours in advance and refrigerate before baking.

Recipe #241098

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Pasta and Everything Salad

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Be the first to review! | By KathyP53

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I enjoyed a version of this delightful salad while enjoying a summer evening on a friend's housebost. It was delish. This is my version of this easy summer salad.

Recipe #239257

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Porcini Fondue With Ham and Ciabatta

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Be the first to review! | By KathyP53

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A great party fondue that adds porcini mushrooms plus ham for dipping.

Recipe #239256

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Shrimp-Stuffed Artichoke Bottoms

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Be the first to review! | By KathyP53

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What an easy and elegant appetizer! I use small pre-cooked and peeled frozen shrimp to make things really speedy.

Recipe #239254

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Grilled Artichokes With Thai Sauce

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Be the first to review! | By KathyP53

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These are wonderful with or without the Thai Sauce, but folks who love to dip artichoke leaves and hearts will love the Asian herb and peanut sauce.

Recipe #239240

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Oyster Artichoke Soup

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Be the first to review! | By KathyP53

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For oyster soup lovers who pine for a rich, chowdery style of soup. Great on a rainy day! Fresh oysters are unsurpassable in this soup but the "fresh" oysters at the deli will work too. I'd stay away from canned oysters from the canned fish isle.

Recipe #239237

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Herbed Grilled Beef Tenderloin

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1 Reviews | By KathyP53

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This is an easy, easy, easy grill recipe that turn out perfect every time.

Recipe #239061

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Kathleen's Potatoes Pascal

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Be the first to review! | By KathyP53

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I'd like to tell you this is my recipe, but it's actually from another Kathleen who enjoyed these very delicious and simple potatoes at a restaurant named Pascal's in Newport Beach, California. It's now a family favorite!

Recipe #237102

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Hearty Vegetable Soup

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Be the first to review! | By KathyP53

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I'm always on the lookout for vegetable soup recipes that thicker, almost stew-like. It's what I love on a chilly day. This one fits the bill from Cooks Country magazine.

Recipe #236098

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Shrimp Salad to Die For

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Be the first to review! | By KathyP53

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Cook the shrimp in advance and chill.

Recipe #235588

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Grilled Lemon-Parsley Chicken Breasts

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Be the first to review! | By KathyP53

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The marinade makes a delicious sauce that perfectly finishes off these juicy, flavorful grilled chicken breasts.

Recipe #235583

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Fabulous Barbecued Beef Brisket

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Be the first to review! | By KathyP53

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This is the gold standard for barbecuing a brisket as far as I'm concerned. From Cooks Illustrated

Recipe #235579

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Dixie Cheese Straws

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Be the first to review! | By KathyP53

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No Southern hostess would miss out on serving cheese straws with cocktails! This is an easy wasy to create a classic appetizer.

Recipe #235572

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Peach Juleps

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Be the first to review! | By KathyP53

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Peach and mint combine to make a refreshing cocktail for a summer day!

Recipe #235557

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Grilled Potatoes With Garlic and Rosemary

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2 Reviews | By KathyP53

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For gas grill: Turn burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grill clean and brush grate with oil before grilling potatoes. For charcoal grill: light large chimney starter with about 100 briquets (6 qts.) and allow to burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Empty coals into grill; build 2 leverl fire by arranging 2/3 of coals over half of grill and arranging remaining coals in single layer over other half. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes, scrape grate clean. Remove lid and let coals burn until fire on hotter part of grill is medium (you can hold your hand 5" above grate for 5-6 seconds), about 10 minutes. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

Recipe #235502

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Queso Fundido With Chorizo

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