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Recipes
American-Italian Pasta Salad
By kimvess
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain
- 1 (16 ounce) package fusilli pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons milk
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 cup frozen petite peas, thawed
- 2 (2 ounce) cans sliced black olives
- 1 cup cubed Genoa salami
- 3/4 cup chopped green onions
- 3/4 cup chopped celery
- 1/2 cup chopped fresh parsley
Bacon-Pepper Mac and Cheese
By kimvess
Heat oven to 350°F. Spray 2-quart casserole with cooking spray
- 3 cups uncooked penne pasta (10 oz)
- 1/3 cup butter
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- 4 medium green onions, sliced (1/4 cup)
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon mustard
- 2 1/4 cups milk
- 10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 4 oz Muenster cheese, shredded (1 cup)
- 2 oz Gruyère cheese, shredded (1/2 cup)
- 1/4 cup Progresso® Italian style bread crumbs
Chipotle Meatloaf
By kimvess
Chipotle Meatloaf gives a kick to the ultimate comfort food
- Nonstick vegetable oil spray
- 1/4 pound applewood-smoked bacon, coarsely chopped
- 1 3/4 pounds ground beef chuck
- 1 cup chopped onion
- 1 cup heavy cream
- 1 cup panko (Japanese breadcrumbs)
- 3 large eggs, beaten to blend
- 1/2 cup chopped celery
- 1 1/2 tablespoons chopped fresh cilantro
- 1 tablespoon kosher salt
- 1 1/2 teaspoons minced flat-leaf parsley
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- 1 1/4 teaspoons ground ancho chiles
- 1 1/4 teaspoons smoked paprika
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup plus 2 tablespoons ketchup
- 2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)
Creole Potato Salad
By kimvess
MAKES 8 SERVINGS In a large saucepan, combine potatoes, eggs, and 1 teaspoon salt with enough water to cover
- ■5 cups peeled and cubed red potato
- ■2 large eggs
- ■1 1/4 teaspoons salt, divided
- ■1 cup mayonnaise
- ■1/4 cup Creole mustard
- ■1/4 cup minced green olives
- ■1/4 cup minced green bell pepper
- ■1/4 cup minced celery
- ■2 tablespoons minced onion
- ■2 tablespoons minced green onion
- ■1 tablespoon minced parsley
- ■1 tablespoon sweet pickle relish
- ■1 tablespoon white wine vinegar
- ■1 tablespoon brine from green olives
- ■1 teaspoon Worcestershire sauce
- ■1/4 teaspoon ground black pepper
Game Day Chili
By kimvess
Courtney Bush, Austin, Texas, Southern Living JANUARY 2011
- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 tsp. ground red pepper
- 1 teaspoon paprika
- 1 (6-oz.) can tomato paste
- 1 (14.5-oz.) can beef broth
- 1 (12-oz.) bottle dark beer
- 3 (8-oz.) cans tomato sauce
- 2 (15-oz.) cans pinto beans, drained and rinsed
- 1 (4.5-oz.) can chopped green chiles, undrained
- 1 tablespoon Worcestershire sauce
Jerk Chicken with Mojo & Grilled Bananas
By kimvess
Preheat grill to high. Brush grill grate with oil Whisk all ingredients for the mojo together in a bowl; set aside
- FOR THE MOJO SAUCE —
- 1 ⁄2 cup orange juice concentrate, thawed
- 2 Tbsp. fresh lime juice
- 2 Tbsp. honey
- 1 Tbsp. minced garlic
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 jalapeño or serrano chile, seeded, miced
- FOR CHICKEN & BANANAS —
- 2 Tbsp. brown sugar
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme
- 1 tsp. ground allspice
- 1 tsp. ground ginger
- 1 tsp. red pepper flakes
- 1 ⁄2 tsp. ground cinnamon
- 1 ⁄4 tsp. ground nutmeg
- 4 boneless, skinless chicken breast halves, seasoned with salt and pepper
- 4 slightly underripe bananas, peeled
- 2 oranges, halved
Peas with Lettuce & Carrots
By kimvess
In a large deep skillet, melt the butter over medium heat
- 4 tablespoons butter
- 3 carrots, peeled and thinly sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 2 tablespoons fresh thyme leaves
- Salt and pepper
- 2 10 ounce packages thawed frozen peas, drained
- 1/2 head iceberg lettuce, thinly sliced
Homey Mac & Cheese Recipe
By kimvess
Preheat oven to 350°. Cook macaroni according to package directions for al dente
- 2-1/2 cups uncooked elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups 2% milk
- 5 cups (20 ounces) shredded sharp cheddar cheese, divided
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon paprika
Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping
By kimvess
Sur La Table, Simple Comforts (Andrews McMeel)
- 5 tablespoons unsalted butter
- 3 tablespoons unbleached allpurpose flour
- 2 1/2 cups whole or 2% milk
- Coarse salt
- 1/4 teaspoon dry mustard (optional)
- 1/8 teaspoon freshly grated nutmeg (optional)
- 1/8 teaspoon freshly ground black pepper
- 3 cups grated extra-sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 pound elbow macaroni
- 1 cup coarse fresh bread crumbs
Texas Roadhouse Restaurant Copycat: Sirloin Beef Tips
By kimvess
Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a me...
- Salt and pepper
- Garlic powder
- 2 tablespoons all purpose flour
- 1 tablespoon olive oil
- 5 ounces sirloin steak, cut into large dice
- 1 small onion, diced
- 2 tablespoons butter
- 4 large mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- Seasoned rice or mashed potatoes, for serving