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Recipes
Spicy Sausage Pasta
By kimvess
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking
- Spicy Sausage Pasta
- 1 tbsp olive oil
- 1 lb smoked sausage
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 8 oz penne pasta
- 1/2 teaspoon salt and pepper, each
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Ham, Cream Cheese, and Red Pepper Jelly Canapés
By kimvess
1. Spread a water cracker with 1 tsp
- 12 water crackers
- 4 tbsp. softened cream cheese
- 4 tbsp. finely chopped cooked ham
- (smoked or unsmoked)
- 2 tbsp. red pepper jelly
- Finely chopped fresh chives for garnish
Short Rib Ragù
By kimvess
Position a rack in the lower third of the oven and heat the oven to 300°F
- 3 to 4 lb. meaty bone-in beef short ribs, preferably English style
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 3 oz. thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into 1/2-inch squares
- 1 medium yellow onion, diced (about 1 heaping cup)
- 1 celery stalk, diced (about 1/2 cup)
- 1 carrot, diced (about 1/2 cup)
- 1/2 cup sliced white mushrooms
- 3 large cloves garlic, coarsely chopped
- 2 Tbs. tomato paste
- Pinch crushed red pepper flakes
- 1/2 cup dry white wine or dry vermouth
- 1 28-oz. can whole peeled tomatoes
Roasted Garlic-Asiago Dip With Cheese Crackers
By kimvess
Make the crackers: Preheat the oven to 350 degrees F
- 1/2 cup grated asiago cheese (about 2 ounces)
- 1/4 teaspoon cayenne pepper
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 large egg
- 1 head elephant garlic
- 1/2 cup grated asiago cheese (about 2 ounces)
- Kosher salt
- 5 to 6 tablespoons extra-virgin olive oil
Creamy pasta with bacon and sun-blush tomatoes recipe
By kimvess
Boil the pasta in lightly salted water for 8 minutes until just al dente
- 350 g (12oz) tagliatelle
- 175 g (60z) frozen peas
- 6 rashers streaky bacon
- 1 tbsp olive oil
- 50 g (2oz) sun-blush tomatoes, drained
- 4 tbsp reduced-fat creme fraiche
- 2 tbsp fresh parsley, chopped
Ruth's Spaghetti
By kimvess
Cook and stir ground beef, onion, and green pepper, until meat is brown and onion is tender
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 1 green peppper, finely chopped
- 2 (15 ounce) tomato sauce
- 2 (12 ounce) tomato paste
- 2 envelopes Italian Style Spraghetti Ssuce Mix
- 3 cups water
- 1 Tablespooon sugar
- 2 cloves garlic, crushed
- 1 pound spaghetti
- Grated Parmesan cheese
Take-Out, Fake-Out: Crispy Beef
By kimvess
Instructions: In a large bowl, toss beef strips in 1 tbsp
- 1 1/2 pounds stir fry steak slices (pre-sliced) or sirloin steak cut into thin slices, about 1/4-inch thick
- 3 tbsp. low-sodium soy sauce, divided
- 6 tbsp. cornstarch
- 1 medium-sized navel orange
- 3 tbsp. molasses
- 1 tbsp. rice vinegar
- 1 1/2 tsp. sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 garlic cloves, minced
- 1 tsp. freshly grated ginger (or substitute 1/2 tsp. ground ginger)
- 1/2 tsp. red pepper flakes
- 2 scallions, chopped (for garnish)
- 4 cups or 1 quart of canola oil, for frying
Insalata Caprese
By kimvess
On a plate, arrange the slices of tomato and mozzarella, alternating one after the other and fanning out
- 2 large tomatoes, thickly sliced
- Two 1-pound mozzarella balls, thickly sliced
- 4 fresh basil leaves
- Salt
- Extra-virgin olive oil, for drizzling
Slow cooked beef chilli recipe
By kimvess
Preheat the oven to 150 C, 130 C fan, 300 F, gas 2
- 1 kg (2lb 4oz) chuck steak, or skirt cut into large chunks
- 4 tbsp oil
- 2 onions, peeled and chopped
- 3 carrots, peeled and chopped
- 3 sticks of celery, chopped
- 4 cloves garlic, peeled and crushed
- 2 tbsp chipotle paste
- 3 red chillies, deseeded and finely sliced
- 2 tbsp cumin
- 2 sticks cinnamon
- 2 x 400g tin chopped tomatoes
- 1 tbsp tomato paste
- 500 ml beef stock
- 1 x 400g tin black beans or kidney beans
- 50 g (2oz) dark, bitter chocolate grated
- 2 tbsp malt vinegar
- 2 tbsp brown sugar
Chicken-and-Sausage Gumbo
By kimvess
1. Season the chicken with salt and pepper
- 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 pound andouille sausage links
- 2 celery ribs, cut into 1/3-inch dice
- 1 red bell pepper, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 15 ounce can diced tomatoes
- 3 scallions, thinly sliced
- 2 cups cooked white long-grain rice
- Tabasco sauce, for serving