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Recipes
1770 House Meatloaf
By kimvess
Preheat the oven to 350 degrees F
- 2 tablespoons good olive oil
- 2 cups chopped Spanish onion (1 large)
- 1 1/2 cups small-diced celery (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce (recipe follows)
Rigatoni in Blush Sauce With Chicken and Bacon
By kimvess
Instructions In a large skillet, add the bacon and cook it until it starts rendering some fat
- 1/2 lb uncooked rigatoni pasta, cooked according to package instructions
- 1 chicken breast, boneless, skinless, cut into small pieces
- 1 medium onion, chopped
- 6 slices bacon
- 2 tbsp Frank's hot sauce
- 1 can (2 cups) diced tomatoes
- fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 cup water
- 1 cup mozzarella cheese
- 1/2 cup sour cream
- fresh Parmesan cheese
American Meat Sauce
By kimvess
Directions Heat the olive oil in a large pot or Dutch oven over medium heat
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large green bell pepper, stemmed, seeded and diced
- 2 large celery stalks, diced
- 3 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground beef chuck
- One 6-ounce can tomato paste
- 1/2 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- Two 28-ounce cans whole tomatoes, crushed by hand
- 1 tablespoon sugar
- 1 dried bay leaf
Alabama White Sauce
By kimvess
Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, Aleppo pepper, and cayenne in a sma...
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon hot chili paste (such as sambal oelek)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery seeds
- 1/4 teasppon Aleppo pepper or 1/4 crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Potato Salad with Champagne Vinegar
By kimvess
In a medium saucepan, cover the potatoes with water and bring to a boil
- 1 pound fingerling potatoes
- 2 tablespoons Champagne vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup plus 2 tablespoons canola oil
- 2 scallions, sliced
- 1 shallot, minced
- Salt and freshly ground white pepper
Italian Sausage Bake
By kimvess
1. Preheat oven to 400°F
- 1 pint grape tomatoes, red and yellow variety
- 1 pound honey gold potatoes, quartered
- 2 large bell peppers, chopped length-wise 1-inch
- 1 large red onion, quartered
- 1 tablespoon olive oil
- 3 cloves garlic, roughly chopped
- 6 links italian sausage, spicy
- 5 sprigs dried thyme
- salt, to taste
- black pepper, to taste
Easy Breakfast Casserole
By kimvess
Fry up bacon and place on a paper towel to drain
- 12 eggs
- 1 cup of shredded cheese
- 3 cups of shredded hash browns
- 1 can of crescent roll dough
- 6 slices of bacon (more if you are a bacon freak like me)
- optional: other toppings: veggies, other meats, cheeses, mushrooms etc. salt and pepper to taste -
Quick Spaghetti with Italian Sausage
By kimvess
Pot #1: In medium sauce pot pour out your jar of sauce and 3 -4 chopped roma tomatoes (this is optional but adds a ...
- 1 pack sweet Italian sausage (about 6 sausages)
- 1 large onion, sliced
- 1 med red or green bell pepper, sliced
- 3-4 roma tomatoes (optional)
- 1 jar Tomato Basil Marina Sauce
- 1 pound spaghetti
- parmesan cheese, grated
"Big Mac" Cheeseburger Dip
By kimvess
brown your meat in a pan until fully cooked, try to make the meat crumbles as small as possible, and set aside
- 1/2 pound ground beef
- 1/4 cup ketchup
- 1/4 cup mayo
- 1/2 of a medium sweet yellow onion (grated)
- 2 tablespoons of sweet pickle relish
- 1 cup shredded cheddar cheese
- salt and pepper
- ADDITIONAL GROCERY ITEMS-
- Burger toppings (lettuce, tomatoes, onions…)
- Crusty french baguette
- (optional: bacon)
Fresh Tagliatelle with Sausage, Red Peppers, and Arugula
By kimvess
If you usually think of arugula as salad, think again
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 8 oz. hot or sweet Italian sausage, casings removed
- 2 medium cloves garlic, minced
- 1 13-oz. jar roasted red peppers, drained and finely chopped (1-3/4 cups)
- 1/2 cup heavy cream
- 1 10-oz. package fresh tagliatelle or fettuccine
- 4 cups loosely packed baby arugula (about 2-1/2 oz.)
- 3/4 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
- 8 large fresh basil leaves, thinly sliced (optional)
- Freshly ground black pepper