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Recipes
Sharp Cheddar Con Queso Dip
By kimvess
Mix Alouette® Sharp Cheddar Soft Spreadable Cheese with diced tomatoes & green chilies in a microwavable bowl, hea
- 1 pkg. (6 ounces) Alouette® Sharp Cheddar Soft Spreadable Cheese
- 1 can (10 ounces) Rotel® Diced Tomatoes & Green Chilies
- 1 each scallion, chopped
- 1 bag tortilla chips
Italian Braised Beef with Root Vegetables
By kimvess
Preheat the oven to 300 degrees F
- Yia Yia's Sunday Sauce:
- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups Yia Yia's Sunday Sauce, recipe follows
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
- 1/4 cup olive oil
- 1 large Spanish onion, finely diced
- 1 tablespoon kosher salt, or more as needed
- 6 cloves garlic, sliced
- Two 28-ounce cans San Marzano tomatoes, with their juice
- 2 pounds meaty beef bones
- 1 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
Swiss Steak
By kimvess
LAYER: Layer onions, bell pepper, and carrots in a 4- to 6-qt
- LAYER:
- 1 large onion, sliced
- 1 green bell pepper, thickly sliced
- 2 large carrots, cut into 8 pieces
- 1 beef round steak, trimmed, cut into six pieces (2 1/2 lb.)
- 1 ⁄2 cup all-purpose flour
- Salt and black pepper
- HEAT:
- 2 Tbsp. canola oil, divided
- 1 can low-sodium beef broth (14.5 oz.)
- 1 can whole tomatoes in juice (14.5 oz.)
- 1 Tbsp. all-purpose flour
Warm Savory Cheese Spread Recipe
By kimvess
In a large bowl, combine the first eight ingredients
- 2 cups mayonnaise
- 2 cups (8 ounces) shredded cheddar cheese
- 1 large onion, finely chopped
- 8 bacon strips, cooked and crumbled
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped green pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 round loaf (1 pound) sourdough bread
- Assorted crackers
Beer-Braised Chicken Verde
By kimvess
Directions 1. In a 4-quart Dutch oven, heat oil over medium-high heat
- 1 tablespoon canola oil or vegetable oil
- 1 cup chopped onion (1 large)
- 5 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried Mexican oregano or dried oregano, crushed
- 1/4 teaspoon salt
- 1 12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)
- 1 11 - 12 ounce can tomatillos, drained
- 2 4 - 4 1/2 ounce can diced green chile peppers
- 1 1/2 pounds chicken breast tenderloins
Grilled Drunken Shrimp and Scallop Skewers
By kimvess
Directions 1. Thaw scallops and shrimp, if frozen
- 20 large fresh or frozen sea scallops (about 1-3/4 pounds total)
- 20 large fresh or frozen shrimp (about 12 ounces total)
- 1/4 cup tequila
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons snipped fresh oregano
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 cloves garlic, sliced
- 1/2 teaspoon paprika
- 1 1 1/4 pound jicama, peeled and cut into bite-size strips (about 4 cups)
- 1 medium avocado, halved, seeded, peeled, and thinly sliced
- 1/2 cup fresh cilantro leaves
- Salt
- Ground black pepper
- Lime wedges
Chicken and Sausage Jambalaya
By kimvess
Recipes & Menus | recipes Chicken and Sausage Jambalaya 10 servings PREP TIME: 1 hour TOTAL TIME: 1 hour 45
- 12 ounces applewood-smoked bacon, diced
- 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
- 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
- 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
- 1 1/2 pounds onions, chopped (4 to 5 cups)
- 2 large celery stalks, chopped
- 1 8- to 10-ounce red bell pepper, coarsely chopped
- 1 8- to 10-ounce green bell pepper, coarsely chopped
- 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 2 tablespoons paprika
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chili powder
- 1/4 teaspoon (or more) cayenne pepper
- 3 10-ounce cans diced tomatoes and green chiles
- 2 1/2 cups beef broth
- 3 cups (19 to 20 ounces) long-grain white rice
- 8 green onions, chopped (about 2 cups)
- Chopped fresh Italian parsley
Chicken Kiev
By kimvess
1. For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt, and pepper in medium bowl with rubber spat...
- Herb Butter
- 8 tablespoons unsalted butter (1 stick), softened
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced shallot
- 1/2 teaspoon minced fresh tarragon leaves
- 1 tablespoon fresh lemon juice
- 3/8 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Chicken
- 4 - 5 slices white sandwich bread, cut into 3/4-inch cubes
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts (7 to 8 ounces each), tenderloins removed
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 teaspoon Dijon mustard
Soy-Scallion Flank Steak
By kimvess
A marinade of Asian ingredients adds new flavor to grilled steak
- 1/3 cup(s) soy sauce
- 3 clove(s) garlic, crushed with press
- 2 tablespoon(s) grated peeled fresh ginger
- 2 tablespoon(s) rice vinegar
- 1 tablespoon(s) Asian sesame oil
- 1 tablespoon(s) sugar
- 1/2 teaspoon(s) ground red pepper (cayenne)
- 1 bunch(es) green onions
- 2.5 pound(s) beef flank steak
L'il Pomme Anna
By kimvess
And, the amount of butter you use is really up to you
- 6-8 Tbsp. of butter
- 1 1/2 - 2 lb. Yukon Gold potatoes
- Salt and pepper
- Fresh thyme
- Small clove garlic, minced (optional)
- A muffin tin
- A baking sheet