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Recipes
Signature Roast Beef
By kimvess
Carmen Lagarelli, Elkton, Maryland, Southern Living SEPTEMBER 2007
- 1 (12-oz.) bottle dark beer
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1 lemon, thinly sliced
- 1 cup soy sauce
- 3 tablespoons vegetable oil, divided
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon fresh coarsely ground pepper
- 8 carrots (about 1 1/2 lb.), diagonally sliced
- 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
- 2 large onions, cut into eighths
- 2 tablespoons cornstarch
Fluffy Stuffed Strawberries
By kimvess
Cut stems off the strawberries and carefully scoop out 2/3 of the inside by using a knife or spoon, creating a “c...
- 1 pound strawberries
- 8 ounces low-fat cream cheese, softened
- 3 ounces low-fat yogurt
- 1/8 teaspoon vanilla extract
- Fresh mint leaves
Michael Symon's Grilled Pork Chop with Potato Salad
By kimvess
step 1 ingredients instructions Preheat your grill to medium high heat
- For the Potato Salad:
- 2 pounds Yukon Gold Potatoes (skin on; sliced 1/2-inch thick pieces)
- splash Beer
- 4 cloves Garlic (2 skin-on; 2 sliced)
- 2 sprigs Rosemary
- 1/2 pound thick cut Bacon (chopped)
- 1/2 cup Yellow Onion (small diced)
- 1 teaspoons Caraway Seeds
- 1/3 cup Malt Vinegar
- 2 tablespoons Sugar
- 2 tablespoons Whole Grain Mustard
- 2 tablespoons Parsley
- 1 small bunch Scallions (sliced)
- Salt and freshly cracked Black Pepper
- For the Pork Chops:
- 4 Pork Chops (1/2-inch thick)
- Salt and freshly ground Black Pepper
- 1 tablespoon Paprika
- 1 teaspoon ground Ginger
- 1 teaspoon toasted ground Coriander
- 1/2 teaspoon toasted ground Cumin
- 4 tablespoons Olive Oil
Bacon Ranch Chicken Skewers
By kimvess
Whisk together ranch dressing and hot chile paste in a large bowl
- 1/3 cup ranch dressing
- 1 teaspoon hot chile paste (such as sambal oelek)
- 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
- 24 (1-inch) pieces red onion
- 12 slices thick cut bacon
- salt and black pepper to taste
- 12 (6 inch) bamboo skewers, soaked in water for 2 hours
Sausage-Hash Brown Breakfast Casserole
By kimvess
Southern Living OCTOBER 2003
- 1 pound mild ground pork sausage
- 1 pound hot ground pork sausage
- 1 (30-ounce) package frozen hash browns
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 6 large eggs
- 2 cups milk
Classic Lasagna
By kimvess
Colette Girard, Baltimore, Maryland, Southern Living MAY 2006
- 2 medium onions, chopped
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
- 2 (6-oz.) cans tomato paste
- 1 (8-oz.) can basil, garlic, and oregano tomato sauce
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 12 lasagna noodles, uncooked
- 8 cups boiling water
- 1 (16-oz.) container ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 (6-oz.) packages part-skim mozzarella cheese slices
- Garnish: chopped fresh parsley
Japanese Onion Soup
By kimvess
directions Chop all veggies except chives and half of mushrooms and combine with liquids and bouillon in large pot
- 1 stalk celery
- 1 carrot
- 1 sm. onion
- 1 tsp. fresh ginger
- 1 clove garlic
- 1 tsp. beef bouillon
- 1 qt. water
- 1 qt. chicken broth
- 1 cup shiitake mushrooms
- 1 cup baby portobello mushrooms
- fresh chives
Beef Stew With Red Wine & Carrots
By kimvess
Orange zest and hefty chunks of carrot brighten this classic French bistro-style stew
- 1 (3 pound) bonless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 slices, thick-cut bacon, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounce shallots (8 to 10 medium), thinly sliced (about 2 cups)
- 2 tablespoons brandy, such as Cognac
- 2 tablespoons tomato paste
- 2 to 3 cloves garlic, finely chopped (2 to 3 teaspoons)
- 2 teaspoons herbes de Provence
- 2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone
- 1 (14 1/2-ounce) can whole, pleeled tomatoes
- 4 strips orange zest (2 1/2 inches long, removed with a vegetable peeler)
- 1 pound slender carrots, peeled and cut into 3/4-to 1-inch chunks (about 2 cups)
- 1 cup coarsely chopped fresh flat-leaf parsley
Jamaican Jerk Pork Tenderloin
By kimvess
Preparation Place first 15 ingredients in a blender or food processor, and process until smooth
- 2 cups coarsely chopped green onions
- 1/2 cup coarsely chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
- 1 (1 1/2-pound) pork tenderloin, trimmed
- Cooking spray
Caramel Apple Pie
By kimvess
Makes 6 Caramel Apples Insert apple sticks 3/4 of the way into the stem end of each apple
- 6 apples, washed
- 6 apple sticks
- 1 lb. of dipping caramel
- 30-40 vanilla cookie wafers
- 1 tsp. of cinnamon