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Recipes
Mexican Deviled Chicken
By kimvess
Preparation 1. Heat the oil and once warm add the onions, sauté until soft then remove from the pan
- 4 pieces of skinless chicken (like 2 chicken breasts and 2 thighs or 2 drumsticks)
- one large red onion, cut in half then sliced
- 2 roma tomatoes, chopped
- 6 garlic cloves, minced
- one small can of chipotle peppers in adobo sauce (weight of 105 grams)
- 250 ml or 1 cup of low-sodium chicken broth
- fine sea salt to taste
- 1.5-2 tablespoons olive or vegetable oil
- corn tortillas and rice for serving
Griddle Burger with 18000 Island Dressing and Quick Pickles
By kimvess
For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepa...
- Quick Pickles:
- 2 cups champagne vinegar
- 1/4 cup granulated sugar
- 1 tablespoon yellow mustard seeds
- 1 tablespoon kosher salt
- 2 cloves garlic, lightly smashed
- 1 bay leaf
- 1 English cucumber, cut into 1/8-inch slices
- 1 tablespoon chopped fresh dill
- Island Dressing:
- 1 cup mayo
- 1/4 cup ketchup
- 2 tablespoons sliced pickled jalapenos
- 1 teaspoon Dijon mustard
- 1/4 teaspoon granulated garlic
- Kosher salt
- Burgers:
- 1 1/2 pounds ground chuck
- 8 ounces ground brisket
- 1 to 2 tablespoons canola oil
- 4 sesame seed buns
- 4 to 8 slices white American cheese
- Tomato slices, for serving
- Iceberg lettuce, for serving
Cheese-Stuffed Buffalo Chicken Rolls
By kimvess
1 Heat oven to 375°F. Spray 15 x 10 x 1-inch pan with cooking spray
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 teaspoon salt
- 1/4 cup finely crumbled blue cheese (1 oz)
- 1/4 cup finely shredded Cheddar cheese (1 oz)
- 2 tablespoons butter, melted
- 2 tablespoons Buffalo wing sauce
- 1/3 cup unseasoned dry bread crumbs
- Blue cheese dressing, if desired
- Celery sticks, if desired
Salisbury Steak
By kimvess
In a small bowl, whisk together the cornstarch and 1/2 cup of the beef broth
- 2 tablespoons Cornstarch
- 2 cups Beef Broth
- 1 pound Ground Beef (80% lean)
- 1/4 cup Plain Dry Bread Crumbs
- 1 Large Egg
- 1/2 cup Plus 3 tablespoons Canned Tomato Sauce
- 4 tablespoons Worcestershire Sauce
- Kosher Salt and Freshly Ground Black Pepper
- 3 tablespoons Olive Oil
- 1 Large Yellow Onion (thinly sliced; 2 cups)
Pork Stir-Fry with Noodles (Lo Mein)
By kimvess
1. Bring 4 quarts water to boil in Dutch oven over high heat
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce (see note)
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon five-spice powder
- 1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
- 1/4 teaspoon liquid smoke (optional)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 4 1/2 teaspoons vegetable oil
- 4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
- 1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
- 2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
- 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
- 12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
- 1 tablespoon Asian chile garlic sauce
Oriental Cold Noodles
By kimvess
Instructions Cook soba noodles according to package directions
- 1 9-10oz package soba noodles
- 1 large cucumber, diced
- 1 cup carrots, diced
- 1 tbsp sesame oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup rice vinegar
- 1/3 cup cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
- 1 1/2 tsp sesame seeds
- Juice from 1 lime
Garlic-and-Rosemary Roast Pork Loin
By kimvess
In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 large garlic cloves, chopped
- 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds center-cut pork loin
Fettuccine Alfredo with Asparagus
By kimvess
Snap the tough ends off the asparagus and discard them
- 1 pound asparagus
- 3/4 pound fettuccine
- 4 tablespoons butter, cut into pieces
- 1 cup heavy cream
- Pinch grated nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
Grilled Garlic and Lime Pork Tenderloin with Onion Marmalade
By kimvess
Directions Onion Marmalade: In a pan, cook onions in oil with salt and pepper to taste over medium heat
- Onion marmalade (makes 2 cups)
- 4 cups onions red or yellow, finely chopped
- 1 x salt and black pepper to taste*
- 3 tablespoons olive oil
- 2 tablespoons honey or sugar
- 3-4 tablespoons red wine vinegar
- 1/4 cup water
- Marinade
- 6 cloves garlic large, chopped
- 2 tablespoons soy sauce
- 2 tablespoons ginger root fresh, grated
- 2 teaspoons dijon mustard
- 1/3 cup lime juice fresh
- 1/2 cup olive oil
- 1 x cayenne pepper to taste*
- 1 x salt and black pepper to taste*
- 5 pounds pork tenderloin four about (3/4 lb each) trimmed
Manicotti
By kimvess
Make sauce: • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then s...
- Special equipment:
- For sauce
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
- 1/2 cup water
- 1 teaspoonsugar
- 1 teaspoonsalt
- 1/4 cup chopped fresh basil
- For crêpes
- 3 large eggs
- 1 1/2 cups water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- For filling
- 2 lb fresh ricotta (3 cups)
- 2 large eggs
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb fresh mozzarella
- 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square