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Recipes
Grilled Bourbon-Glazed Beef Kabobs
By kimvess
Heat gas or charcoal grill
- 2 tablespoons bourbon or water
- 1 tablespoon teriyaki baste and glaze (from 12-oz bottle)
- 1 tablespoon frozen (thawed) orange juice concentrate
- 1/4 cup packed brown sugar
- Dash of crushed red pepper flakes
- 1/2 lb beef boneless top sirloin, cut into 1 1/2-inch cubes
- 8 pieces (1 1/2-inch) red onion
- 8 fresh whole mushrooms
- 8 pieces (1 1/2-inch) red bell pepper
- 1 teaspoon olive or vegetable oil
- 1/4 teaspoon salt
marsala pasta with spicy italian sausage & mushrooms
By kimvess
a comforting marsala pasta, with rigatoni noodles tossed into a creamy marsala pan sauce with spicy italian sausage...
- 1-lb spicy italian sausage (links)
- 8-oz dried pasta (a dried short noodle with ridges, such as rigatoni, is best)
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1/2 tsp salt
- 1 tsp crushed red chili flakes (though we use closer to 1 tbsp - we like it spicy!)
- 2 cloves of garlic, finely minced
- 10-oz baby bella mushrooms, sliced
- 1/2 cup dry marsala
- 1/4 cup heavy cream
- parmesan cheese, for sprinkling
Cinnamon Roll Waffles
By kimvess
Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook
- 17.5 ounce can of Pillsbury cinnamon rolls with cream cheese frosting
- cream cheese frosting (from cinnamon roll can)
- 1 tablespoon corn syrup
- 1 tablespoon water
Anna Nanni's Ragù alla Bolognese
By kimvess
1. Put the tomatoes and their juice into a blender; purée until smooth and set aside
- 1 28-oz. can whole peeled tomatoes (with juice)
- 1 ⁄4 cup extra-virgin olive oil
- 2 tbsp. unsalted butter
- 1 rib celery, finely chopped
- 1 ⁄2 medium yellow onion, finely chopped
- 1 ⁄2 medium carrot, finely chopped
- Kosher salt and freshly ground black pepper,
- to taste
- 1 1⁄4 b. ground beef chuck
- 1 ⁄2 lb. ground pork shoulder
- 1 4-oz. piece pancetta, finely chopped
- 1 ⁄2 cup dry red wine
- 2 tbsp. Homemade Tomato Paste (or store bought)
- Tagliatelle
Easy Mushroom Rice
By kimvess
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup uncooked long-grain rice
- 1 (10.5 ounce) can condensed French onion soup
- 1 (10.5 ounce) can beef broth
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 cup butter
Parmesan-Carrot Risotto
By kimvess
Directions In a saucepan, bring broth and 2 cups water to a bare simmer over medium
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 tablespoons butter
- 1 medium red onion, finely chopped
- 6 medium carrots, grated
- Coarse salt and ground pepper
- 1 1/4 cups long-grain white rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
Spaghetti Collins
By kimvess
1. Heat olive oil in a skillet over medium heat
- 1/3 cup olive oil
- 2 garlic cloves, peeled and minced
- 6 bunches scallions, trimmed and chopped
- 1/3 cup white wine
- 1/2 cup veal stock
- 4 tbsp. butter
- Salt and freshly ground black pepper
- 1 lb. cooked spaghetti
- Parmigiano-reggiano
Tuscan Style Drumsticks
By kimvess
Grilled chicken drumsticks marinated in olive oil, lemon juice, rosemary, parsley, and red pepper flakes
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 t teaspoon red pepper flakes
- 8 chicken drumsticks
Hoisin-Marinated Pork Chops
By kimvess
1. Whisk together first 7 ingredients in a glass measuring cup
- 1/4 cup hoisin sauce
- 1/4 cup teriyaki sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 tsp. minced garlic
- 1/2 tsp. ground ginger
- 8 (1/2-inch) bone-in pork chops (about 8 oz. each)
Guy's St. Louis Ribs with Tequila BBQ Sauce
By kimvess
Tequila adds an unexpected and flavorful kick to these sticky, spiced ribs
- 1/4 cup(s) paprika
- 1/4 cup(s) light brown sugar
- 3 tablespoon(s) ancho chile powder
- 3 tablespoon(s) granulated garlic
- 2 tablespoon(s) ground cumin
- 2 tablespoon(s) onion powder
- 2 tablespoon(s) kosher salt
- 1 tablespoon(s) freshly ground black pepper
- 2 (3 pounds each) slabs St. Louis rib rack
- 1/3 cup(s) yellow mustard
- Tequila BBQ Sauce (see below)