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Recipes
Homemade Chicken Rice-A-Roni
By kimvess
In a large skillet, melt 2 Tbsp butter
- 2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
- 1 cup long grain rice (not instant)
- 4 tsp chicken bouillon
- 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- dash garlic powder
- 2 3/4 cup water
- 2 Tbsp butter
Red Wine Braised Short Ribs
By kimvess
Position a rack in the center of the oven and heat the oven to 325°F
- 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
- 3 Tbs. vegetable oil
- Kosher salt
- Ground black pepper
- 2/3 cup medium-diced carrots
- 2/3 cup medium-diced celery
- 2/3 cup medium-diced onions
- 2 whole dried bay leaves
- 1 Tbs. finely chopped garlic
- 2 cups dry red wine
- 3/4 cup lower-salt beef broth
- 1 to 2 tsp. red-wine vinegar
Spicy Sausage Pasta
By kimvess
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking
- 1 tbsp olive oil
- 1 lb smoked sausage
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 8 oz penne pasta
- 1/2 teaspoon salt and pepper, each
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Citrus-Marinated Chicken Thighs
By kimvess
Set aside 1/4 cup sliced scallions
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, chopped
- 1 tsp finely grated lime zest
- 1 tsp finely grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tbsp kosher salt
- 2 pounds skin-on, bone-in chicken thighs
Panda Express Chow Mein Copycat
By kimvess
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups shredded cabbage
Three-Cheese Philly with Sweet Grilled Onions
By kimvess
Directions 1. In a large bowl toss onions, the 2 tablespoons oil, the vinegar, soy sauce, and ...
- 1 pound onions, cut into 1/2-inch-thick rings
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons packed brown sugar
- 1 1/2 pounds beef flank steak
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- Ground black pepper
- 1/2 cup shredded Muenster cheese (2 ounces)
- 1/2 cup shredded Fontina cheese (2 ounces)
- 1/2 cup shredded American cheese (2 ounces)
- 6 soft hoagie rolls or other soft sandwich rolls
Chicken Cutlets with Cacciatore Farro Salad and Red Pepper Aïoli
By kimvess
Make the aïoli Position a rack in the center of the oven and heat the oven to 500°F
- For the aioli:
- 3 large red bell peppers
- 2 Tbs. olive oil; more for the peppers
- 1/3 cup mayonnaise
- 1 medium clove garlic, peeled
- Kosher salt and freshly ground black pepper
- For the farro salad:
- Kosher salt
- 12 oz. (2 cups) pearled farro
- 1/4 cup extra-virgin olive oil; more as needed
- 1 medium red onion, cut into small dice
- 2 medium ripe tomatoes, coarsely chopped
- 2 medium celery stalks, cut into small dice
- 5 medium cloves garlic, finely chopped
- 1 cup dry white wine, such as Pinot Grigio
- 1-1/2 oz. (3 Tbs.) unsalted butter
- 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater); more as needed
- 2 Tbs. fresh oregano leaves, chopped
- 1-1/2 Tbs. balsamic vinegar
- Freshly ground black pepper
- For the chicken:
- 5 oz. (1-1/2 cups) rice flour or cornstarch
- 3 large eggs, beaten
- 3 cups panko
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
- Kosher salt and freshly ground black pepper
- 6 6-oz. boneless, skinless chicken breast halves, tenders removed
- 5 to 8 Tbs. canola oil
- 3 oz. baby arugula (about 3 cups lightly packed)
- 1/2 Tbs. fresh lemon juice
- 1 Tbs. extra-virgin olive oil
Deli-Style Italian Pasta Salad Recipe
By kimvess
Cook pasta according to package directions; drain and rinse in cold water
- 1 package (16 ounces) tricolor spiral pasta
- 2 medium plum tomatoes, seeded and julienned
- 8 ounces sliced salami, julienned
- 8 ounces provolone cheese, julienned
- 1 small red onion, thinly sliced and separated into rings
- 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/4 cup grated Parmesan cheese
- 1 bottle (8 ounces) Italian salad dressing
Baked Beans with Bacon Breadcrumbs
By kimvess
Recipes & Menus | recipes Baked Beans with Bacon Breadcrumbs Our test kitchen had an “Aha!” moment with this ...
- 1 tablespoon vegetable oil
- 8 ounces smoked ham or tasso, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups ketchup
- 1 cup (packed) light brown sugar
- 3/4 cup mild-flavored (light) molasses
- 1/2 cup whole grain mustard
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 3 15-ounce cans navy beans, drained, rinsed
- 4 ounces bacon (4–5 slices)
- 1 cup panko (Japanese breadcrumbs)
The Perfect Roast Potato (English Style Roast Potatoes)
By kimvess
Instructions Parboil the potatoes in salted water for about 5 minutes
- 6 medium sized russet potatoes, peeled1/4 cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 whole garlic bulb broken into about 4 pieces (optional)