Kimvess' profile page
Recipes
Caramelized Onion Cheeseburgers
By kimvess
Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise
- 2 Tbs. extra-virgin olive oil; more as needed
- 1 large sweet onion, thinly sliced (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1 Tbs. Dijon mustard
- 1-1/2 tsp. fresh lemon juice
- 1 tsp. finely chopped fresh rosemary
- 1 small clove garlic, minced
- 1-1/2 lb. 85%-lean ground beef
- 4 slices Comté or Gruyère cheese
- 4 good-quality hamburger buns or rolls, split
- 12 fresh arugula leaves
Grilled Giant Pork Chops with Adobo Paste
By kimvess
Prepare grill for direct-heat cooking with medium-hot charcoal
- 2 1/2 tablespoons olive oil
- 2 tablespoons paprika (not hot)
- 1 1/2 tablespoons dried oregano, crumbled
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried hot red-pepper flakes
- 1 1/2 teaspoons finely grated fresh lime zest
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)
- Special equipment: a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
Pasta and Meatballs Meat Loaf
By kimvess
Directions 1. Preheat oven to 375 degrees F
- 1/2 cup dried mini penne pasta (2 ounces)
- 3 long individual ciabatta rolls or hoagie rolls
- 1 medium onion, chopped
- 1/2 cup chopped yellow or red sweet pepper
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1 recipe Toasted Bread Crumbs
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning, crushed
- 1 1/2 pounds ground beef
- 1/4 cup grated Parmesan cheese
- 1 recipe Garlic Butter
- 1 cup bottled pasta sauce, warmed
- Shaved Parmesan cheese
- Fresh Italian (flat-leaf) parsley
- Garlic Butter
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- Toasted Bread Crumbs
- 1 long individual ciabatta roll or hoagie roll
- 1 tablespoon melted butter
Bucatini With Marinara and Ricotta
By kimvess
Directions Cook the pasta according to the package directions; drain and return it to the pot
- 3/4 pound bucatini or another long pasta
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 28-ounce can whole peeled tomatoes
- kosher salt and black pepper
- 1 cup ricotta
- 1/4 cup fresh basil leaves, torn
Old-Fashioned Meatballs in Red Sauce
By kimvess
The Simpler the Better by Leslie Revsin
- 1 pound ground round (15 percent fat)
- 1/2 pound sweet Italian sausage
- 1/3 cup plain dry bread crumbs
- 2 eggs, lightly beaten
- 2 large garlic cloves, minced
- 1/3 cup grated Pecorino Romano cheese
- 1 3/4 cups canned crushed tomatoes in heavy purée
Baked Garlic Parmesan Potato Wedges
By kimvess
Instructions Preheat oven to 375
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup shredded parmesan cheese
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Sauerkraut Balls Recipe
By kimvess
Fry onion in hot butter in a saucepan, stirring occasionally
- Onion 1 , finely chopped
- Butter/Margarine 3 Tablespoon
- Cooked ham 1 Cup (16 tbs), finely chopped
- Chopped beef 1 Cup (16 tbs)
- Garlic 1/2 Clove (5gm), minced
- 2 cups thoroughly drained sauerkraut, ground in food chopper Snipped parsley 1 Tablespoon
- Beef broth 1/2 Cup (16 tbs)
- 1 egg, fork beaten
- Milk 2 Cup (16 tbs)
- Fine dry bread crumbs
- Fat for deep frying heated to 375°F
- Read more at http://www.ifood.tv/recipe/sauerkraut_balls_2#J06tlcKygYZQpQFR.99
Philly Burgers
By kimvess
In a mixing bowl, combine the beef, worcestershire sauce, parsley, garlic, oregano, salt and pepper
- 2 1/2 pounds ground sirloin
- 1/3 About 1/3 cup worcestershire sauce
- 1/4 cup finely chopped flat-leaf parsley (a small handful)
- 4 - 6 cloves garlic, minced or grated
- 2 teaspoons chopped fresh oregano or 1 tsp. dried oregano
- Kosher salt and coarse black pepper
- 2 tablespoons EVOO, plus more for drizzling
- 2 onions, halved and thinly sliced
- 3 cubanelle peppers-halved, seeded and thinly sliced
- 1 fresh red or green chile pepper, seeded and thinly sliced, or 1 tsp. crushed red pepper
- 1 cup beef or veal stock
- 12 - 16 slices deli-cut provolone
- 6 - 8 crusty rolls, split and lightly toasted
Christy Jordan's "Unfried" Ice Cream Sundaes Recipe - Taste of the South Magazine
By kimvess
Preheat oven to 350°. On a rimmed baking sheet, place crushed cereal
- 4 cups crushed cinnamon- flavored cereal, such as Cinnamon Toast Crunch
- 3 tablespoons butter, melted
- 3 cups vanilla ice cream
- 2 cups frozen nondairy whipped topping, thawed
- 1 cup chocolate syrup Maraschino cherries (optional)
Perfect Potato Salad
By kimvess
Cut the potatoes in halves or thirds, then boil until fork tender
- 5 pounds russet potatoes (about 8 medium russets)
- 1 1/2 cups real mayonnaise, plus more if needed
- 4 tablespoons yellow mustard, plus more if needed
- 5 whole green onions, sliced up to the darkest green part
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard boiled eggs, peeled and sliced