Kimvess' profile page
Recipes
Stew on This (Brunswick Stew)
By kimvess
Recipe adapted from Suzanne Vizethann, Buttermilk Kitchen, Atlanta, GA
- 1 pound thick-cut bacon, cut into 1/2-inch pieces
- 1 stick (8 tablespoons) unsalted butter
- 1 medium sweet onion (such as a Vidalia), halved and chopped into 1/4-inch pieces
- 4 garlic cloves, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup barbecue sauce
- 3/4 pound shredded cooked chicken (rotisserie chicken works great)
- 1/2 cup crushed canned tomatoes
- 3 cups fresh or frozen corn kernels
- 2 cups frozen butter beans or lima bean
- 3 cups chicken broth
Crushed new potatoes
By kimvess
Recipe by Gordon Ramsay
- 1 kg peeled or scrubbed new potatoes
- 3 tbsp olive oil
- 4 spring onions , sliced
- handful pitted black olives , chopped
Bacon and Pea Macaroni & Cheese
By kimvess
In a medium saute pan, cook the bacon to a crisp and then transfer to a paper towel-lined plate and set aside
- 8 oz penne or macaroni pasta (I use Dreamfields)
- 8 oz frozen peas
- 4 thick slices of bacon, cut into small pieces
- 1/2 cup plain yogurt (I use fat-free Greek)
- Dash of hot sauce
- 4 oz cheddar, shredded
- 4 oz fontina, shredded (or other melt-friendly cheese - not more cheddar)
- Salt
- Pepper
Cocktail Meatballs
By kimvess
Combine all ingredients for the meatballs
- Meatballs
- 2 pounds ground beef
- 1 cup corn flake crumbs
- 1/3 cup dried parsley flakes
- 2 eggs
- 2 teaspoons instant onion
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- Sauce
- 1/3 cup ketchup
- 1 1-pound can jellied cranberry sauce
- 1 12-ounce bottle chili sauce
- 2 tablespoons lemon juice
Buffalo Style Stuffed Eggs
By kimvess
people will ask you for the recipe!!
- 6 eggs
- 1/4 cup blue cheese, crumbled
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons parsley, minced
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon celery salt
- 1 celery rib, finely diced
Fried Rice with Shallots
By kimvess
In a small skillet, heat 1/4 inch of peanut oil until shimmering
- 3 tablespoons peanut oil, plus more for frying
- 3 shallots, thinly sliced (3/4 cup)
- 1/4 teaspoon ground turmeric
- 4 1/2 cups cold cooked jasmine rice (see Note)
- Salt
- 1 cup frozen petite peas, thawed
- Lime wedges, for serving
Crispy Bacon Deviled Eggs
By kimvess
1. In a skillet, cook bacon over medium heat until crisp
- 4 slices bacon
- 6 hard-cooked eggs, peeled and halved lengthwise
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon garlic salt
- 1/4 cup sliced green onion
Roasted Fingerling Potato Crisps with Shallots and Rosemary
By kimvess
Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven
- 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
- 3 Tbs. olive oil
- 2 large shallots, sliced 1/4-inch thick and broken into individual rings
- 2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground black pepper
Soy-Glazed Beef Burger
By kimvess
Elizabeth Andoh
- 2 teaspoons canola or other mild vegetable oil
- 1 small yellow onion, finely minced
- 2 tablespoons saké
- 1 1/4 pounds ground round
- 1/2 cup panko or 2 slices day-old white bread, lightly toasted and crumbled
- 2 tablespoons beaten egg
- 2 teaspoons dark miso, preferably Sendai miso
- 2 tablespoons sugar
- 1 tablespoon hot water
- 3 tablespoons soy sauce
Super-Easy Chicken Manicotti
By kimvess
Heat oven to 350°F. In medium bowl, mix pasta sauce and water
- 1 jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)
- 3/4 cup water
- 1 teaspoon garlic salt
- 1 1/2 lb uncooked chicken breast tenders (not breaded)
- 14 uncooked manicotti shells (8 oz)
- 2 cups shredded mozzarella cheese (8 oz)
- Chopped fresh basil leaves, if desired