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Recipes
White French Dressing
By kimvess
wonderful on a green salad with crumbled blue cheese and bacon bits
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 6 tablespoons mayonnaise (fat reduced is OK)
- 1 tablespoon Dijon mustard
- 1 tablespoon onion, freshly minced
- 1 pinch salt
- 1/2 cup vegetable oil (I use canola)
Perfect Pub Fries with Smokey Spicy Aioli
By kimvess
Cut potatoes into 1/3 inch thick pieces
- 2 pounds russet potatoes, peeled
- 2 tablespoons white household vinegar
- 2 quarts water
- 2 tablespoons kosher salt
- 2 quarts oil
- 1 cup mayonnaise
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- dashes ground red pepper
Grilled Bone-In Pork Chops With Hawaiian Marinade
By kimvess
Directions See How It's Made Mix pineapple juice, white parts of scallions, ginger, soy sauce,...
- Servings 4
- Units US
- 4 pork loin chops with bone, cut 3/4-inch thick
- 2 (6 ounce) cans unsweetened pineapple juice (1 1/2 c.)
- 3 scallions, white parts sliced into thin rounds
- 3 tablespoons ginger, peeled and minced
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons dark sesame oil
- 2 tablespoons light brown sugar
- 3 ⁄4 teaspoon fresh ground black pepper
- 1 ⁄2 teaspoon coarse salt
Creamy, Cheesy Pasta Salad
By kimvess
Gently toss all the salad ingredients together in a large bowl
- 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
- 3 dill pickles, finely chopped
- 3 hard-boiled eggs, finely chopped
- 2 cups frozen peas, thawed
- 3 celery ribs, sliced thinly
- 1 ⁄2 medium onion, finely chopped
- 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
- For the Dressing
- 1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
- 1 ⁄2 cup milk
- 1 ⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
- 1 ⁄4 cup cider vinegar
- salt and pepper
Andrew Zimmern's Belgian Beef Stew
By kimvess
December 16, 2013 The Best One-Pot Beef Stew
- 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground white pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons canola oil
- 3 medium onions, thinly sliced
- 4 garlic cloves, minced
- One 12-ounce bottle Duvel or other Belgian golden ale
- 4 cups beef stock or low-sodium broth
- 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
- 10 new potatoes, cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch dice
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
Cheesesteak Kebabs
By kimvess
Preheat a grill to medium-high
- 4 tablespoons butter, melted
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- Salt and pepper
- 1/2 pound sirloin steak, cut into 8 strips
- 1 green bell pepper, cut into 16 pieces
- 2 tablespoons vegetable oil
- 6 ounces crusty bread, cut into cubes
Chicken, Sausage and Peppers
By kimvess
Heat 1 tablespoon butter in a large skillet over medium-high heat
- 2 tablespoons unsalted butter
- 3/4 pound sweet or hot Italian sausage, cut into chunks
- 3/4 pound skinless, boneless chicken breasts, cut into chunks
- Kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 small onion, chopped
- 2 Italian green frying peppers, cut into 1-inch pieces
- 3 cloves garlic, roughly chopped
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
- 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Chicken Margherita Pasta
By kimvess
For the bread crumbs, sauté crumbs and garlic in 2 Tbsp
- FOR THE BREAD CRUMBS, SAUTÉ:
- 1 cup fresh bread crumbs
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. olive oil
- 2 Tbsp. shredded Parmesan
- FOR THE PASTA, COOK:
- 8 oz. dry linguine
- HEAT:
- 2 Tbsp. olive oil.
- 1 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
- ADD:
- 4 cups grape tomatoes
- 1 ⁄2 tsp. red pepper flakes
- 8 oz. fresh mozzarella, diced
- 1 cup thinly sliced fresh basil
- Salt and black pepper to taste
Grilled Smashed New Potatoes Recipe - Taste of the South Magazine
By kimvess
In a large saucepan, place potato
- 24 small red new potatoes (about 1 1⁄2 pounds)
- 3 tablespoons olive oil, divided
- 1 ⁄3 cup chopped fresh parsley
- 1 tablespoon minced fresh garlic
- 1 teaspoon lemon zest
- 1 ⁄2 teaspoon kosher salt
- 1 ⁄4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Stick of Butter Rice
By kimvess
Preheat oven to 425 degrees
- 1 c. uncooked white rice (NOT instant)
- 1 (10 oz) can of Condensed French Onion Soup
- 1 (10 oz) can of Beef Broth
- 1/2 c. of butter, sliced