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Recipes
Cheddar and Sausage Balls Recipe
By kimvess
Heat the oven to 375°. In a large bowl, mix sausage, cheese, flour, sage, salt, pepper, cayenne, and egg
- 1 lb. pork sausage
- 1 lb. extra-sharp cheddar cheese, grated
- 1 ⁄4 cup all-purpose flour
- 1 tbsp. minced sage
- 1 1⁄2 tsp. kosher salt
- 1 ⁄4 tsp. freshly ground black pepper
- 1 ⁄8 tsp. cayenne
- 1 large egg, lightly beaten
Whole-Wheat Spaghetti with Sausage and Peppers
By kimvess
In a large frying pan, heat the oil over moderate heat
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage
- 1 onion, chopped
- 2 red bell peppers, cut into 1-inch pieces
- 1 3/4 teaspoons salt
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes in thick puree
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons dry vermouth or dry white wine
- 3 tablespoons chopped flat-leaf parsley
- 3/4 pound whole-wheat spaghetti
- 2 tablespoons grated Parmesan cheese, plus more for serving
Parmesan-Parsley Penne
By kimvess
Cook penne in boiling salted water according to package directions
- 1 lb. dry penne pasta
- 1 ⁄2 cup shredded Parmesan
- 1 ⁄2 cup minced fresh parsley
- 2 Tbsp. extra-virgin olive oil
- Salt and black pepper to taste
Goody Girl Championship Potatoes
By kimvess
Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended
- 1 package dry form crab boil (recommended: Zatarain's)
- 3 pounds red potatoes
- 1 pound thick-cut bacon, diced
- 1 cup diced red onion
- 1 tablespoon minced garlic
- 1/4 pound butter, at room temperature
- 1/4 pound finely shredded Cheddar
- 1 green onion, chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper
- 3/4 cup sour cream
Meat Loaf
By kimvess
Position a rack in the center of an oven and preheat to 350º F
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 2 celery stalks, finely chopped
- 1 garlic clove, minced
- 3 or 4 slices white bread
- 1/4 cup milk
- 1 lb. ground beef chuck
- 1/2 lb. ground pork shoulder or butt
- 1/2 lb. ground veal shoulder or leg
- 8 oz. tomato sauce
- 1 egg, lightly beaten
- Salt and freshly ground pepper, to taste
- 1/4 cup ketchup
Jalapeño Cheeseburgers with Bacon and Grilled Onions
By kimvess
For spicy ranch sauce: Whisk all ingredients in medium bowl to blend
- Spicy Ranch Sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 6 tablespoons fresh lime juice
- 4 green onions, finely chopped
- 2 tablespoons minced seeded jalapeño chile
- 1/2 teaspoon cayenne pepper
- Burgers:
- 2 pounds ground beef
- 1 small onion, chopped (about 1 1/4 cups)
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped seeded jalapeño chile
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Worcestershire-Coffee Glaze:
- 1/3 cup light corn syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon instant coffee crystals
- 2 teaspoons (packed) golden brown sugar
- 3 tablespoons butter
- 16 bacon slices
- Nonstick vegetable oil spray
- 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
- 8 lettuce leaves
- 2 cups coarsely shredded sharp white cheddar cheese
- Assorted additional toppings (such as tomato and grilled onion slices)
Crespelle with Ricotta and Marinara
By kimvess
In a medium bowl, whisk the flour with the salt
- Crespelle
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon melted unsalted butter
- Olive oil
- Filling
- 1 1/2 cups ricotta cheese
- 1 tablespoon chopped parsley
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 1/2 cups marinara sauce
Southern Skillet Corn
By kimvess
1.Shuck corn and pull off silks, then rinse under cool running water
- 6 ears corn
- 3 tablespoons flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups water
- 3 tablespoons butter
Rigatoni with Spicy Tomato-Vodka Sauce
By kimvess
Bring a large pot of well-salted water to a boil
- 2 cloves garlic, minced
- 3/4 tsp. crushed red pepper flakes; more to taste
- 2 Tbs. extra-virgin olive oil
- 1 28-oz. can diced tomatoes
- 3 Tbs. vodka
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
- 3 Tbs. heavy cream
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. rigatoni (about 4 cups)
New Mexico Beef Stew
By kimvess
This spicy beef and vegetable stew can be made in the slow cooker
- 1/3 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme, crushed
- 1 1/2 pounds boneless beef chuck, cut in 3/4-inch pieces
- 2 - 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 1/2 cups water
- 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn
- 1 28 ounce can whole tomatoes, cut up
- 1 15 ounce can chickpeas (garbanzo beans), drained
- 2 cups chopped, peeled celery root, or 1 cup sliced celery
- 1 cup chopped onion
- 2 fresh jalapeno pepper, seeded and chopped
- 1 chipotle pepper in adobo sauce, chopped