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Recipes
Rigatoni with Chorizo
By kimvess
Bring a large pot of water to a boil and add salt
- 1 pound rigatoni (fresh or dried)
- 1 tablespoon olive oil
- 1 28- ounce can chopped San Marzano tomatoes
- 2 tablespoons extra virgin olive oil
- 1 pound fresh chorizo (removed from casing and crumbled)
- 1 1/2 cup yellow onion (diced)
- 4 ounces dry white wine (optional)
- 1 cup grated Manchego cheese
- 1/2 cup flat-leaf parsley (chopped)
- salt and pepper to taste
Rice a Munee
By kimvess
In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 cup broken vermicelli
- 2 cups basmati rice
- 3 ounces prosciutto, chopped
- 1 cup diced yellow onions
- 1 red bell pepper, diced
- 2 tablespoons minced garlic
- 3/4 cup frozen peas
- 1/2 cup white wine
- 3 1/2 cups chicken stock
- Salt and freshly cracked black pepper
Bacon and Cheddar Puff Pastry Crisps - Recipe.com
By kimvess
Your guests are sure to enjoy these bite-sized appetizers with big-sized flavors like bacon, Cheddar cheese, and a ...
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed see savings
- 1 cup finely shredded Cheddar cheese (about 4 ounces) see savings
- 1 lb. bacon , cooked and crumbled see savings
- 1/2 cup prepared ranch salad dressing see savings
- 2 tbsp. chopped fresh chives see savings
Columbia Restaurant - 1905 Salad
By kimvess
Preparation Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl
- Salad Ingredients
- 4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
- 1 ripe tomato, cut into eighths
- 1/2 cup baked ham, julienned 2" × 1/8" (may substitute turkey or shrimp)
- 1/2 cup Swiss cheese, julienne 2" × 1/8"
- 1/2 cup pimiento-stuffed green Spanish olives
- “1905” Dressing (see recipe below)
- 1/2 cup Romano cheese, grated
- 2 tablespoons Lea & Perrins Worcestershire Sauce®
- 1 lemon
- 1905 ” Dressing
- Ingredients
- 1/2 cup extra-virgin Spanish olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/8 cup white wine vinegar
- Salt and pepper to taste
Sweet and Sour Ribs
By kimvess
Heat oil in electric skillet at 350
- 1 Tablespoon oil
- 1 clove garlic minced
- 1/4 teaspoon ginger
- 1 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1 1/2 Tablespoon sugar
- 3/4 cup vinegar
- 2 Tablespoons soy sauce
- 6 - 8 Bone-in Country Style Ribs
Patty Melts with Secret Sauce Recipe
By kimvess
In a large bowl, combine ground beef, Worcestershire, salt, and pepper
- 1 1/2 pounds ground beef
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 12 slices sourdough bread
- 1/2 cup Secret Sauce
- 3 medium Vidalia onions, thinly sliced
- 6 slices Cheddar cheese
- 8 tablespoons unsalted butter
Da Bomb Deviled Eggs
By kimvess
Mix the cooked yolk and all ingredients together and fill the whites back up
- 6 Hard Boiled Eggs
- 3 Tablespoons Mayonnaise
- 1 Teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1 Tablespoon Honey mustard
- Salt and pepper to taste
- Garnish with Paprika
Stuffed Honey-Ham Biscuits
By kimvess
Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- 8 slices (1/2 oz each) Swiss cheese
- 8 slices (1 oz each) deli cooked ham
- 1/4 cup honey
Potato Salad Stacks
By kimvess
Sunset JULY 2011
- 1 1/4 pounds Yukon Gold potatoes, about 2 in. wide
- 6 large eggs
- 1 About 1 tsp. kosher salt
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 1/2 teaspoons dill pickle liquid from jar
- 1 1/2 tablespoons minced red onion
- 1 teaspoon Dijon mustard
- 1 teaspoon minced chives, plus more for garnish
- 1 teaspoon minced fresh dill, plus more for garnish
- 1/4 About 1/4 tsp. pepper
- Pinch of sugar
Brazilian Pork Chops
By kimvess
Preheat grill to medium-high
- FOR THE PORK CHOPS, MIX:
- 2 Tbsp. olive oil
- 2 Tbsp. minced fresh garlic
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. smoked paprika
- Pinch of cayenne pepper
- 4 bone-in pork chops (6 oz. each)
- Salt and black pepper
- FOR THE SALSA, COMBINE:
- 2 cups diced fresh pineapple
- 1 cup diced red bell pepper
- 1 ⁄4 cup chopped scallions
- 2 Tbsp. diced red onion
- 1 ⁄4 cup pitted kalamata olives, halved
- 1 Tbsp. capers
- 1 Tbsp. seeded and minced jalapeño
- 1 Tbsp. minced fresh cilantro