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Recipes
Amish Noodles
By kimvess
In a large pan, brown the butter
- Servings 4-6
- Units US
- 2 tablespoons butter
- 1 chicken bouillon cube
- 2 (14 ounce) cans chicken broth
- 12 ounces egg noodles
Double-Pork, Double-Cheese Burgers
By kimvess
In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes
- 1/2 cup finely chopped bacon
- 1 1/2 pounds ground pork
- 1 large garlic clove, minced
- 2 teaspoons finely chopped thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Four 1/2-inch-thick red onion slices
- Olive oil, for drizzling
- 4 hamburger buns or ciabatta rolls
- 2 tablespoons unsalted butter, melted
- 6 ounces Camembert, cut into eight 1/3-inch-thick slices
- 2 ounces Gorgonzola cheese, cut into four 1/3-inch-thick slices
- Arugula and 4 tomato slices
Meatloaf
By kimvess
Meatloaf
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1/2 cup pitted prunes, chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (not lean)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
Jerk Chicken
By kimvess
For a milder dish, use one seeded chile
- Jerk Marinade
- 1 1/2 1 1/2 1/2 tablespoons whole coriander seeds
- 1 1 1 tablespoon whole allspice berries
- 1 1tablespoon 1tablespoon whole peppercorns
- 1 3 1 3 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using
- 8 8 8 scallions, chopped
- 6 6 6 garlic cloves, peeled
- 3 3 3 tablespoons vegetable oil
- 2 2 2 tablespoons soy sauce
- 2 2 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving
- 2 2 2 tablespoons yellow mustard
- 1 1 1 tablespoon dried thyme
- 1 1 1 tablespoon ground ginger
- 1 1 1 tablespoon packed brown sugar
- 2 1/4 2 1/4 1/4 teaspoons salt
- 2 2 2 teaspoons dried basil
- 1/2 1/2 1/2 teaspoon dried rosemary
- 1/2 1/2 1/2 teaspoon ground nutmeg
- Chicken
- 3 3 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
- 2 2 2 tablespoons whole allspice berries
- 2 2 2 tablespoons dried thyme
- 2 2 2 tablespoons dried rosemary
- 2 2 2 tablespoons water
- 1 1 15 cup wood chips, soaked in water for 15 minutes and drained
Virginia Ham and White Cheddar Croquettes
By kimvess
MAKES ABOUT 30 CROQUETTES 1
- 2 large russet potatoes, peeled and cut into 1" pieces
- 3 tbsp. unsalted butter
- 1 small onion, minced
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. Virginia ham, finely chopped
- 4 oz. white cheddar, grated
- 1/4 cup finely chopped chives
- 1 cup flour, plus more for dusting
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Canola oil, for frying
Bruschetta Mozzarella
By kimvess
1 Cut bread in half lengthwise
- 1 loaf (1 lb.) Italian bread
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1/4 tsp. pepper
- 1/2 tsp. salt (optional)
- 2 green onions, thinly sliced
- 1 medium tomato, seeded and chopped
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese or Sargento® Traditional Cut Shredded Mozzarella Cheese
- Fresh parsley sprigs (optional)
Beef Short Ribs
By kimvess
Sear 3 ribs in 1 ½ Tbsp. oil in a large Dutch oven over high heat
- 6 beef short ribs, seasoned with kosher salt and pepper
- 2 cups diced onions
- 1 jalapeno chile peppers, seeded and minced
- 3 Tbsp. minced garlic
- 5 Tbsp. olive oil, divided
- 1 can diced tomatoes in juice (14.5 oz)
- 1 can (14 oz.) low sodium beef broth
- 1 cup dry red wine
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 2 Tbsp. yellow mustard
- 2 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 tsp. minced fresh rosemary leaves
- 1 tsp. ground cumin
- 2 bay leaves
Classic Pot Roast with garlic-thyme gravy
By kimvess
Heat oil in a saute pan over medium-high
- 3 T. vegetable oil
- 1 boneless, chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs.)
- 1/4 c. all-purpose flour
- 2 T. tomato paste
- 1/2 c. dry white wine
- 1 1/2 c. low-sodium beef broth
- 1 T. Worcestershire Sauce
- 2 c. sliced onions
- 6 medium carrots, peeled and cut into 2- to 3 -inch pieces
- 3 large celery ribs, cut into 2- to 3- inch pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Pierogi Skillet Recipe
By kimvess
In a large skillet or Dutch oven, cook the bacon until almost crisp
- 1/2 pound sliced bacon, diced
- 1 large onion, chopped
- 1 can (27 ounces) sauerkraut, rinsed and squeezed dry
- 1 small head cabbage, shredded
- 1/2 teaspoon pepper
- 5 cups uncooked egg noodles
- 6 tablespoons butter
- 1-1/2 teaspoons salt
Strip Steak with Japanese Dipping Sauce
By kimvess
Prepare grill for medium-high heat
- 2 sprigs thyme plus leaves for serving
- 2 strip steaks (about 1” thick; 1 1/2 lb. total), cut in half crosswise, room temperature
- 1 Tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup ponzu
- 1/4 cup finely grated carrot
- 1/4 cup finely grated daikon (Japanese white radish)
- 2 sprigs rosemary plus leaves for serving