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Recipes
Parmesan Potato Gratin
By kimvess
Directions 1. Preheat oven to 325 degrees F
- 1 tablespoon olive oil
- 1 pound Parmesan cheese
- 4 slices bacon, crisp-cooked and crumbled
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh chives
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 1/4 cup unsalted butter, cut up
- 4 pounds potatoes, peeled and finely sliced (about 12 cups)
- Salt
- Freshly ground black pepper
- 3/4 cup whole milk
- 3/4 cup whipping cream
- 3 tablespoons all-purpose flour
- Snipped fresh rosemary and thyme
Meaty Merlot Ragu with Pappardelle
By kimvess
1. In a 4-quart Dutch oven heat 2 tablespoons of the oil over medium-high heat
- 3 tablespoons olive oil
- 8 ounces fresh cremini mushrooms, chopped
- 1 cup chopped onion (1 large)
- 3/4 cup chopped carrots
- 1/2 cup finely chopped red or green sweet pepper (1 small)
- 3 ounces pancetta, chopped
- 3 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1/2 teaspoon fennel seeds
- 1 pound lean ground beef
- 8 ounces bulk Italian sausage
- 1 15 ounce can tomato sauce
- 1 cup Merlot or other dry red wine
- 1 tablespoon balsamic vinegar
- 1 pound dried pappardelle pasta
- Shredded Parmigiano-Reggiano or Asiago cheese
25-Minute Pork Diane
By kimvess
1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and m...
- 1 tablespoon water
- 1 tablespoon Worcestershire sauce for chicken
- 1 teaspoon lemon juice
- 1 teaspoon Dijon-style mustard
- 4 3 ounces boneless pork top loin chops, cut 3/4 to 1 inch thick
- 1/2 - 1 teaspoon lemon-pepper seasoning
- 1 tablespoon butter or margarine
- 1 tablespoon snipped fresh chives, parsley, or oregano
Sandy's Baked Beans
By kimvess
1. Preheat oven to 400°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice into a ...
- 2 28-oz. cans pork and beans
- 1 1⁄2 cups light brown sugar
- 1 cup ketchup
- 1 ⁄2 cup yellow mustard
- 1 ⁄2 cup molasses
- 1 ⁄4 cup juice from a jar of sweet dill pickles
- 1 small yellow onion, thinly sliced
- 4 strips bacon, halved crosswise
Garlic Butter Spaghetti and Chicken
By kimvess
Instructions Season chicken breast with salt, black pepper and red pepper flakes
- FOR CHICKEN:
- 1/2 boneless skinless chicken breast
- 2 Tbsp butter
- 1 Tbsp oil sunflower or canola
- 2 tsp garlic minced
- 1 Tbsp brown sugar
- salt black pepper, to taste
- red pepper flakes optional
- FOR SPAGHETTI:
- 1/3 lb spaghetti
- 3 Tbsp butter
- 2 tsp garlic minced
- salt pepper to taste
- grated Parmesan cheese
Country Ranch Green Beans 'n Potatoes with Bacon
By kimvess
Instructions In medium saucepan or small frying pan, melt butter
- 1/2 stick butter (4 Tbl.)
- 1 small sweet onion, cut into thin wedges
- 1 medium regular red potato, unpeeled, 1/2-3/4" dice
- 1/4 tsp. coarse ground black pepper
- 3 strips crisp-cooked bacon, thinly sliced
- 1/2 tsp. finely minced garlic, one small clove (I just use my garlic press for this)
- 1 Tbl. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
- 1 (14.5 oz.) can green beans, drained
- more pepper to taste
- salt only if desired after tasting
Chili Half-Smoke (D.C.-Style Chili Dog)
By kimvess
For the chili sauce: Heat a large skillet over medium heat and add the beef chuck, onions, 1 tablespoon of the chil...
- Chili Sauce:
- 12 ounces finely ground beef chuck
- 1 yellow onion, chopped
- 3 tablespoons chili powder blend, such as McCormick
- 1 teaspoon dried mustard powder
- Kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch cayenne pepper, optional
- 1 fresh bay leaf
- 1 clove garlic, minced
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Half-Smokes:
- 8 regular (not hot) half-smoke hot dogs
- 1/4 cup yellow mustard, for spreading
- 8 split-top hot dog buns, toasted
- 1/2 cup diced raw onions, for topping
- Serving suggestions: french fries or chips
Chicken with Apple Gravy, Rice Pilaf and Green Beans
By kimvess
In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 cups long-grain white rice
- 3 1/2 cups chicken broth
- 1 cup frozen peas, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 skinless, boneless chicken breasts
- Salt and pepper
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup unfiltered apple cider
- 1 pound green beans, trimmed
- 2 scallions, chopped
Bacon, Lettuce and Tomato Bruschetta
By kimvess
Cooking Directions In medium bowl, stir together all topping ingredients; set aside
- 8-10 slices bacon, crispy cooked and crumbled
- 3-4 roma tomatoes, (plum), seeded and chopped, about 1 1/3 cup
- 1 cup green lettuce, chopped
- 2 tablespoons fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 About 1/3 cup olive oil
- 1/2 16-oz. package twin French bread loaves, cut in 1/4-inch slices
- 1/3 cup blue cheese, OR feta cheese, crumbled (optional)
Pasta with Tomato, Bacon, and Onion—Pasta alla Amatriciana
By kimvess
Note: This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round stran...
- 2 tablespoons extra-virgin olive oil
- 6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
- 1 medium onion, chopped fine
- 1/2 teaspoon red pepper flakes or to taste
- 2 1/2 cups diced tomatoes with juice
- Table salt
- 1 pound bucatini, perciatelli, or linguine
- 1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)