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Recipes
Red Wine and Rosemary Flat Iron Steak
By kimvess
In a bowl, combine garlic, parsley, mustard, olive oil, red wine, black pepper, and rosemary; mix together well
- 2 (1-pound each) flat-iron steaks cut into 4 pieces
- 2 garlic cloves, mashed
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon dry mustard
- 2 tablespoons olive oil
- 1 cup of dry red wine
- 1 teaspoon fresh rosemary leaves, chopped
- Salt and freshly-ground black pepper
Marsala Cherries
By kimvess
Put the sugar, lemon rind, cinnamon stick, water, and Marasala in heavy-bottom pan and bring to a boil, stirring co...
- 5 oz (5/8 cup) superfine sugar
- thinly pared rind of 1 lemon
- 2 -in piece of cinnamon stick
- 8 fl oz (1 cup) water
- 8 fl oz (1 cup) Marsala
- 2 lb Morello cherries, pitted
- 1/4 pint (2/3 cup) heavy cream
Chicken Breasts with Herbs
By kimvess
Directions 1. In small bowl stir together parsley, oregano, lemon peel, and garlic
- 1/3 cup chopped Italian (flat leaf )parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon finely shredded lemon peel
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 3 tablespoons butter
- 4 skinless, boneless chicken breast halves
- 1/4 cup chicken broth
Smothered Steak
By kimvess
Edna Lewis
- 4 bacon slices
- 2 tablespoons vegetable oil, divided
- 1 1/2 pounds chuck eye or blade steaks
- 1/2 cup all-purpose flour
- 2 cups thinly sliced onion
- 1 cup water
Mexican-Style Meatballs and Mini Sausages - Recipe.com
By kimvess
1. Preheat oven to 350 degrees F
- 1 egg
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely chopped onion
- 3 garlic, minced
- 12 ounces lean ground beef
- 4 ounces chorizo (remove casing, if present)
- 1 16 ounce jar salsa
- 1 12 ounce jar chili sauce
- 1 16 ounce package small cooked smoked sausage links
- 2 tablespoons snipped fresh cilantro
Fricassee Chicken
By kimvess
In a food processor, combine the onion with the garlic, scallions, and celery and process until smooth
- 1 medium yellow onion, roughly chopped
- 5 cloves garlic, peeled
- 3 scallions, roughly chopped
- 1 stalk celery, roughly chopped
- 1⁄4 cup soy sauce
- 3 sprigs thyme, stems removed
- 1⁄2 Scotch bonnet chile, stemmed, seeded, and minced
- 1 (3–4-lb.) whole chicken, cut into 8 pieces
- 1 1⁄2 cups vegetable oil
- Kosher salt and freshly ground black pepper
Chicken Simmered in BBQ Sauce
By kimvess
In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcest...
- Basic Tomato Sauce:
- 6 6 6 cups Basic Tomato Sauce, recipe follows
- 1 1 1 cup ketchup
- 2 to 3 2 to 3 3 tablespoons whole-grain mustard
- 1/4 1/4 1/4 cup Worcestershire sauce
- 1/2 1/2 1/2 cup packed dark brown sugar
- 1 1 bottle 1 (12-ounce) bottle dark ale
- 1 1 8 tablespoon hot sauce, about 8 dashes
- 2 2 2 pounds chicken pieces, bone-in and skin-on
- Kosher salt and freshly ground black pepper
- 3 3 3 tablespoons vegetable oil
- to 400 to 400 degrees F.
- 5 5 5 tablespoons olive oil, plus extra for garnish
- 12 12 12 cloves garlic, thinly sliced
- 6 6 cans 6 (28-ounce) cans chopped tomatoes
- 2 1/2 2 1/2 1/2 teaspoons sugar
- Kosher salt
- to 1 to 1 completely and then seal in airtight containers. Refrigerate for up to 1 week or freeze for up to 1 month.
Balsamic Glazed Pork Roast
By kimvess
Heat the olive oil over medium heat in a non-stick sauce pan
- 3-4 lb pork loin
- 2 lbs baby red potatoes halved
- 2 Tbs minced garlic
- 2 Tbs chopped rosemary
- 2 Tbs olive oil
- 1/2 cup Espresso Balsamic Drizzle
- 2 Tbs brown sugar
Beer-Marinated Grilled Skirt Steak
By kimvess
In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the g...
- 1 orange, thinly sliced with peel
- 1/2 onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 1/4 pounds skirt steak
- Kosher salt and fresh ground black pepper
- 1 cup light-colored beer (preferably lager style)
- 1/2 cup soy sauce
Peanut Butter Blondies
By kimvess
Blondies win our vote for best nonbrownie bar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crunchy peanut butter
- 6 tablespoon unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted peanuts, chopped
- 1/2 cup peanut butter chips
- 3 ounces extra-dark or bittersweet chocolate, cut into 1/2-inch chunks