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Recipes
Pepperoni Pizza Pull
By kimvess
Grease a 9x5x3-inch loaf pan; set aside
- 1 3.5 ounce package sliced pepperoni, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 11-ounce package (12) refrigerated breaksticks
- 1 cup pizza sauce, warmed
Beef and Andouille Chili
By kimvess
Kitchen tip: Freeze the beef for approximately 45 minutes before cubing; it will be much easier to dice
- Canola oil, or another high heat cooking oil
- 2 1/2 pounds braising beef (preferably chuck or sirloin), cut into 3/4-inch cubes
- Kosher salt and freshly ground pepper
- 8 ounces andouille sausage, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (12 ounce) bottle lager-style beer
- 1 (28 ounce) can fire-roasted tomatoes
- 1 cup chicken stock
- 2 tablespoons good-quality chili powder
- 1 teaspoon ground cumin
- 1 (15.5-ounce) can dark red kidney beans, drained
- 1 (15.5-ounce) can black beans, drained
- Cayenne pepper, to taste
- Thinly sliced scallions, including green parts
- Grated Cheddar cheese
- Sour cream
- Cornbread or crushed tortilla chips
Spicy Bloody Marys
By kimvess
In a large pitcher, stir together the tomato and orange juices, Worcestershire sauce, horseradish, lemon juice, hot...
- 1 can (46 fluid ounces) good-quality tomato juice
- 3/4 cup fresh orange juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot-pepper sauce, such as Tabasco
- 1 1/2 teaspoon celery salt
- Ice cubes as needed
- 3/4 to 1 cup vodka
- 6 to 8 celery stalks, leaves attached
- 6 to 8 lemon slices (optional)
Mac and Cheese Spaghetti
By kimvess
Directions 1. Heat oven to 425 degrees F
- 1 1/2 cups coarse white bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted
- 1 14 - 16 package dried multigrain, whole wheat, or regular spaghetti
- 1 10 ounce package frozen peas (2 cups) or 2 cups fresh broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon Dijon-style mustard
- 8 ounces sharp cheddar cheese, finely shredded (2 cups)
- 4 ounces American cheese, shredded (1 cup)
- Shredded thinly sliced prosciutto or cooked ham (optional)
Seasoned Roasted Garlic Butter
By kimvess
Directions 1. Preheat oven to 425 degrees F
- 1 headgarlic
- Olive oil
- 1/2 cup butter, softened
- 1 teaspoon honey
- 1 RecipeRed Pepper seasoning; Black pepper seasoning; or Herb seasoning
Classic Potato Salad
By kimvess
Bring a large pot of water to a boil
- 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
- 3 large eggs
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 tablespoons sweet relish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 2 scallions, thinly sliced
Yakisoba
By kimvess
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve
- 1 lb lean pork loin, sliced thinly
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 1 1/2 tbsp sugar
- 12 ounces Chinese wheat noodles
- 3 tbsp vegetable oil
- 1 onion, sliced thin
- 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
- 3 carrots, grated
- 1 tbsp chopped ginger
- 2 scallions, thinly sliced
Pork Tenderloin Marinated in Amber Ale
By kimvess
In a large, resealable plastic bag, combine the ale, carrot, celery and onion
- 2 cups Belgian-style amber ale
- 1 small carrot, cut into 1/2-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 1 small onion, cut into 1/2-inch pieces
- Two 1 1/4-pound pork tenderloins
- Kosher salt
- Freshly ground pepper
- 2 tablespoons canola oil
Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette
By kimvess
Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water
- 1-3/4 lb. baby Yukon Gold potatoes, scrubbed
- Kosher salt
- 4 strips bacon
- 1/4 cup minced shallot (from 1 large shallot)
- 2 Tbs. cider vinegar or white-wine vinegar
- 1 Tbs. fresh lemon juice
- 2 tsp. finely grated lemon zest
- 1/2 tsp. granulated sugar
- 1/4 cup extra-virgin olive oil
- 3 Tbs. chopped fresh chives
- Freshly ground black pepper
Easy Steak Sauce with Seared Hanger Steak
By kimvess
by Dawn Perry
- 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 Fresno chile or red jalapeño, seeded, chopped
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1/2 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/4 cup (packed) dark brown sugar
- 2 tablespoons whole grain mustard
- Few dashes of hot sauce
- 1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces