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Recipes
Miss Daisy's Deviled Eggs
By kimvess
These are the best Deviled Eggs I have ever tried
- 12 hardboiled egg, peeled and chilled
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, finely chopped
- 2 tablespoons well-drained pickle relish (I use sweet)
- paprika
Parmesan and Sausage Bolognese
By kimvess
Whip up this simple but satisfying pasta dish for unexpected dinner guests, or for yourself when you're craving som...
- 12 ounce(s) spicy Italian sausage, casings removed
- 3 clove(s) garlic, pressed
- 2 tablespoon(s) tomato paste
- 1 can(s) (28-ounce) crushed tomatoes
- 1 tablespoon(s) red wine vinegar
- 1/2 teaspoon(s) salt
- 1/2 cup(s) finely grated Parmesan cheese, plus more for sprinkling, if desired
- 1/4 cup(s) heavy cream
- 1 pound(s) cooked rigatoni
Stuffed Peppers
By kimvess
Wash the bell peppers. Using the tip of a knife, removed the stem and the seeds of the peppers, taking care not to...
- 4 small to medium peppers
- 7 oz. mozzorrella cheese, diced
- 5 1/3 oz sairass or ricotta cheese
- 3 1/2 oz. canned tuna, drained and crumbled
- 3 desalted and boned anchovies, chopped (optional)
- 1 small bunch parsley, leaves chopped
- 5 fresh sage leaves, chopped
- 5 freah basil leaves, slivered
- 1 tsp. red-wine vinegar
- 2 whole eggs
- 1 egg yolk
- pinch oregano or thyme
- 1 tbsp. grated Parmigiano-Reggiano
- 6 tbsp. tomato sauce mixed with 1 tsp. sugar
- Breadcrumbs, as needed
- Extra-virgin olive oil, as needed
- Salt to taste
Grilled Potato Salad with Bacon Vinaigrette
By kimvess
Heat grill to medium-high
- 3 lb. baby Yukon gold potatoes (about the size of a walnut halved)
- Kosher salt
- black pepper
- 6 tbsp. olive oil, divided
- 6 slices center-cut bacon cut into 1/2 in. pieces
- 2 garlic cloves, very finely chopped
- 1/4 c. apple cider vinegar
- 2 tsp. firmly packed brown sugar
- 8 scallions
- 2 tbsp. fresh marjoram, plus more for garnish
Tacos in Pasta Shells
By kimvess
Taco Tuesday switches things up with these tacos in pasta shells! The cream cheese makes them flavorful, the salsa...
- 12 ounces dried jumbo pasta shells
- 2 (16-ounce) jars salsa
- 2 1/2 pounds ground beef
- 6 ounces cream cheese, cut up
- 2 teaspoons chili powder
- 1 1/2 cups cheddar cheese, about 6 ounces, shredded
- Chopped tomato (optional)
Beer-Braised Country-Style Pork Ribs
By kimvess
Preheat the oven to 425 degrees F
- 4 pounds bone-in country-style pork ribs
- Kosher salt
- 1 1/2 teaspoons hot paprika
- 3 tablespoons extra-virgin olive oil
- 3 medium onions, peeled and cut into wedges
- 1 12-ounce bottle amber ale
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 6 sprigs thyme
- 2/3 cup apple cider vinegar
- 3 tablespoons honey
Caprese Stuffed Cherry Tomatoes
By kimvess
Using a sharp knife, cut off the top third of each cherry tomato on the stem end
- 24 cherry tomatoes
- 4 ounces part-skim mozzarella cheese
- 2 tablespoons snipped fresh basil
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon black pepper
Soba Noodles with Sweet Ginger Scallion Sauce
By kimvess
Please Note – To serve on side as a dipping sauce, I save about a Tbsp of sauce from the recipe( mostly scallions...
- For Sweet Ginger Scallion Sauce:
- Soba noodles – 1 9oz packet.
- Salt and Pepper as per taste.
- Sesame seeds – 2 Tbsp lightly toasted.
- Cucumber thinly julienne optional.
- Lime wedges optional.
- Scallions – 1 1/2 cup finely chopped.
- Ginger – 2 Tbsp minced.
- Cilantro – 1/4 cup chopped.
- Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp.
- Chili oil – 2 tsp.
- Soy sauce – 1Tbsp.
- Rice wine vinegar – 2 Tbsp.
- Honey – 2 Tbsp.
- Salt – 1 tsp, as soy sauce is salty too so be careful with the salt.
- Black pepper – 1 tsp
Anne's Hot Sausage Dip
By kimvess
Coastal Living SEPTEMBER 2001
- 1 pound ground hot pork sausage
- 1 (10-ounce) can diced tomato and green chiles
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup (3 ounces) shredded sharp Cheddar cheese
- Corn chips
Creole Chicken Stew
By kimvess
Enjoy the traditional creole blend of chicken, ham, and vegetables in a spicy tomato sauce served over rice in this...
- 1 tablespoon olive oil
- 1 medium green sweet pepper, cut into 1/2-inch dice
- 1 medium onion, chopped
- 1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 pound smoked ham, or 3 slices bacon, chopped
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 1 15- to 16-ounce can whole tomatoes in puree, chopped
- 2/3 cup water
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme, crushed
- 1/2 teaspoon bottled hot pepper sauce
- 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
- Cooked rice (optional)