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Recipes
Barefoot Contessa Sun-Dried Tomato Dip
By kimvess
Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted...
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 8 ounces cream cheese, at room temperature*
- 1/2 cup sour cream
- 1/2 cup mayonnaise, best quality such as Hellmann's
- 10 dashes Tabasco sauce
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired
Spaghetti with Fresh Soppressata
By kimvess
In a blender, puree the garlic with 1/3 cup of the white wine
- 4 garlic cloves
- 1 1/3 cups dry white wine
- 1 pound sweet Italian sausage, casings removed (can use hot sausages to give it extra spice)
- 1 teaspoon ground fennel
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
- Salt
- 1 pound spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped basil
- 1/4 cup chopped flat-leaf parsley
Macaroni and Cheese
By kimvess
Macaroni and Cheese
- For Mac and Cheese:
- For Topping
- 1 1/2 cups coarse fresh bread crumbs (preferably from a rustic, sourdough-style loaf)
- 2 ounces extra-sharp Cheddar, coarsely grated
- 3 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons unsalted butter, melted
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 12 ounces extra-sharp Cheddar (white, yellow, or a mix of both), coarsely grated
- 1/3 cup grated Parmigiano-Reggiano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 pound curly macaroni, such as cavatappi (cellentani
Fresh Tomato Bruschetta
By kimvess
In a small bowl, combine the first 10 ingredients
- 4 plum tomatoes, seeded and chopped
- 1/2 cup shredded Parmesan cheese
- 1/4 cup minced fresh basil
- 3 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
- 1/4 cup butter, softened
- 8 ounces fresh mozzarella cheese, sliced
Skillet Baked Stuffed Rigatoni
By kimvess
Instructions 1. Preheat the oven to 350 degrees
- 1 lb rigatoni pasta
- 8 ounces ricotta cheese
- 4 ounces goat cheese
- Kosher salt
- Fresh black pepper
- 3 cups marinara (or good quality store bought marinara)
- 1 handful fresh basil leaves
- 1/2 cup finely grated parmesan cheese
Schmidt's Meatloaf Recipe
By kimvess
Schmidt's meatloaf is perfect with mashed potatoes and topped with brown gravy! This is one of the best comfort mea
- 1 cup plain dry breadcrumbs *
- 3/4 cup unsweetened applesauce
- 2 teaspoon Worcestershire sauce
- 1 medium yellow onion, finely chopped
- 1 tablespoon kosher salt
- 1 1/2 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dry mustard
- 1 1/4 pound ground pork
- 12 ounce ground chuck
- Mashed potatoes and gravy
Chicken and Rice with Tomatoes, White Wine, and Parsley
By kimvess
Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out...
- 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
- Salt and ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 3 cloves garlic, minced very fine
- 1 1/2 cups long grain white rice
- 1 (14.5-ounce) can diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
- 1/2 cup white wine
- 1 teaspoon table salt
- 1/3 cup chopped fresh parsley leaves
Cheddar's New Orleans Pasta with Alfredo Sauce
By kimvess
Creamy Alfredo sauce combines with salsa to make a spicier version of the classic pasta sauce
- ALFREDO SAUCE:
- 1 pound penne pasta
- 12 ounces chicken breast, cut into 1-inch chunks
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 16 large shrimp, peeled and deveined
- 1/2 cup onion, sliced thin
- 1/2 cup green pepper, sliced thin
- 2 tablespoons olive oil
- 1 tablespoon blackening spice
- 1 cup salsa
- 1 tablespoon chopped parsley
- 4 ounces butter, unsalted
- 2 cups heavy cream
- 2 cloves garlic, minced
- 2 cups parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Chinese Barbecued Pork
By kimvess
For a Chinese barbecued pork recipe suited to the home kitchen, we started by slicing a boneless pork butt into str...
- 4 pounds boneless pork butt (Boston butt), cut into 8 strips and excess fat removed
- 1/2 cup sugar
- 1/2 cup soy sauce
- 6 tablespoons hoisin sauce
- 1/4 cup dry sherry
- 1/4 teaspoon ground white pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon toasted sesame oil
- 2 tablespoons grated fresh ginger (from 4- to 6-inch piece)
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 1/4 cup ketchup
- 1/3 cup honey
Chicken French Bread Pizza Recipe
By kimvess
Cut bread in half lengthwise, then in half widthwise
- 1 loaf (1 pound) French bread
- 1/2 cup butter, softened
- 1/2 cup shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon Italian seasoning
- 1 can (10 ounces) chunk white chicken, drained and flaked
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green onion