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Recipes
Spaghetti and Meatballs
By kimvess
Recipes & Menus | Recipes Spaghetti and Meatballs For the best texture, don't overwork the meat mixture and use P...
- Sauce
- 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
- 1/2 cup (1 stick) unsalted butter
- 2 medium onions, peeled, halved through root end
- 1/2 teaspoon (or more) salt
- Meatballs
- 1 cup fresh breadcrumbs made from crustless French or country-style bread
- 1/3 cup whole milk
- 8 ounces ground beef
- 8 ounces ground pork
- 1 cup finely ground (not grated) Parmesan cheese
- 1/3 cup finely chopped Italian parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 large garlic cloves, pressed
- 1 pound spaghetti
- Freshly grated Parmesan cheese (for serving)
Mom's Signature Roast Beef
By kimvess
Carmen Lagarelli, Elkton, Maryland, Southern Living SEPTEMBER 2007
- 1 (12-oz.) bottle dark beer
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1 lemon, thinly sliced
- 1 cup soy sauce
- 3 tablespoons vegetable oil, divided
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon fresh coarsely ground pepper
- 8 carrots (about 1 1/2 lb.), diagonally sliced
- 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
- 2 large onions, cut into eighths
- 2 tablespoons cornstarch
Pork and Asparagus with Chile-Garlic Sauce
By kimvess
In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine
- 1 tablespoon cornstarch
- 3 tablespoons Chinese rice wine, such as Shaoxing, or sake
- 1 tablespoon peanut oil
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons sugar
- 2 dried hot chiles
- 3 scallions, minced
- 1 pound boneless pork shoulder, thinly sliced
- 1/2 pound asparagus, sliced on the diagonal into 1-inch lengths
- 2 tablespoons toban djan, a fermented chile-bean sauce (see Note)
- Steamed jasmine rice, for serving
Brazilian Skirt Steak with Golden Garlic Butter
By kimvess
Peel the garlic cloves and smash them with the side of a chef’s knife
- 6 medium cloves garlic
- Kosher salt
- 1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
- Freshly ground black pepper
- 2 Tbs. canola oil or vegetable oil
- 2 oz. (4 Tbs.) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
Lasagna Stuffed Shells
By kimvess
Boil a large pot of water and add your pasta
- 20 jumbo shells
- 3/4 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 egg
- 1/4 cup frozen spinach, thawed and drained
- 2 cups of your favorite tomato sauce
- 1 lb. sausage
GRATINEED POTATOES Recipe
By kimvess
Preheat the oven to 350 degrees F
- 12 medium potatoes, peeled
- 3 cups heavy cream
- 3 garlic (2 of them minced)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup crème fraîche
- 1/2 cup grated Swiss cheese
Roasted Teriyaki Spareribs
By kimvess
A low oven gently roasts these ribs to a moist and tender doneness
- For the ribs
- 2 racks pork spareribs (about 9 lbs.)
- 2 Tbs. light brown sugar
- Kosher salt
- 1 Tbs. Asian sesame oil
- 2 tsp. five-spice powder
- For the glaze
- 1/4 cup peeled and coarsely chopped fresh ginger
- 2 medium cloves garlic, coarsely chopped
- 2 Tbs. canola oil
- 1/2 cup honey
- 1/4 cup reduced-sodium soy sauce
- 2 Tbs. white vinegar
- 1 Tbs. Asian sesame oil
- 2 tsp. toasted sesame seeds
- 1 tsp. Asian chili sauce (like Sriracha)
- 2 tsp. cornstarch
Crispy Balsamic Chicken
By kimvess
This easy chicken dish pops with flavor
- 1 pound(s) carrots, thinly sliced at an angle
- 2 teaspoon(s) extra virgin olive oil
- 1 cup(s) panko (Japanese-style bread crumbs)
- 1.25 pound(s) skinless, boneless thin-sliced chicken-breast cutlets
- 1 tablespoon(s) Dijon mustard
- 1/2 cup(s) balsamic vinegar, for glaze
- 1 tablespoon(s) balsamic vinegar
- 5 ounce(s) baby arugula
- 1/2 cup(s) fresh basil leaves, torn
Chicken Breasts with Potatoes and Mashed Peas
By kimvess
Preheat the oven to 425°
- 2 pounds fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, plus 2 tablespoons chilled
- Four 3/4-pound chicken breast halves on the bone
- 2 large thyme sprigs, plus 2 teaspoons chopped thyme
- 1/2 cup plus 2 tablespoons dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Two 10-ounce packages of frozen baby peas
- 1 tablespoon finely chopped mint
Arugula and Grape Salad
By kimvess
Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl
- 1/4 cup red wine vinegar
- 1 generous tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 4 cups arugula
- 2 cups red grapes, halved if desired
- 1 red onion, shaved