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Recipes
The Ultimate Baked Potato Salad
By kimvess
1 Place potatoes in even layer in greased 13x9-inch baking dish
- 3-1/2 lbs. potatoes, cooked and cubed
- 2 pkgs. (8 oz. each) Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
- 2 cups mayonnaise
- 1/2 cup chopped onion
- 1/2 lb. crisply cooked bacon, crumbled
- 1 red bell pepper, chopped
- 1 cup sliced black olives
Chicken Fettuccine, Cajun Style
By kimvess
This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton
- 1/3 cup butter
- 1/2 cup onion, chopped
- 2 garlic cloves, left whole
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1/3 teaspoon black pepper
- 1/4 teaspoon basil
- 1 1/4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 2 cups tomato sauce
- 1 tablespoon sugar
- 1/2 cup green onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/3 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon basil
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup butter
- 1 lb fettuccine pasta, uncooked
- parmesan cheese, grated
Pico de Gallo
By kimvess
Place 1 cup cold water and 2 ice cubes in a medium bowl
- 1/2 medium white onion, diced
- 2 cups diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced jalapeño (optional)
- Kosher salt
Baked Manicotti
By kimvess
1. Grease a 9" x 13" baking pan with 1 tbsp
- 4 tbsp. unsalted butter
- 3 cups Angelo's Marinara Sauce (see below)
- 1 8-oz. box dried manicotti shells (about 14)
- 8 cloves garlic, finely chopped
- 4 cups whole-milk ricotta
- 1 cup grated parmesan
- 7 tbsp. chopped curly or flat-leaf parsley
- 1 1⁄2 tsp. kosher salt
- 1 ⁄2 tsp. freshly ground black pepper
- 1 tsp. freshly ground nutmeg
- 2 eggs, beaten
Meaty Cheese Manicotti
By kimvess
Traci Meador, Hermitage, Tennessee, Southern Living FEBRUARY 2005
- 1 (8-ounce) package uncooked manicotti shells
- 1/2 pound hot Italian sausage
- 1/2 pound ground round
- 1 medium onion, chopped
- 1/2 cup dry white wine
- 2 cups whipping cream
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
- 2 cups (8 ounces) shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese
French Hamburgers
By kimvess
Thick and juicy, these burgers will have your mouth watering!
- BEEF PATTIES
- 3/4 cup onion, minced
- 2 tablespoon butter
- 1 1/2 pound lean ground beef
- 2 tablespoon butter, softened
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon thyme
- 1 whole egg
- DREDGING MIXTURE
- 1/2 cup flour
- 1 tablespoons butter
- 1 tablespoons vegetable oil
- SAUCE
- 1/2 cup red wine, sherry, port or broth
- 2 tablespoons butter
Crisp Oven-Browned Potatoes
By kimvess
by Melissa Roberts
- 3 pounds large Yukon Gold potatoes
- 1/2 stick unsalted butter, melted
- 3 tablespoons olive oil
- Equipment: an adjustable-blade slicer
Stovetop Mac and Cheese
By kimvess
Preparation Simmer milk, cream, mustard powder, and cayenne in a medium pot over medium heat, stirring and being c...
- (Muenster and Fontina are pretty soft cheeses and can be difficult to grate, stick both in the freezer 10 minutes to let them firm up before starting.)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 8 ounces cream cheese, room temperature, cut into pieces
- 8 ounces medium cheddar cheese, shredded (about 2 1/2 cups)
- 8 ounces muenster cheese, shredded (about 2 cups)
- 3 ounces Fontina cheese, shredded (about 1 cup; optional)
- 1 pound elbow macaroni
- Kosher salt
Deviled Egg Crostini
By kimvess
1. Preheat oven to 400°. 2
- 1 baguette, cut into 18 (1/3-inch-thick) slices
- 1/4 cup extra-virgin olive oil
- 1 dozen large eggs
- 1/2 cup mayonnaise, divided
- 2 tablespoons chopped capers
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon seasoned salt
Sauteed Beef with White Wine and Rosemary
By kimvess
Sautéed Beef with White Wine and Rosemary
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine