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Recipes
Chopped Iceberg Wedge
By kimvess
Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bo...
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons horseradish
- 1 or 2 dashes Worcestershire sauce
- Kosher salt
- 6 thick strips smoked bacon, cut into 1-inch pieces
- 1 head iceberg lettuce
- 6 cherry tomatoes, halved
- 4 scallions, thinly sliced
- 1/2 cup crumbled blue cheese
- Freshly ground pepper
- 1 tablespoon chopped fresh parsley
Cordon Bleu Appetizers Recipe
By kimvess
In a small bowl, beat cream cheese and mustard until smooth
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 cup (4 ounces) shredded Swiss cheese
- 3/4 cup diced fully cooked ham
- 1/2 cup minced chives, divided
- 18 slices French bread (1/2 inch thick)
Hungarian Meatballs
By kimvess
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into ba...
- For the meatballs:
- 3/4 pound ground pork
- 3/4 pound ground beef (80/20 or 85/15)
- 1/4 pound pancetta, small dice
- 1/2 cup parmesean, grated
- 3/4 cup breadcrumbs
- 1/4 cup parsley, finely chopped
- 1 tablespoon garlic, minced
- 1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
- 2 eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons olive oil
- For the sauce:
- 1 medium onion, chopped
- 1/4 pound cremini mushrooms, quartered
- 1 tablespoon garlic, minced
- 1 large banana pepper, chopped
- 1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
- 1/2 teaspoon hot or half-sharp paprika
- 1/4 teaspoon smoked paprika
- 1 teaspoon porcini mushroom powder
- 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
- 1/4 cup parsley, finely chopped
- 1/2 cup dry white wine
- 15 oz stewed tomatoes, chopped, with juices
- 2 cups chicken broth
- 1/2 cup sour cream
Caesar Pasta Salad
By kimvess
Make ahead- if possible, the night before serving: Place cooked pasta in a bowl
- 1 lb pasta, any shape (I like Radiatore) cooked al dente
- 1 envelope Good Seasons Italian dressing, dry
- 2 cups grape or cherry tomatoes, halve them if you like
- 2 large or 6 hearts of Romaine lettuce, washed, chopped
- 4 cups croutons, home made or store bought
- 2 cups grated Parmesan cheese*
- 1/2 to 3/4 (32 oz) bottle Cardinis Original Caesar Dressing*, refrigerated before using if possible
Cast-Iron Ground Beef Pie
By kimvess
Preheat the oven to 450 degrees F
- 2 to 3 tablespoons olive oil
- 1 1/4 pounds ground beef
- Salt
- 2 large russet potatoes, peeled and cut into large chunks
- 1 head cauliflower, quartered and core removed
- 1 cup chopped celery plus 1/2 cup chopped celery leaves
- 2 large onions, chopped
- 3 tablespoons pine nuts
- 1 generous tablespoon tomato paste
- Pinch ground cinnamon
- 1 clove garlic
- Zest of 1/2 orange (about 1 teaspoon)
- 1/2 cup chopped fresh parsley
- 1 cup freshly grated Parmesan
- 3 tablespoons unsalted butter, room temperature
Country Baked Beans Recipe
By kimvess
In a large bowl, combine all ingredients
- 4 cans (16 ounces each) baked beans, drained
- 1 bottle (12 ounces) chili sauce
- 1 large onion, chopped
- 1 pound sliced bacon, cooked and crumbled
- 1 cup packed brown sugar
Frankie's Cornbread
By kimvess
Preheat oven to 475 degrees
- 1 Egg
- 3/4 cup Buttermilk
- 1 Cup Martha White Self-Rising Corn Meal Flour
- 2 Tbsp vegetable oil
Steak and Fingerling Potato Kabobs
By kimvess
Southern Living JUNE 2013
- 14 (8-inch) wooden or metal skewers, divided
- 16 small fingerling potatoes, halved
- 2 pounds boneless rib-eye, tri-tip, or flank steaks, trimmed and cut into 1 1/2-inch pieces
- Béarnaise Vinaigrette, divided (see below)
- 1/4 cup butter, melted
- 1 cup firmly packed baby arugula
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup torn fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup loosely packed fresh mint leaves, torn
- 3 teaspoons drained capers
boneless pork loin chops
By kimvess
Cooking Directions In a large nonstick skillet over medium heat, warm oil
- 4 boneless pork loin chops, about 1-inch thick, trimmed
- 2 teaspoons olive oil
- Salt and black pepper
- 1 tablespoon tomato paste
- 2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
- 1 small red or yellow onion, quartered and cut into 1/4-inch slices
- 4 cloves garlic, thinly sliced
- 1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)
German Spud Salad
By kimvess
Joel Gamoran
- 1/4 pound of diced pancetta
- 2 tablespoons olive oil
- 3/4 cup red onion, peeled and diced
- 1 heaping tablespoon Dijon mustard
- 1/2 cup apple cider vinegar
- 1/8 cup sugar
- 1 pound, baby Yukon gold potatoes, boiled and lightly smashed
- 4 tablespoons tarragon, stemmed, divided