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Recipes
Garlic Cream Cheese Crostini
By kimvess
Set oven control to broil
- 20 (1/2-inch-thick) slices French bread
- 1 tablespoon olive or vegetable oil
- 1/2 cup garlic-and-herb cream cheese spread (from 8-oz container)
- 4 medium green onions, chopped (1/4 cup)
- Chopped fresh thyme leaves, if desired
- Chopped fresh plum (Roma) tomatoes, if desired
Bulgarian Potatoes
By kimvess
Bulgarian Potatoes
- 2 cups 4% cottage cheese (1 lb)
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 3 lb russet (baking) potatoes (6 medium)
- 2 large eggs
- 1 cup plain whole-milk yogurt (8 oz)
Roasted Potatoes with Bacon, Cheese, and Parsley
By kimvess
by Gina Marie Miraglia Eriquez
- 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
- 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 cup grated Parmigiano-Reggiano
- 2 garlic cloves, finely chopped
- 1/4 cup chopped flat-leaf parsley
Cincinnati's Sacred Heart Meatballs
By kimvess
In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes
- 2 -3 3/4-inch thick slices Italian bread
- 1/4 cup water
- 1 egg
- 1/3 cup finely chopped onion
- 1/4 cup fine dry bread crumbs
- 1/4 cup grated Romano or Parmesan cheese (or a blend of both)
- 2 tablespoons water
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 2 teaspoons olive oil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 pound lean ground beef
- 8 ounces lean ground pork
- 1 tablespoon cooking oil
- 2 26 - ounce jar LaRosa's Family Recipe Original Pasta Sauce or meatless pasta sauce (about 6-2/3 cups)
- 8 ounces dried spaghetti or linguine
- Finely shredded Romano or Parmesan cheese (optional)
Smoked Sausage Jambalaya
By kimvess
Jambalaya is easy to make with this recipe that uses only one pot for easy clean-up!
- 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
- 1 tablespoon vegetable oil
- 2 green bell peppers, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 3 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 2 1/2 cups long-grain white rice, 1 pound
- 1 (28-ounces) can diced tomatoes
- 3 1/2 cups water
Pan-Roasted Chicken Paillard
By kimvess
Recipes & Menus | recipes Pan-Roasted Chicken Paillard At the Lambs Club in New York, chef Geoffrey Zakarian dust...
- 2 8-ounce skin-on bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- Wondra flour or all-purpose flour (for dusting)
- 3 tablespoons unsalted butter
- 1 lemon, halved
Island Glazed Pork Tenderloin
By kimvess
1.Preheat oven to 350 degrees
- 1 1/2-2 pounds pork tenderloin (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
- rub
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- glaze
- 3/4 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR other hot sauce (I definitely recommend the sriracha sauce though!)
Oven -Baked Western Omelet Recipe
By kimvess
In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes
- 3 green onions, sliced
- 1/2 cup chopped sweet red pepper
- 1 tablespoon canola oil
- 6 eggs, lightly beaten
- 1 cup (4 ounces) shredded Swiss cheese
- 6 ounces cubed fully cooked ham
- 1/3 cup water
Farfalle with Sausage, Tomatoes, and Cream
By kimvess
by Cara Brunetti Hillyard, Hamilton, VA
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Freshly grated Pecorino Romano cheese
McAlister Potatoes
By kimvess
In small mixing bowl combine sour cream, peppadew peppers, and white wine
- 1 cup sour cream
- 1/2 cup peppadew peppers, chopped
- 1/4 cup white wine
- 3 pounds baby Yukon potatoes
- 2 tablespoons kosher salt, plus more for seasoning
- 3/4 pound bacon, diced
- 2 yellow onions, diced
- 4 tablespoons olive oil, divided
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan