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Recipes
Bolognese Cavatelli with Meatballs
By kimvess
Preheat oven to 400 with a baking sheet inside
- Cook:
- 1 lb. dry cavatelli pasta
- For The Sauce, Pulse:
- 1 cup (each) chopped onion, carrot, and celery
- 4 cloves garlic
- 2 Tbsp. olive oil
- Add:
- 1 Tbsp. tomato paste
- 2 tesp. dried Italian seasoning
- 1/2 tsp. red pepper flakes
- 1 tsp. (each) kosher salt and black pepper
- 2 dried bay leaves
- Add:
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 can diced tomatoes (28 oz.)
- 1 can crushed tomatoes (28 oz.)
- 1/2 cup grated Romano (2 oz.)
- Pinch of sugar
- For the Meatballs, combine:
- 8 oz. (each) ground pork and ground sirloin
- 1/2 cup grated onion
- 1/4 cup dried bread crumbs
- 1/4 cup minced fresh parsley
- 1 egg
- 2 Tbsp. minced garlic
- 1 Tbsp. fennel seed
- 1 tsp. (each) dried Italian seasoning and kosher salt
- 1/2 tsp. black pepper
- Top:
- 8 oz. shredded part-skim mozzarella
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
By kimvess
1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes
- 4 10-oz. bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 2 tbsp. honey
- 4 tbsp. unsalted butter
- 1 sprig fresh rosemary, torn into 1" pieces
Sticky Balsamic Ribs
By kimvess
by Ian Knauer
- 8 large garlic cloves
- 2 tablespoons finely chopped rosemary
- 2 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 8 pounds baby back pork ribs (8 racks; see cooks note, below)
- 1 cup water
- 2 cups hot water
- 1 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
- Equipment: 2 large roasting pans
Sweet and Sour Green Beans
By kimvess
Instructions Place green beans in a large pot of salted water
- 1 1/4 pounds fresh green beans, ends trimmed
- 5 slices thick-cut bacon
- 1/2 medium sweet onion, chopped
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Holy Haluski
By kimvess
Excerpted from Guy Fieri's book, More Diners Drive-Ins and Dives (William Morrow Cookbooks) Bring a large pot of s...
- 1/4 cup unsalted butter
- 1/2 pound thinly sliced pancetta, diced
- 2 large onions, sliced 1/4-inch thick
- 1 medium head green cabbage, cored and sliced 1/2 inch thick
- 1 cup carrots, cut in 1/4-inch julienne
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 8 ounces wide egg noodles
- 3 tablespoons minced garlic
- 3 tablespoons capers, rinsed and drained
- 1 cup green peas, preferably fresh, shelled, but can substitute frozen
- 1/4 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Seven-Layer Salad
By kimvess
Makes 10 to 12 servings Salad 1
- 5 cups chopped green leaf lettuce
- 2 cups seeded, chopped tomatoes
- 2 cups chopped yellow bell pepper
- 1 (12-ounce) package frozen green peas, thawed
- 2 cups chopped radishes
- 2 cups diced seedless cucumber
- Seven -Layer Salad Dressing (recipe follows) Garnish: shredded Cheddar cheese, crumbled cooked bacon
- Seven -Layer Salad Dressing
- 2 cups mayonnaise
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 4 teaspoons Dijon mustard
- 2 teaspoons onion powder
- 1/2 teaspoon ground black pepper
Hot Pepper Noodles With Chicken
By kimvess
PreparationIngredient Info Chili-garlic sauce is available at Asian markets and in the Asian foods section of some...
- 2 tablespoons oyster sauce
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon sugar
- 10 ounces dried wide rice noodles
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1 large egg, beaten to blend
- 1/2 cup fresh basil leaves, preferably Thai
Scalloped Potatoes with Ham
By kimvess
Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish
- 3 cups heavy cream
- 1 garlic clove, finely grated
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 1/2 pounds baking potatoes, peeled
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup freshly grated pecorino cheese
- 1/4 cup chopped parsley
- 6 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch cubes
Deviled Egg Macaroni Pasta Salad
By kimvess
In a small saucepan combine onion, vinegar and sugar
- 1/2 cup thinly sliced red onion
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 8 ounces large elbow macaroni
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 3 tablespoons country Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cracked black pepper
- 1/2 cup chopped sweet pickle
- 1 1/2 cups very thinly sliced celery
- Smoked paprika and/or pepper (optional)
All-American Potato Salad
By kimvess
1. Place potatoes in large saucepan and add water to cover by 1 inch
- Ingredients
- 2 2 to 4 3/4-inch potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
- Table salt
- 2 2 2 tablespoons distilled white vinegar
- 1 1 1/2 medium rib celery, chopped fine (about 1/2 cup)
- 2 2 2 tablespoons minced red onion
- 3 3 3 tablespoons sweet pickle relish
- 1/2 1/2 1/2 cup mayonnaise (see note)
- 3/4 3/4 3/4 teaspoon powdered mustard
- 3/4 3/4 3/4 teaspoon celery seed
- 2 2 2 tablespoons minced fresh parsley leaves
- 1/4 1/4 1/4 teaspoon ground black pepper
- 2 2 1/4-inch large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)