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Classic Cabbage Rolls

Classic Cabbage Rolls

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In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain

  • 1 medium head cabbage
  • 1-1/2 cups chopped onion, divided
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 4 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons salt, divided
  • 1 cup cooked rice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1/4 pound bulk Italian sausage
  • 1/2 cup V8 juice, optional
4.6/5 (22 Votes)

Loaded Potato Jars

Loaded Potato Jars

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Prepare the desired amount of instant mashed potatoes according to the instructions on the package

  • Instant mashed potato flakes
  • Milk
  • Butter
  • Shredded cheese
  • Sour cream
  • Bacon bits
  • Salt
  • Pepper
  • Green onions
4.6/5 (18 Votes)

Lyonnaise Potatoes

Lyonnaise Potatoes

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Fill a medium saucepan three-quarters full with water and bring to a boil over high heat

  • 6 Idaho Russet potatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil
  • 1 onion, coarsely chopped
4.5/5 (15 Votes)

Apricot Cherry Pie

Apricot Cherry Pie

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Buttermilk Pie crust: In a large bowl, combine the flour, sugar, and salt

  • Buttermilk Pie crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 cup salted butter, chilled and cut into small pieces
  • 1/2 cup vegetable shortening, chilled and cut into small pieces
  • 6 tablespoons buttermilk, chilled
  • 1 large egg white beaten
  • Apricot Cherry Filling:
  • 4 cups fresh apricots, pitted and cut in 1/4-inch slices
  • 2 cups Bing cherries, pitted
  • Zest from 1 lemon
  • 2 tablespoons crystallized ginger (optional)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon almond extract
  • 2 tablespoons salted butter, cut into pieces
4.7/5 (6 Votes)

Chili #2

Chili #2

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In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain

  • 1 pkg. (16 oz.) Ground Mild, Sweet or Hot Italian Sausage
  • 1 lb. lean ground beef
  • 3 cans (14.5 oz) diced tomatoes with green peppers and onions
  • 2 can (16 oz) kidney beans, rinsed and drained
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) beef broth
  • 1 can (6 oz) tomato paste
  • 2 Tablespoons brown sugar
  • 2 Tablespoons chili powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • shredded cheddar cheese
4.4/5 (8 Votes)

Firecracker Cake

Firecracker Cake

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Heat oven to 325 degrees F

  • 1 box white cake mix
  • Water, vegetable oil and egg whites called for on cake mix
  • Red food coloring
  • Blue food coloring
  • 1 container (12 oz.) white frosting
  • Red, white and blue sprinkles, optional
4.4/5 (14 Votes)

No-Bake Key Lime Yogurt Pie

No-Bake Key Lime Yogurt Pie

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1 In 1-quart saucepan, mix water and lime juice

  • 2 tablespoons cold water
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons unflavored gelatin
  • 4 oz (half of 8-oz package) fat-free cream cheese, softened
  • 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
  • 1/2 cup frozen (thawed) reduced-fat whipped topping
  • 2 teaspoons grated lime peel
  • 1 reduced-fat graham cracker crumb crust (6 oz)
4.7/5 (10 Votes)

Mini Sliders

Mini Sliders

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Preheat oven to 400ºF. Unroll dough and form into a ball

  • 4 oz reduced fat crescent roll dough, 4 rolls
  • 2 tsp all-purpose flour
  • 1/2 tsp table salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 pound(s) uncooked 93% lean ground beef
  • 1 spray(s) cooking spray
  • 6 Tbsp ketchup
  • 1/8 tsp chili powder, chipotle-variety
  • 1/4 cup(s) sour pickle(s), or sweet pickle(s), round slices
4.3/5 (10 Votes)

Chicken Parmigiana

Chicken Parmigiana

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For the sauce, heat olive oil over medium heat

  • For the Pomodoro Sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt
  • 1/2 cup chicken or vegetable stock
  • 2 28- to 32-ounce cans Italian tomatoes
  • A few leaves of basil, torn
  • 4 6- to 8-ounce pieces boneless, skinless chicken breast, rib meat removed
  • Salt and pepper
  • 1/2 cup fine breadcrumbs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus some for garnish
  • 1 tablespoon finely chopped parsley
  • 1 sprig rosemary, finely chopped
  • 1 tablespoon finely chopped thyme
  • 1 teaspoon granulated onion, 1/3 palmful
  • 1 teaspoon granulated garlic
  • 2 teaspoons grated lemon zest
  • Flour, for dredging
  • 2 large eggs, beaten
  • Olive or canola oil for shallow frying
  • A few leaves basil
  • 1 pound thin linguine
4.6/5 (18 Votes)

Honey Orange Glazed Carrots

Honey Orange Glazed Carrots

By

Grate ½ teaspoon zest and squeeze ¾ cup from oranges

  • 2 large oranges
  • 1 1/2 lbs carrots, peeled and cut into 1/2-inch thick slices
  • 2 Tbs butter
  • 1 tsp salt
  • 2 Tbs honey
  • 1 tsp fresh thyme leaves, minces, or 1/4 tsp dried thyme
4.5/5 (4 Votes)