Carvalhohm's profile page
Recipes
Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce
By carvalhohm
Preheat oven to 375 degrees
- 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
- cooking spray
- 3/4 C. shredded colby jack or cheddar cheese
- salt & pepper to taste
- 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
- chopped parsley or chives, for garnish (optional)
- 1 T. ranch dressing
- 3 T. sour cream
- 1/4 t. chipotle chili powder
- 1/8 t. cayenne (adjust more or less depending on how spicy you want).
- 1/8 t. salt
- 1/8 t. garlic powder
Chicken Pasta Italiano
By carvalhohm
In a skillet, cook chicken, onion and garlic in oil until chicken is no longer pink
- 1 tsp. olive oil
- 1/2 lb. boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 medium onion, minced
- 1/2 tsp. minced garlic
- 1 can (14.5 oz.) Mild Diced Tomatoes with Chili Seasonings in Sauce
- 1 can (8.5 oz.) artichokes in water, drained
- 1 can (2.25 oz.) sliced black olives, drained
- 1/2 tsp. Italian seasoning
- 8 oz. angel hair pasta, cooked
- 3 Tbsp. shredded Parmesan cheese
Pork Tenderloin With Bourbon Sauce
By carvalhohm
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauc...
- 1/4 cup Kentucky Bourbon
- 1/4 cup light soy sauce
- 1/4 cup packed brown sugar
- 2 large cloves garlic, chopped
- 1/4 cup Dijon mustard
- 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
- 2 teaspoons Worcestershire sauce
- 1/4 cup vegetable oil
- dash hot sauce
- 2 pork tenderloins, about 1 1/2 to 2
Peanut Butter S'more Bars #2
By carvalhohm
Preheat oven to 375 degrees F
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup chunky peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups self-rising flour
- 1 (7-ounce) jar marshmallow creme
- 1 cup (6-ounces) semisweet chocolate chips
- 3/4 cup salted roasted peanuts
Bravo Italian Chicken
By carvalhohm
Place eggplant in a colander over a plate; sprinkle with salt and toss
- 1 medium eggplant, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 jar (24 ounces) tomato basil pasta sauce
Texas Stewed Pork *(GOOD)*
By carvalhohm
Bring meat to room temperature and pat dry
- 3 pounds pork shoulder/pork butt
- Kosher salt and black pepper
- 2 tablespoons vegetable oil
- 6 slices good quality, lean, smoky bacon, chopped into 1-inch pieces
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, sliced or chopped
- 1 tablespoon cumin, a scant palmful
- 1 tablespoon ground coriander, a scant palmful
- 1 small cinnamon stick
- 2 fresh bay leaves
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 2 to 3 tablespoons puréed chipotle in adobo (for a medium to spicy heat level)
- 1 12-ounce bottle lager beer, at room temperature
- 1 quart chicken stock
- 1 red onion, cut into 1-inch wedges
- 1 large red pepper, chopped into 1-inch pieces
- 1 28-ounce can fire-roasted tomatoes
- Juice of 1 lime
- 1/4 cup cilantro leaves, chopped
- Corn tortillas, charred
Gingerbread Cookies #3
By carvalhohm
1. In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended
- 3/4 cup molasses
- 1/2 cup salad oil
- 1/3 cup firmly packed brown sugar
- 1 large egg
- 2 3/4 About 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- Powdered Sugar Icing (recipe follows; optional)
Scotcharoos
By carvalhohm
Generously butter 9x13 inch baking pan
- 1 cup light corn syrup
- 1 cup white sugar
- 1 1/2 cups peanut butter
- 6 cups crisp rice cereal
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
Bacon Cheeseburger Rice
By carvalhohm
In large skillet over medium heat, cook beef until no longer pink; drain
- 1 pound ground beef
- 1-3/4 cups water
- 2/3 cup barbecue sauce
- 1 tablespoon prepared mustard
- 2 teaspoons dried minced onion
- 1/2 teaspoon pepper
- 2 cups uncooked instant rice
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup chopped dill pickles
- 5 bacon strips, cooked and crumbled
Braised Pork and Apple Stew
By carvalhohm
In large stockpot over medium-high heat, add bacon and render until slightly crisp
- 8 slices of bacon, chopped
- 1 small onion, chopped
- 1 pork tenderloin (about 1 lb.), cut into 1 1/2-inch chunks
- 1/4 tsp. each salt and freshly ground black pepper
- 1 Tbsp. all-purpose flour
- 1 (14-1/2 oz.) can chicken broth
- 1/2 cup apple cider
- 2 apples (your favorite variety), cored and cut into 8 wedges each
- 4 small red potatoes, quartered
- 1 cup baby carrots
- 1/2 tsp. dried thyme
- 3 Tbsp. honey-Dijon mustard
- 2 Tbsp. chopped rosemary