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Recipes
Gingerbread Cookies for the Holidays
By carvalhohm
In the bowl of electric mixer fitted with paddle, add butter, sugar and orange zest and beat until smooth, 5 to 8 m...
- 1 1/2 sticks lightly salted butter, softened
- 1 2/3 cups sugar
- 1 orange, zested
- 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground dry ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup dark molasses
- 1 lemon, juiced
- 1 cup powdered sugar
- Finely grated zest of 1 orange
- 1 to 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon orange liqueur
- 1/4 teaspoon light corn syrup
Classic Goulash
By carvalhohm
Preheat oven to 375 degree F
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef
- 1/2 medium-sized green bell pepper, chopped
- 1 small onion, chopped
- 1/2 pound fresh mushrooms, quartered
- 1 (28-ounce) jar spaghetti sauce
- 1 (8-ounce) package elbow macaroni, cooked according to package directions
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (4 ounces) shredded mozzarella cheese
Strawberry Cheesecake French Toast
By carvalhohm
In a small bowl, combine cream cheese and confectioners' sugar; mix well then stir in preserves
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons confectioners' sugar
- 2 tablespoons strawberry preserves
- 8 slices country white bread
- 2 eggs 1/2 cup half-and-half
- 2 tablespoons granulated sugar
- 4 tablespoons (1/2 stick) butter
Sausage Florentine Manicotti
By carvalhohm
Bring water and salt to boil in large Dutch oven; add pasta
- 4 quarts water
- 1 (8-ounce) package manicotti noodles, uncooked
- 1 (26-ounce) jar tomato-basil flavored pasta sauce
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 1 pound ground Italian sausage
- 1 (8-ounce) package cream cheese, softened
- 1 cup ricotta cheese
- 4 cups (16-ounces) shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped toasted walnuts (optional)
Ham and Broccoli Puffs
By carvalhohm
In a large bowl, combine the first six ingredients
- 4 cups frozen broccoli florets, thawed and finely chopped
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 pound thinly sliced deli ham, finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/4 teaspoon salt
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 eggs, beaten
Fabulous Five-Minute Fudge Wreath
By carvalhohm
A fun, festive and Fabulous Five-Minute Fudge Wreath! Slice fudge very thin when ready to serve – a little goes a
- 1 (12 ounce) bag semisweet chocolate morsels
- 9 ounces butterscotch morsels (3/4 of a 12 ounce bag)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) can or package walnut halves
- 1/2 cup currants or raisins
- 8 inch cake pan, lightly greased with softened butter
- Candied red and green cherries, for garnish (optional)
Texas Gold Sirloin
By carvalhohm
In deep skillet, brown steak over high heat for 4 minutes, turning halfway through cooking
- 1 two-pound beef top sirloin steak (about 1 1/2 inches thick), trimmed
- 1/2 cup bourbon whiskey
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 pound (4 sticks) butter
Mac & Cheese with Crab Cakes
By carvalhohm
Bring large pot of water to boil over medium heat, then salt water
- Salt
- 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons butter
- 3 ribs celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- 2 About 2 tablespoons freshly chopped thyme leaves, several sprigs
- 1 About 1 tablespoon grated lemon zest
- Freshly ground black pepper
- 3/4 pound fresh lump crab meat, picked for shells and flaked
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly grated nutmeg, to taste
- 1 tablespoon Dijon mustard
- 1/3 pound, about 1 rounded cup grated sharp white Cheddar
- 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
- 3 tablespoons hot sauce (recommended: Frank's Red Hot)
- 1 cup panko bread crumbs
- A generous handful flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Crumb Boss Pfeffernusse
By carvalhohm
In mixer bowl cream butter vanilla and sugar
- 1 cup Butter
- 1 tsp Van X
- 6 T Confectioners Sugar
- 2 c AP Flour
- 1/4 tsp each : Ginger, Allspice, Cloves, Nutmeg, Black Pepper, Ground Anise, cardamom
- 1/2 tsp Cinnamon
- 1 c Ground Walnuts
- Additional Confectioners Sugar for coating your cookies- Approx 1lb to make it easy to toss in large bowl – you will not use all of the sugar
Summer Salsa
By carvalhohm
Mix all ingredients and refrigerate at least 8 hours to blend flavors
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (14 oz.) can chopped tomatoes with Mexican spices
- 1 (11 oz.) can shoepeg corn, drained
- 1 (4.5 oz.) can chopped green chilies, drained
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 teaspoon chopped garlic
- 2 bunches green onions, chopped