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Recipes
Mini Mozzarella Stuffed Turkey Zucchini Meatball Orrechiette
By carvalhohm
1 Heat oven to 400°F. Line sheet pan with cooking parchment paper or silicone nonstick baking mat
- 1 cup shredded zucchini (about 1 medium)
- Salt
- 1 egg
- 1 lb ground turkey
- 1/2 cup Italian style bread crumbs
- 1/3 cup grated red onion
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, grated
- 1/2 About 1/2 cup pearl mozzarella
- 1 box (1 lb) orecchiette (tiny disk) pasta
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
- Salt and pepper to taste
- 3 tablespoons chopped fresh basil leaves
Fudge Pound Cake
By carvalhohm
Preheat oven to 325 degrees
- 1/2 cup butter or margarine, softened
- 1 3/4 cups granulated sugar
- 2 teaspoon vanilla extract
- 3 eggs
- 1 3/4 cups all-purpose flour
- 2/3 cup cocoa
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
Ice Cream Cone Cakes
By carvalhohm
PREPARE cake mix as directed on package
- 1 package yellow cake mix
- 24 flat-bottom ice cream cones
- Fluffy Pudding Frosting
- Sprinkles (optional)
Shepherd's Pie Soup
By carvalhohm
In a soup pot, cook ground beef over medium-high heat 8 to 10 minutes, until browned and no pink remains; drain
- 1 pound ground beef
- 5 cups water
- 2 3/4 cups beef broth
- 1 (16-ounce) package or 4 cups frozen diced potatoes
- 1 (16-ounce) package frozen mixed vegetables
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups instant potato flakes
Raspberry Patch Crumb Bars
By carvalhohm
In large bowl, combine flour, 1 cup sugar, baking powder, salt and cinnamon
- 3 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup shortening
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 4 cups fresh or frozen raspberries
Chipotle-Orange Pork Chops
By carvalhohm
In a small bowl, combine the first five ingredients
- 1/2 cup maple syrup
- 1/2 cup thawed orange juice concentrate
- 3 tablespoons chopped chipotle peppers in adobo sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 bone-in pork loin chops (8 ounces each and 3/4 inch thick)
Sesame Chicken #2
By carvalhohm
1. Cut chicken into 1-inch pieces; toss with teriyaki sauce in small bowl
- 1 lb. boneless skinless chicken breasts or thighs
- 1/2 cup teriyaki sauce
- 2 tsp. cornstarch
- 1 tbsp. peanut or vegetable oil
- 2 cloves garlic, minced
- 2 large green onions, cut into 1/2 inch slices
- 1 tbsp. toasted sesame seeds
- 1 tsp. dark sesame oil
Fabulous Cakes Chocolate Almond Cake
By carvalhohm
Preheat oven to 350°; and line 2x8" round cake pans with parchment or wax circles
- 1 1/2 cups (180 gr) ground almond
- 2/3 cup (85 gr) cake flour
- 2/3 cup (70 gr) unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 large eggs separated
- 1 1/2 cups (300 gr) granulated sugar
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup (60 ml) milk
Stovetop Italian Chicken with Potatoes
By carvalhohm
Add olive oil and balsamic vinegar to large Dutch oven
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 8 bone-in chicken thighs
- Salt and pepper
- 2 About 2 lbs red potatoes, quartered
- 4 carrots, peeled and cut into circles
- 1 small onion, diced
- 1 15 oz. can diced tomatoes, undrained
- 2 tsp Italian seasoning
- Drizzles of olive oil
Garden Ranch Baked Chicken Nuggets
By carvalhohm
1 Heat oven to 400°F. Line cookie sheet with foil; spray foil with cooking spray
- 3 cups garden ranch roasted veggie tortilla chips
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon milk
- 1 lb boneless skinless chicken breasts, cut into 1 1/2x1 1/2-inch pieces
- Ketchup or honey-mustard dressing, if desired