Carvalhohm's profile page
Recipes
Kitchen Measurement Equivalents
By carvalhohm
http://www.csgnetwork.com/cookmeasuretable2
- http://www.csgnetwork.com/cookmeasuretable2.html
Caramel-Pumpkin Layered Pie
By carvalhohm
1. Heat oven to 400 degrees F
- Chiffon:
- 1 frozen deep-dish pie crust (9 inch), thawed
- 2 eggs
- 1/2 cup packed dark-brown sugar
- 2/3 cup dark corn syrup
- 3 tablespoons butter, melted
- 2 tablespoons dark rum
- 1 teaspoon vanilla
- 1/4 cup cool water
- 1 envelope unflavored gelatin
- 1 cup solid-pack pumpkin puree (not pie filling)
- 1/4 cup packed light-brown sugar
- 2 egg yolks
- 1 teaspoon grated orange rind
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup refrigerated pasteurized egg whites
- 1/4 cup granulated sugar
- 2/3 cup heavy cream, cold
Garlic Pork Shoulder
By carvalhohm
1. Place garlic, salt, peppercorns and oregano in the bowl of a food processor
- 1 garlic head, separated into cloves and peeled
- 1 tablespoon kosher salt
- 1 tablespoon whole black peppercorns
- 2 cups loosely packed fresh oregano leaves
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 (4- to 4 1/2-pound) bone-in pork shoulder
Chocolate Cheesecake Bars
By carvalhohm
Unroll dough into 2 long rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 packages (3 oz each) cream cheese, softened
- 3 tablespoons sugar
- 1 egg
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup caramel topping
One Skillet Lasagna
By carvalhohm
In large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain
- 3/4 pound ground beef
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 2 jars (14 ounces each) spaghetti sauce
- 2/3 cup condensed cream of onion soup, undiluted
- 2 eggs, lightly beaten
- 1-1/4 cups 1% cottage cheese
- 3/4 teaspoon Italian seasoning
- 9 no-cook lasagna noodles
- 1/2 cup shredded Colby-Monterey Jack cheese
- 1/2 cup shredded part-skim mozzarella cheese
Slow-Cooker Barbacoa
By carvalhohm
Place roast and bay leaves in a large slow cooker
- 3 to 4-lb. beef chuck roast
- 3 bay leaves
- 1 c. cider vinegar
- juice of 2 limes
- 3 chipotle peppers in adobo sauce, drained
- 4 cloves garlic
- 1 T. ground cumin
- 1 T. dried oregano
- 1-1/2 t. salt
- 1-1/2 t. pepper
- 1/2 t. ground cloves
- 1 c. chicken broth
- flour tortillas
- Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole
1-2-3 Grilled Salmon
By carvalhohm
In small bowl, combine oil, soy sauce, mustard and garlic
- 1/3 cup olive oil
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried minced garlic
- 6 salmon fillets (5 ounces each)
Jeanette's Famous Broccoli & Crouton Casserole
By carvalhohm
Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter
- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 4 tablespoons butter
- 6 cloves garlic, finely chopped
- 2 tablespoons fresh thyme finely chopped
- 3 to 4 tablespoons finely chopped parsley
- Black pepper
- 6 About 6 cups cubed stale white bread (such as Amy’s), enough to fill large casserole dish
- 1 1/2 cups grated Parmigiano-Reggiano cheese, divided
- Salt
- 1 large or 2 medium heads of broccoli, cut into thin florets
- 5 to 6 cups cooked chicken, 4 poached breasts, pulled or chopped
- 3 to 4 cups Cream of Celery soup
Baked Spaghetti *(GOOD)*
By carvalhohm
Cook spaghetti according to package directions
- 1 (16 ounces) package spaghetti
- 1 pound ground beef
- 1 med onion, chopped
- 26 ounces spaghetti sauce
- 1/2 teaspoon seasoning salt
- 2 eggs
- 1/3 cup Parmesan cheese
- 5 tablespoon butter, melted
- 2 cups cottage cheese
- 4 cups mozzarella, shredded
Ranch Mac & Cheese
By carvalhohm
Cook macaroni according to package directions
- 1 package (16 ounces) elbow macaroni
- 1 cup 2% milk
- 2 tablespoons butter
- 4-1/2 teaspoons ranch salad dressing mix
- 1 teaspoon garlic pepper blend
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded Colby cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 1/2 cup crushed saltines
- 1/3 cup grated Parmesan cheese