Carvalhohm's profile page
Recipes
SUPER EASY SHEPHERD’S PIE
By carvalhohm
1. Wash and quarter potatoes, boil in salted water until tender (about 20 minutes)
- 1 1/2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables – chopped carrots, corn, peas, green beans (I used a half bag of frozen mixed veggies plus some extra sliced carrots)
- 1 1/2-2 lbs potatoes (3 big ones)
- 8 tablespoons butter (1 stick)
- 1-3 teaspoons Worcestershire sauce (depending on taste, I like more)
- Salt, pepper, other seasonings of choice
- 1/4 cup heavy cream
- 1 cup sharp cheddar cheese, grated
Grilled Chicken Salsa Verde
By carvalhohm
1 In 10-inch skillet, heat oil over medium-high heat until hot
- 1 tablespoon vegetable oil
- 3 large cloves garlic, halved
- 1 small onion, quartered
- 3/4 lb tomatillos (about 7)
- 1 medium to large jalapeño chile, cut in half lengthwise, seeded
- 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 6 boneless skinless chicken breasts (about 2 1/4 lb)
White Bean and Spinach Pizza
By carvalhohm
1 Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes
- 1/2 cup sun-dried tomato halves (not oil-packed)
- 1 can (15 oz) cannellini (white kidney) beans or 1 can (15 or 16 oz) great northern beans, drained, rinsed
- 2 medium cloves garlic, finely chopped
- 1 package (10 ounces) ready-to-serve thin Italian pizza crust (12 inches in diameter)
- 1/4 teaspoon dried oregano leaves
- 1 cup firmly packed washed fresh spinach leaves (from 10-ounce bag), shredded
- 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (2 ounces)
French Onion Barbecue Burgers
By carvalhohm
Heat oven to 350°F. Make biscuits as directed on can--except sprinkle tops of biscuits with cornmeal before baking
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- Cornmeal, as desired
- 2 lb extra-lean (at least 90%) ground beef
- 1 cup French onion dip
- 1/2 cup Progresso® plain bread crumbs
- 8 slices Cheddar cheese
- 8 tablespoons French-fried onions
- 2 tablespoons chopped green onions (2 medium)
- 1/2 cup French onion dip
Apple Filled Cinnamon Sugar Doughnuts
By carvalhohm
1 Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 Granny Smith apple, peeled and cored
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Caramel sauce, if desired
SHORT RIBS DELIGHT
By carvalhohm
Season meat with salt and pepper
- 3 pounds beef short ribs
- Salt and pepper to taste
- Vegetable oil
- 1/4 cup ketchup
- 1 (8 ounce) can tomato sauce
- 1 tablespoon sugar
- 2 cloves garlic, finely chopped
- 1/4 cup brown sugar
- 1 1/2 tablespoons vinegar or lemon juice
- 1 1/2 tablespoons wine or liquor
- 3 tablespoons shoyu
- 1 1/2 tablespoons Worcestershire sauce
7-up Biscuits
By carvalhohm
Quick, easy, light and fluffy biscuits that are easy to make with ingredients you probably have in your pantry
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7-up
- 1/2 cup melted butter
Joe's Key Lime Pie
By carvalhohm
Preheat oven to 350 degrees
- 3/4 cup graham cracker crumbs
- 5 tablespoons butter, melted
- 1/3 cup sugar
- 3 egg yolks
- 1 1/2 teaspoons grated lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup Key lime juice (see Tips)
Asian Pork Chops and Baby Bok Choy
By carvalhohm
- 1/3 cup black bean garlic sauce
- 3 large garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oriental sesame oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped peeled fresh ginger
- 4 boneless center cut pork chops (about 8 ounces each)
- 4 baby bok choy, halved lengthwise
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Veggie Lasagna
By carvalhohm
Cook noodles according to package directions
- 18 uncooked lasagna noodles
- 2 eggs, lightly beaten
- 2 egg whites
- 2 cartons (15 ounces each) reduced-fat ricotta cheese
- 4 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon pepper
- 8 cups garden-style spaghetti sauce
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans
- 2/3 cup grated Parmesan cheese