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Recipes
Stylish Beef Stroganoff
By carvalhohm
In large skillet that has been coated with cooking spray, brown beef with salt and pepper over medium-high heat for...
- 1 pound boneless beef tri-tip (bottom sirloin), cut into 1-inch chunks
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound mushrooms, cut into inch slices (about 3 cups)
- 1 small onion, chopped
- 2 tablespoon all-purpose flour
- 3/4 cup ready-to-use beef broth
- 1/4 cup sour cream
Cookies ‘n Cream Mini Cheesecakes
By carvalhohm
1. Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups
- Crust and Filling:
- 16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
- 2 tablespoons butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 egg
- 4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
- Chocolate Topping:
- 3 tablespoons semisweet chocolate chips
- 1 teaspoon shortening
Breakfast Potato Boats
By carvalhohm
Preheat oven to 400 degrees
- 2 large (12- to 14-ounce) Idaho Russet Potatoes
- 1 tablespoon butter
- 8 eggs, beaten
- 1 medium tomato, chopped
- 1/4 cup crumbled cooked bacon
- 1/2 cup shredded sharp Cheddar cheese
- 1 to 2 scallions (green onions), sliced
Vanilla-Bean Spritz Wreaths
By carvalhohm
1. Preheat oven to 350 degrees
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 vanilla beans, halved lengthwise, seeds scraped and reserved
- 1 cup plus 4 teaspoons sugar
- 3 sticks unsalted butter, room temperature
- 2 large egg yolks
PISTACHIO BUNDT CAKE
By carvalhohm
Dump cake mix and pudding powder into 2-qt mixing bowl
- 1 (18 oz) pkg yellow cake mix
- 3 3/4 oz (4 serving size) instant Pistachio Pudding powder
- 4 eggs
- 1 cup water
- 1/3 cup sour cream
- 1/3 cup oil
- Vanilla Buttercream Frosting (recipe follows)
Woolworth'S Lunch Counter Chop Suey Chow Mein (Circa 1950)
By carvalhohm
PRESSURE COOKER -- Heat shortening in cooker
- 1 tb lard or crisco shortening
- 1 1/2 lb pork; cut in 1/2" cubes
- salt
- pepper
- flour
- 1 lg Spanish onion; diced
- 3 c chopped celery
- 3 tb soy sauce; regular strength
- 2 tb molasses
- liquid drained from canned sprouts from canned mushrooms; (1
- cup total)
- 8 oz canned mushrooms
- 16 oz canned Oriental Vegetables
- 1 Stick y steamed white rice
- Fried chow mein noodles
- soy sauce
Chorizo Fajitas
By carvalhohm
Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 8 ounces soft chorizo (see Note)
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 (8-inch) flour tortillas, warmed
- 4 large eggs, scrambled (optional)
- 1 1/2 cups (6 ounces) shredded Mexican cheese blend
Indian Rice Pudding
By carvalhohm
In a large nonstick saute or sauce pan over medium heat, combine the cooked rice and milk
- 1 cup leftover cooked long grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces white granulated sugar (approximately 1/4 cup)
- 1/4 teaspoon ground cardamom
- 1/3 cup golden raisins
- 1/3 cup chopped unsalted pistachios, approximately 1/3 cup
Strawberry Summer Snowballs
By carvalhohm
Slice strawberries into thin slices
- 1/4 cup Butter
- 1/2 cup Granulated Sugar
- 1 Egg Yolk
- 1/2 cup Chopped Pecans
- 3/4 cup Crushed & Drained Fresh Strawberries
- 66 Vanilla Wafers Cookies
- 1 cup Heavy Cream
- 1/4 cup Confectioners Sugar
- Flaked Sweetened Coconut
Lime Cornmeal Cookies
By carvalhohm
Beat butter and sugar in a large bowl with mixer on medium speed until fluffy
- Icing:
- 1 stick (1/2 cup) butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 21/2 tsp freshly grated lime peel
- 11/2 Tbsp lime juice
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 cup confectioners’ sugar
- 2 tsp each lime juice and water
- Green and/ or yellow liquid food color