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Recipes

Blueberry-White Chocolate Cream Ginger Tart

Blueberry-White Chocolate Cream Ginger Tart

By

1 Heat oven to 350°. Let cookie dough stand at room temperature 10 minutes to soften

  • 1 roll refrigerated sugar cookie dough
  • 1/4 cup All Purpose Flour
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Crystallized Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 bag (12 oz) premier white baking chips
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 2 cups fresh blueberries
0/5 (0 Votes)

Slow Cooker French Dips

Slow Cooker French Dips

By

Trim any excess fat from the rump roast, and place in a slow cooker

  • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter
0/5 (0 Votes)

Pumpkin Macadamia Nut Pie

Pumpkin Macadamia Nut Pie

By

Preheat oven to 425 degrees

  • Topping:
  • 1 (15 ounce) can pumpkin
  • 2 eggs slightly beaten
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 (12 ounce) can evaporated milk
  • 1 unbaked pie shell
  • Sweetened whipped cream
  • 3 tablespoons butter
  • 2/3 cup light brown sugar
  • 2/3 cup chopped macadamia nuts
0/5 (0 Votes)

Chocolate-Coconut Bread Pudding

Chocolate-Coconut Bread Pudding

By

Whisk together first 6 ingredients in large bowl

  • 3 large eggs
  • 2 (13.5-ounce) cans coconut milk
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (12-ounce) day-old French bread loaf, cut into 1-inch cubes
  • 1 cup sweetened flaked coconut
  • 1 cup (6 ounces) semisweet chocolate chips
  • Sweetened whipped cream (optional)
0/5 (0 Votes)

Santa Hat Topped Red Velvet Cupcakes

Santa Hat Topped Red Velvet Cupcakes

By

1 Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour milk*
  • 2 tablespoons (one 1-oz. bottle) red food color
  • 2 cups all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon white vinegar
  • 1 - 2 cans (about 16 oz. each) ready-to-spread vanilla frosting or your favorite homemade frosting
  • Red and green colored sugars
  • 28 HERSHEY’S KISSES Brand Candy Cane Mint Candies or HERSHEY’S KISSES Brand Milk Chocolates
  • To sour milk: Add 1 tablespoon of vinegar to milk to make 1 cup.
4.4/5 (25 Votes)

Ken's Comeback Sauce

Ken's Comeback Sauce

By

Mix all ingredients in a 4-quart saucepan

  • 1 small bottle of BBQ sauce with onions
  • 1 small bottle of spicy chili sauce
  • 1 small bottle ketchup
  • 1 small bottle Worcestershire sauce
  • 1 Tbsp. liquid smoke
  • 1 can crushed pineapple
  • 3 cups dark brown sugar
  • 2 cups soy sauce
  • 2 cups sherry
  • Crushed red pepper (if you like it spicy)
0/5 (0 Votes)

Three-Cheese Beef Pasta Shells

Three-Cheese Beef Pasta Shells

By

An impressive entrée for guests

  • 24 uncooked jumbo pasta shells
  • 1 pound lean (at least 80%) ground beef
  • 1 (26-ounce) jar chunky tomato pasta sauce
  • 1/4 cup water
  • 1 (8-ounce) container chive and onion cream cheese spread
  • 1 1/2 cups shredded 6 cheese Italian cheese blend, about 6 ounces
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 to 2 tablespoons fresh parsley, chopped
4.4/5 (20 Votes)

Ranger Cookies

Ranger Cookies

By

1 Heat oven to 350°. In large bowl, mix brown sugar, butter, vanilla and eggs with spoon

  • 2 cups packed brown sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups Gold Medal® whole wheat flour
  • 2 cups old-fashioned or quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups Wheaties® cereal
  • 1 cup salted peanuts
0/5 (0 Votes)

Peking Chicken

Peking Chicken

By

In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well

  • 1 scallion (green onion), thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1/3 cup cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons vegetable oil
4.6/5 (16 Votes)

Lemon Roast Potatoes - Best Recipes Ever

Lemon Roast Potatoes - Best Recipes Ever

By

In large pot of boiling salted water, cover and cook potatoes until slightly tender, about 15 minutes

  • 8 Yukon Gold potatoes, scrubbed (about 4 lbs/2 kg)
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 cloves - garlic, minced
  • 2 teaspoon salt
  • 2 teaspoon dried oregano
  • 1 teaspoon pepper
0/5 (0 Votes)