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Recipes
Shredded Pork Tacos
By carvalhohm
Assemble-your-own tacos suit everyone at the party
- 1 2-1/2- to 3-pound boneless pork shoulder roast
- 1 cup chicken broth
- 1/2 cup enchilada sauce or bottled salsa
- 4 8-inch soft flour tortillas or taco shells
- Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado
- Dairy sour cream (optional)
Cherry Cheesecake Pie #2
By carvalhohm
Crust: 1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan
- Crust:
- 1 2/3 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 tablespoon cinnamon
- 4 tablespoons butter
- Filling:
- 2 8-ounce packets of cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- One 21-ounce can of cherry pie filling
Shamrock Cookies #2
By carvalhohm
1. In large mixer bowl beat butter with electric mixer on medium speed until softened (about 30 seconds)
- 3/4 cup butter (1-1/2 sticks)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1/4 teaspoon peppermint extract or vanilla
- Few drops green food coloring
- 2 cups all-purpose flour
- Green colored sugar
Beef and Guinness Casserole
By carvalhohm
Place bacon in heavy soup pot or Dutch oven and cook over high heat until crisp
- 3 slices raw bacon, chopped
- 1 tablespoon vegetable oil
- 2 pounds beef stew meat
- 1 1/2 cups (12 ounces) Guinness beer
- 3 cups beef stock
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces baby carrots
- 4 celery stalks, sliced into 1/2-inch chunks
- 1 large yellow onion, peeled and cut into half-moons
- 1 to 2 tablespoons flour
- 1/3 cup water
Clam Chowder Casserole
By carvalhohm
Preheat oven to 375 degree
- 1 (8-ounce) package elbow macaroni
- 2 cups (8 ounces) shredded sharp white Cheddar cheese
- 2 (10-3/4-ounce) cans condensed New England clam chowder
- 1 (6-1/2-ounce) can minced clams, drained
- 2 scallions (green onions), thinly sliced
- 1/2 teaspoon black pepper
- 1 cup oyster crackers
- 1 tablespoon butter
Mascarpone and Cream Cheese Icing
By carvalhohm
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth
- 1 - 8 ounce cream cheese, room temperature
- 1 - 8 ounce tub of mascarpone cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' (icing or powdered) sugar, sifted
- 1 1/2 cups heavy whipping cream
Sunny Lemon Pie
By carvalhohm
While lemon pie filling is still hot, add butter, lemon juice, and lemon peel; stir until butter is melted
- 1 (4-serving size) package lemon pie filling, cooked according to the package directions
- 1/4 cup (1/2 stick) butter
- 2 tablespoons lemon juice
- 1 1/2 teaspoons grated lemon peel
- 1 cup sour cream
- 1 (9-inch) graham cracker pie crust
- 2 cups frozen whipped topping, thawed
Creamy Stuffed Sole
By carvalhohm
Preheat oven to 350 degrees
- 1 tablespoon olive oil
- 1 8-oz tub cream cheese
- 1 can fancy white crab meat, drained and flaked
- 1/4 cup, plus 1 tablespoon unseasoned fine dry bread crumbs
- 1 tablespoon dried dill weed, or to taste
- 1/4 to 1/2 teaspoon salt
- 1/2 cup, plus 1 tablespoon chopped scallions or green onions
- 2 lbs fresh or frozen sole or flounder fillets, thawed
- Hot, cooked white or brown rice, if desired
Easy Skillet Beef and Vegetable Stew
By carvalhohm
1 In 12-inch nonstick skillet, heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 boneless beef sirloin steak (1 lb), cut into 1/2-inch cubes
- 1 bag (1 lb) frozen stew vegetables, thawed, drained
- 1 can (15 oz) garlic-and-onion or Italian-style tomato sauce
- 1 3/4 cups beef flavored broth (from 32-oz carton)
- 2 cans (5 1/2 oz each) spicy eight-vegetable juice
WENDELL'S CAJUN CHICKEN & PASTA
By carvalhohm
Season Chicken with Cajun Seasonings, dredge in Flour and sit aside
- 2 Chicken Breast, boneless, skinless, pounded flat and cut into several strips
- 1 Teaspoon Cajun Seasoning
- 2 Tablespoons Flour
- 1 1/2 Tablespoons Butter
- 1 1/2 Tablespoons Olive Oil
- 2 Tablespoons Onion, very coarsely chopped
- 1 Clove Garlic, very coarsely chopped
- 1/2 Cup dry White Wine
- 1/2 Cup Cream
- 1/2 Cup Parmesan Cheese, grated and divided
- 1 1/2 Tablespoons Sun Dried Tomatoes, chopped
- 1/2 Teaspoon dried Basil
- 1/2 Teaspoon dried Parsley
- Fresh ground Black Pepper to taste
- 4 to 6 Ounces Linguine or Spaghetti cooked, drained