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Recipes
Chicken Noodle Parmigiana
By carvalhohm
Place beaten egg in shallow dish
- 1 egg, beaten
- 1/2 cup Italian-flavored bread crumbs
- 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
- 1/4 cup vegetable oil
- 1 (26-ounce) jar spaghetti sauce
- 1 1/2 cups water
- 1/2 pound fresh sliced mushrooms
- 2 (3-ounce) packages ramen noodles, broken up (seasoning packet reserved for another use)
- 1/2 cup (2 ounces) shredded mozzarella cheese
Chocolate Dipped Pretzels
By carvalhohm
Line baking sheets with wax paper
- 2 cups (12 ounces) white, semisweet, or milk chocolate chips
- 1 (10-ounce) package pretzel rods
- Assorted chopped nuts, sprinkles, or crushed candies (See Note)
Tangy Mashed Potatoes
By carvalhohm
Place potatoes in a Dutch oven and cover with water
- 4 pounds potatoes, peeled and cubed (about 12 medium)
- 1-1/2 cups (12 ounces) reduced-fat plain yogurt
- 4 green onions, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
Lemon Berry Terrine
By carvalhohm
Line bottom and sides of 8 x 4-inch loaf pan with wax paper
- 1 (12 ounce) package ALL BUTTER POUND CAKE
- 1 (8 ounce) package Cream Cheese, softened
- 1 1/2 cups cold milk
- 1 (4-serving size) package JELL-O Lemon Flavor Instant Pudding and Pie Filling
- 1 teaspoon grated lemon peel
- 1 container Whipped Topping, thawed
- 1 pint strawberries, hulled
Fiesta Bake #2
By carvalhohm
Drain any fat and then add picante sauce, beans, taco seasoning, chili powder, cumin, cilantro, corn and sour cream...
- 2 lbs. lean ground beef
- 1 large onion, minced
- 4 cloves garlic, minced
- 4 cups Picante Sauce
- 2 cups red or black beans, rinsed and drained
- 1/4 cup taco seasoning
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1 cup frozen corn
- 1 cup sour cream
- 12 (6 inch) corn tortillas
- 5 cups Mexican cheese blend
- 1 head iceburg lettuce
- 2 - 3 roma tomatoes, diced
- sour cream for topping
- cilantro for garnish
Brownie Lift Off
By carvalhohm
Preheat oven to 350 degrees F
- 3 (1-ounce) squares unsweetened chocolate
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 eggs
- 2/3 cup all-purpose flour pinch of salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or other nuts (optional)
Ciopinot's 'No Work' Cioppino
By carvalhohm
In medium, heavy-bottom pot heated over medium-high heat, add oil, then stir in onions, leeks, garlic, parsley, bay...
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
- sliced diagonally 1/2-inch thick
- 1 small clove garlic, pressed or minced
- 1 tablespoon chopped parsley
- 1 dried bay leaf
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/4 teaspoon saffron threads
- 1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
- 8 ounces tomato sauce
- 1 cup dry white or red wine
- 1/2 to 1 cup clam juice
- Salt
- Hot sauce
- 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
- 1/2 pound large scallops
- 6 ounces firm, light-flesh fish steaks (such as swordfish), cut
- into 1 1/2-inch pieces
- 2 tablespoons cold butter, chopped
- Freshly chopped basil and oregano, for garnish
Mini Cheddar Meatloaves
By carvalhohm
In a large bowl, whisk together egg and milk
- 1 egg, beaten
- 3/4 c. milk
- 1 c. shredded Cheddar cheese
- 1/2 c. quick-cooking oats, uncooked
- 1/2 c. onion, finely chopped
- 1 t. salt
- 1 lb. lean ground beef
- 2/3 c. catsup
- 1/4 c. brown sugar, packed
- 1 T. Worcestershire sauce
- 2 t. lemon juice
Healthified Mini Chocolate Cheesecakes
By carvalhohm
1 Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups
- Topping:
- 12 foil baking cups
- 12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
- 12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1/4 cup unsweetened baking cocoa
- 1 whole egg
- 1 egg white
- 1 oz bittersweet or semisweet baking chocolate, melted
- 1/3 cup fat-free hot fudge topping
- Fresh raspberries, if desired
Crunchy Roasted Rosemary Potatoes
By carvalhohm
Preheat the oven to 375 degrees F
- 6 to 8 large Yukon gold potatoes cut into large chunks
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil