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Recipes
Oh-So-Easy Slow-Cooker Lasagna
By carvalhohm
Combine ground beef and Italian seasoning
- 1 lb. ground beef, browned and drained
- 1 t. Italian seasoning
- 8 lasagna noodles, uncooked and broken into thirds
- 28-oz. jar spaghetti sauce
- 1/3 c. water
- 4-oz. can sliced mushrooms, drained
- 15-oz. container ricotta cheese
- 8-oz. pkg. shredded mozzarella cheese
- Garnish: shredded Parmesan cheese
Rich French Onion Soup
By carvalhohm
In a large skillet, saute onions in butter until crisp-tender
- 6 large onions, chopped
- 1/2 cup butter
- 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1-1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 10 slices French bread, toasted
- Shredded Parmesan and shredded part-skim mozzarella cheese
Brown Sugar Shortbread
By carvalhohm
Cream sugar, butter and vanilla
- 1 cup butter
- 1/2 cup brown sugar
- pinch of salt
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup chopped pecans (optional)
No-Shortening Pineapple Cake
By carvalhohm
Preheat the oven to 350°F
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
- 1 can (20 ounces) crushed pineapple, undrained
Prime Rib Roast - Standing Rib Roast
By carvalhohm
This Prime Rib Roast looks mighty impressive! With it's roasted herb crust and, it's topped with freshly made Horse...
- Horseradish Butter:
- 1 (8-pound) 1 (8-pound) bone-in prime rib roast
- Vegetable oil
- Kosher salt
- Freshly cracked pepper
- 1/4 cup 1/4 cup fresh rosemary, finely chopped
- 1/4 cup 1/4 cup fresh thyme, finely chopped
- 8 cloves 8 cloves garlic, peeled
- 1 stick 1 stick unsalted butter, room temperature
- 2 tablespoons 2 tablespoons freshly grated horseradish, freshly grated (use a microplane zester)
- Zest Zest of 1 lemon, grated
- 1 clove 1 clove garlic, grated
- 1 teaspoon 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon 1 teaspoon fresh Italian parsley, finely chopped
- 1/4 teaspoon 1/4 teaspoon Kosher salt
- Couple cracks of fresh pepper
Lemon and Rosemary Caramels
By carvalhohm
Line 9-inch square pan with cooking parchment paper; spray paper with cooking spray
- 5 tablespoons butter
- 1 cup whipping cream
- 1/4 teaspoon salt
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons grated lemon peel
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- Additional chopped fresh rosemary leaves, if desired
- Additional grated lemon peel, if desired
The Cake Boss’s Pumpkin Pie
By carvalhohm
1. Position a rack in the center of the oven and preheat the oven to 450°
- 1 can (15 ounces) pumpkin puree (I like Libby’s Pure Pumpkin)
- 3 ⁄4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 14 teaspoon ground mace
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole milk 2 extra-large eggs, at room temperature
- 1 unbaked 9-inch pie crust, store bought or homemade
Mediterranean Shrimp with Angel Hair Pasta
By carvalhohm
1 Cook pasta as directed on package; drain, reserving 1/2 cup cooking water
- 8 oz uncooked angel hair pasta
- 1/2 cup Butter with Olive Oil & Sea Salt
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 3 tablespoons julienne-cut sun-dried tomatoes in oil, drained
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 3 teaspoons capers, drained
- 1 lb uncooked medium shrimp, peeled, deveined
- Juice of 2 lemons
Carrot-Spice Cake with Caramel Frosting
By carvalhohm
In large bowl, combine cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds
- FROSTING:
- 1 package (18-1/4 ounces) spice cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 3/4 cup water
- 1/2 cup sour cream
- 1/4 cup canola oil
- 1 cup shredded carrots
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 6 cups confectioners' sugar
- 1/2 cup caramel ice cream topping
- 1 to 2 tablespoons 2% milk
Crab Spread
By carvalhohm
In a small bowl, combine the first six ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon minced garlic
- Paprika
- Assorted crackers or vegetables