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Recipes
Dark & Rich Chocolate-Cranberry Cake
By carvalhohm
1. Cake: Heat oven to 350°F
- Cake:
- 8 oz quality semisweet chocolate, chopped
- 6 Tbsp unsalted butter, cut into pieces
- 2/3 cup sugar
- 5 large eggs, separated, at room temperature
- 1/2 cup all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- Cranberry Filling:
- 2 cups fresh or frozen cranberries
- 2/3 cup sugar
- 1/2 cup water
- Glaze:
- 6 oz quality semisweet chocolate, coarsely chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1 Tbsp light corn syrup
- 1 Tbsp orange liqueur or dark rum
- Sugared Cranberries (see recipe, below) and mint sprig, for garnish (optional)
Hash Brown Casserole
By carvalhohm
Preheat oven to 350 degrees
- 1 (10-3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/2 cup light sour cream
- 1/4 cup chopped scallions
- 1/4 cup fat-free milk
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 (32-ounce) package frozen hash brown potatoes
- 1/2 cup crushed cornflakes cereal
- Butter-flavored cooking spray
Breakfast Sausage Pockets
By carvalhohm
Preheat oven to 350 degrees
- 1 package of regular breakfast sausage like Jimmy Dean
- 2 (8 ounce) packages softened cream cheese
- 2 (8 pieces) packages crescent rolls
- 1/4 small onion finely chopped
- 1 tablespoon oil
Deep Southern Hot Barbecue Sauce
By carvalhohm
In medium-sized saucepan, heat oil over medium-high heat
- 2 teaspoons vegetable oil
- 1/3 cup minced onion
- 1 garlic clove, minced
- 1 cup chicken broth or bouillon
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 2 tablespoons white vinegar
- 1/3 cup firmly packed dark brown sugar
- 2 tablespoons parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Calico Chicken and Potatoes Skillet
By carvalhohm
1 In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp
- 3 3 3 slices bacon, chopped
- 1 1 1 small red bell pepper, chopped (1/2 cup)
- 1 1 4 bag (1 lb 4 oz) refrigerated cooked diced potatoes with onions
- 1 1 1 teaspoon seasoned salt
- 2 2 2- to 2 1/2-lb rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 1 1 cup shredded Cheddar cheese (4 oz)
- 2 2 2 medium green onions, chopped (2 tablespoons)
Cracker Barrel Old Country Store Potato Soup
By carvalhohm
In large pot put first 6 ingredients in large pot and simmer 20 minutes
- 3 pounds potatoes, peeled and diced into 1/2 x 1-inch pieces
- 8 ounces chopped celery
- 2 1/2 quarts water
- 4 ounces chicken base
- 1/2 teaspoon pepper
- 1 tablespoon Jane's Crazy Salt
- 1 1/2 quarts milk
- 4 ounces melted margarine
- 1 cup flour
Classic Roast Turkey
By carvalhohm
Preheat oven to 350 degrees F
- 1 (12- to 14-pound) turkey, thawed if frozen
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
Cocoa Blossoms
By carvalhohm
1 Beat butter, 1-1/2 cups sugar, eggs and vanilla in large bowl until fluffy
- 1 cup (2 sticks) butter or margarine , softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup HERSHEY'S Cocoa
- 1/2 teaspoon salt
- Additional sugar
- 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
Gumbo
By carvalhohm
Wash chicken and place into a large Dutch oven
- 1 2-3 pound whole chicken
- 3 tablespoons butter
- 2 medium onions, diced
- 1 cup chopped celery
- 2 medium bell pepper, deseeded and diced
- 2 cups sliced okra
- 3 cloves garlic, minced
- 1 pound smoked Polish sausage, cut into 1-inch slices
- 1 cup diced smoked ham
- 1 (14-ounce) can diced tomatoes, with juices
- 1 (14-ounce) can diced tomatoes with peppers, with juices
- 1 (10-ounce) can Navy beans
- 2 tablespoons Ole Bay seasoning
- 2 bay leaves
- 2 cups chicken stock
- 1 pound raw small shrimp, peeled, deveined, and cleaned
- 4 cups cooked rice (optional)
Leek and Root Vegetable Gratin
By carvalhohm
1. Preheat the oven to 350 degrees F
- 8 * 8 oz. mild cheddar or Muenster cheese, shredded (2 cups)
- 1 * 1 Tbsp. finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil
- 1 * 1 Tbsp. extra-virgin olive oil
- 3 * 3 large turnips or large rutabaga (about 1 lb.), peeled and thinly sliced
- 1 * 1 lb. russet potatoes, thinly sliced*
- 2 * 2 cups thinly sliced winter leeks
- 1 * 1 lb. large parsnips, peeled and thinly sliced
- 1-1/2 * 1-1/2 lb. sweet potatoes, peeled and thinly sliced
- * Assorted fresh herbs (optional)