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Recipes
Baked Ham in Cheese Crust
By carvalhohm
Preheat oven to 325 degrees F
- 1 (5-pound) fully cooked ham
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup plain bread crumbs
- 6 tablespoons (3/4 stick) butter, melted
- 2 tablespoons dry mustard
Ganache-Topped Brownie Bites
By carvalhohm
Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups
- 1 box fudge brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 2/3 cup whipping cream
- 1 cup semisweet chocolate chips (6 oz)
- Fresh raspberries, if desired
Tender White Cake
By carvalhohm
1) Preheat the oven to 350F
- Cake
- 2 3/4 cups King Arthur Unbleached Cake Flour Blend
- 1 2/3 cups sugar; superfine sugar is best
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 4 large eggs whites plus 1 whole large egg
- 1 cup full-fat vanilla yogurt or 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Double Dare Chili
By carvalhohm
In chili pot or skillet, heat oil and add meat, garlic and onion
- 2 cans (15.5 oz. each) Chili Beans, undrained
- 2 lbs. chuck or round steak, ground coarsely
- 1 onion, diced
- 2 Tbsp. cooking oil
- 4 cloves garlic, minced
- 1/8 - 1 Tbsp. jalapeno pepper, diced, to taste
- 2 cans (14.5 oz. each) Tomato Sauce
- 1 1/4 oz. Brooks Chili Seasoning
- 1 Tbsp. cumin
- Salt and pepper to taste
Fresh Mexican Bean Salad
By carvalhohm
1 Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt to bowl of blender
- Vinaigrette
- ½ cup lightly packed fresh cilantro
- ¼ cup Olive Oil
- ¼ cup Vegetable Oil
- ¼ cup Red Wine Vinegar
- 1 clove garlic, peeled
- 1 tsp. sugar
- ½ tsp.
- salt
- Salad
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 can (15.5 oz.) Golden Corn, drain and rinsed
- 1 medium red bell pepper, finely chopped (about 1 cup)
- 2 tbsp. finely chopped red onion
- 1 can Hearts of Palm, drained, rinsed and cut into ¼” rounds
Beef Tenderloins with Mushroom Garlic Sauce
By carvalhohm
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat
- 3 tablespoons butter
- 4 beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
- 2 cups sliced baby portabella mushrooms
- 4 cloves garlic, finely chopped
- 2 tablespoons dry white wine or beef broth
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
Vinegar Slaw
By carvalhohm
In a medium saucepan, combine sugar, vinegar, oil, salt, and pepper over medium-high heat
- 1 cup sugar
- 3/4 cup white vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (16-ounce) packages shredded green cabbage
Creamy Macaroni & Cheese
By carvalhohm
Melt 4 tablespoons butter in a large saucepan over medium heat
- 6 T. butter, divided
- 3 T. all-purpose flour
- 2 c. milk
- 8-oz. pkg. cream cheese, cubed
- 2 c. shredded Cheddar cheese
- 2 t. spicy brown mustard
- 1/2 t. salt
- 1/4 t. pepper
- 7-oz. pkg. elbow macaroni, cooked
- 3/4 c. soft bread crumbs
- 2 T. fresh parsley, minced
Skillet Chicken, Broccoli, Ziti, and Asiago Cheese
By carvalhohm
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking
- 2 tablespoons vegetable oil or 2 tablespoons olive oil, divided
- 4 boneless chicken breasts, cut into 1-inch squares
- table salt & fresh ground pepper
- 1 medium minced onions or 1 cup minced onion
- 3 medium garlic cloves, minced
- 1 ⁄4 teaspoon dried oregano
- 1 ⁄8 teaspoon red pepper flakes
- 8 ounces ziti pasta or 2 1⁄2 cups ziti pasta
- 2 3⁄4 cups water, divided
- 1 2⁄3 cups low sodium chicken broth
- 12 ounces broccoli florets or 4 cups broccoli florets
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
- 1/2 cup heavy cream
- 1 ounce asiago cheese, grated, plus extra asiago cheese, grated, for serving or 1⁄2 cup asiago cheese
- 1 tablespoon fresh lemon juice
Grilled Teriyaki Swordfish
By carvalhohm
1. In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon chopped fresh ginger
- 1 tablespoon canola oil
- 2 garlic, chopped
- 4 swordfish steaks, 3/4 inch thick, about 6 ounces each
- 6 scallions, ends trimmed
- 1 lemon, sliced, for garnish