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Recipes
Flavorful Chili
By carvalhohm
1. Brown beef in a large non-stick skillet, breaking up the chunks of meat
- 2 lbs. ground beef
- 52-oz. can kidney beans, rinsed and drained
- 2 28-oz. cans diced tomatoes with garlic, basil, and oregano
- 2-3 Tbsp. chili powder, or 2-3 tsp. Tabasco sauce, according to your preference for heat
- 10 1/2-oz. can tomato soup
Orchard Pear Crisp
By carvalhohm
Preheat oven to 400º. Coat an 8x8" baking dish with cooking spray
- 4 (15-ounce) cans pears, drained and cut into wedges
- 1/2 cup plus 3 tablespoons granulated sugar, divided
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 20 caramel candies, unwrapped
- 1 cup flour
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 3 tablespoons heavy cream
Slow Cooker Southwestern Pot Roast
By carvalhohm
1 Place potatoes in 3 1/2- to 4-quart slow cooker
- 8 small red potatoes, cut in half
- 3-pound beef boneless arm roast, trimmed of fat
- 2 tablespoons all-purpose flour
- 1 pound baby-cut carrots
- 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
Magic Marinade
By carvalhohm
In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger, and pepper
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced onion
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 (1 1/2-pounds) beef flank steak (or cut of your choice)
Cider Glazed Shrimp
By carvalhohm
Heat olive oil in a sauté pan over medium high heat until hot
- 1 teaspoon olive oil
- 2 cloves garlic, chopped
- 1 teaspoon peeled, chopped fresh ginger
- 1/2 cup Tennessee apple wine
- 1/2 cup apple cider
- 2 tablespoons honey
- 1 jalapeno pepper, chopped
- 1/4 cup Wesson Oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon cracked black pepper
- 24 medium shrimp, peeled and deveined
Cranberry Chicken Crockpot
By carvalhohm
Directions Place chicken breasts in the crockpot
- • 4 chicken breast halves, skinless (up to 6)
- • 1 can whole cranberry sauce
- • 2/3 C. chili sauce
- • 2 Tbs. cider vinegar
- • 2 Tbs. brown sugar
- • 1 package dry (Lipton) golden onion soup mix
Sour Cream Chicken Enchiladas
By carvalhohm
Boil chicken in large pot
- 1 chicken
- 4 cans Cream of Chicken soup
- 1 white onion, chopped
- 6 jalapeno pepper slices, chopped
- 1 small can mushrooms, drained and chopped
- 1 pkg. flour tortillas
- 16 oz. sour cream
- 1 large package Mexican-style shredded cheese
Puerto Rican Rice and Chicken
By carvalhohm
1. Put all the ingredients except the rice into a 6-quart pot and bring to a boil
- 3 pounds chicken legs, skinned and cut up
- 1 large Spanish onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, seeded and diced
- 1 1/2 pounds ripe tomatoes, peeled and chopped, with juice
- 1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
- 1 bay leaf
- 1 quart water
- 1 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- Black pepper to taste
- 1 cup short-grain rice
Chicken a la King
By carvalhohm
In a large skillet, melt 2 tablespoons butter over medium-high heat
- 8 tablespoons (1 stick) butter, divided
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 1/2 pound fresh mushrooms, cut into quarters
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1 cup (1/2 pint) heavy cream
- 1/2 green bell pepper, diced
- 1 (2-ounce) jar chopped pimientos, drained
Apple, Chicken and Walnut Salad with Raspberry Vinaigrette
By carvalhohm
1. To make the dressing, in a blender combine the vinegar, oil, jam, mustard, lime juice, water, salt and pepper, ...
- DRESSING:
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons olive oil
- 4 tablespoons reduced sugar raspberry jam
- 2 teaspoons Dijon mustard
- 1 tablespoon lime juice
- 2 tablespoons water
- 1/8 teaspoon black pepper
- Pinch of salt
- SALAD:
- 8 cups chopped green leaf lettuce
- 1 large Fuji apple, cored and sliced
- 1/2 small red onion, thinly sliced
- 2 cups chopped cooked skinless chicken breast
- 2 tablespoons dried cranberries
- 1/4 cup chopped walnuts