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Luxury Bread Amaretto Pudding

Luxury Bread Amaretto Pudding

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Preheatconvection oven to 180ºC (approx

  • 90 90g 90g half-stale white bread, cubed
  • 90 90g 90g half-stale white bread, cubed
  • 90 90g 90g half-stale white bread, cubed
  • 100 100g 100g caster sugar
  • 100 100g 100g caster sugar
  • 100 100g 100g caster sugar
  • 400 400ml 400ml milk
  • 400 400ml 400ml milk
  • 400 400ml 400ml milk
  • 1 1 1 tsp almond flavor
  • 1 1 1 tsp almond flavor
  • 1 1 1 tsp almond flavor
  • 45 45g 45g margarine
  • 45 45g 45g margarine
  • 45 45g 45g margarine
  • 2 2 to medium to large eggs
  • 2 2 to medium to large eggs
  • 2 2 to medium to large eggs
  • 3 3 3 tbsp blueberry jam
  • 3 3 3 tbsp blueberry jam
  • 3 3 3 tbsp blueberry jam
  • or.
  • or.
  • or.
0/5 (0 Votes)

BRAISED BEEF SHORT RIBS

BRAISED BEEF SHORT RIBS

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Adjust the oven rack to the lower-middle position and heat your oven to 300*F

  • 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
  • 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
  • 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
  • kosher salt and pepper
  • kosher salt and pepper
  • kosher salt and pepper
  • 2 2 2 Tbsp. vegetable oil
  • 2 2 2 Tbsp. vegetable oil
  • 2 2 2 Tbsp. vegetable oil
  • 2 2 2 large onions, peeled, halved and sliced
  • 2 2 2 large onions, peeled, halved and sliced
  • 2 2 2 large onions, peeled, halved and sliced
  • 1 1 1 Tbsp. tomato paste
  • 1 1 1 Tbsp. tomato paste
  • 1 1 1 Tbsp. tomato paste
  • 6 6 6 cloves garlic, peeled but kept whole
  • 6 6 6 cloves garlic, peeled but kept whole
  • 6 6 6 cloves garlic, peeled but kept whole
  • 2 2 2 cups red wine (I used a Cabernet Sauvignon)
  • 2 2 2 cups red wine (I used a Cabernet Sauvignon)
  • 2 2 2 cups red wine (I used a Cabernet Sauvignon)
  • 1 1 1 cup beef broth
  • 1 1 1 cup beef broth
  • 1 1 1 cup beef broth
  • 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
  • 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
  • 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
  • 4 4 4 sprigs fresh thyme
  • 4 4 4 sprigs fresh thyme
  • 4 4 4 sprigs fresh thyme
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1/4 1/4 1/4 cup cold water
  • 1/4 1/4 1/4 cup cold water
  • 1/4 1/4 1/4 cup cold water
  • 1/2 1/2 1/2 tsp. unflavored powdered gelatin
  • 1/2 1/2 1/2 tsp. unflavored powdered gelatin
  • 1/2 1/2 1/2 tsp. unflavored powdered gelatin
0/5 (0 Votes)

Hungarian Beef Stew

Hungarian Beef Stew

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Adjust an oven rack to the lower-middle position and heat oven to 325 degrees

  • 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
  • 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
  • 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
  • Table salt
  • Table salt
  • Table salt
  • 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
  • 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
  • 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
  • 1/3 1/3 1/3 cup sweet paprika
  • 1/3 1/3 1/3 cup sweet paprika
  • 1/3 1/3 1/3 cup sweet paprika
  • 2 2 2 tablespoons tomato paste
  • 2 2 2 tablespoons tomato paste
  • 2 2 2 tablespoons tomato paste
  • 1 1 1 tablespoon white vinegar
  • 1 1 1 tablespoon white vinegar
  • 1 1 1 tablespoon white vinegar
  • 2 2 2 tablespoons vegetable oil
  • 2 2 2 tablespoons vegetable oil
  • 2 2 2 tablespoons vegetable oil
  • 6 6 6 medium onions, minced (about 6 cups)
  • 6 6 6 medium onions, minced (about 6 cups)
  • 6 6 6 medium onions, minced (about 6 cups)
  • 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
  • 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
  • 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
  • 2 2 about 2 cups)
  • 2 2 about 2 cups)
  • 2 2 about 2 cups)
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1 1 1 cup beef broth, warmed
  • 1 1 1 cup beef broth, warmed
  • 1 1 1 cup beef broth, warmed
  • 1/4 1/4 1/4 cup sour cream (optional)
  • 1/4 1/4 1/4 cup sour cream (optional)
  • 1/4 1/4 1/4 cup sour cream (optional)
  • Ground black pepper
  • Ground black pepper
  • Ground black pepper
0/5 (0 Votes)

SKILLET CHICKEN POT PIE WITH BISCUIT TOPPING

SKILLET CHICKEN POT PIE WITH BISCUIT TOPPING

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1. For the biscuits: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees

  • Biscuits:
  • Biscuits:
  • Biscuits:
  • 2 2 2 cups unbleached all-purpose flour (10 ounces), plus extra for the work surface
  • 2 2 2 cups unbleached all-purpose flour (10 ounces), plus extra for the work surface
  • 2 2 2 cups unbleached all-purpose flour (10 ounces), plus extra for the work surface
  • 2 2 2 teaspoons sugar
  • 2 2 2 teaspoons sugar
  • 2 2 2 teaspoons sugar
  • 2 2 2 teaspoons baking powder
  • 2 2 2 teaspoons baking powder
  • 2 2 2 teaspoons baking powder
  • 1/2 1/2 1/2 teaspoon table salt
  • 1/2 1/2 1/2 teaspoon table salt
  • 1/2 1/2 1/2 teaspoon table salt
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • Filling:
  • Filling:
  • Filling:
  • 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breasts
  • 4 4 4 tablespoons unsalted butter
  • 4 4 4 tablespoons unsalted butter
  • 4 4 4 tablespoons unsalted butter
  • 1 1 1 medium onion , minced (about 1 cup)
  • 1 1 1 medium onion , minced (about 1 cup)
  • 1 1 1 medium onion , minced (about 1 cup)
  • 1 1 1 rib celery , sliced thin
  • 1 1 1 rib celery , sliced thin
  • 1 1 1 rib celery , sliced thin
  • 1/4 1/4 1/4 cup unbleached all-purpose flour
  • 1/4 1/4 1/4 cup unbleached all-purpose flour
  • 1/4 1/4 1/4 cup unbleached all-purpose flour
  • 1/4 1/4 1/4 cup dry vermouth or dry white wine
  • 1/4 1/4 1/4 cup dry vermouth or dry white wine
  • 1/4 1/4 1/4 cup dry vermouth or dry white wine
  • 2 2 2 cups low-sodium chicken broth
  • 2 2 2 cups low-sodium chicken broth
  • 2 2 2 cups low-sodium chicken broth
  • 1/2 1/2 1/2 cup heavy cream
  • 1/2 1/2 1/2 cup heavy cream
  • 1/2 1/2 1/2 cup heavy cream
  • 1 1/2 1 1/2 1/2 teaspoons minced fresh thyme leaves
  • 1 1/2 1 1/2 1/2 teaspoons minced fresh thyme leaves
  • 1 1/2 1 1/2 1/2 teaspoons minced fresh thyme leaves
  • 2 2 2 cups frozen peas and carrots , thawed
  • 2 2 2 cups frozen peas and carrots , thawed
  • 2 2 2 cups frozen peas and carrots , thawed
0/5 (0 Votes)

Creamy Coleslaw

Creamy Coleslaw

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1. Toss cabbage and carrots with salt in colander set over medium bowl

  • 1 1 pound 1/2 cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups)
  • 1 1 large 1 large carrot , peeled and grated
  • 2 2 teaspoons 1 kosher salt , or 1 teaspoon table salt
  • 1/2 1/2 small 1/2 small onion , minced
  • 1/2 1/2 cup 1/2 cup mayonnaise
  • 2 2 tablespoons 2 tablespoons rice vinegar
  • Ground black pepper
0/5 (0 Votes)

Caldo Verde

Caldo Verde

By

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering

  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 12 12 1/2-inch ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces
  • 1 1 1 onion, chopped fine ( I chopped up some leek, instead)
  • 4 4 4 garlic cloves, minced
  • Salt and pepper
  • 1/4 1/4 1/4 teaspoon red pepper flakes
  • 2 2 3/4-inch pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
  • 4 4 4 cups chicken broth
  • 4 4 4 cups water
  • 1 1 1-inch pound collard greens, stemmed and cut into 1-inch pieces
  • 2 2 2 teaspoons white wine vinegar
0/5 (0 Votes)

Best Beef Stew

Best Beef Stew

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1. Adjust oven rack to lower-middle position and heat oven to 300 degrees

  • 2 2 medium 2 garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
  • 4 4 anchovy 2 fillets , finely minced (about 2 teaspoons)
  • 1 1 tablespoon 1 tablespoon tomato paste
  • 1 1 boneless 4 1 1/2-inch roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
  • 2 2 tablespoons 2 tablespoons vegetable oil
  • 1 1 large to 1/8-inch-thick 2 halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
  • 4 4 medium 1-inch 2 , peeled and cut into 1-inch pieces (about 2 cups)
  • 1/4 1/4 cup 1/4 cup unbleached all-purpose flour
  • 2 2 cups 2 cups red wine (see note)
  • 2 2 cups 2 cups low-sodium chicken broth
  • 2 2 bay 2 bay leaves
  • 4 4 sprigs 4 sprigs fresh thyme
  • 4 4 ounces 4 ounces salt pork , rinsed of excess salt (see note)
  • 1 1 pound 1-inch Yukon gold potatoes , scrubbed and cut into 1-inch pieces
  • 1 1/2 1 1/2 cups 1/2 cups frozen pearl onions , thawed
  • 2 2 teaspoons 1 unflavored powdered gelatin (about 1 packet)
  • 1/2 1/2 cup 1/2 cup water
  • 1 1 cup 1 cup frozen peas , thawed
  • Table salt and ground black pepper
0/5 (0 Votes)

Catalan Beef Stew with Mushrooms

Catalan Beef Stew with Mushrooms

By

Cut your boneless ribs into 2″ cubes (though they will probably be less than 1″ thick)

  • Stew:
  • Stew:
  • Stew:
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 2 2 2 large onions, chopped fine
  • 2 2 2 large onions, chopped fine
  • 2 2 2 large onions, chopped fine
  • 1/2 1/2 1/2 teaspoon sugar
  • 1/2 1/2 1/2 teaspoon sugar
  • 1/2 1/2 1/2 teaspoon sugar
  • Kosher salt and pepper
  • Kosher salt and pepper
  • Kosher salt and pepper
  • 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
  • 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
  • 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
  • 1 1 1 teaspoon smoked paprika
  • 1 1 1 teaspoon smoked paprika
  • 1 1 1 teaspoon smoked paprika
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1-1/2 1-1/2 1-1/2 cups dry white wine
  • 1-1/2 1-1/2 1-1/2 cups dry white wine
  • 1-1/2 1-1/2 1-1/2 cups dry white wine
  • 1-1/2 1-1/2 1-1/2 cups water
  • 1-1/2 1-1/2 1-1/2 cups water
  • 1-1/2 1-1/2 1-1/2 cups water
  • 1 1 1 sprig fresh thyme
  • 1 1 1 sprig fresh thyme
  • 1 1 1 sprig fresh thyme
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
  • 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
  • 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
  • Picada:
  • Picada:
  • Picada:
  • 1/4 1/4 1/4 cup whole blanched almonds
  • 1/4 1/4 1/4 cup whole blanched almonds
  • 1/4 1/4 1/4 cup whole blanched almonds
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 1 1 1 slice hearty white sandwich bread
  • 1 1 1 slice hearty white sandwich bread
  • 1 1 1 slice hearty white sandwich bread
  • 2 2 2 garlic cloves
  • 2 2 2 garlic cloves
  • 2 2 2 garlic cloves
  • 3 3 3 tablespoons minced fresh parsley
  • 3 3 3 tablespoons minced fresh parsley
  • 3 3 3 tablespoons minced fresh parsley
  • 8-oz 8-oz oyster mushrooms
  • 8-oz 8-oz oyster mushrooms
  • 8-oz 8-oz oyster mushrooms
  • 1 1 1 teaspoon sherry vinegar
  • 1 1 1 teaspoon sherry vinegar
  • 1 1 1 teaspoon sherry vinegar
0/5 (0 Votes)

Skillet Chicken and Rice with Peas and Scallion

Skillet Chicken and Rice with Peas and Scallion

By

1. Pat the chicken dry with paper towels and season with salt and pepper

  • 4 4 4 boneless skinless chicken breasts
  • 4 4 4 boneless skinless chicken breasts
  • 4 4 4 boneless skinless chicken breasts
  • 1/2 1/2 1/2 cup unbleached all-purpose flour
  • 1/2 1/2 1/2 cup unbleached all-purpose flour
  • 1/2 1/2 1/2 cup unbleached all-purpose flour
  • 2 2 2 tablespoons vegetable oil
  • 2 2 2 tablespoons vegetable oil
  • 2 2 2 tablespoons vegetable oil
  • 2 2 2 tablespoons unsalted butter
  • 2 2 2 tablespoons unsalted butter
  • 2 2 2 tablespoons unsalted butter
  • 1 1 1 medium onion, minced
  • 1 1 1 medium onion, minced
  • 1 1 1 medium onion, minced
  • 3 3 cloves 3 medium cloves garlic, minced
  • 3 3 cloves 3 medium cloves garlic, minced
  • 3 3 cloves 3 medium cloves garlic, minced
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1 1/2 1 1/2 1/2 cups long-grain rice
  • 1 1/2 1 1/2 1/2 cups long-grain rice
  • 1 1/2 1 1/2 1/2 cups long-grain rice
  • 1/2 1/2 1/2 cup dry white wine (vermouth)
  • 1/2 1/2 1/2 cup dry white wine (vermouth)
  • 1/2 1/2 1/2 cup dry white wine (vermouth)
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 1 1 1 cup frozen peas
  • 1 1 1 cup frozen peas
  • 1 1 1 cup frozen peas
  • 5 5 5 scallions, sliced thin
  • 5 5 5 scallions, sliced thin
  • 5 5 5 scallions, sliced thin
  • 2 2 2 tablespoons fresh lemon juice
  • 2 2 2 tablespoons fresh lemon juice
  • 2 2 2 tablespoons fresh lemon juice
0/5 (0 Votes)

Classic Coleslaw

Classic Coleslaw

By

Mix Dressing ingredients together

  • Dressing:
  • 7 7 1) cups green cabbage , finely shredded (Note 1)
  • 7 7 1) cups green cabbage , finely shredded (Note 1)
  • 7 7 1) cups green cabbage , finely shredded (Note 1)
  • 1 1 1/2 medium carrot , shredded (1 1/2 cups)
  • 1 1 1/2 medium carrot , shredded (1 1/2 cups)
  • 1 1 1/2 medium carrot , shredded (1 1/2 cups)
  • Dressing:
  • Dressing:
  • 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
  • 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
  • 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
  • 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
  • 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
  • 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
  • 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
  • 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
  • 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
  • 2 2 2 tsp Dijon mustard
  • 2 2 2 tsp Dijon mustard
  • 2 2 2 tsp Dijon mustard
  • 2 2 2 tbsp white sugar
  • 2 2 2 tbsp white sugar
  • 2 2 2 tbsp white sugar
  • 3/4 3/4 3/4 tsp celery salt
  • 3/4 3/4 3/4 tsp celery salt
  • 3/4 3/4 3/4 tsp celery salt
  • 1/4 1/4 1/4 tso black pepper
  • 1/4 1/4 1/4 tso black pepper
  • 1/4 1/4 1/4 tso black pepper
0/5 (0 Votes)