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Recipes
Day After Chili
By carvalhohm
In a soup pot, heat oil over medium-high heat
- Serves: 6
- 2 tablespoons vegetable oil
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 (16-ounce) cans red kidney beans, drained
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 1/4 cups crumbled cooked hamburgers
- 2 cups coarsely chopped cooked hot dogs
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Pineapple Goodie Bars
By carvalhohm
Place cookie dough in a bowl; stir until softened
- 18-oz. tube refrigerated sugar cookie dough
- 1 c. chopped pecans
- 1/2 c. candied pineapple, chopped
- 1/2 c. butterscotch chips
- 1/2 c. sweetened dried cranberries
- 1/2 c. sweetened flaked coconut
Tony's Stuffed Chicken Rolls
By carvalhohm
Butterfly each chicken breast
- 6 (8 ounce) boneless chicken breast halves
- 1/8 cup finely chopped sun dried tomatoes
- 1/2 pound thinly sliced baked ham
- 12 ounces low fat ricotta
- 6 ounce drained feta cheese
- 1/4 cup chopped herbs: parsley, tarragon, basil, oregano
- 1/4 cup pitted calamata olives
- 1 cup all purpose flour
- 1 cup seasoned breadcrumbs
- 3 eggs
- 2 ounces good olive oil
- Salt and ground black pepper
Sliced Steak & Mushroom Sandwiches
By carvalhohm
Preheat a cast-iron skillet and a griddle or grill pan over medium-high heat
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 tablespoons butter
- 1 pound cremini mushrooms, sliced
- Sea salt and pepper
- 2 shallots, finely chopped
- 3 to 4 cloves garlic, grated
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup Marsala or dry sherry
- 1 cup beef stock
- 1 1/2 pounds flank steak, at room temperature
- 4 ciabatta rolls, split
- 2 large cloves garlic, halved
Harvest Hot White Chocolate
By carvalhohm
In a large saucepan, combine pumpkin, milks, vanilla and spice; whisk well
- 15 oz. can pumpkin
- 14 oz. can sweetened condensed milk
- 4 c. whole milk
- 1 t. vanilla extract
- 1 t. pumpkin pie spice
- 1-1/4 c. white chocolate chips
- Garnish: whipped cream, pumpkin pie spice, cinnamon sticks
Skillet Chicken with Hot & Sweet Peppers
By carvalhohm
In a cast-iron or other heavy-bottomed skillet, heat the EVOO, 1 turn of the pan, over medium-high heat
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1/2 pound hot Italian sausage or fresh Mexican chorizo, casings removed
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon sweet paprika (smoked or regular)
- Salt and pepper
- 1 large onion, chopped
- 2 fresh chiles (red Fresno or jalapeño), sliced
- 2 frying or bell peppers (red or green), chopped
- 4 cloves garlic, sliced
- 1/2 cup dry white wine or sherry
- 1 cup chicken stock
- 1/2 cup chopped fresh flat-leaf parsley
- Warmed Portuguese or ciabatta rolls, for mopping
Family-Favorite Tuna Noodle Casserole
By carvalhohm
Preheat oven to 350 degrees
- 1 (16 ounces) package elbow macaroni
- 1 (12 ounces) can water-packed tuna, drained and flaked
- 2 (10-3/4 ounces) cans condensed cream of mushroom soup
- 1 (8-1/2 ounces) can peas, drained
- 2 cups (8 ounces) shredded Swiss cheese, divided
- 1 cup heavy cream
- 1/4 teaspoon black pepper
Country Comfort Chicken Soup
By carvalhohm
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- 9 cups water
- 2 cups baby carrots, sliced
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon dried parsley
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 boneless, skinless chicken thighs
- 4 cubes chicken bouillon
- 5 cups fine egg noodles, uncooked
Sizzling Grilled Chicken Tostadas
By carvalhohm
1 In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Srir...
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 teaspoons Montreal chicken grill seasoning
- 4 teaspoons Sriracha sauce
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- Grilling spray
- 1 can (15 oz) refried black beans
- 8 tostada shells (from 4.5-oz box)
- 1 box (14 oz) refrigerated guacamole
- 2 cups shredded Mexican cheese blend (8 oz)
- 1/2 cup medium taco sauce
- 4 cups shredded iceberg lettuce
Impossibly Easy Coconut Pie
By carvalhohm
1 Heat oven to 350°. Grease 9-inch pie plate with shortening or cooking spray
- 1 cup flaked or shredded coconut
- 3/4 cup sugar
- 1/2 cup Original Bisquick® mix
- 1/4 cup butter or margarine, softened
- 2 cups milk
- 1 1/2 teaspoons vanilla
- 4 eggs