Carvalhohm's profile page
Recipes
Simple Scones *(GOOD)*
By carvalhohm
Can be prepared in the morning and refrigerated until time to bake
- 1 1/4 cup butter or margarine, softened
- 1 cup Self-Rising Flour (recipe follows)
- 1 egg, beaten
- 3 tablespoons milk
- 2 teaspoons sugar
Lemon-Herb Sauce
By carvalhohm
In small bowl, combine soy sauce, lemon juice, garlic, and sugar
- 1/4 cup light (low-sodium) soy sauce
- 2 1/2 to 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons chopped fresh basil leaves
- 1 1/2 tablespoons chopped fresh cilantro leaves
Light Beef Stroganoff
By carvalhohm
Partially freeze steak for easier slicing
- 1 pound lean boneless round steak
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon reduce-calorie margarine
- 2 cups sliced mushrooms, fresh or canned
- 3 tablespoons dry red wine
- 1 tablespoon cornstarch
- 3/4 cup beef broth
- 1/4 teaspoon pepper
- 1/4 teaspoon dried dillweed
- 8 ounces plain nonfat yogurt
- 1 pound hot cooked noodles
Maple Walnut Pears
By carvalhohm
Melt butter in large nonstick skillet over low heat; add oil
- 1 tablespoon butter
- 1 1/2 teaspoons vegetable oil
- 4 firm pears, peeled, cored, and cut in half lengthwise (see Note)
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped walnuts
- Vanilla Ice cream
Slow-Cooked Taco Casserole
By carvalhohm
1 Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spr...
- 1 1/2 lb. ground beef sirloin
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 9 (5 1/2-inch) corn tortillas
- 1/2 cup Progresso® Chicken Broth (from 32-oz. carton)
- 1/2 cup tomato sauce
- 1 (10-oz.) can Old El Paso® Enchilada Sauce
- 6 oz. (1 1/2 cups) finely shredded Cheddar cheese
- 2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
- 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
- 1 (2 1/4-oz.) can chopped ripe olives
- Sour cream
Mexican Chicken Tenders
By carvalhohm
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 package (1 oz) taco seasoning mix
- 1 egg
- 1 cup plain panko crispy bread crumbs
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1/2 cup Thick 'n Chunky salsa
Austin Chicken Fried Steak
By carvalhohm
In shallow dish, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper
- 1/4 cup plus 2 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon cayenne pepper, divided
- 2 1/4 cups milk, divided
- 1 egg
- 1/2 cup dry bread crumbs
- 1 to 1 1/4 pounds beef cubed steak
- 1 cup vegetable oil
- 1 (4 ounce) can sliced black olives, drained
Dining Car Steak
By carvalhohm
In a small bowl, combine the butter, garlic, lemon juice, and parsley; mix well
- 1/2 cup (1 stick) butter, slightly softened
- 1 tablespoon minced garlic
- 1/4 teaspoon lemon juice
- 2 teaspoon fresh parsley, chopped
- 2 Delmonico steaks (12 to 16 ounces each)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Great Garbanzo Salad
By carvalhohm
In a large bowl, combine garbanzo beans, oil, lemon juice, parsley, oregano, salt, and pepper
- 1 (16- to 20-ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1/3 cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 4 ounces (1 cup) elbow macaroni, uncooked
- 2 cups cubed (about 2 medium-sized) fresh tomatoes
- 1 cup diced celery (1 to 2 stalks)
- 1/2 cup diced red onion
Crab Stuffed Mushrooms
By carvalhohm
Preheat oven to 375 degrees
- 1 pound large fresh mushrooms
- 4 tablespoons butter, divided
- 1/4 cup plus 2 tablespoons panko bread crumbs
- 1/2 cup shredded fresh, canned or imitation crabmeat
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper