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Recipes
Picnic Corn and Tomato Salad
By carvalhohm
Combine all ingredients in medium bowl; stir to combine
- 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, drained
- 1 can (15.25 oz each) reduced sodium yellow sweet corn, drained
- 1/4 cup finely chopped red onion
- 3 tablespoons real bacon bits
- 2 tablespoons Tomato Ketchup
- 1/4 teaspoon ground red pepper
Pumpkin Custard Pie
By carvalhohm
Preheat oven to 400° Fahrenheit
- Pumpkin Custard Pie
- 1 3/4 c. pumpkin purée
- 3/4 c. sugar
- 3/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 eggs, beaten, at room temperature
- 1 c. heavy whipping cream
- 1/2 c. whole milk
- 1 (9 inch) unbaked deep-dish pie crust
Chicken Cordon Blu
By carvalhohm
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Cheesy Chorizo Chili
By carvalhohm
1 In large skillet, over medium heat, cook sausage 5 to 7 minutes, or until browned breaking into clumps
- 1/2 lb bulk chorizo sausage or pork sausage, crumbled
- 3 cans (19 oz each) Progresso® cannellini beans, drained, rinsed
- 1 can (10 3/4 oz) condensed Cheddar cheese soup
- 1 can (10 oz) diced tomatoes with lime juice and cilantro
- 1 can (7 oz) Old El Paso® chopped green chiles
- 1 tablespoon plus 1 teaspoon Old El Paso® fajita seasoning, from 1 package (1.25 oz)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle chili powder
- Salt and ground black pepper
- Shredded Mexican cheese blend
- Finely chopped green onions
Orange Marmalade Crème Brûlée
By carvalhohm
1 Heat oven to 350°F. Spoon 1 tablespoon marmalade into bottom of each of 4 (6-ounce) ceramic ramekins
- 1/4 cup orange marmalade
- 6 egg yolks
- 2 cups whipping cream
- 1/3 cup sugar
- 1 teaspoon vanilla
- Boiling water
- 8 teaspoons sugar
Slow Cooker Beef Stroganoff
By carvalhohm
Place all of the ingredients except the cream cheese, in a slow cooker
- 1 pound cubed beef stew meat
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 4 ounces cream cheese
Frozen Blackberry Lemon Pie
By carvalhohm
Set aside 1/3 cup berries in small bowl; cover and chill for use as garnish
- 1 (16-ounce) can blackberries in heavy syrup, drained with 1/4 cup syrup reserved
- 1/2 cup sugar
- 1 (8-ounce) container lemon-flavored yogurt
- 1 cup frozen whipped topping, thawed
- 1 (9-inch) prepared pie shell
Jillee's Easy Parmesan Chicken
By carvalhohm
Preheat oven to 350 degrees
- 4 boneless, skinless chicken breasts (cut each breast in half or in thirds)
- 2 cups Seasoned Italian Bread Crumbs (recipe follows)
- 2/3 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 stick melted butter (1/2 cup)
Asian Lime Chicken
By carvalhohm
1. Thaw chicken and pat dry
- 1 1/2 lbs boneless, skinless chicken thighs or 2 lbs bone-in chicken with skin removed
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp Worcestershire sauce
- 4 garlic cloves, minced
- 1/2 tsp dry mustard
- 1/2 tsp ground pepper
- 1 Tbsp tomato paste
- 1 Tbsp quick cooking tapioca
- 1/4 cup flour
- Cilantro and lime, for garnish
Chocolate Peanut Butter Pretzels
By carvalhohm
Line baking sheet with waxed paper
- 12 (3-inch) pretzels
- 1/3 cup milk chocolate chips
- 1/4 cup chunky peanut butter