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Recipes
Slow Cooker Sunday Sauce on Spaghetti
By carvalhohm
1. In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages
- 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- 1 One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Freshly grated Pecorino cheese, for serving
Southwestern Chowder
By carvalhohm
In soup pot, combine oil, turkey, and onions; cook until onions are soft
- 2 tablespoons vegetable oil
- 1/2 pound smoked turkey or turkey ham, cubed
- 1 to 2 large onions, chopped
- 6 cups (about 2- pound) potatoes, peeled and cubed
- 2 quarts water
- 20 1/2 cups (about 5- 6-ounce cans) tomato paste
- 2 cups mild picante sauce
- 1 (12 ounce) package American cheese, cubed
Cake Bot Faux Fondant Buttercream
By carvalhohm
Now we start with syrup buttercreams
- 1 1/4 cup + 1/3 cup sugar
- 1/2 cup water
- 8 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/2 pounds (6 sticks) unsalted butter, cut into cubes
Smoky Barbecue Rub
By carvalhohm
Stir together brown sugar, garlic salt, chipotle chile powder, cumin, and oregano
- 2 tablespoons firmly packed dark brown sugar
- 2 teaspoons garlic salt
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
Slow Cooker Beef Stew
By carvalhohm
Place meat in slow cooker
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, peeled and cubed
- 4 carrots, sliced
- 1 stalk celery, chopped
Three Cheese Ziti with Turkey (WW Points Plus: 6)
By carvalhohm
In large skillet add ground turkey, diced onion, minced garlic, 1/2 teaspoon black pepper and cayenne pepper
- 1 pound lean ground turkey, (optional, if you prefer meatless)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 (24 ounce) jar marinara, no sugar added
- 4 cups cooked ziti or penne shells (cook according to package, about 2-1/2 cups dry shells)
- 1/2 cup fat free cottage cheese
- 1/2 cup low fat ricotta cheese
- 2 cups mozzarella cheese, shredded, low fat
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
Crispy Cheesecake Squares
By carvalhohm
Cut cheesecake into 1-1/2-inch squares, place on platter, cover, and return to freezer
- 1 (8- to 9-inch) frozen cheesecake, slightly thawed
- 2 cups frozen strawberries
- 1 cup frozen blueberries
- 1/4 cup plus 2 tablespoons sugar, divided
- 2 1/2 cups oven-toasted corn cereal, coarsely crushed
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- 1/2 cup light corn syrup
- 1/4 teaspoon vanilla extract
Hot Spinach-Artichoke Dip
By carvalhohm
Preheat oven to 350°F. Melt butter in a large nonstick skillet over medium heat
- 1 Tbsp light butter
- 1 cup(s) uncooked onion(s), finely chopped
- 2 clove(s) (medium) garlic clove(s), minced
- 10 oz chopped frozen spinach, thawed, drained and squeezed dry
- 8 oz canned water chestnut(s), sliced, drained and coarsely chopped
- 14 oz canned artichoke hearts without oil, quartered, drained and coarsely chopped
- 8 oz 1/3 less fat cream cheese, softened
- 8 oz reduced-fat sour cream
- 1 cup(s) low fat shredded cheddar cheese, divided
- 1 tsp hot pepper sauce
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 spray(s) cooking spray
Lemon Delight
By carvalhohm
Making 4 layers in a 9 x 13 glass dish 1st layer - butter, flour and 3/4 cup pecans mixed together and pressed int...
- 1 stick butter - melted
- 1 cup flour
- 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
- 1 16 oz. container Cool Whip
- 8 oz. cream cheese - softened
- 1 cup sugar
- 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)
Chile Verde Pork Stew
By carvalhohm
Rinse and pat dry the pork
- 3 pounds pork butt
- 1/2 cup water
- 1 large onion, finely sliced
- 6 large garlic cloves, minced
- 1 tablespoon cumin
- 1/2 tablespoon Chipotle chili powder
- 1 teaspoon coriander
- 2 tablespoons flour
- 3 large oranges
- 1 cup chicken stock
- 1 large tomato or 2 medium tomatoes, diced
- 6 small tomatillos -diced
- 1 – 7oz. can whole green chilies, chopped
- 1 bay leaf
- 8 cilantro sprigs
- Salt and Pepper
- Olive oil