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Recipes
Pumpkin and Cheesecake Pie
By carvalhohm
For best results, freeze pie shell before filling
- 1 unbaked 9-inch pie shell
- 8 oz. (1 package) Cream Cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1 can (15 oz.) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 2 large eggs
Egg Drop Soup
By carvalhohm
In pot on stove add your broth, ginger and soy sauce and bring to a boil
- 4 4 4 cup chicken broth
- 1/2-1 1/2-1 1/2-1 tsp fresh grated ginger
- 1 1 1 Tbs soy sauce
- 2 2 2 Tbs water
- 2 2 2 Tbs cornstarch
- 2 2 2 eggs beaten
- 3 3 3 green onions chopped
- Salt and pepper
Not Traditional Baklava
By carvalhohm
Preheat oven to 400°. Coat baking sheet with cooking spray
- 1 frozen puff pastry sheet (from a 17 1/4-ounce package), slightly thawed
- 1 egg, beaten
- 1 cup chopped walnuts
- 1/2 cup honey
- 2 tablespoons (1/4 stick) butter, melted
Pork Tenderloin Medallions
By carvalhohm
Preheat oven to 350 degrees
- 1 teaspoon barbecue seasoning
- 1 1/2 pounds pork tenderloin, trimmed
- 2 1/2 teaspoons olive or vegetable oil
- 1 cup thinly sliced carrots
- 1/2 cup barbecue sauce
- 1/4 cup water
- Cooked rice
Tropical Chicken and Pasta
By carvalhohm
In medium bowl, combine soy sauce, 2 tablespoons sesame oil, brown sugar, ginger root, and reserved pineapple juice...
- 3/4 cup soy sauce
- 3 tablespoons dark sesame oil, divided
- 3/4 cup packed dark brown sugar
- 1 tablespoon grated fresh gingerroot
- 1 can (20 ounces) pineapple chunks in juice, drained with 1/3 cup juice reserved
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 4 medium bell peppers (2 red and 2 yellow), cut into 1-inch chunks
- 2 medium onions, cut into 1-inch chunks
- 2 tablespoons cornstarch
- 1 pound linguine, cooked according to package directions
- 1/4 cup toasted chopped macadamia nuts
Peanut Butter Chocolate Chip Pie
By carvalhohm
Light and fluffy peanut butter pie has chocolate chips mixed into the filling
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 8 ounces softened cream cheese
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 3/4 cups mini chocolate chips
Caramel-Chocolate Pretzel Rods
By carvalhohm
In a medium saucepan, combine caramels and evaporated milk
- 14-oz. pkg. caramels
- 1/2 c. evaporated milk
- 10-oz. pkg. pretzel rods
- 12-oz. pkg. semi-sweet chocolate chips
- Optional: 8-oz. pkg. chopped pecans
Baked Chicken Empanadas
By carvalhohm
Flatten each roll into a 6-7 inch circle
- Queso Dip:
- 12 Rhodes Dinner Rolls, thawed to room temperature
- 2 cups Cooked Diced Chicken
- 1 1/2 cups Grated Pepper Jack Cheese
- 3 oz Cream Cheese
- 1/2 Red Bell Pepper, chopped
- 1 Jalapeno Pepper, seeded and chopped
- 2 Tbsp Chopped Cilantro
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1 lb Mexican Velveeta
- 10 oz can Diced Tomatoes With Green Chiles
- 4 oz can Diced Green Chiles
Quick Beef with Broccoli
By carvalhohm
Slice steak diagonally across grain into very thin slices
- 1/2 pound flank steak or boneless top round, trimmed
- 10 sun-dried tomato slices or halves (packed without oil)
- 3/4 cup boiling water
- 2 teaspoons cornstarch
- 1/4 cup soy sauce
- 1 1/2 teaspoons sugar
- Cooking spray
- 2 cups fresh broccoli florets
- 3 scallions, sliced
- 1 clove garlic, minced
- Warm cooked rice
Very Merry Vegetable Medley
By carvalhohm
Melt butter in a skillet over medium-high heat
- 3 tablespoons butter
- 3 bell peppers (1 each red, green, and yellow), cut into thin strips
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 1 large zucchini, cut into thin strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper