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Recipes
Back In The Day Bakery Lemon Pie Bars
By carvalhohm
Position rack in middle of oven and preheat oven to 350°
- Crust:
- Yield: one 13 x 9 pan
- 3 cups graham cracker crumbs (about 24 crackers)
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted
- 2 Tbsp sugar
- Filling:
- 1 cup heavy cream
- 2 tsp grated lemon zest
- 1 cup fresh lemon juice
- Two 14 oz cans sweetened condensed milk
- 6 large egg yolks
- Fresh Whipped Cream (optional)
Vinny Buzzettas Oreo Cheesecake
By carvalhohm
1. Butter a 9-inch cake pan
- 3/4 cup granulated sugar
- 3 cups cream cheese
- 1/3 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 30 Oreos
- 6 tablespoons of butter melted
Spicy Southern-Fried Chicken
By carvalhohm
Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the ...
- Buttermilk Marinade:
- 2 cup(s) buttermilk
- 1 tablespoon(s) Dijon mustard
- 1 teaspoon(s) salt
- 1 teaspoon(s) dry mustard
- 1 teaspoon(s) cayenne pepper
- 1 teaspoon(s) cracked black pepper
- Fried Chicken:
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1 tablespoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 5 cup(s) vegetable shortening
BASIC MISO SOUP
By carvalhohm
Cut onions and tofu before beginning to prepare soup
- 8 green onions (scallions), sliced on a bias
- 2 8 ounce blocks of firm silken tofu cut into 1 inch cubes
- 8 cups water – or chicken or fish stock if not using Dashi
- 2 teaspoon Dashi* granules.
- 3 tablespoons miso paste*
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
Celebration Cookies
By carvalhohm
1 Heat oven to 375°F (350°F for dark or nonstick pans)
- 1 box white or yellow cake mix
- 1/3 cup shortening
- 1/3 cup butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 egg
- 1 container Rich & Creamy frosting (any flavor)
Baked Spaghetti #2
By carvalhohm
Preheat oven to 350 degrees
- 1 (16 ounce) package spaghetti
- 1 pound lean ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 teaspoon salt
- 1 (26 ounce) jar spaghetti sauce
Chicken Teriyaki with Broccoli
By carvalhohm
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat
- 1 spray(s) cooking spray
- 2 clove(s) (medium) garlic clove(s), minced
- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
- 4 medium uncooked scallion(s), chopped (green and white parts)
- 1/2 cup(s) reduced-sodium chicken broth
- 2 Tbsp teriyaki sauce
- 2 cup(s) cooked brown rice, regular or instant, kept hot
- 4 cup(s) uncooked broccoli, fresh, florets, steamed*
Farmhouse Macaroni & Cheese
By carvalhohm
In a lightly greased 1-1/2 quart casserole dish, blend soup, milk, mustard and pepper
- 10-3/4 oz. can cream ofmushroom soup
- 1/2 c. milk
- 1/2 t. mustard
- 1/8 t. pepper
- 1-1/2 c. elbow macaroni, cooked
- 2 c. shredded Cheddar cheese, divided
- 1 c. French fried onions
Catfish Fingers
By carvalhohm
In shallow dish, whisk together eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon parsley, and 1/4 tea...
- 2 eggs
- 1/4 cup sour cream
- 1 1/2 teaspoons ground red pepper, divided
- 1 1/2 teaspoons dried parsley, divided
- 1 teaspoon salt, divided
- 2 cups self-rising cornmeal
- 1 1/2 cups vegetable oil
- 2 pounds catfish fillets, cut into 1-inch strips
Chicken Marsala #2
By carvalhohm
Flatten chicken to 1/2-inch
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 cup fat-free Italian salad dressing
- 1 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
- 1 pound sliced fresh mushrooms
- 1/2 cup minced fresh parsley