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Recipes
Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers
By carvalhohm
Rub some salt and pepper on pork shoulder (or beef)
- 3 lb pork shoulder or 3 lb beef chuck roast
- 1 Tbsp vegetable oil
- 1/4 tsp cumin seeds, crushed slightly
- 1 onion, cut in half then chopped
- 3 cloves garlic, peeled and chopped
- 1 14oz. can diced tomatoes
- 2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
- 2 whole cloves
- 1-2 bay leaves
- 2 chipotle peppers packed in adobo
- 1 Tbsp adobo sauce
- 1/4 About 1/4 C water or meat stock
- Salt and pepper to taste.
Apricot-Glazed Pork
By carvalhohm
1 Remove fat from pork. Cut pork into 1/2-inch slices
- 1 pound pork tenderloin
- 1 tablespoon chili or vegetable oil
- 1 bag (1 pound) frozen broccoli, carrots and cauliflower
- 3 tablespoons apricot preserves
- 1 tablespoon oyster sauce or hoisin sauce
- Hot cooked rice or noodles, if desired
Grilled Pork Chops
By carvalhohm
In small bowl, combine brown sugar, soy sauce, garlic and pepper
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
Cream Cheese Lemon Bars
By carvalhohm
In mixing bowl, blend dry cake mix, butter, and 1 egg
- 1 box lemon cake mix
- 1/3 C butter softened
- 1 egg
- 8 oz cream cheese softened
- 1 C powdered sugar
- 1/2 lemon -grated
- 2 T. lemon Juice or 1/2 fresh squeezed lemon
- 2 eggs
- 1 t. vanilla
Italian Spaghetti Bake
By carvalhohm
Cook spaghetti according to package directions
- 2 packages (1-16 ounce & 1-8 ounce) spaghetti
- 1 1/2 pounds ground beef
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 cans (15 ounces each) tomato sauce
- 1 package (8 ounces) sliced pepperoni
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1/2 teaspoon each: oregano and basil
- 1/4 teaspoon each: garlic salt and pepper
- 3 cups (12 ounces) shredded mozzarella cheese
- 1/2 cups grated Parmesan cheese
- 1/8 teaspoon each: dried parsley flakes and pepper
- 1 can (3.8 ounces) sliced ripe olives
Garden Ranch Pasta Salad
By carvalhohm
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water
- 1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
- 1/2 cup Hidden Valley® The Original Ranch® dressing
- 1/2 teaspoon dried dill weed
- 1 1/2 cups small broccoli florets
- 1/2 cup thinly sliced red bell pepper, cut into bite-size strips
- 1/2 cup cucumber slices, halved
- 4 medium green onions, sliced (1/4 cup)
Chicken and Broccoli
By carvalhohm
Cover aluminum pan bottom with cooked noodles
- 8 oz. wide egg noodles, cooked and drained
- 2 packages frozen broccoli, cooked and drained
- 6 slices yellow cheese
- 2 cans cream of chicken soup, undiluted
- 4 chicken breasts, cooked
Molasses Cookies from Milk
By carvalhohm
Heat the oven to 325 degrees
- 1 cup (2 sticks) butter
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
- 1 tablespoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
Easiest Ever Cinnamon Roll Bites
By carvalhohm
1 Heat oven to 375°F. Grease large cookie sheet
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing
Crumb Boss Pie Dough
By carvalhohm
In food processor, combine flour, sugar, shortening, butter and salt
- 2 3/4 c AP Flour
- 1 T Sugar
- 2 oz Shortening
- 6 oz Butter, frozen butter cut in chunks
- 2 t Salt
- 4 oz Water COLD