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Recipes
Italian Sausage & Vegetable Soup
By carvalhohm
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- 1/2 pound Italian ground pork sausage
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3 14-oz. cans chicken broth
- 1/2 cup white wine or chicken broth
- 1 28-oz. can crushed tomatoes in tomato purée
- 2 zucchini, quartered lengthwise and sliced
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup orzo pasta, uncooked
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Spicy Catfish with Vegetables and Basil Cream
By carvalhohm
Melt 2 tablespoons butter in a large skillet over medium-high heat
- 3 tablespoons butter, divided
- 1 (16-ounce) package frozen whole kernel corn, thawed
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 1 medium-size red bell pepper, chopped
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon Creole seasoning
- 4 (6- to 8-ounce) catfish fillets
- 1/3 cup buttermilk
- 1 tablespoon vegetable oil
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh basil
- Garnish: fresh basil sprigs
Bisquick® Churros
By carvalhohm
1 In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°...
- Vegetable oil
- 4 tablespoons sugar
- 2 teaspoons ground cinnamon
- 3 1/4 cups Original Bisquick® mix
- 1 cup hot water
Betty's Ice Box Cake
By carvalhohm
Melt CHOCOLATE and BUTTER
- 1 Package Baker’s GERMAN SWEET CHOCOLATE
- 2 Cups BUTTER
- 3 EGGS Separated
- 3/4 ¾ Cup CONFECTIONER’S SUGAR
- 1 Teaspoon VANILLA
- 1 Cup CHOPPED PECANS
- 1 Purchased POUND CAKE (10 ½ ounce)
- WHIPPED CREAM
Brown Bag Burritos Recipe
By carvalhohm
In a Dutch oven, cook beef over medium heat until no longer pink; drain
- 2 pounds ground beef
- 2 cans (16 ounces each) refried beans
- 3 cups (12 ounces) shredded Mexican cheese blend or cheddar cheese
- 1-1/3 cups enchilada sauce
- 1/2 cup water
- 1/3 cup chopped onion
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 16 flour tortillas (10 inches), warmed
- Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives
Blackberry Citrus Cupcakes
By carvalhohm
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box lemon cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 tablespoon grated lemon peel
- 1 cup fresh blackberries
- 1 1/2 cups butter, softened
- 3 cups powdered sugar
- Additional fresh blackberries, if desired
- Fresh mint leaves, if desired
Ice Cream Bombe *(GOOD)*
By carvalhohm
Spread vanilla ice cream in a large flat pan, like a broiler pan
- 1/2 gallon vanilla ice cream
- 1/2 gallon chocolate ice cream
- 2 cups heavy cream
- 1/4 cup sugar
- 2 teaspoon vanilla
- 1 box chocolate covered mint patties
- 1/2 cup walnut pieces
Anytime Tomato Salad
By carvalhohm
1. In a medium bowl, whisk together the vinegar, sugar, oil and salt
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 3/4 cup red onion, thinly sliced
- 3 medium tomatoes (about 1 pound)
- 1 small cucumber
- Fresh ground black pepper to taste
Sauteed Ground Beef with Roast Peppers
By carvalhohm
Saute fatback in stock pot over medium heat until lightly browned
- 2 pounds lean ground beed
- 2 ounces diced fatback
- 4 ounces ham, diced small
- 1 1/2 teaspoons salt
- 1 chopped medium onion
- 2 medium frying peppers, seeded and chopped
- 2 large tomatoes, peeled, seeded and coarsely chopped
- 4 sweets chilli peppers, seeded and minced
- 2 pressed large garlic cloves
- 2 tablespoons capers, minced after measuring
- 15 small pimiento stuffed green olives
- 1/4 teaspoon ground oregano
- 3/4 cup tomato sauce
- 2 large red or green bell peppers, roasted, peeled, seeded and sliced into strips
- 3 extra large chopped hard boiled eggs
Fudgy Strawberry Cream Cheese Pie
By carvalhohm
Heat oven to 450 degrees. Make crust as directed for one crust baked shell using 9-inch pie plate
- Topping and Garnish:
- 1 pie crust
- 1 package (8 oz.) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 cup whipping cream, whipped
- 2/3 cup hot fudge topping
- 2 cups fresh strawberries, quartered
- 1/2 cup strawberry pie glaze
- 1 tablespoon orange-flavored liqueur, if desired
- 1/2 cup whipping cream, whipped
- Chocolate curls, if desired