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Recipes
Magic Marinade
By carvalhohm
In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger, and pepper
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced onion
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 (1 1/2-pounds) beef flank steak (or cut of your choice)
Chris Pryme's 4 ingredient Meatloaf
By carvalhohm
Combine ingredients and bake at 350 degrees for one hour
- 1-1/2 lb of ground beef
- 1 medium carrot shredded
- 16 oz sour cream
- 1 sleeve of crushed saltines
- 1 can of cream soup (mushroom, tomato, celery etc)
Herb Butter Salmon and Asparagus Foil Packs
By carvalhohm
Season salmon generously with salt and pepper on both sides
- 4 boneless skinless salmon fillets
- salt and pepper to taste
- 1 pound asparagus, ends trimmed
- 1 lemon, thinly sliced, (plus additional wedges for garnish)
- 1/2 cup butter, at room temperature
- 3 teaspoons Italian seasoning
- 3 teaspoons minced garlic
- fresh thyme or parsley, for garnish
Divine Chocolate Layer Cake
By carvalhohm
Celebration Cake - 1 Preheat the oven to 180°C/160°C fan/gas 4, grease the cake tins and line them with baking pa...
- SPONGE:
- 250 g plain flour
- 250 g Fairtrade caster sugar
- 75 g Divine cocoa powder
- 2 tsp bicarbonate of soda
- 1/2 tsp salt
- 100 g Divine 70% Dark Chocolate, chopped
- 125 g butter, plus extra for greasing
- 250 ml buttermilk (or 245ml whole milk plus 1 tbsp lemon juice)
- 250 ml strong-brewed Fairtrade coffee
- 2 free range eggs
- WHIPPED CHOCOLATE GANACHE
- 150 g butter, cubed
- 100 g Divine Milk Chocolate, chopped
- 200 g Divine 70% Dark Chocolate, chopped
- 2 tbsp Fairtrade golden syrup
- 300 ml double cream
- TO DECORATE
- 100 g Divine 70% Dark Chocolate, finely chopped
- 75 ml double cream
- 1 100g Divine Milk Chocolate bar, very finely chopped to aid melting
- 3 20cm tins round tins
- 2 disposable piping bags, one fitted with a closed-star nozzle
CRANBERRY MAPLE-GLAZED CHICKEN
By carvalhohm
Set Instant Pot to Saute. Melt the butter or heat up the oil
- 2 tablespoons unsalted butter or olive oil
- 4 skin-on, bone-in chicken leg and thigh quarters
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup canned whole-berry cranberry sauce
- 1/2 cup maple syrup
- 1/4 cup chicken broth
- 2 tablespoons loosely packed fresh sage leaves, minced
MAC N CHEESE
By carvalhohm
Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker
- 2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted), uncooked
- 2 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup milk
- 1 1/2 cup shredded Cheddar cheese
- 1 1/2 cup shredded Mozzarella cheese
3 Marinades for Meat or Chicken
By carvalhohm
Use to marinade meat or chicken overnight or for 2 days is better
- All-Purpose Marinade:
- 4 garlic cloves, minced
- 1 cup lemon juice
- 1/2 cup mustard
- 1 1/2 cups soy sauce
- 1/2 cup Worcestershire sauce
- 2 teaspoons black pepper
- 2 cups olive oil
- Coffee Marinade:
- 1 cup strongly brewed coffee
- 1 1/2 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Mediterranean Marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
Quick and Easy Stir-Fry
By carvalhohm
Set your wok or a heavy skillet (non-stick or cast iron) on low heat
- 1 pound of protein (shrimp (raw and peeled or canned, drained), fresh scallops, boneless chicken cut into strips; any type of red meat sliced thin or cubed tofu
- 2 tablespoons soy sauce (or 1 tablespoon soy sauce and 1 tablespoon sweet sherry)
- 1 onion
- 1 pound vegetables (about four cups of any combination of sliced carrots, celery, scallions, mushrooms, bell pepper, zucchini; snow peas stringed and canned water chestnuts and/or baby corn, drained
- 1 tablespoon each fresh ginger and garlic
- 2 teaspoons corn starch with 2 tablespoons cold water or chicken broth
- 3 tablespoons oil, divided
Not Everyday Beef Tenderloin with Gorgonzola Sauce
By carvalhohm
1. Preheat the grill (or broiler)
- 4 (6-ounce) filet mignon (11/2 to 2 inches thick)
- Salt and pepper to taste
- 1 tablespoons butter
- 1 garlic clove, minced
- 1/4 teaspoon finely minced fresh rosemary
- 1 tablespoon flour
- 1/3 cup low-fat milk
- 1/3 cup nonfat half-and-half
- 2 tablespoons crumbled Gorgonzola (or other blue) cheese
- Freshly cracked black pepper (optional) to taste
CHICKEN AND ROOT VEGETABLE SOUP (SANCOCHO)
By carvalhohm
Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes
- 2 tbsp. canola oil
- 3 cloves garlic, crushed
- 1 large yellow onion, minced
- 1 plum tomato, cored, seeded, and finely chopped
- 10 cups chicken stock
- 8 sprigs cilantro
- 8 skinless chicken thighs
- 8 oz. red potatoes, peeled and cut into 1″ chunks
- 3 medium carrots, peeled and sliced crosswise
- 1 large green plantain, peeled and cut into 1″ chunks
- 2 oz. spaghetti, broken in half
- Kosher salt and freshly ground black pepper, to taste