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Recipes
Beat the Clock Goulash
By carvalhohm
In soup pot, brown ground beef with onion over high heat, stirring to break up beef
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 3 1/2 cups beef broth
- 1 (8-ounce) package elbow macaroni
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 cup sour cream
Honey-Dijon Chef’s Salad
By carvalhohm
1 Place greens on large platter; drizzle with dressing
- 1 bag (5 oz) mixed spring greens
- 3/4 cup honey Dijon dressing
- 1 package (8 oz) diced cooked ham (about 1 1/2 cups)
- 6 oz Swiss cheese, cut into 1/4-inch cubes (about 1cup)
- 3/4 cup canned garbanzo beans, drained
- 1 small cucumber, cut in half lengthwise, then sliced (about 1 cup)
- 1 cup halved grape tomatoes
- 1/4 cup roasted salted sunflower nuts
- 4 medium green onions, chopped (1/4 cup)
Chewy Fudge Cookies
By carvalhohm
Preheat oven to 350 degrees F
- 2 cups semisweet chocolate chips, divided
- 2 (1-ounce) unsweetened chocolate squares, chopped
- 2 tablespoons butter
- 2 large eggs, lightly beaten
- 2/3 cup sugar
- 1/4 cup self-rising flour
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Margarita Chicken #2
By carvalhohm
In large bowl, combine dressing, margarita mix, and pepper; mix well
- 1 cup Italian dressing
- 4 single-serving packages (about 2 ounces total) dry margarita mix
- 2 1/4 teaspoons black pepper
- 6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total)
- 1 teaspoon cornstarch
- 1 lime, cut into wedges
Chicken Noodle Soup #2
By carvalhohm
In 3-quart saucepan, heat oil over medium heat
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic, finely chopped
- 8 medium green onions, sliced (1/2 cup)
- 2 medium carrots, chopped (1 cup)
- 2 cups cubed cooked chicken
- 2 cups uncooked egg noodles (4 oz)
- 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
- 1/4 teaspoon pepper
- 1 dried bay leaf
- 5 1/4 cups Progresso® chicken broth (from two 32-oz cartons)
Shrimp Scampi Stir-Fry
By carvalhohm
In a small bowl, combine wine and cornstarch
- 3 Tbsp white wine
- 1/2 tsp cornstarch
- 2 Tbsp peanut oil
- 2 Tbsp minced garlic
- 1/4 tsp crushed red pepper flakes
- 1 lb large shrimp, peeled and deveined
- 1 cup 1/4-inch-thick slices zucchini
- 1 cup 1/4-inch-thick slices yellow summer squash
- 1 cup cherry tomatoes, halved
- 2 tsp capers, rinsed and drained
- 1/2 tsp table salt
- 1/4 cup chopped basil
Pepper Steak
By carvalhohm
Slowly heat large, heavy skillet until very hot
- 2 pounds sirloin steak, 1 1/2 inches thick
- 2 teaspoon coarsely ground black pepper
- 1 teaspoon arrowroot or cornstarch
- 1 1/2 teaspoon salt
- 1/2 cup canned beef bouillon, undiluted
- 1/2 cup brandy
Slow Cooker Fajitas #2
By carvalhohm
Layer first 4 ingredients in a 5-quart electric slow cooker
- 1 onion, finely chopped
- 1 green bell pepper, thinly sliced
- 1 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fajita seasoning, divided
- 1 1/2 pounds lean flank steak, cut into 6 pieces
- 3/4 teaspoon salt
- 1 (10-ounce) can diced tomatoes and green chilies, drained
- 6 (8-inch) flour tortillas
- Shredded Cheddar cheese
- Sour cream
Creamy Cucumber Dill Dressing
By carvalhohm
Combine Pantry Club Cucumber Dill seasoning and milk
- 3/4 cup salad dressing or mayonnaise
- 1/2 cup 2% milk
- 3/4 cup Sour Cream
- 1 pkg Pantry Club Cucumber Dill seasoning
Apricot Crumb Bars
By carvalhohm
Preheat oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 1/4 cup cornmeal
- 3/4 cup granulated sugar
- 3/4 cup (1-1/2 sticks) butter, softened and cut into small chunks
- 1 cup apricot preserves
- 2 tablespoon light brown sugar
- 1/4 cup pinenuts or chopped walnuts