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Recipes
Skillet Potatoes
By carvalhohm
Fill medium saucepan three-quarters full with water and bring to a boil over high heat
- 6 potatoes, washed and thinly sliced
- 1/2 cup vegetable oil
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
Miso Sake Butterfish
By carvalhohm
*Marinade:* Combine miso, sake, mirin and sugar in a sauce pan over medium heat; stir occasionally for 15 minutes
- Marinade:
- 4- 6 ounce butterfish fillet, skin removed
- 1 cup white miso
- 1 cup sake
- 1 cup mirin
- 1/2 cup sugar
- Wasabi Butter Sauce:
- 2 cups unsalted butter, cut into pieces
- 2 cups white wine
- 1 shallot, chopped
- 1/2 cup whipping cream
- 2 tablespoons rice vinegar
- 3 tablespoon mirin
- 2 teaspoons fresh ginger juice
- 4 tablespoons wasabi powder, made into a paste with 1 tablespoon water
- Salt & pepper to taste
Baked Apple Pancake
By carvalhohm
Preheat oven to 425 degrees
- 2 1/4 cups packaged pancake and waffle mix
- 1 1/2 cups milk
- 2 eggs
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground cinnamon
- 1 1/2 cups cored, peeled, and chopped apples (about 2 small apples)
Tuna-Noodle Skillet Supper
By carvalhohm
1 In 12-inch nonstick skillet, heat oil over medium-high heat
- 1 tablespoon canola or vegetable oil
- 1 large onion, coarsely chopped (1 cup)
- 4 cups water
- 4 cups uncooked medium egg noodles (8 oz)
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 2 cans (5 oz each) solid white tuna in water, drained
- 1 jar (16 oz) Alfredo pasta sauce
- 1 cup seasoned croutons, coarsely crushed
Barbecued Pork Sandwiches
By carvalhohm
Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2 hours or until tender
- 1 boneless pork shoulder butt roast (3 pounds)
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 can (15 ounces) tomato puree
- 1/2 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 10 hard rolls, split
Paula Deen’s Peach Short Cake
By carvalhohm
In a medium skillet over medium-high heat, melt butter
- 4 tablespoons butter
- 2 cups frozen peaches, defrosted (use fresh if they’re in season!)
- 2 tablespoons sugar
- 6 slices Paula Deen’s Never-Fail Pound Cake
- Butter pecan ice cream
Sopapilla Cheesecake Bars
By carvalhohm
1 Heat oven to 350°. 2 Unroll 1 can dough
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Pigeon Pea Soup
By carvalhohm
Fry the salted pork in skillet over moderate heat until crisp
- 4 ounce lean salt pork dice
- 1 cup chopped spanish onions
- 1 tsp. chopped garlic
- 1 large tomato, peeled chopped
- 1 to 2 Leaves of cilantro
- 1 bay leaf
- tsp crumble died oregano
- a pinch of saffron
- 6 to 10 green spanish cocktail olives
- 1 teaspoon of capers
- 1 med green pepper finely chopped
- 4 ounces lean cooked ham cut into dice cubes
- 1 pound of calabaza (pumpkin) cut into cubes
- 1 quarts chicken stock
- salt and pepper to taste
Parmesan Chicken
By carvalhohm
Preheat oven to 450°F and line a baking sheet with parchment
- 3 tablespoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (5-oz) skinless boneless chicken breast halves
- 1 1/2 English muffins (not sandwich-size)
- 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1 tablespoon unsalted butter, melted
- Special equipment: parchment paper
Chef's Salad
By carvalhohm
Place the lettuce, onion, cucumber, celery, and radishes in a large serving bowl; toss lightly
- 1 large head iceberg lettuce, cut into bite-sized pieces
- 1 small red onion, sliced
- 1 small cucumber, sliced
- 2 celery stalks, chopped
- 6 radishes, sliced
- 1/2 pound thinly sliced deli turkey, cut into julienne strips
- 1/2 pound thinly sliced deli ham, cut into julienne strips
- 1/4 pound thinly sliced deli Swiss cheese, cut into julienne strips
- 3 hard-boiled eggs, cut into wedges
- 2 medium-sized tomatoes, cut into wedges
- 1 cup croutons