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Recipes
Creamy Steak Fettuccine
By carvalhohm
In a large pot of salted boiling water, cook pasta according to package directions until al dente
- 12 oz. fettuccine
- Kosher salt
- 1 lb. sirloin steak
- Freshly ground black pepper
- 2 tbsp. butter
- 2 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1 tbsp. freshly chopped parsley
- 1/2 c. freshly grated parmesan
- 1 1/2 c. halved cherry tomatoes
- 2 c. baby spinach
- Balsamic glaze, for drizzling
- 4 tbsp. butter
- 4 garlic cloves, minced
- 4 tbsp. all-purpose flour
- 4 c. milk
- 2 tbsp. freshly chopped parsley
- 1 c. freshly grated Parmesan
- 3 c. halved cherry tomatoes
- 8 c. baby spinach
Baked Valentine's Day Donuts
By carvalhohm
Preheat oven to 375°F. Grease one standard donut pan well with butter or cooking spray
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup buttermilk
- 1 egg
- 1/4 cup melted unsalted butter
- 1/2 tsp vanilla extract
- 2 cups icing sugar
- 1/4 cup milk, approx.
- 1 tsp vanilla extract
- 1/2 cup Jelly Belly Valentine Mix: (Bubble Gum, Coconut, Cotton Candy, Strawberry Cheesecake and Very Cherry)
Kid-Friendly Spaghetti
By carvalhohm
Brown hamburger in a large pan
- 1 1 1 lb. hamburger
- 2 2 2 beef bouillon cubes
- 1/2 1/2 1/2 tsp. salt
- 1 1 can 1 small can tomato sauce
- 1 1 can 1 small can tomato paste
- to to taste
- 2 2 2 cups hot water
- 2 2 2 tsp. sugar
- 1/2 1/2 1/2 tsp. basil
- 1/2 1/2 1/2 tsp. oregano
- dash dash of garlic
- Spaghetti Noodles
Bacon Tomato Pasta
By carvalhohm
Bring a large pot of water to the bowl
- 160 160 5 g / 5 oz spaghetti or other long strand pasta of choice
- 1 1 1 tsp olive oil (or butter)
- 150 180 150 180 5 6 180 g / 5 - 6 oz bacon , diced
- 1 1 1 garlic clove , minced
- 1/2 1/2 1/2 onion , finely diced (brown, white, yellow)
- 400 400 14 g / 14 oz canned crushed tomato
- Salt and pepper
- 1) Pinch of sugar , if needed (Note 1)
- Extra virgin olive oil
- Finely chopped parsley
Cake Mix Doctor
By carvalhohm
Place a rack in the center of the oven, and preheat the oven to 350 degrees
- 1 9-inch 1 9-inch frozen pie crust, thawed and unbaked
- 1 1 1 package (15 ounces) brownie mix
- 2 2 2 large eggs
- 8 8 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 1/4 1/4 cup chopped pecans or walnuts, if desired
Garlic Parmesan Chicken with Cauliflower Mash
By carvalhohm
Combine the Italian seasoning, salt, and pepper in a small bowl
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) Italian seasoning
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) ground black pepper
- 1 tbsp (15 mL) olive oil
- 2 lbs (1 kg) bone-in chicken thighs (4 each)
- 1 large head cauliflower, trimmed and cut into medium-sized florets (about 2 lbs/1 kg)
- 4 cloves garlic, pressed
- 2 tbsp (30 mL) freshly chopped parsley
- 2 tbsp (30 mL) grated Parmesan
Chimichurri Noodles with Grilled Flank Steak
By carvalhohm
Combine the cilantro, parsley and 2 garlic cloves in Food Processor; process until coarsely chopped
- 1 1/2 1 1/2 1/2 cups (375 mL) loosely packed fresh cilantro leaves
- 1 1/2 1 1/2 1/2 cups (375 mL) loosely packed fresh parsley leaves
- 3 3 3 garlic cloves, divided
- 1/4 1/4 1 cup (50 mL) plus 1 tsp (5 mL) olive oil, divided
- 2 2 2 tbsp (30 mL) red wine vinegar
- 1/4 1/4 1/4 tsp (1 mL) each salt and ground black pepper, divided
- 1 1 2 medium rutabage, peeled, ends trimmed and cut into quarters (about 2 lbs/1 kg)
- 1 1 1 lb (450 g) beef flank steak
- 1/2 1/2 1/2 cup (125 mL) water
- 1/2 1/2 1/2 tsp (2 mL) crushed red pepper flakes (optional)
Chicken & Rice Casserole
By carvalhohm
PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish
- 2 2 2 cups cooked rice
- 2 2 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 1 1/2 1/2 cups cooked, chopped chicken breast meat
- 1 1 1 can (12 fluid ounces) Evaporated Milk
- 1/2 1/2 1/2 cup finely chopped red onion
- 2 2 2 large eggs, lightly beaten
- 1/4 1/4 1/4 cup finely chopped cilantro
- 2 2 2 tablespoons butter or margarine, melted
- 1 1 1 tablespoon diced jalapeños (optional)
Puerto Rican Rice and Beans
By carvalhohm
Heat oil in 4-qt. saucepan over medium-high heat
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. GOYA® Sofrito
- 1 packet Sazón GOYA® without Annatto
- 1/2 packet Chicken Bouillon
- 1/8 tsp. Oregano Leaf
- 1/2 cup Tomato Sauce
- 1 can (15.5 oz.) Pink Beans, drained and rinsed GOYA® Adobo with Pepper, to taste
- 2 cups CANILLA® Extra Long Grain Rice, cooked according to package directions
Old-Fashioned Chicken Noodle Soup
By carvalhohm
Dry chicken thighs with paper towels and season with salt and pepper
- 1 1 1⁄2 1⁄2 lbs bone-in skin-on chicken thighs, trimmed
- salt
- pepper
- 1 1 1 tablespoon vegetable oil
- 3 3 3 carrots, peeled and chopped medium
- 2 2 2 celery ribs, chopped medium
- 1 1 1 onion, minced
- 3 3 3 garlic cloves, minced
- 1 1 1 tablespoon tomato paste
- 2 2 1/2 teaspoons minced fresh thyme (or 1/2 t. dried)
- 1 1 to ⁄8 teaspoon red pepper flakes (or to taste)
- 8 8 8 cups low sodium chicken broth
- 2 2 2 bay leaves
- 1 1 ounce) 1 (12 ounce) bone-in skin-on chicken breast half, trimmed
- 1 1 1⁄2 1 ounces wide egg noodles (about 1 cup)
- 1 1 1 ⁄2 cup frozen peas
- 2 2 2 tablespoons minced fresh parsley