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Recipes
Quick and Easy Hamburger Curry
By carvalhohm
Heat oil in skillet. Saute onion and garlic
- 2 teaspoons oil
- 1/2 cup onion
- 2 cloves garlic, crushed
- 1/2-1 lb extra lean ground beef
- 3 teaspoons curry powder (or more, to taste)
- 1 teaspoon salt
- 2 dashes pepper
- 2 dashes cinnamon
- 2 dashes ginger
- 2 dashes turmeric
- 2 cups tomato juice (or 1 cup canned tomatoes)
- 1 cup potato, peeled and diced
- 2 cups green beans (fresh, frozen or canned)
Homemade Creamy Chocolate Frosting
By carvalhohm
Melt butter. Stir in cocoa
- 1 stick of butter
- 1/3 cup of milk
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup Hershey's Cocoa
- 3 cups Powdered Sugar
Texas Chicken Fried Steak
By carvalhohm
In large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator
- 4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
- 1/4 cup Worcestershire sauce
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 1/4 cups milk
- 1/4 cup chicken broth
Apple Butterscotch Tart
By carvalhohm
PREHEAT oven to 375°. LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry
- 1 pastry for single-crust pie
- 5 cups (about 5 medium) peeled and thinly sliced tart green apples
- 1 cup (6 oz.) Butterscotch Flavored Morsels
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) chilled butter or margarine
- 1 container vanilla ice cream
Sloppy JOSEPHINES
By carvalhohm
Brown beef. Drain. Bring water to boil
- 1 cup water
- 2 pounds ground beef
- 3/4 cup catsup
- 3 tablespoons prepared mustard
- 1/2 teaspoon chili powder
- 1/2 onion...minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- pinch of sugar
Cinnamon Swirl Sweet Potato Cheesecake
By carvalhohm
1 Heat oven to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until ble...
- VARIATION:
- 1-3/4 1-3/4 1-3/4 cups graham cracker crumbs
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup butter or margarine
- 4 4 4 packages cream cheese
- 1 1 1 cup packed light brown sugar
- 1 1 1 can sweet potatoes or yams in light syrup
- 3 3 3 eggs
- 1 1 1 tablespoon vanilla extract
- 1 1 1 teaspoon pumpkin pie spice
- 1-2/3 1-2/3 1-2/3 cups HERSHEY'S Cinnamon Chips
- 1 1 to 350°F. 1-1/2 9-inch to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until blended. Press mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan.
- 4 4 to . Spoon half of cream cheese mixture into crust; spoon half of the cinnamon mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining cinnamon mixture over top; swirl to outer edges of pan.
- to are less likely to crack if baked in a water bath.
- 2 SWIRL SWEET POTATO CHEESECAKE: Omit cinnamon chips. Use 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips. Proceed as above.
Pudding Dessert
By carvalhohm
Slice cookie dough into 1/4 inch slices, place in ungreased 13 x 9- inch baking pan
- 1 roll refrigerated sugar slice'n bake cookies
- 4 oz. box instant butterscotch pudding mix
- 1 1/2 c. pecan halves
- 3/4 c. dark Karo corn syrup
- 2/3 cup milk
- 1 egg
PAELLA
By carvalhohm
1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (180°C)
- 1 to 25 shrimp (21 to 25 per pound), peeled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons Olive oil
- 8 9 9 medium garlic cloves, minced or pressed through a garlic press (2 generous tablespoons)
- 1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise
- 1 to 1/2-inch-wide pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
- 8 1/2 Spanish chorizo, sliced 1/2 inch thick on the bias
- 1 1 onion, chopped fine (about 1 cup)
- 14.5-ounce 14.5-ounce can diced tomatoes, drained, minced, and drained again
- 2 cups Valencia or Arborio rice
- 3 cups homemade chicken stock or low-sodium canned chicken broth
- 1/3 cup dry white wine
- 1/2 teaspoon saffron threads, crumbled
- 1 dried bay leaf
- 1 dozen mussels, scrubbed and debearded
- 1/2 cup frozen peas, thawed
- 2 tablespoons chopped flat-leaf parsley
- 1 lemon, cut into wedges, for serving
Coffee Crunch Chocolate Tart
By carvalhohm
Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom or 9-inch glass pie plate;...
- Crust:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Crumb Layer:
- 1/2 cup crisp coconut cookie crumbs (3 to 4 cookies)
- 2 tablespoons all-purpose flour
- 2 tablespoons packed brown sugar
- 1 to 2 teaspoons instant coffee granules or crystals
- 1 tablespoon butter or margarine
- Filling:
- 1 cup powdered sugar
- 1 package (3 oz) cream cheese, softened
- 1 1/2 teaspoons vanilla
- 2 oz unsweetened baking chocolate, melted
- 2 cups whipping cream
- Garnish, if desired
- 6 to 8 dark roasted or chocolate-coated coffee beans or crushed coconut cookies
- Unsweetened baking cocoa
Dense and Moist Chocolate Espresso Layer Cake
By carvalhohm
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- CHOCOLATE FROSTING:
- 1 3/4 c all purpose flour
- 2 c sugar
- 3/4 c cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 c strong black coffee, cooled
- 1 c buttermilk
- 1/2 c vegetable oil
- 1 tsp real vanilla extract
- 1/2 c margarine, softened
- 2 oz melted unsweetened chocolate, cooled
- 3 c powdered sugar
- 3 Tbsp milk
- 2 tsp real vanilla extract