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Recipes
Baked Cavatelli
By carvalhohm
1. Cook pasta according to package directions
- 2-1/3 cups dried cavatelli or wagon wheel macaroni (7 ounces)
- 12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 26-ounce jar pasta sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/4 teaspoon black pepper
Angelfood Cake
By carvalhohm
Separate eggs and let stand at room temperature for at least one hour
- 1 2/3 cups egg white (about one dozen large eggs)
- 1 cup plus 2 tablespoons sifter (3 times) cake flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 and 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sifted granulated sugar
Mexican Pulled Pork (Carnitas)
By carvalhohm
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- 1 teaspoon ground cumin
- 1 small onion , peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange , halved
- Tortillas and Garnishes
- 18 (6-inch) corn tortillas , warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Cookie Butter
By carvalhohm
In large food processor, process cookies into fine crumbs
- 2 packages (8.8 oz each) decorative caramelized biscuit cookies
- 2 tablespoons packed light brown sugar
- 5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 tablespoon molasses
- 2 tablespoons vegetable oil
- 1 cup water
QUICK COOKER BEEF STEW
By carvalhohm
Cut the beef into 1" (2.5-cm) cubes
- 1½ lbs. (700 g) boneless top sirloin
- ¼ cup (50 mL) all-purpose flour
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- 2 tbsp (30 mL) olive oil, divided
- 2 medium onions, chopped
- 1 tbsp (15 mL) chopped fresh thyme
- 2 garlic cloves, pressed
- 1½ cups (375 mL) low-sodium beef broth
- 1½ cups (375 mL) frozen mixed peas and carrots
Peanut Butter Brownies #3
By carvalhohm
Spray a 5x10 or 9x13 pan and pour in batter
- Cream together:
- 3/4 c. shortening
- 3/4 c. peanut butter
- 2 1/4 c. sugar
- 5 eggs
- 1 1/2 tsp. vanilla
- Mix together:
- 1 1/2 c. flour
- 1 1/2 tsp. baking powder
- 3/4 sp. salt
- Mix dry ingredients with the wet ingredients and add and mix:
- 1 1/2 c. semi sweet morsels
- 3/4 c. chopped nuts (optional)
Candied Pumpkin Spice Pecans
By carvalhohm
In large heavy skillet, melt butter
- 1/4 cup butter, cubed
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups Diamond of California® Pecan Halves
Mouthwatering Marinated Steak
By carvalhohm
1. 1 1/2 pounds lean flank steak
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 pounds flank or other lean steak (like top sirloin)
Roasted Garlic and Herb Butter
By carvalhohm
Think that herb butter is too fancy for your weeknight dinner table? Think again
- 1 medium-sized garlic bulb
- 1/4 lb. butter, softened
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh tarragon (1 tsp. dried)
- 1 Tbsp. chopped fresh dill (1 tsp. dried)
- 1 Tbsp. chopped fresh thyme (1 tsp. dried)
- 1 Tbsp. chopped fresh parsley (1 tsp. dried)
- 1 Tbsp. chopped fresh basil (1 tsp. dried)
Lemon Bliss LEMON BROWNIES
By carvalhohm
1. Preheat the oven to 350 degrees
- For the tart lemon glaze:
- 1/2 cup unsalted butter, softened
- 3/4 cup flour
- 2 eggs, large
- 2 tbsps lemon zest
- 2 tbsps lemon juice
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 4 tbsps lemon juice
- 8 tsps lemon zest
- 1 rounded cup powdered sugar