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Recipes
Enchilada Lasagna
By carvalhohm
In a skillet, heat the EVOO over medium-high heat
- 2 tablespoons EVOO – Extra-Virgin Olive Oil
- 1/2 pound ground pork
- Salt and pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, grated
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 can of tomatoes with chilies (such as Rotel)
- 1 can black beans, lightly drained
- 1 1/2 cups shredded Monterey Jack cheese
- 9 corn tortillas
- 1/4 cup cilantro, chopped
Lemon-Raspberry Sandwiches
By carvalhohm
Directions Line 2 baking sheets with nonstick baking mats or parchment paper; set aside
- 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup confectioners' sugar, plus more for dusting
- 2 tablespoons granulated sugar
- Finely grated zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup seedless raspberry jam
Slow Cooker Bacon Brown Sugar Baked Beans
By carvalhohm
1 Spray 5- to 6-quart slow cooker with cooking spray
- 3 cans (28 oz each) baked beans, drained
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 large sweet onion, chopped (1 1/2 cups)
- 2/3 cup packed brown sugar
- 1/2 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
Hungarian Goulash
By carvalhohm
•In a 5-quart slow cooker, combine beef, onion, and garlic; mix well
- 2 pounds round steak (3/4-inch-thick), cut into -inch pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
- 3 carrots, peeled and cut into 1-1/2-inch chunks
- 1 bay leaf
- 1 (8-ounce) container sour cream
- Warm cooked buttered noodles or rice
Overnight Pull-Apart Cinnamon Loaf
By carvalhohm
1. In small saucepan heat milk until just warm (105 degrees to 115 degrees)
- QUICK GLAZE:
- 3/4 cup milk
- 1 package active dry yeast
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Chopped pistaschio nuts (optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Meatloaf-for-One in a Mug
By carvalhohm
In a small bowl, combine milk, catsup, oats and soup mix
- 2 T. milk
- 1 T. catsup
- 2 T. quick-cooking oats, uncooked
- 1 t. onion soup mix
- 1/4 lb. lean ground beef
- Garnish: additional catsup
Quick Puerto Rican Rice
By carvalhohm
Place medium size pot on medium-high heat
- 2 cup water
- 1/3 cup oil
- 1/2 bunch cilantro, chopped
- 2 can Vienna sausages
- 1 cup yellow rice
- 1 pinch salt if needed
- 2 cloves crushed garlic
Irene’s Portobello Burgers
By carvalhohm
Combine mushroom caps and salad dressing in a plastic zipping bag, turning to coat
- 4 portobello mushroom caps
- 1 c. Italian salad dressing
- 4 sourdough buns, split
- 4 slices Muenster or Gruyère cheese
- Garnish: romaine lettuce
CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE
By carvalhohm
1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour)
- 2 cups Gluten-Free All-Purpose Flour Blend
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 2 1/2 teaspoons pure vanilla
- 1 tablespoon ground cinnamon
- 1/2 cup gluten-free powdered sugar
- 1 tablespoon milk
Cream Cheese Frosting #1
By carvalhohm
In bowl of electric mixer, or with hand mixer, beat cream cheese and mascarpone cheese until smooth
- 1 - 8 ounce cream cheese, room temperature
- 1 - 8 ounce tub of Mascarpone cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' (icing or powdered) sugar, sifted
- 1 1/2 cups cold heavy whipping cream (35-40% butterfat)