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Recipes
Chicken Francese #2
By carvalhohm
In shallow dish, combine flour, parsley, and salt; mix well
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 3 eggs
- 4 tablespoons (1/2 stick) butter, divided
- 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
- 2/3 cup white wine or dry vermouth
- 4 tablespoons lemon juice
Chicken and Ham Pie
By carvalhohm
Put the celery, onion and parsley into 4 pints (2
- 1 small Chicken; (3 lb)
- 4 slices Ham; chopped
- 3 medium Celery Sticks
- 1 medium Onion
- 1 Bunch Parsley
- 2 medium Eggs; Hard Boiled
- 1/2 ounce Butter; & 1/2 oz Flour worked together
- 1/4 pint Double Cream
- 9 ounces Shortcrust Pastry
- 1 qty salt and pepper; to taste
- 1 small Egg; beaten with a dessert spoon of water for glaze
Garlic Oven Fries
By carvalhohm
Doublecheck your email address and try again
- 1 Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
- 2 Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.
Panko Crusted Salmon with Basil Sauce
By carvalhohm
Heat oven to 375°F. Spray shallow baking pan with cooking spray
- 1 1/2 lb salmon fillet (1 inch thick)
- 2 tablespoons butter or margarine, melted
- 1/2 cup Progresso® Italian style panko bread crumbs
- 1/4 cup shredded Italian cheese blend (2 oz)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce, heated
- Fresh basil leaves
Deluxe Apple Crisp
By carvalhohm
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar
- 2 cups all-purpose flour or whole wheat flour
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups packed brown sugar
- 1 1/2 cups butter
- 8 cups peeled, cored and sliced apples
Sautéed Chicken Cutlets with Mustard-Cider Sauce
By carvalhohm
This recipes was easy to make, but it tasted as if it took all day
- CHICKEN CUTLETS:
- 4 boneless, skinless chicken breasts (6 to 8 ounces each)
- Salt and ground black pepper
- Vegetable oil
- MUSTARD-CIDER SAUCE:
- 2 teaspoons vegetable oil
- 1 medium shallot, minced (about 3 tablespoons)
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons minced fresh parsley leaves
- 2 tablespoons unsalted butter
- Salt and ground black pepper
Family Manicotti
By carvalhohm
Stir together sauce ingredients and set aside
- Sauce:
- 8 oz Lasagna Noodles, cooked, drained and rinsed.
- Lay Flat On Towel To Dry.
- 1 Large Jar Prego Spaghetti Sauce, any flavor
- 1 tsp Fresh Basil
- 1 tsp Oregano
- 1/8 cup Sugar
- 1/8 tsp Garlic Salt
- Cheese Mixture:
- 1 lb Ricotta
- 4 cups Shredded Mozzarella, reserve half for topping
- 3/4 cup Parmesan Cheese, grated, reserve 1/4 cup for topping
- 1 Egg Slightly Beaten With Fork
- 1/2 cup Italian Bread Crumbs
- 1/8 cup Fresh Chopped Parsley, or 1 tsp dried parsley
Cowboy Ribs
By carvalhohm
Preheat oven to 375 degrees
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 6 to 7 pounds beef baby back ribs, trimmed and cut into individual ribs
Barbacoa Street Tacos
By carvalhohm
Preheat oven to 300 °F. Place roast in large nonreactive roasting pan or large baking dish
- 1 1 lb.) 1 (5 lb.) chuck roast, cut in half
- 2 2 2 tbsp. GOYA® Sazonador Total
- 1 1 1 can (8 oz.) Tomato Sauce
- 1 1 1 onion, grated
- 5 5 2 1 sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) Chipotle Peppers in Adobo Sauce
- 1/4 1/4 1/4 cup cider vinegar
- 2 2 2 tsp. ground cumin
- 2 2 2 tsp. oregano
- 1/4 1/4 1/4 tsp. ground cloves
- 1 1 1 packet Chicken Bouillon
- GOYA® Mini Corn Tortilla-Taquitos, for serving
- Salsita, for topping
- Avocado, sautéed onions, radishes, lime wedges and cilantro for topping
- 2lb. 2oz. 5 6 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef
Nutter Butter Stuffed Chocolate Cookies
By carvalhohm
Heat chopped chocolate and butter in a microwave safe bowl for 20 second increments, stirring often, until chocolat...
- 8 * 8 ounces bittersweet chocolate, roughly chopped
- 4 * 4 tablespoons unsalted butter
- 2/3 * 2/3 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 2 * 2 large eggs
- 3/4 * 3/4 cup packed light-brown sugar
- 1 * 1 teaspoon vanilla extract
- 1 * 1 package Nutter Butter cookies