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Recipes
Spring Chicken and Vegetable Soup
By carvalhohm
Heat oil in a soup pot over medium heat
- 2 tablespoons olive oil
- 6 to 8 cups chicken stock, homemade or store-bought
- A pinch of saffron threads, optional
- 1 bunch spring onions or 2 to 3 leeks, sliced
- 2 carrots, chopped
- 4 cloves garlic, chopped
- Salt and pepper
- Juice of 1 lemon and 1 tablespoon zest
- 1 bundle thin asparagus, trimmed and thinly sliced on an angle
- 1 cup fresh shelled peas
- 1/2 poached or rotisserie chicken, skin and bones removed, chicken diced or shredded (use remaining chicken another night for dinner!)
- Thin egg noodles or fideo, a couple of handfuls
- 1/2 cup flat-leaf parsley, chopped
Rudolph's Red Nose Macaroons
By carvalhohm
Preheat oven to 350 degrees F
- 1 (14 ounces) can sweetened condensed milk
- 1 (7 ounces) package sweetened flaked coconut
- 2 cups fresh bread crumbs (about 4 slices bread)
- 18 maraschino cherries, drained and cut in half
Breakfast Rollups
By carvalhohm
Place tortillas on individual pieces of wax paper
- 4 (6-inch) flour tortillas
- 8 tablespoons whipped cream cheese
- 4 leaves green leaf lettuce
- 4 (1-ounce) slices deli ham
The Meatloaf
By carvalhohm
In a mixing bowl, mix together: eggs, breadcrumbs, BBQ sauce
- 2 eggs ($.26)
- 1/4 cup breadcrumbs ($.32)
- 1/4 cup Kraft BBQ sauce ($.22) (plus extra for serving)
- 2 pounds of ground beef (on sale $3.40)
Slow-Cooker Italian Chops
By carvalhohm
Layer chops and onions in a slow cooker; mix remaining ingredients and pour on top
- 5 pork chops
- 1-1/2 onions, coarsely chopped
- 15-oz. can stewed tomatoes
- 1/3 c. oil
- 1-1/2 t. Italian seasoning
- 1-1/2 t. garlic powder
- 2 t. smoke-flavored cooking sauce
- 1/4 c. water
Chipotle-Maple Salmon
By carvalhohm
Combine maple syrup, lemon juice and vegetable oil and chili powder
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vegetable oil
- 1 chipotle chili powder
- 4 salmon fillets (about 4 ounces each)
Chocolate Eggnog Pie
By carvalhohm
In medium-sized bowl, whisk together pudding mix and eggnog 1 to 2 minutes, or until mixture is well blended
- 1 (4-serving size) package instant chocolate pudding and pie filling
- 1 1/3 cups prepared eggnog
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup (6 ounces) semisweet chocolate chips, finely chopped, divided
- 1 (9-inch) chocolate graham cracker pie crust
Chocolaty Hazelnut and Bacon Crescents
By carvalhohm
1 Heat oven to 350°. Separate dough into 8 triangles
- 1 can (8 oz) refrigerated crescent dinner rolls
- 8 teaspoons hazelnut spread with cocoa
- 8 slices bacon, crisply cooked, crumbled
- Powdered sugar, if desired
Orange-Hoisin Grilled Chicken
By carvalhohm
1. Blend orange juice with hoisin sauce and ginger
- 1/2 cup Orange Juice, no pulp
- 1/2 cup hoisin sauce
- 1 tbsp grated fresh ginger
- 1 1/2 lb skinless boneless chicken pieces such as thighs and/or breasts
- 1 tbsp vegetable
- 2 Green Onions, thinly sliced
- 1/2 tsp Sesame Seeds
Chicken Parmesan
By carvalhohm
Preheat oven to 375°. L ine rimmed baking sheet with parchment
- 1 cup buttermilk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 1/2 cup whole wheat bread crumbs (made from the heels of a loaf of bread)
- 1/2 teaspoon each salt, dried basil, dried oregano
- nonstick cooking spray
- 2 cups heated spaghetti sauce
- 1 pound pasta, cooked according to package directions
- grated Parmesan cheese
- steamed broccoli