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Recipes
Slow Cooker Fire Roasted Tomato Pot Roast
By carvalhohm
1 Spray 6- to 7-quart slow cooker with cooking spray
- 1 boneless beef pot roast (2 lb)
- Salt and pepper
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 3/4 lb potatoes, peeled, cut into 2-inch cubes
- 1/2 lb carrots, cut into 2-inch pieces
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- Chopped fresh Italian (flat-leaf) parsley, if desired
Nut Gems
By carvalhohm
Blend together butter and sugar until smooth
- 1 c. butter, softened
- 1/4 c. sugar
- 2 c. all-purpose flour
- 1 c. chopped pecans or walnuts
- 2 t. water
- Garnish: powdered sugar
Lilikoi Chiffon Pie
By carvalhohm
In top of double boiler, combine egg yolks, 1/3 cup of sugar, salt, and passion fruit concentrate
- 4 eggs, whites and yolks separated
- 1/3 cup + 1 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup undiluted passion fruit drink concentrate
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 2 teaspoons grated lemon zest
- 6 to 8 drops of yellow food coloring
- 9-inch graham cracker crust
- Whipped cream
Pepper Steak with Roasted Red Pepper Pesto
By carvalhohm
Sprinkle both sides of steak with pepper and salt; brush with oil
- 1 beef sirloin steak, 1 1/2 inches thick (1 1/2 lb)
- 3 teaspoons coarse ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 container (7 oz) refrigerated basil pesto
- 1 jar (7 oz) roasted red bell peppers, drained, chopped
- 1 tablespoon lemon juice
El Paso Enchiladas
By carvalhohm
Preheat oven to 200 degrees
- 12 (8- to 10-inch) corn tortillas
- 4 cups diced cooked chicken
- 2 cups (8 ounces) shredded Mexican cheese blend, divided
- 1 small red onion, chopped
- 1 (15-ounce) can enchilada sauce, divided (see Note)
Pork Tenderloin with Madiera Fig Gravy
By carvalhohm
Pour the Madiera and vinegar into a gallon-size Ziploc, and add the garlic, thyme, and 1 tsp of salt
- 1 cup Madiera or Sherry
- 1/2 cup red wine vinegar
- 6 cloves garlic, minced
- 6 sprigs fresh thyme
- 2 1/2 teaspoons kosher salt
- 2 pounds pork tenderloins
- 2 tsp canola or vegetable oil
- 1/2 tsp black pepper
- 3 tbsp butter
- 2 shallots, finely diced
- 1 tsp all-purpose flour
- 1 pounds fresh figs, trimmed and quartered
Beef Burgundy *(GOOD)*
By carvalhohm
Heat oil in medium skillet; add beef and bacon
- 1 tablespoon vegetable oil
- 2 1/2 pounds beef stew meat, cut into 1x1-inches pieces
- 6 slices bacon, cut into 1-inch pieces
- 1/2 cup burgundy wine
- 1/2 cup beef broth
- 1/2 teaspoon parsley leaves
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, crushed
- 1 bay leaf
- 3 tablespoons flour
- 8 ounce package fresh mushrooms, cut into thirds
- 1 1/2 ups frozen pearl onions
Grilled Ribs with Cherry Cola Barbecue Sauce
By carvalhohm
1 Heat oven to 350°F. Cut ribs into serving-size sections
- 5 to 6 lb pork baby back ribs
- 1 teaspoon seasoned salt
- 1 teaspoon garlic pepper blend
- 1/2 teaspoon ground ginger
- 1 cup barbecue sauce
- 1 can (12 oz) cherry cola
- 1/4 cup cherry preserves
- 1/2 teaspoon ground mustard
- 1 to 2 teaspoons buffalo wing hot sauce or other hot sauce
Better Baked Ziti
By carvalhohm
Preheat oven to 350 degrees F
- 1/2 pound ziti
- 1 (15-ounce) container ricotta cheese
- 3 cups (12 ounces) shredded mozzarella cheese, divided
- 3 cups spaghetti sauce, divided
- 1/2 cup grated Parmesan cheese
Chicken Pecan Skillet
By carvalhohm
In large skillet, saute celery and scallions in butter
- 1/3 cup finely chopped celery
- 2 tablespoons chopped scallions (green onions)
- 6 tablespoons butter
- 2/3 cup water
- 2 cups herb-seasoned stuffing mix
- 1 tablespoon vegetable oil
- 3 eggs, beaten
- 1 (5-ounce) can evaporated milk
- 1/2 cup chopped pecans, divided
- 2 1/2 cups diced cooked chicken
- 1 cup (4 ounces) grated Swiss cheese
- Chopped fresh parsley for garnish