Carvalhohm's profile page
Recipes
Mini White Chocolate and Peppermint Tarts
By carvalhohm
In 1-quart saucepan, heat cream to boil over medium heat
- 1/2 cup whipping cream
- 1/2 cup chopped white chocolate or white chocolate baking bar
- 1/2 teaspoon peppermint extract
- 1 box refrigerated pie crusts, softened as directed on box
- 1/2 cup semisweet chocolate chips
- 3 tablespoons butter
- 8 peppermint candies, crushed
- White chocolate curls, if desired
Caldo Verde
By carvalhohm
Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 12 12 1/2-inch ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces
- 1 1 1 onion, chopped fine ( I chopped up some leek, instead)
- 4 4 4 garlic cloves, minced
- Salt and pepper
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 2 2 3/4-inch pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 4 4 4 cups chicken broth
- 4 4 4 cups water
- 1 1 1-inch pound collard greens, stemmed and cut into 1-inch pieces
- 2 2 2 teaspoons white wine vinegar
Lemon Pork Tenderloin
By carvalhohm
In a large resealable plastic storage bag or a shallow dish, combine 1/4 cup oil, the lemon juice, capers, and garl...
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1/4 cup lemon juice (see Note)
- 1 (3 1/4-ounce) jar capers, undrained
- 4 garlic cloves, peeled and halved
- 1 1/2 pounds pork tenderloin (2 tenderloins)
- 1 tablespoon sugar
- 1/2 teaspoon salt
Classic Cream Potato Soup
By carvalhohm
Place bacon and onion in a large, deep skillet
- 6 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 4 1/2 cups homemade (or 2-10.5 ounce cans condensed) chicken broth
- 2 cups water
- 5 large potatoes, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground white (or black) pepper
- 1/2 cup all-purpose flour
- 2 cups half-and-half cream
- 1 (12-ounce) can evaporated milk
Gingersnaps
By carvalhohm
Preheat oven to 375 degrees
- Dough3/4 cup shortening
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 cup sugar (for dipping)
BBQ Ribs
By carvalhohm
Chop up or prepare your ribs how you like them, and throw them in a pot
- 2 pounds of your favorite ribs, pork or beef
- 20 oz. container of your favorite BBQ sauce
- 2 large onions (sweet or yellow)
- 1 12 oz bottle of beer (medium to dark beer)
Chipotle Chicken Pie Cups
By carvalhohm
1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray
- 2 cups chopped cooked chicken
- 2/3 cup Thick 'n Chunky salsa
- 2 canned chipotle chiles in adobo sauce (with 2 tablespoons adobo sauce)
- 1 box refrigerated pie crusts, softened as directed on box
- 1/2 cup shredded Cheddar cheese (2 oz)
- Lettuce, sour cream, guacamole, if desired
Angel Hair Pasta with Clams
By carvalhohm
Cook pasta according to package directions
- 8 ounces angel hair pasta, uncooked
- 1 tablespoon olive oil
- 1 1/2 teaspoons minced garlic
- 3 (6-1/2-ounce) cans minced clams
- 1/3 cup shredded Parmesan cheese
- Freshly ground pepper
Tate's Bake Shop Chocolate Peanut Butter Thumbprint Cookies
By carvalhohm
*+Cookies:+* Microwave chocolate in a glass bowl at 20 second intervals, stirring at each interval, until melted an...
- 2 ounces unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup salted butter, room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs, separated, room temperature
- 1 teaspoon vanilla
- 2 cups roasted salted peanuts, finely chopped
- Peanut Butter Ganache Filling
- 4 ounces semisweet chocolate, chopped
- 1/2 cup plus 2 tablespoons heavy cream
- 1/4 cup smooth peanut butter, not natural peanut butter
- Wendy Rusch's Salted Caramel Filling
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Randy's Ono Ono Stuffing
By carvalhohm
Add together in a pot the Portuguese sausage cover with water and bring to a boil
- 1 large bag of plain stuffing mix
- 2 whole mild Portuguese sausages, chopped into 1/2 inch cubes
- 1 can straw or oyster mushrooms, chopped
- 1 can water chestnuts, chopped
- 4 cups turkey trimmings of bone, shredded
- 1/2 bunch cilantro, chopped
- 1 stick real butter
- 2 drops liquid smoke (optional)
- 1 can chicken broth
- Salt and pepper to taste
- 1/4 cup turkey drippings