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Recipes
Southern-Style Fish Fillets *(GOOD)*
By carvalhohm
Saute celery and onion in oil in 10-inch skillet; move to outer edge
- 1 cup sliced celery
- 1/4 cup chopped onion
- 2 tablespoons pure vegetable oil
- 1 pound fish fillets
- 1 (8 ounce) can tomato sauce
- 2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
Bacon-Pork Pops on Lemongrass Sticks
By carvalhohm
Preheat broiler. Lightly mix bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in large bowl and se...
- 1/2 pound thin-cut bacon, minced
- 1 pound ground pork butt
- 2 cloves garlic, grated
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- Kosher salt and freshly ground pepper
- 4 stalks lemongrass, cut into twelve 4-inch sticks
- Sweet chili sauce, for dipping
Maria Turtle Cookies Maria Turtle Cookies
By carvalhohm
1 Set cookies on cookie sheet
- 1 pkg. (3.5 oz.) (20 cookies) GOYA® Maria Cookies
- 1/2 (14 oz.) pkg. vanilla caramels, unwrapped (25 pieces)
- 2 tbsp. heavy cream
- 1 cup pecan halves (50 pieces)
- 1 cup (6 oz.) dark chocolate chips
- 1/4 tsp. canola oil (optional)
Peach Pound Cake
By carvalhohm
Preheat oven to 350 degrees F
- 1 cup (2 sticks) butter, softened
- 3 cups sugar
- 6 eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups chopped peaches (4 to 6 peaches)
Tuna Noodle Casserole #6
By carvalhohm
1. Preheat the oven to 475°F
- 2 tablespoons unsalted butter
- 2 cups seasoned bread crumbs
- 1 (10-ounce) container sliced button mushrooms
- 1 medium onion, chopped
- 1 1/2 teaspoons paprika
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt, plus more for taste
- 3 1/2 cups chicken broth
- 1 cup heavy cream
- 1 (8-ounce) package wide egg noodles
- 2 (6-ounce) cans water-packed solid white tuna, drained well and flaked
- 1 1/2 cups frozen peas
- 2 cups grated Parmesan cheese (8 ounces)
- 2 tablespoons finely chopped fresh parsley leaves
- Freshly ground black pepper
Italian Mac and Cheese
By carvalhohm
1 In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of co...
- 8 oz. (2 1/4 cups) uncooked ziti (long tubular pasta)
- 2 cups frozen broccoli florets
- 2 cups milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1 garlic clove, minced
- 6 oz. (1 1/2 cups) shredded provolone cheese
- 1/2 cup roasted red bell peppers (from 7.5-oz. jar), drained, chopped
- 2 tablespoons Progresso® Italian Style Bread Crumbs
- 2 teaspoons margarine or butter, melted
Fantasy Chicken
By carvalhohm
Preheat oven to 350 degrees F
- 4 boneless, skinless chicken breasts, butterflied (See Note)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup refrigerated garlic and herb spreadable cheese, divided
- 8 slices crisp cooked bacon, divided
- 4 Cheddar cheese slices
Upside Down Berry Cheesecake
By carvalhohm
In a medium bowl, beat heavy cream until stiff peaks form; set aside
- 1 cup (1/2 pint) heavy cream
- 1 (8-ounce) package cream cheese, softened
- 1 (4-serving size) package vanilla instant pudding and pie filling mix
- 1/2 cup milk
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
- 1 pint fresh blueberries, washed and patted dry
- 4 graham crackers, crumbled
Grilled Sweet-and-Sticky Chicken, Asparagus and Harissa
By carvalhohm
Whisk together Tamari, balsamic, honey, garlic, fennel seed, red pepper flakes, lemon zest and juice and olive oil
- 3 About 3 tablespoons Tamari (aged soy sauce) or liquid amino
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons honey or agave syrup
- 4 cloves garlic, chopped
- 1 teaspoon fennel seed
- 1 teaspoon crushed red pepper flakes
- Zest and juice of 1 lemon
- 1/4 About 1/4 cup olive oil
- 1 pound medium to large asparagus, ends trimmed or peeled
- 8 to 12 boneless, skinless chicken thighs
- Scallions, very thinly sliced on an angle
- Harissa, thinned with olive oil or hot water or Sriracha sauce, for garnish
Special Macaroni and Cheese
By carvalhohm
Preheat oven to 350 degrees
- 1 pound elbow macaroni
- 2 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 1 medium-sized onion, finely chopped
- 1 cup sliced celery
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 3 cups (12 ounces) grated sharp Cheddar cheese