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Recipes
Lemon Greek Chicken
By carvalhohm
Preheat the oven to 400°F (200°C)
- 3 lemons, divided
- 1/4 cup (50 mL) olive oil
- 4 garlic cloves, pressed
- 1 tbsp dried oregano leaves
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 4 bone-in, skin-on chicken breasts (2 1/2-3 lb)
- 8 petite red potatoes (about 12 oz/350 g)
- 1 medium red bell pepper
- 1 medium red onion
- 8 oz (250 g) white mushrooms
BRAISED BEEF SHORT RIBS
By carvalhohm
Adjust the oven rack to the lower-middle position and heat your oven to 300*F
- 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
- 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
- 3 1/2 3 1/2 1/2 lbs. boneless short ribs, trimmed of excess fat
- kosher salt and pepper
- kosher salt and pepper
- kosher salt and pepper
- 2 2 2 Tbsp. vegetable oil
- 2 2 2 Tbsp. vegetable oil
- 2 2 2 Tbsp. vegetable oil
- 2 2 2 large onions, peeled, halved and sliced
- 2 2 2 large onions, peeled, halved and sliced
- 2 2 2 large onions, peeled, halved and sliced
- 1 1 1 Tbsp. tomato paste
- 1 1 1 Tbsp. tomato paste
- 1 1 1 Tbsp. tomato paste
- 6 6 6 cloves garlic, peeled but kept whole
- 6 6 6 cloves garlic, peeled but kept whole
- 6 6 6 cloves garlic, peeled but kept whole
- 2 2 2 cups red wine (I used a Cabernet Sauvignon)
- 2 2 2 cups red wine (I used a Cabernet Sauvignon)
- 2 2 2 cups red wine (I used a Cabernet Sauvignon)
- 1 1 1 cup beef broth
- 1 1 1 cup beef broth
- 1 1 1 cup beef broth
- 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
- 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
- 4 4 3 large carrots (or more), peeled and cut into 3 inch chunks
- 4 4 4 sprigs fresh thyme
- 4 4 4 sprigs fresh thyme
- 4 4 4 sprigs fresh thyme
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1/4 1/4 1/4 cup cold water
- 1/4 1/4 1/4 cup cold water
- 1/4 1/4 1/4 cup cold water
- 1/2 1/2 1/2 tsp. unflavored powdered gelatin
- 1/2 1/2 1/2 tsp. unflavored powdered gelatin
- 1/2 1/2 1/2 tsp. unflavored powdered gelatin
Strawberries & Cream Sugar Cookie Sandwiches
By carvalhohm
1 Heat oven to 350°. Shape cookies into balls; roll 12 cookies in pecans, pressing into dough
- 1 1 1 package refrigerated sugar cookies
- 1 1 1 package (2 oz) Pecan Chips (1/2 cup)
- 1 1 1 container (8 oz.) mascarpone cheese
- 2 2 2 tablespoons powdered sugar
- 1/2 1/2 1/2 teaspoon Pure Vanilla Extract
- 1/4 1/4 1/4 cup Strawberry Preserves
- 2 2 2 tablespoons milk chocolate baking chips
- 2 2 2 tablespoons premier white baking chips
- 6 6 6 small strawberries, cut in half
PB&J Smoothie
By carvalhohm
Add all ingredients to blender and mix until smooth
- 1 c almond milk
- 1/2 banana , frozen
- 1 tbsp peanut butter
- 1 tbsp strawberry preserves
- 3 strawberries
Secret Glazed Spareribs
By carvalhohm
Place ribs in stockpot and cover with water
- 4 to 5 pounds pork spareribs
- 3/4 cup bottled chili sauce
- 1/2 cup grape jelly
- 2 teaspoons dry mustard
Coconut Cream Pie Gooey Bars
By carvalhohm
Preheat oven to 350 degrees F
- FOR CRUST:
- 1 box white cake mix
- 1/2 cup (1 stick) butter, melted
- 1 egg
- 1 (3.4 oz) box instant coconut creme pudding mix (just the dry mix)
- FOR GOOEY BARS:
- 1 (8 oz) pkg cream cheese, softened
- 3 eggs
- 1/2 cup (1 stick) butter, melted
- 2 tsp coconut extract
- 1 (16 oz) box powdered sugar
- 2 cups shredded coconut
- Additional powdered sugar, for dusting on finished product
Cool Cucumber Dip
By carvalhohm
In a medium bowl, mix softened cream cheese, sour cream and dry salad dressing
- 8 ozs. cream cheese
- 1/4 cup sour cream
- 1 pkg. dry ranch salad dressing mix
- 1 cucumber
- 1 bunch green onions, sliced
- 1 round unsliced loaf bread
- 1 loaf crusty bread
Poppy Seed Pretzel Dogs
By carvalhohm
Combine yeast, sugar, salt, and 2 cups of flour in a large mixing bowl
- 2 1/4 tsp active dry yeast
- 1 Tbls sugar
- 3/4 tsp kosher salt
- 1 1/2 cups water, 120°F–130°F
- 4 1/4 - 4 3/4 cups all-purpose flour, divided
- 2 Tbls canola oil, divided
- 2 Tbls baking soda
- 2 tsp poppy seeds
- Hebrew National hot dogs
Creamy White Chili
By carvalhohm
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup (8 ounces) Daisy Brand® Sour Cream X Taste the Freshness! Dollop, dip or drizzle Daisy Brand® Sour Cream on your favorite foods. Get Recipes >
- 1/2 cup heavy whipping cream
Pork Chops with Apples and Stuffing
By carvalhohm
In a large skillet, brown pork chops in oil over medium-high heat
- 6 boneless pork loin chops (1-inch thick and 4 ounces each)
- 1 tablespoon canola oil
- 1 package (6 ounces) crushed stuffing mix
- 1 can (21 ounces) apple pie filling with cinnamon