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Recipes
Pork Tenderloin
By carvalhohm
In a small bowl, combine garlic powder, onion powder, salt, and pepper; mix well
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 pork tenderloins (1-1/2 to 2 pounds)
- 1/3 cup water
- 1 teaspoon chopped fresh parsley
Junior's Cream Cheese Frosting
By carvalhohm
Beat butter and shortening together with electric mixer on high until creamy (about 3 minutes)
- 4 cups (1 lb) powder sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter at room temperature
- 1/4 cup Crisco shortening
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
- 2 8 oz packages Philadelphia cream cheese (full fat) at room temp
Toasted Oatmeal Cookies
By carvalhohm
Preheat oven to 375 degrees
- 3/4 cup butter
- 2 1/2 cups raw rolled oats
- 1/2 cup sifted all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup light brown sugar, firmly packed 1 egg
- 1 teaspoon vanilla extract
Classic Crème Caramel
By carvalhohm
1. Preheat oven to 225°. 2
- 4 cups 2% reduced-fat milk
- 1 vanilla bean, split lengthwise
- Cooking spray
- 1 2/3 cups sugar, divided
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 6 large eggs
- 3 tablespoons heavy whipping cream
Fresh Tomato pasta Soup
By carvalhohm
1 Set KitchenAid® Multi-Cooker to Soup setting
- 1 tablespoon olive oil
- 1 ⁄2 cup chopped onion
- 1 clove garlic, minced
- 3 pounds fresh tomatoes (about 9 medium), coarsely chopped
- 3 cups vegetable or chicken broth
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh marjoram or 1 teaspoon dried
- marjoram
- 1 tablespoon minced fresh oregano
- 1 teaspoon whole fennel seeds
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon freshly ground black pepper
- 3 ⁄4 cup uncooked rosamarina, orzo or other small pasta
- 1 ⁄2 cup (2 ounces) shredded mozzarella cheese
- Shredded fresh basil (optional)
St. Paddy's Irish Beef
By carvalhohm
Peel potatoes and parsnips and cut into large pieces; place in large saucepan and cover with water
- 2 medium Yukon Gold potatoes
- 2 small parsnips
- 3/4 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 cups finely shredded cabbage
- 2 medium carrots, halved and sliced
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1/4 cup tomato paste
- 1 can (14-1/2 ounces) reduced-sodium chicken or beef broth
- 1/2 cup frozen peas
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup 2% milk
- 1 tablespoon butter
Chocolate Pavlova Pie
By carvalhohm
1. Preheat the oven to 300ºF
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 1/2 tablespoons cocoa powder, Dutch-process preferred
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups light whipped topping, thawed
- 1 pound of fresh strawberries, stemmed and halved
S'mores Crescent Doughnuts
By carvalhohm
1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F
- 2 cups vegetable oil
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1/3 cup marshmallow creme
- 1/4 cup milk chocolate chips, melted
- 1 1/2 teaspoons graham cracker crumbs
Strawberry Rhubarb Pie #2
By carvalhohm
Combine the rhubarb pieces, sugar, and water in a saucepan
- 1 (36 ounce) pie crust mix
- 3 cups rhubarb cut into one-inch pieces
- 1 cup granulated sugar
- 1/4 cup water
- a few drops of red food coloring (optional)
- 2 large egg yolks
- 1/4 cup whipping cream
- 3 tablespoons cornstarch
- 1 1/2 cups strawberries, hulled and sliced
Warm Honey Russian Tea
By carvalhohm
Place the cinnamon sticks and cloves in a cheesecloth bag
- 3 (3") cinnamon sticks
- 10 whole cloves
- 6 cups water
- 1/3 cup orange-flavored breakfast beverage crystals
- 1/3 cup presweetened lemonade mix
- 1/4 cup unsweetened instant tea
- 1/4 cup honey