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Recipes
No Fuss Salisbury Steak
By carvalhohm
In a large bowl, combine beef, chopped onion, bread crumbs, salt, and pepper; stir well
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 3 tablespoons plain bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-ounce) package sliced fresh mushrooms
- 1 small onion, thinly sliced and separated into rings
- 1 3/4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
Rice with Vienna Sausages
By carvalhohm
Start by putting olive oil in cooking pot over low heat
- 2 cups rice (I use long grain for rice with sausage)
- 1 can of 9 oz. Vienna sausage (cut each sausage into 3 or four wheels)
- A Knorr bouillon cube (or your favorite)
- 2 packets Sazon Goya with coriander and annatto
- 4 tablespoons olive oil
- 3 cups water
- 1 square of cilantro pesto or sofrito (see the my post titled "cilantro pesto or sofrito")
- 1 tsp of vinegar or lemon juice (optional)
The Classic Apple Pie
By carvalhohm
1. Heat oven to 400 degrees
- 1 package (15 ounces) refrigerated rolled pie crusts (2 per package)
- 1/2 cup plus 1 teaspoon granulated sugar
- 1/2 cup packed light-brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch ground cloves
- 2 pounds Granny Smith apples, peeled and cored
- 2 pounds Fuji apples, peeled and cored
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 egg, beaten with 1 tablespoons water
Low-Fat Chicken and Veggie Bake
By carvalhohm
1. Sprinke chicken breasts with salt, pepper and garlic
- 8 boneless, skinless chicken breasts
- 2 cans whole potatoes, drained
- 1 teaspoon garlic powder
- 1 bottle fat free Italian salad dressing
- 1 package frozen vegetables
- 1 can water chestnuts
- Salt and pepper
Ranch Macaroni and Cheese
By carvalhohm
Preheat oven to 350 degrees F
- 2 cups elbow macaroni
- 1/4 cup chopped onion (optional)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 2 cups milk
- 1/4 cup ranch salad dressing
- 2 cups (8 ounces) shredded mild Cheddar cheese, divided
Better-Than-Store-Bought Vanilla Cake Frosting (GOOD)
By carvalhohm
Cube butter or Crisco and place in stand mixer bowl
- 1/2 cup unsalted butter, softened or 1/2 cup butter flavor Crisco shortening
- 4 cups confectioners’ sugar
- 4 tbsp milk or coconut milk (add more if needed if too thick)
- 1 tsp vanilla extract (or substitute with 1/2 tsp vanilla extract + 1/2 tsp almond extract + 1/4 tsp butter extract)
Hot Cocoa Pudding
By carvalhohm
In a heavy large sauce pan, whisk together the sugar, cornstarch, hot cocoa mix, and salt
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt (I used kosher salt)
- 4 (0.71 ounce, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
- 4 egg yolks
- 3 cups whole milk
- 1/2 cup unsalted cold butter, cut into pieces
- 1 teaspoon vanilla
- 1 (4.25 ounces) large chocolate candy bar, I used Hershey's Symphony Creamy Milk Chocolate Bar. Save a square of the bar to garnish on top of the whipped cream. Use a vegetable peeler or a grater to shave the chocolate.
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
Strawberry Trifle #3
By carvalhohm
Thaw strawberries and Cool Whip
- 1 pkg. frozen strawberries
- 1 pkg. Cool Whip
- 1 pound cake, store bought
- 1 pkg. instant vanilla pudding
- 1/2 dozen fresh strawberries, cleaned
Chipotle Pork Tacos
By carvalhohm
1 Rub taco seasoning over pork
- Nutrition Information:
- 1 boneless pork loin roast (3 to 4 lb)
- 1 package (1 oz) taco seasoning mix
- 1 jar (16 oz) black bean salsa
- 2 cans (10 oz each) black beans, drained, rinsed
- 2 cubes chipotle bouillon mini cubes, crushed
- 1 bottle (12 oz) beer
- 1 package (32 oz) 6-inch corn tortillas
- 1 package (16 oz) shredded cheddar cheese
- 1 medium yellow onion, finely chopped
- 8 limes, quartered
- 1/2 head iceberg lettuce or cabbage, shredded
- 1 bunch fresh cilantro sprigs
- .
- .
- 1 Serving (1 Serving)Calories 670
- (Calories from Fat 210),
Bacon-Stuffed Mushrooms
By carvalhohm
Cream cheese and cheddar cheese make a creamy filling for these hot appetizers
- 6 slices Nueske's Smoked Bacon or other bacon, cut into 1/4-inch pieces
- 10 large fresh mushrooms (about 12 oz.)
- 1 3-oz. pkg. cream cheese, softened
- 1/4 cup shredded sharp cheddar or smoked Gouda cheese (1 oz.)
- 1/2 to 1 tsp. minced garlic (optional)