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Recipes
No Chop Antipasto Tray
By carvalhohm2
Cook tortellini according to package directions; drain
- 1 (9-ounce) package refrigerated spinach tortellini
- 1 (12-ounce) jar peperoncini, undrained
- 1 (16-ounce) package fresh broccoli florets
- 1 (16-ounce) package fresh baby carrots
- 1 (14-ounce) can quartered artichoke hearts, drained
- 1 (8.5-ounce) package sliced pepperoni
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
Spanish Bean Soup
By carvalhohm2
Sauté the green pepper and onion in olive oil until tender, about 5 minutes
- 1 large green pepper, diced
- 1 large onion, diced
- 6-7 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cans of garbanzo beans (do not drain liquid)
- 5 to 6 medium russet potatoes, cubed (1/2 inch)
- 1 packet saffron seasoning
- 1 tablespoon oregano
- 2 quarts of water
- 2 bay leaves
- salt and pepper to taste
- 1 meaty ham bone or 1 pound of cubed smoked ham
- 2 chorizo sausage
Coconut Shrimp Chowder
By carvalhohm2
1. Chop the shrimp into 1/2 inch pieces
- 2 pounds uncooked shrimp, peeled and deveined
- 3 cups bottled clam juice
- 1 1/2 cups coconut milk
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 2 cloves minced garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 1/2 teaspoon freshly ground ginger
- 1 tablespoon cornstarch
- 1/3 cup heavy cream
- cilantro
Cake in a Coffee Mug
By carvalhohm2
Blend ingredients well until completely mixed
- 1 cake mix any flavor
- 1 (4 serving size) instant pudding mix, any flavor
Cranberry Almond Cheesecake Squares
By carvalhohm2
1 Heat oven to 350°F. In food processor, place granola
- 1 1/2 cups Nature Valley® cranberry almond protein granola
- 3 tablespoons sugar
- 1/4 cup butter, melted
- 12 oz reduced fat cream cheese
- 1/2 cup plain 2% Greek yogurt
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 2 eggs
- 3/4 cup canned jellied cranberry sauce
- 1/3 cup sliced almonds
Sriracha Avocado Ten Minute Tacos
By carvalhohm2
1 Stir warm shredded chicken together with green chiles in medium bowl
- 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (4.5 oz) chopped green chiles, undrained
- 8 Old El Paso® Stand ‘N Stuff® taco shells
- 1 avocado, pitted, peeled and diced
- 1/2 cup crumbled queso fresco cheese
- Sriracha or hot sauce, for drizzling
Bake a Salmon Dinner in Less than 20 Minutes
By carvalhohm2
Casey Archibald
- 1 1 1 cup maple syrup
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon soy sauce
- 1-1/2 1-1/2 1-1/2 teaspoons freshly grated ginger
- 1 1/2 1 1/2 1/2 tablespoons Dijon mustard
- 4 4 10 salmon filets with the skin removed, about 10 ounces each
- salt and pepper
- 1/4 1/4 1/4 cup walnut pieces
- 1 1 1 teaspoon cornstarch
- 1/3 1/3 1/3 cup heavy cream
Luscious Lemon Squares
By carvalhohm2
1 Heat oven to 350ºF. 2 Mix flour, butter and powdered sugar
- 1 cup all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel, if desired
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- Powdered sugar
Mushroom Risotto
By carvalhohm2
Place broth in a medium saucepan; bring to a boil
- 5 cup(s) vegetable broth, mushroom-flavor recommended
- 1 spray(s) cooking spray
- 1/2 Tbsp unsalted butter, divided
- 1 small uncooked onion(s), minced
- 1 pound(s) cremini mushroom(s), shredded or thinly sliced (also known as baby bellas)
- 1/3 cup(s) white wine
- 1 1/2 cup(s) uncooked arborio rice
- 1/2 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 1/2 cup(s) fresh parsley, fresh, minced
Holy Cow No Bake Bars
By carvalhohm2
• In a large bowl, combine the first four ingredients; set aside
- 4 cups Cheerios
- 2 cups crispy rice cereal
- 2 cups dry roasted peanuts
- 2 cups M&Ms plain chocolate candy
- 1 cup light corn syrup
- 1 cup sugar
- 1 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract