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Recipes
Baked Teriyaki Chicken
By carvalhohm2
Remove bone from chicken thigh, dry with a paper towel
- 1 chicken thigh, deboned
- 1 tablespoon Japanese soy sauce
- 3/4 tablespoon Mirin
- 3/4 teaspoon sugar
- 1 teaspoon sake
- 1 teaspoon ginger juice
Key Lime Cake #2
By carvalhohm2
Preheat oven to 350 degrees F
- 1 (18.25-ounce) package lemon cake mix
- 1 (4-serving size) package instant lemon pudding and pie filling
- 4 eggs
- 1/2 cup plus 3 teaspoons Key lime juice, divided
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 teaspoons lime zest, divided
- 1 cup confectioners' sugar
Key Lime Torte with Pineapple-Ricotta Filling
By carvalhohm2
Light and refreshing key lime torte featuring a pineapple ricotta filling is the perfect summer time dessert
- Pillsbury® Baking Spray with Flour
- 1 (8-ounce) can crushed pineapple in juice
- 1/2 to 3/4 cups water
- 1 package Pillsbury® Moist Supreme® Key Lime Flavored Premium Cake Mix
- 1/3 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- 1 (15-ounce) container ricotta cheese
- 1 cup Pillsbury® Creamy Supreme® Key Lime Flavored Frosting, divided
- Frozen whipped topping, thawed (optional)
- Fresh lime slices (optional)
Bistro Mac & Cheese
By carvalhohm2
Cook macaroni according to package directions; drain
- 1 package (16 ounces) uncooked elbow macaroni
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2-1/2 cups 2% milk
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup seasoned bread crumbs
Texas Caviar-Black Bean and Black Eyed Pea Dip
By carvalhohm2
In a small saucepan, bring oil, vinegar and sugar to a boil
- 1 1/2 cups sweet corn
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced green onion
- 1/4 cup vegetable oil
- 1/2 cup red wine vinegar
- 1/4 cup sugar
Chipotle Chicken Sandwiches
By carvalhohm2
Transfer chicken to gallon-size zip-top bag
- 1 pkg. (1.5 lbs.) Boneless, Skinless Chicken Breasts
- 1 chipotle pepper, finely chopped, plus 4 tbsp. sauce from
- 1 can (7 oz.) Chipotle Chiles in Adobo Sauce, divided
- 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/2 cup, plus 5 tbsp., mayonnaise
- 5 Kaiser rolls, halved
- 10 avocado slices (from 1 avocado)
- 10 tomato slices (from 2 medium tomatoes)
- 5 leaves from 1 head green leaf lettuce
Quick Barbecued Chicken
By carvalhohm2
Preheat the grill to medium-high heat
- 1 (3- to 4-pound) chicken, cut into 8 pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- barbecue sauce
Presto Black Bean & Corn Salsa
By carvalhohm2
In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, s...
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups fresh or frozen corn, thawed
- 5 plum tomatoes, chopped
- 1 large sweet red pepper, chopped
- 1 small green pepper, chopped
- 1 can (4 ounces) chopped green chilies
- 1/4 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 jar (16 ounces) salsa
- Tortilla chips
Mini Chip Cut-Out Cookies
By carvalhohm2
Vanilla frosting with a drizzle of melted chocolate is a great finishing touch on these tasty and simply made cut-o
- 1 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 1/2 cups all-purpose flour
- 2 cups (12-ounce) package semi sweet chocolate mini morsels, divided
- 1 (16-ounce) package prepared vanilla frosting, colored if desired
Mango Cake
By carvalhohm2
Chop the mango chunks into small pieces
- 1 cup mango chunks, roughly chopped
- 1 box plain yellow cake mix (we used Duncan Hines brand)
- 3 eggs
- 1/4 cup light olive oil
- 1 1/4 cup mango nectar