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Recipes

Six Layer Dip

Six Layer Dip

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Spread refried beans over a 12-inch round serving platter then spread guacamole over beans

  • 1 (16-ounce) can refried beans
  • 1 (8-ounce) container prepared guacamole (see Note)
  • 1 (16-ounce) container sour cream
  • 1 (1 -ounce) package dry taco seasoning mix
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1 medium-sized ripe tomato, chopped
  • 4 scallions (green onions), thinly sliced
4.5/5 (13 Votes)

Mac and Cheese Chicken Skillet

Mac and Cheese Chicken Skillet

By

In a large skillet, cook chicken in oil over medium-high heat until no longer pink

  • 1 pound Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 teaspoon Olive Oil
  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 2-1/2 cups chicken broth
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 1 teaspoon dried oregano
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, drained
4.7/5 (11 Votes)

Maple Glazed Salmon with Spicy Maple Cream Syrup

Maple Glazed Salmon with Spicy Maple Cream Syrup

By

Mix the maple syrup, lemon juice, soy sauce, ginger, and mustard together

  • 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
4.7/5 (7 Votes)

Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup

By

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil

  • 1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
  • 4 Tbsp butter
  • 4 Tbsp olive oil
  • 1 quart half and half (can use evaporated milk)
  • 1 14 ounce can chicken broth
  • 1/2 cup celery, sliced
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 1 cup carrots, shredded
  • 1 medium onion, diced
  • 1 cup fresh spinach, coarsely chopped
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 16 ounce package gnocchi
4.5/5 (24 Votes)

Stir Fried Asparagus

Stir Fried Asparagus

By

Snap off tough ends of asparagus

  • 1 1/2 pounds fresh asparagus spears
  • 1 tablespoon vegetable oil
  • 3/4 cup water, divided
  • 3/4 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 (2-ounce) package cashews, coarsely chopped and toasted (about 1/2 cup) (see note)
4.5/5 (6 Votes)

Lemon Pudding Mochi

Lemon Pudding Mochi

By

Heat oven to 350 degrees. Grease a 9x13-inch baking dish, or coat with nonstick spray

  • 16 ounces mochiko sweet rice flour
  • 2 1/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 (3 ounce) boxes instant lemon pudding
  • 3 cups milk (or milk mixed with evaporated milk or coconut milk)
  • 1/2 cup butter, melted
  • 5 eggs, lightly beaten
  • 2 teaspoons lemon extract
  • 1 cup angel flake sweetened coconut
4.8/5 (9 Votes)

French Toast Casserole

French Toast Casserole

By

Slice bread into 3/4 to 1 inch thick slices

  • Topping:
  • 1 loaf French Bread
  • 10 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups half and half
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 3/4 cup soft butter
  • 1 1/3 cups chopped pecans (optional)
  • 1 1/3 cups brown sugar
4.1/5 (10 Votes)

Mom’s New Jersey Macaroni Salad

Mom’s New Jersey Macaroni Salad

By

In a serving large bowl combine all the ingredients

  • 1 16-ounce box elbow macaroni
  • 1 tablespoon kosher salt
  • 1 stalk celery, chopped
  • 1 red onion, chopped
  • 1 red pepper, diced
  • 1 1/2 cups mayonnaise
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Gherkins sweet pickle juice
  • 1 tablespoon sugar
  • 6-7 Sweet Gherkin pickles, chopped or 2 tbs sweet pickle relish
  • 1/2 teaspoon celery salt (optional)
  • 1 teaspoon fresh ground black pepper
  • 2 4-ounce cans baby shrimp
4.5/5 (13 Votes)

Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

By

1 Spray 4-quart slow cooker with cooking spray

  • 3 to 4 lb pork shoulder
  • 2 to 3 tablespoons taco seasoning mix (from 1-oz package)
  • 1 can (14 oz) diced green chilies
  • 1/2 of a sweet onion, finely diced
  • 1 can (10 oz) enchilada sauce
  • 2 ears fresh sweet corn, husks removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups shredded fresh green cabbage or cabbage slaw
  • 1 jalapeño chile, seeded, diced
  • Juice of 1 medium lime
  • 2 teaspoons rice vinegar
  • 1/2 cup chopped fresh cilantro
  • 8 to 12 flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 flour tortillas for burritos (8 inch)
  • Sliced avocado, as desired (for tacos)
  • 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
  • Cooked black beans, as desired (for burritos)
  • Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
4.4/5 (10 Votes)

Chicken Bruschetta

Chicken Bruschetta

By

1 In medium bowl, mix tomato topping ingredients

  • Tomato Topping:
  • 1 large tomato, chopped (1 cup)
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chicken:
  • 4 boneless skinless chicken breasts (4 to 5 oz each)
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 3/4 cup Italian style bread crumbs
  • 2 tablespoons olive or vegetable oil
4.5/5 (16 Votes)