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Recipes
Horseradish-Bacon Dip
By carvalhohm2
Place a large nonstick skillet over medium-low heat
- 4 slice(s) uncooked turkey bacon
- 3/4 cup(s) reduced-fat sour cream
- 1/4 cup(s) reduced-calorie mayonnaise
- 2 Tbsp store-bought horseradish
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 5 Tbsp uncooked scallion(s), sliced
Country-Fried Steak & Eggs
By carvalhohm2
In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved
- 1 tablespoon salt, divided
- 1 cup cold water
- 1 1/2 pounds beef cubed steaks
- 1 cup all-purpose flour
- 3/4 teaspoon black pepper, divided
- 1 cup vegetable oil
- 2 cups milk
- 8 eggs
Cheesy Ham Chowder
By carvalhohm2
In a Dutch oven, cook the bacon over medium heat until crisp
- 10 bacon strips, diced
- 1 large onion, chopped
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1-1/2 cups water
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 teaspoons chicken bouillon granules
- Pepper to taste
- 3 cups (12 ounces) shredded cheddar cheese
- 2 cups cubed fully cooked ham
Sunrise Breakfast Pizza
By carvalhohm2
Preheat oven to 400 degrees F
- 1 (11-ounce) package refrigerated pizza crust
- 1 tablespoon butter
- 2 cups refrigerated liquid egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen vegetables (broccoli, spinach and red bell peppers, or a combination of your favorites), thawed
- 1 cup shredded Cheddar cheese
- 2 frozen turkey sausage patties, thawed and cut into bite-sized pieces (see Note)
Crispy Chicken
By carvalhohm2
Preheat the oven to 350 degrees F
- 3 cups crispy rice cereal, crushed
- 1 tablespoon dried parsley flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 4 (1-1/4- to 1-1/2- pound) boneless, skinless chicken breasts, pounded to about 1/3-inch thick
- 2 tablespoons vegetable oil
Coconut-Guava Punch
By carvalhohm2
1. In large pitcher, stir together coconut water, guava nectar, orange slices and mint
- 2 cans (11.8 oz. each) GOYA® Coconut Water
- 2 cans (9.6 oz. each) GOYA® Guava Nectar
- 1 orange, thinly sliced
- 1/4 cup fresh mint, torn into small pieces
- 2 cups lemon-lime soda
Day Off Chocolate Croissants
By carvalhohm2
While croissants are still frozen, slice each in half horizontally
- 12 (1-ounce) croissants, sliced in half horizontally, then thawed if frozen
- 1 cup (6 ounces) semisweet chocolate chips, divided
- 1/4 cup slivered almonds
Busy-Day Chicken Fajitas
By carvalhohm2
Place chicken in a 4-qt. slow cooker; add black beans, pepper and onion
- 1 pound boneless skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium green pepper, cut into strips
- 1 large onion, sliced
- 1-1/2 cups picante sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 12 flour tortillas (6 inches), warmed
- 2 cups (8 ounces) shredded cheddar cheese
- Optional toppings: sour cream, sliced ripe olives and thinly sliced green onions
Chicken Paprikash
By carvalhohm2
In a large deep skillet, heat the oil over medium-high heat
- 1 tablespoon vegetable oil
- 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
- 2 tablespoons paprika
- 1 can (10-3/4 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup sliced fresh mushrooms
- 1/2 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Chocolate Almond Coconut Eggs
By carvalhohm2
In bowl combine coconut and powdered sugar and 1 can sweetened condensed milk and mix thoroughly
- Egg centers:
- 21 oz. Coconut
- 4 cups powdered sugar
- 1 can sweetened condensed milk
- Ganache:
- 1 can frosting creations
- 1 chocolate almond flavor pack
- 1 12 oz bag milk chocolate chips
- Chocolate to dip:
- 1 24 oz almond bark, you can use either plain white or add food coloring for a specific color or chocolate