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Recipes
Italian Wedding Soup
By carvalhohm2
In a large soup pot, bring the chicken broth and water to a boil over high heat
- 6 (10-1/2-ounce) cans condensed chicken broth
- 6 cups water
- Meatballs, optional (see recipe below)
- 4 cups fresh chopped escarole
- 3/4 cup grated Parmesan cheese
- 2 eggs, beaten
Crispy Cheddar Chicken
By carvalhohm2
1. Cut each chicken breast into 3 large chunks
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk
- 3 C cheddar cheese, grated
- 1 t dried parsley
- Sauce:
- 1 14 ounce can cream of chicken soup
- 2 T sour cream
- 2 T butter
Chicken Parmigiana #2
By carvalhohm2
Beat together egg and milk in a deep bowl
- 1 egg
- 3/4 c. milk
- salt & pepper to taste
- 2 c. Italian-seasoned dry bread crumbs
- 4 boneless, skinless chicken breasts
- 2 T. oil
- 26 oz. jar spaghetti sauce, divided
- 1 to 2 c. shredded mozzarella cheese
- cooked spaghetti
Orange Marmalade and Coconut Coffeecake
By carvalhohm2
Preheat the oven to 350 degrees
- For the topping:
- 6 tablespoons butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tablespoon orange zest (optional)
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup melted butter
- 1 1/2 cups shredded coconut
- 1 cup jam of your choice
- 1 tablespoon granulated sugar
Mocha Cheesecake
By carvalhohm2
In a bowl, combine the first five ingredients; sir in butter
- FILLING:
- 1-1/4 cups confectioners' sugar
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/4 teaspoon baking soda
- Dash salt
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs, lightly beaten
- 1 tablespoon hot water
- 2 to 3 teaspoons instant coffee granules
- Whipped topping, baking cocoa, fresh raspberries and mint, optional
Mango Tango Fish Fillets
By carvalhohm2
Preheat oven to 425 degrees F
- 1 1/2 cups chopped fresh mango (about 2 mangoes)
- 1/2 cup finely chopped red bell pepper
- 1/3 cup finely chopped purple onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, divided
- 4 (6-ounce) cod fillets
- 1/8 teaspoon cayenne pepper
Hydrangea Cupcakes
By carvalhohm2
Preheat oven to 350°F. Place cupcake liners in muffin pans
- To Decorate:
- 1 box Devil's Food Cake Mix or Dark Chocolate Fudge Cake Mix
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
- 1 stick butter
- 1 lb powdered sugar
- 1/4 cup cream or milk (cream makes the frosting a better consistency)
- 1 tsp vanilla extract
Crab Rangoon
By carvalhohm2
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray
- 2 spray(s) cooking spray
- 2 tsp olive oil
- 2 clove(s) (medium) garlic clove(s), minced
- 2 medium uncooked scallion(s), minced
- 2 Tbsp snow peas, chopped
- 6 oz canned crabmeat, drained
- 4 oz low fat cream cheese
- 2 tsp low sodium soy sauce
- 24 item(s) wonton wrapper(s), half of a 12 oz package
Homestyle Potato Salad
By carvalhohm2
Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat
- 4 pounds white or red potatoes
- 10 hard-cooked eggs, peeled and chopped
- 1/2 green or red bell pepper, diced
- 3 ribs celery, chopped
- 1 cup reduced-fat sour cream
- 1 cup light mayonnaise
- 1 tablespoon white vinegar
- 2 tablespoons nonfat milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheesy Potato Nugget Skillet
By carvalhohm2
1 Heat oven to 425°F. 2 In 10-inch cast-iron skillet, cook beef over medium heat 5 to 7 minutes, stirring occas...
- 1 lb lean (at least 80%) ground beef
- 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 3/4 cup frozen sweet peas
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
- 1/2 bag (28-oz size) frozen mini potato nuggets