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Recipes
Phyllo Wrapped Asparagus
By carvalhohm2
Pre-heat oven to 350 degrees F
- asparagus spears
- phyllo dough sheets; thawed
- butter; melted
- grated Parmesan
- salt and pepper;to taste
- chipotle powder(optional)
Tate's Bake Shop Whiskey Cake
By carvalhohm2
Preheat oven to 325 degrees
- Glaze:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons salted butter, softened
- 1/4 cup oil, I used olive oil, not EVO
- 1 1/4 cup sugar
- 3 whole eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1/2 cup buttermilk
- 1/2 cup whiskey, I used rye whiskey
- 1 1/4 cup chopped walnuts
- 1/2 cup salted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup whiskey
Creamy Macaroni and Cheese
By carvalhohm2
Preheat oven to 350 degrees F
- 1 (8-ounce) package elbow macaroni
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups (9 ounces) shredded sharp Cheddar cheese, divided
- 2 tablespoons Italian-flavored breadcrumbs
Fisherman's Wharf Clam Chowder
By carvalhohm2
What To Do: In a soup pot over medium heat, saute onion and celery 3 to 5 minutes, or until tender
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 (6-1/2-ounce) cans chopped clams, undrained
- 1 (8-ounce) bottle clam juice
- 1 3/4 cup chicken broth
- 1 large potato, peeled and diced
- 1/8 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 cups (1 pint) heavy cream
Mocha-Fudge Ice Cream Dessert
By carvalhohm2
Combine cookie crumbs and butter; press onto the bottom and 1 in
- 3-3/4 cups crushed cream-filled chocolate sandwich cookies
- 1/2 cup butter, melted
- 1 jar (16 ounces) hot fudge ice cream topping, warmed
- 1/2 gallon coffee ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate curls or sprinkles, optional
Three-Way Corn Chowder
By carvalhohm2
1. Melt the butter in a medium saucepan
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 15-ounce can chicken broth
- 2 cups cubed potatoes
- 2 cups half and half, or 1 cup milk and 1 cup cream
- 2 15-ounce cans corn, undrained or two cups cooked corn cut from the cob
- 1 1/2 cups diced ham (optional)
- 6 strips bacon, cooked to a crisp and crumbled (optional)
- 2 tablespoons fresh parsley or one tablespoon dried
Magic Cake
By carvalhohm2
Mix egg whites until stiff
- 4 eggs, separated, at room temperature
- 1 Tbsp water
- 1/2 cup + 2 Tablespoons (5.3 oz, 150 g) sugar
- 1 stick (125 g) butter, melted
- 3/4 cup (4 oz, 115 g) flour
- 2 cups (500 ml) milk, lukewarm
- 2 tsp vanilla extract
Super Quick Beignets
By carvalhohm2
Heat the Oil in a large pot (or fryer, if you have one)
- 2 cans refrigerated crescent rolls (or biscuits, doesn’t matter)
- 1 Quart Vegetable or Olive Oil (for frying)
- Powdered Sugar and/or Honey
Chocolate Cherry FroYo Sandwiches
By carvalhohm2
1 Remove cover from yogurt; stir well with spoon
- 1 container (5.3 oz) Yoplait® Greek 100 black cherry yogurt
- 12 chocolate sandwich cookies
Bacalao Guisado (Stewed Cod Fish)
By carvalhohm2
Soak the bacalao for 24 hours, changing out the water 2-3 times
- 1 tablespoon olive oil
- 1 1/2 pounds Bacalao (Salted Alaskan Pollock or Codfish), rinsed and desalinated overnight
- 1 cup sliced bell peppers (whichever colors you like)
- 1 cup sliced white onion, cut into half moons
- 1 pound cassava (or potato), peeled and cut into chunks
- 2 tablespoons sofrito
- 1/4 cup tomato sauce
- 1 teaspoon dried oregano
- 1 packet Sazon seasoning (with annatto)
- 1/2 cup water
- 1/4 cup pimento-stuffed olives (optional)
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste