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Recipes
Sunny Anderson's Sunset Park Salad
By carvalhohm2
Grill the veggies. Preheat a grill or grill pan to medium-high
- 2 carrots
- 4 ears fresh corn, shucked
- 2 heads Belgian endive, cut in half lengthwise
- 3 to 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro (about 3 ounces), leaves only
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- Bottom-of-the-bag tortilla chip bits
Coconut Cake Cheesecake
By carvalhohm2
Preheat oven to 325°. In a medium bowl, combine graham cracker crumbs, coconut, and butter
- Crust:
- 2 cups graham cracker crumbs
- 1 cup sweetened flaked coconut
- 1/2 cup salted butter, melted
- Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2 cups sour cream
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- Topping:
- 1/2 cup sweetened condensed milk (consider reducing by half)
- 1/4 cup coconut milk (consider reducing by half)
- 1 1/4 cups sweetened flaked coconut
- 1/2 teaspoon vanilla extract
Shrimp Scampi #6
By carvalhohm2
Preheat oven to 400°F. Place Blue Bonnet in 8x8-inch baking dish and melt in oven
- 1/3 cup Blue Bonnet® Spread-tub
- 1/4 cup chopped onion
- 1 jar (2 oz each) diced pimientos, drained
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill weed
- 1 pound medium (31/35 count) shrimp, peeled and deveined
Butterscotch Oatmeal Cookies
By carvalhohm2
In a very large bowl, cream the butter, shortening and sugars until light and fluffy
- 1 cup butter, softened
- 6 tablespoons butter-flavored shortening
- 1-2/3 cups packed brown sugar
- 2/3 cup sugar
- 3 eggs
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- 2-1/2 cups plus 2 tablespoons all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/4 teaspoons salt
- 3/4 cup butterscotch chips
- 1/2 cup chopped pecans
Bacalao Salado (Salt Cod Salad)
By carvalhohm2
Bacalao Preparation: Soak Bacalao in water for 30 minutes
- 1/2 lb bacalao (dried salted cod), soaked, deboned and flaked or shredded
- 1 small won bok (Chinese) cabbage, washed, drained and sliced to your liking
- 1 large Manoa, romaine or iceberg lettuce, washed, drained and torn into bite size pieces
- 1 small bunch of watercress, chopped into bite size pieces. (optional)
- 1 red or round onion (spanish works well too!), sliced thinly
- 1 japanese cucumber, sliced thinly
- 2 roma tomatoes, sliced thinly
- 1 - 2 clove garlic, minced
- Juice of 2 limes, 1 lemon or cider vinegar (I use a mixture of 1 lemon plus some rice wine vinegar for a little sweetness), adjust to your liking
- Olive oil, enough to make a vinaigrette which is usually a 3 (oil) to 1 (acid) ratio. I use 3/4 cup olive oil and approximately 6 tbs. lemon/lime juice or cider vinegar
- Aloha or your favorite shoyu (soy sauce)
- Black pepper, freshly cracked or ground.
Slow Cooker Meatballs and Marinara
By carvalhohm2
For the onion mixture: Heat oil in a Dutch oven over medium-high heat until shimmering
- 2 tablespoons olive oil
- 2 onions, chopped fine
- 1 (6 ounce) can tomato paste
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 cup red wine
- 2 (28 ounce) cans crushed tomatoes
- 4 ounces Italian sausage, casings removed
- 2 ounces mozzarella cheese, shredded (1/2 cup)
- 1 ounce parmesan cheese, grated (1/2 cup)
- 2 large eggs
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1 1/4 pounds 85 percent lean ground beef
- 3 tablespoons heavy cream
- 1 ounce parmesan cheese, grated (1/2 cup)
- 2 tablespoons finely chopped fresh basil
- salt
Slow-Cooker Beef Stroganoff
By carvalhohm2
1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper
- 2 pounds beef stew meat
- 1 cup chopped onion
- 1 can (10 3/4 ounces) condensed golden mushroom soup
- 1 can (10 3/4 ounces) condensed cream of onion soup
- 1 jar (6 ounces) Green Giant™ sliced mushrooms, drained
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, cubed
- 1 container (8 ounces) sour cream
- 6 cups hot cooked noodles or rice
Skinny Red Velvet Cake
By carvalhohm2
1. Preheat oven to 350 degrees
- Skinny Cream Cheese Frosting:
- 1 (18.25 ounces) Duncan Hines Dark Chocolate Cake Mix or Devil’s Food
- 1 (3.4 oz) package instant chocolate pudding mix
- 1 cup buttermilk
- 1/2 cup warm water
- 1/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 ounce red food coloring (1 bottle)
- 2 eggs
- 2 egg whites
- 4 ounces (1/2 of an 8 ounce package of reduced-fat cream cheese)
- 1 1/2 cup powdered sugar
- 1 tablespoon reduced-fat milk
- Sprinkles for decorating or mini semisweet chocolate chips, if desired
Aunt Nellie's Cabbage Fritters
By carvalhohm2
In a large bowl, combine all ingredients except oil; mix well
- 2 1/2 cups white cabbage, finely chopped or grated
- 1/4 cup finely chopped onion
- 1/4 cup crumbled cooked bacon
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil
Cod with Hoisin Glaze
By carvalhohm2
Preheat oven to 425ºF. To make glaze, in a medium bowl, combine hoisin sauce, ginger, oil and chili paste; mix we...
- 2 Tbsp hoisin sauce
- 2 tsp ginger root, fresh, grated
- 1 tsp sesame oil, toasted variety
- 1/2 tsp garlic chili paste, or hot sauce (or less to taste)
- 1 pound(s) uncooked lingcod fillet(s), washed and patted dry
- 2 Tbsp cilantro, fresh, minced
- 1 1/2 tsp sesame seeds, toasted