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Recipes
Old Fashioned Butter Cake
By carvalhohm
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
Chinese Chicken Salad
By carvalhohm
Salad: In a 2 quart pan, simmer chicken with onions, ginger, sherry, salt, sugar and water for 20 minutes, or unti...
- Salad:
- 1 1/2 pounds chicken breast with bone, uncooked
- 1 stalk green onion
- 1 piece ginger, about an inch
- 1 tablespoon dry sherry
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 cups water
- 1 large ice-burg lettuce
- Chinese parsley
- Peanut Dressing:
- 1 1/2 tablespoons creamy style peanut butter
- 2 1/2 tablespoons salad oil
- 2 tablespoons shoyu
- 2 tablespoons sugar
- 2 teaspoons vinegar
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon ground chili pepper or cayenne pepper, according to your taste
- 1 tablespoon onion, grated
Quick Mixed Bean Salad
By carvalhohm
1 In large serving bowl, mix together black beans, chick peas, red kidney beans, cucumbers, peppers, and cilantro
- Salad:
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
- 1 medium cucumber, peeled, seeded and chopped (2 cups)
- 1 red bell pepper, seeded and finely chopped (about 1 cup)
- 2 tbsp. finely chopped fresh cilantro
- Dressing:
- 3 tbsp. Red Wine Vinegar
- 2 packets GOYA® Salad and Vegetable Seasoning
- 1 tbsp. Lemon Juice
- ½ cup Extra Virgin Olive Oil
The Perfect Chili
By carvalhohm
In a large kettle, saute the ground beef until brown; drain excess fat
- 2 cans Chili Beans - any flavor
- 1 packet Chili Seasoning
- 1 can Tomatoes
- 1 lb. ground beef
Old-Fashioned Pot Roast #4
By carvalhohm
Place roast in a slow cooker; add water
- 2 to 3-lb. beef chuck or rump roast
- 1/2 c. water
- 1-oz. pkg. ranch salad dressing mix
- 1-oz. pkg. Italian salad dressing mix
- 1-2-oz. pkg. brown gravy mix
Brunswick Stew
By carvalhohm
In a soup pot, combine the water, broth, pork, beef, corn, tomatoes, potatoes, onion, and cayenne pepper; bring to ...
- 5 cups water
- 2 (10 1/2-ounce) cans condensed chicken broth
- 2 pounds pork stew meat, trimmed
- 1 pound beef stew meat, trimmed
- 1 (15 ounce) can cream-style corn
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- 2 medium-sized baking potatoes, quartered
- 1 large onion, coarsely chopped
- 1/4 teaspoon cayenne pepper
- 2 cups ketchup
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
Roasted Asparagus
By carvalhohm
Preheat the oven to 400 degrees
- 1 pound fresh asparagus
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon grated lemon rind
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
Chocolate-Peanut Butter Dream Bars
By carvalhohm
1 Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms
- 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 2 tablespoons cold strong brewed coffee or water
- 1 egg
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 container (8 oz) frozen whipped topping, thawed
- 1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
- 1/4 cup creamy peanut butter
- 1/4 cup milk
- 2 tablespoons sugar
- 3 oz bittersweet baking chocolate, melted
- 1 cup unsalted dry-roasted peanuts
Red Velvet Cupcakes with Cream Cheese Filling and Frosting
By carvalhohm
Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 1 1 box German chocolate cake mix
- 1 1 1 cup water
- 1/2 1/2 1/2 cup vegetable oil
- 3 3 3 eggs
- 2 2 2 tablespoons unsweetened baking cocoa
- 1 1 2 bottle (1 oz) red food color (about 2 tablespoons)
- Filling and Frosting
- 12 12 8-oz oz cream cheese (from two 8-oz packages), softened
- 1/3 1/3 1/3 cup butter or margarine, softened
- 1 1 1 tablespoon vanilla
- 9 9 9 cups powdered sugar
- 1 to 3 1 to 3 3 tablespoons milk
- Colored sugar, if desired
Marshmallow Fruit Salad
By carvalhohm
Makes 8-12 servings 1. Mix all ingredients and let it sit in the fridge for a short while so flavors can develop
- 1 large can pineapple tidbits - drained
- 2 small cans mandarin oranges - drained
- 2 large sliced bananas (optional, if you want it to keep longer leave them out)
- 1 pint sliced strawberries
- 1 package mini marshmallows
- 1 small container sour cream (8 oz)