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Recipes
Pippa Middleton's Devil's Food Cake
By carvalhohm
Preheat oven to 300 degrees
- Cake:
- 6 6 6 tablespoons unsalted butter
- 1 1 1 cups superfine sugar
- 2 2 2 medium eggs, lightly beaten
- 1/2 1/2 2 cup cocoa powder, plus 2 tablespoons
- 1 1 1 cup water
- 1 1 1 cups self-rising flour
- Icing:
- 1 1 1 stick unsalted butter
- 2 2 2 cups confectioners’ sugar
- 2 2 2 tablespoons cocoa powder, plus extra for dusting
- 2 2 2 tablespoons milk
- Raspberry Coulis:
- 10 10 10 ounces raspberries
- to juice, to taste
- 3 3 3 tablespoons confectioners’ sugar
Short Ribs With Barbecue Sauce
By carvalhohm
In 4-quart casserole, arrange ribs, meatiest portions towards edge of dish
- 4 pounds beef short ribs
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 1 1/4 cups catsup
- 1/4 cup cider vinegar
- 1/4 cup flour
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
Taco Burgers #2
By carvalhohm
Combine ground chuck, taco seasoning mix and jalapenos
- 1.5 pounds ground chuck
- 3 tablespoon taco seasoning mix
- 3 tablespoon diced pickled jalapeños
- 5 slices Pepper Jack cheese
- Whole wheat hamburger buns, toasted
- 1 ripe avocado, peeled, seeded, and thinly sliced
- 1 tomato, thinly sliced
- 8 ounce bag shredded lettuce
- 1 cup sour cream
- 1 tablespoon minced fresh cilantro
- 1 chipotle chile in adobo sauce, minced
Danish Almond Crescent Ring
By carvalhohm
1. Heat oven to 375°F. Lightly grease cookie sheet
- 1/4 cup sugar
- 3 tablespoons butter or margarine, softened
- 3 1/2 oz almond paste, broken into pieces
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 egg, beaten
- 2 teaspoons sugar
- 2 to 4 tablespoons sliced almonds
Bourbon Bread Pudding
By carvalhohm
Preheat oven to 350°. Heat milk in heavy saucepan over medium-high heat to 180° or until tiny bubbles form aro...
- Pudding:
- 2 tablespoons butter, softened
- 4 cups fat-free milk
- 9 cups (1/2-inch) cubed French bread
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 large egg whites
- 1/2 cup raisins
- Sauce:
- 6 tablespoons butter
- 1 large egg
- 1/4 cup bourbon
Crock Pot Chicken Enchilada Soup
By carvalhohm
Heat oil in saucepan over medium-low heat
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 1 (15 oz) can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 (8 oz) skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
Pumpkin Pecan Muffins
By carvalhohm
Combine flour, sugar, pumpkin pie spice, baking powder and salt
- 1 cup flour
- 2/3 cup sugar
- 1/4 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped nuts
- 1/2 cup raisins
- 1/2 cup cooked pumpkin
- 1/4 cup milk
- 3 tablespoons oil
- 1 egg, beaten
Sliced Tomato Salad
By carvalhohm
Arrange tomatoes and onions on a large rimmed serving platter
- 8 large tomatoes, cut into 1/4-inch slices
- 2 large sweet onions, halved and thinly sliced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
Simply Sensational Chili
By carvalhohm
Heat oil in medium, heavy-bottomed pot over medium-high heat
- 2 tbsp. Extra Virgin Olive Oil
- 1 medium onion, chopped (about 1 cup)
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 1 Jalapeño Peppers, seeded and roughly chopped
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- 1 lb. ground beef (80% lean)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 tbsp. chili powder
- 1 tbsp. finely chopped fresh cilantro
- 1 tbsp. ground cumin
- 1 whole tomatoes, chopped
- 1 packet Powdered Beef Flavored Bouillon
- 1 packet Sazón GOYA® with Coriander and Annatto
- 1 can (15.5 oz.) Pinto Beans, or Low-Sodium Pinto Beans, undrained
- Shredded Monterey jack cheese (optional)
- Sour cream (optional)
- Finely chopped white onions (optional)
Chicken with Creamy Jalapeno Sauce
By carvalhohm
Sprinkle chicken with salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 medium onions, chopped
- 1/2 cup reduced-sodium chicken broth
- 2 jalapeno peppers, seeded and minced
- 2 teaspoons ground cumin
- 3 ounces reduced-fat cream cheese, cubed
- 1/4 cup reduced-fat sour cream
- 3 plum tomatoes, seeded and chopped
- 2 cups hot cooked rice