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Recipes
Cocoa-Cola Cake
By carvalhohm
Preheat oven to 350 degrees F
- Cocoa-Cola Frosting:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter
- 1 cup cola
- 2 Tbsp. unsweetened cocoa powder
- 2 eggs, slightly beaten
- 1/2 cup buttermilk or sour milk
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2 cups tiny marshmallows
- 1/2 cup chopped pecans, toasted
- 1/2 cup pastel-color tiny marshmallows (optional)
Family-Favorite Pork Tacos
By carvalhohm
Heat oil in a non-stick skillet over medium-high heat
- 2 t. oil
- 1 lb. pork tenderloin, cubed
- 1 t. ground cumin
- 2 cloves garlic, minced
- 1 c. green or red salsa
- Optional: 1/2 c. fresh cilantro,
- chopped
- 8 10-inch corn tortillas, warmed
- Garnish: shredded lettuce, diced
- tomatoes,sliced avocado, sliced
- black olives, sour cream, shredded
- Cheddar cheese
Hot Fudge Sauce #3
By carvalhohm
Bring mixture to simmer on medium heat and stir while cooking for 8-10 minutes
- 6 oz. semi-sweet chocolate chips
- 1/2 cup butter
- 1 large can evaporated milk
- 3 1/2 cups powdered sugar
- 1 tsp. vanilla
Chupe de Camarones – Peruvian-Style Shrimp Soup
By carvalhohm
1 Season shrimp with Adobo and set aside in refrigerator
- 1 lb. large shrimp, peeled and deveined (about 26-30 pieces)
- ½ tsp. GOYA® Adobo with Pepper
- 2 tbsp. GOYA® Extra Virgin Olive Oil
- ¾ yellow onion, finely chopped (about 1 cup)
- 1½ tsp. Minced Garlic or 3 cloves garlic, finely chopped
- ¼ cup Tomato Sauce
- 1 tbsp. GOYA® Sofrito
- 1 packet Sazón GOYA® without Annatto
- 1 tbsp. finely chopped Rocoto Red Hot Pepper from 1 bag (1 lb.) frozen GOYA® Rocoto Red Hot Peppers, thawed, or 2 tsp. GOYA® Rocoto – Red Hot Pepper Paste
- 1/2 tsp. Oregano Leaf, divided
- 1 packet Chicken Bouillon mixed with 8 cups water
- 1 cup whole kernel corn from 1 bag (1 lb.) frozen GOYA® Whole Kernel Corn (Choclo Desgranado), thawed
- 1½ cups chopped, thawed yellow potato from 1 bag (1 lb.) frozen GOYA® Yellow Potato (Papa Amarilla)
- 1½ cups chopped, thawed yuca from 1 bag (1 lb.) frozen GOYA® Yuca (Cassava)
- ¼ cup CANILLA® Extra Long Grain Rice
- 1 cup Frozen Peas, thawed
- 2 large eggs
- ¼ cup heavy cream
- 1 tbsp. chopped fresh cilantro
Kimmie's Yummy Award Winning Brownies
By carvalhohm
Set oven a 350 and grease a 9x13 inch pan
- 2 sticks butter
- 2 c sugar
- 4 eggs
- 1 1/2 c flour
- 4 T cocoa
- 1 T vanilla
- 2 c chopped pecans or walnuts
Pink Ribbon Cookies
By carvalhohm
In large bowl with electric mixer on medium speed, cream butter and sugar
- 2 sticks butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 (16-ounce) container vanilla frosting
- 1 to 2 drops red food color
Caprese-Style Grilled Cheese
By carvalhohm
Place 4 slices bread on work surface
- 8 slices Italian or sourdough bread
- 4 plum tomatoes or 2 large tomatoes, sliced 1/4-inch thick
- 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
- Salt to taste
- Black pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup olive oil
Chipotle Chile Hummus
By carvalhohm
In a blender, mix first 4 ingredients until smooth
- 2 cups drained and rinsed Garbanzo beans (chickpeas)
- 1 lemon, juiced
- 1 Tbsp. The Pantry Club Chipotle Chile seasoning
- 2 Tbsp. tahini paste
- 1/4 cup extra virgin olive oil
Grandma's Pie Crust
By carvalhohm
Mix all ingredients in electric mixer just until it forms a ball
- 3 cups flour
- 1 1/2 cups shortening
- 1/2 tsp. salt
- 1 T. vinegar
- 5 T. water
- 1 egg
Sweet Potato Casserole
By carvalhohm
1.) With your oven preheated to 350 degrees
- Sweet potato base:
- 1 1/2 lb of sweet potatoes cooked on stovetop in water to cover until tender
- 2 Eggs
- 1/4 cup of Granulated Sugar
- 1/4 cup Whole Milk
- 1/4 cup of Brown Sugar
- 1/4 cup of Unsalted Butter softened at room temperature
- 1/2 tsp Salt
- Topping:
- 1/4 cup of Brown Sugar
- 2 Tbsp of Flour
- 1-1/2 Tbsp of Unsalted Butter cold and cut into cubes
- 1/2 cup of Chopped Pecans
- 1 to 1-1/2 cups of Marshmallows