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Recipes
Skillet Chicken and Rice with Peas and Scallion
By carvalhohm
1. Pat the chicken dry with paper towels and season with salt and pepper
- 4 4 4 boneless skinless chicken breasts
- 4 4 4 boneless skinless chicken breasts
- 4 4 4 boneless skinless chicken breasts
- 1/2 1/2 1/2 cup unbleached all-purpose flour
- 1/2 1/2 1/2 cup unbleached all-purpose flour
- 1/2 1/2 1/2 cup unbleached all-purpose flour
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 1 1 1 medium onion, minced
- 1 1 1 medium onion, minced
- 1 1 1 medium onion, minced
- 3 3 cloves 3 medium cloves garlic, minced
- 3 3 cloves 3 medium cloves garlic, minced
- 3 3 cloves 3 medium cloves garlic, minced
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1 1/2 1 1/2 1/2 cups long-grain rice
- 1 1/2 1 1/2 1/2 cups long-grain rice
- 1 1/2 1 1/2 1/2 cups long-grain rice
- 1/2 1/2 1/2 cup dry white wine (vermouth)
- 1/2 1/2 1/2 cup dry white wine (vermouth)
- 1/2 1/2 1/2 cup dry white wine (vermouth)
- 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
- 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
- 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
- 1 1 1 cup frozen peas
- 1 1 1 cup frozen peas
- 1 1 1 cup frozen peas
- 5 5 5 scallions, sliced thin
- 5 5 5 scallions, sliced thin
- 5 5 5 scallions, sliced thin
- 2 2 2 tablespoons fresh lemon juice
- 2 2 2 tablespoons fresh lemon juice
- 2 2 2 tablespoons fresh lemon juice
Hot Milk Cake
By carvalhohm
In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored
- 4 eggs
- 2 cups sugar
- 1 teaspoon Spice Islands® pure vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1-1/4 cups 2% milk
- 10 tablespoons butter, cubed
Sour Cream Pound Cake
By carvalhohm
1. Spray two 9-inch deep round cakepans with non-stick spray
- 2 (18 ounce) boxes white cake mix
- 2 cups flour
- 2 cups sugar
- 1 1/4 tsps salt
- 2 2/3 cups water
- 3 Tbsps vegetable oil
- 1 1/2 Tbsps pure vanilla extract
- 2 cups sour cream
- 8 large egg whites
Sugar Cookie Truffle Cups
By carvalhohm
Heat oven to 375°. Lightly spray 24 mini muffin cups with cooking spray
- 3 oz semisweet baking chocolate
- 1 tablespoon shortening
- 1 pouch sugar cookie mix
- 1/4 cup butter
- 1 egg
- 2 cups dark chocolate chips (12 oz)
- 3/4 cups heavy whipping cream
Crisp Sugar Cookie Mix
By carvalhohm
In bowl, combine first four ingredients; mix well
- ADDITIONAL INGREDIENTS:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups confectioners' sugar
- 1 teaspoons baking soda
- 1 teaspoons cream of tartar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Colored sugar, optional
Maple-Balsamic Glazed Salmon
By carvalhohm
1 Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat
- 1 salmon fillet (2 lb), cut into 6 serving pieces
- Salt and pepper
- 1/4 cup real maple syrup
- 1/4 cup balsamic vinegar
- 1 clove garlic, finely chopped
- Thinly sliced green onions, if desired
Saucy Apples 'n' Pears
By carvalhohm
Place apples and pears in 5-quart slow cooker
- 3 cooking apples, cored, peeled and sliced
- 3 ripe pears, cored, peeled and sliced
- 1/4 cup raisins
- 1/2 cup pure maple syrup
- 1/4 cup butter, melted
- 1/2 cup packed dark brown sugar
- 1 tablespoon lemon juice
- 2 (3-inch) sticks cinnamon
- 2 tablespoon cornstarch
- 2 tablespoon water
- 1/2 cup chopped pecans
Loaded Jambalaya Stew
By carvalhohm
Sprinkle chicken evenly with Creole seasoning
- 1 1/2 pounds skinned and boned chicken thighs, cut into 1-inch pieces
- 1 tablespoon Creole seasoning
- 2 tablespoons vegetable oil
- 1 (10-ounce) package frozen seasoning blend, thawed
- 1 (14-1/2-ounce) can diced tomatoes with jalapenos, undrained
- 1 (8-ounce) package cubed ham
- 1 (14-ounce) can seasoned chicken broth with roasted garlic
- 2 (3.5-ounce) bags boil-in-bag rice
- 1 pound medium-sized fresh shrimp, peeled and deveined
- 1/2 cup chopped scallions
- 1 tablespoon hot sauce
Easy Caprese Pizza Bake
By carvalhohm
1 Heat oven to 400°F. In 12-inch skillet, heat 1 teaspoon of the oil over medium heat
- 3 teaspoons 100% Extra Virgin Olive Oil
- 1 lb bulk sweet Italian sausage
- 4 cups pizza sauce
- 1/2 cup fresh basil leaves, chopped
- 1 can refrigerated buttermilk biscuits
- 20 fresh mozzarella ciliegine (cherry-size) cheese balls (from 8 oz container)
- 1/4 cup shredded Parmesan cheese (1 oz)
Perfect Sugar Cookies
By carvalhohm
Preheat oven to 350°F. In a medium bowl, cream together the butter and sugar
- 1 cup real butter (2 sticks), softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups self-rising flour*