Carvalhohm's profile page
Recipes
Cupcake Frosting
By carvalhohm
In a large bowl, beat shortening and butter until light and fluffy
- 1 cup shortening
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 6 tablespoons milk
- 2 teaspoons clear Spice Islands® pure vanilla extract
Toasty Coconut Macaroons
By carvalhohm
Heat oven to 350 degrees F
- One 14-ounce package sweetened shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Braised Chicken Stew (Pollo Guisado) *(GOOD)*
By carvalhohm
Season chicken pieces with salt and pepper
- 2 1/2 pounds chicken (thighs or legs)
- salt and pepper
- Achiote oil
- Adobo seasoning
- 1 packet sazon
- 1 teaspoon brown sugar
- 1/2 cup sofrito (link above)
- 1/2 cup alceparrado or olives (pimento stuffed) and 3 tablespoons capers
- 1 teaspoon each cumin, oregano, marjoram, and cinnamon
- 1 bay leaf
- 8 ounces tomato sauce
- 1 cup chicken broth (or water)
- 2 large potatoes (cut into bite size cubes)
- Chopped fresh cilantro
Praline Mac Nut Crunch Cupcakes
By carvalhohm
Cupcakes: Preheat oven to 350 degrees
- Milk Chocolate Mac Nut Crunch:
- 1 pound 2 1/2 ounces sugar
- 11 ounces cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup oil
- 5 ounces unsalted butter, soft
- 5 ounces sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- 2 ounces cocoa powder
- 1/2 cup milk chocolate, melted
- 1 cup feuilletine, such as Cacao Barry
- 1 cup praline paste
- 1/2 cup macadamia nuts, toasted and coarsely chopped
- 1/4 teaspoon salt
- Vanilla Bean Frosting, recipe follows
- Caramel Almond Paper, recipe follows
- 1/4 cup macadamia nuts, toasted, chopped, for garnish, optional
- 6 ounces dark chocolate
- 24 whole macadamia nuts, for garnish, optional
- 6 ounces white chocolate
Quick Habichuelas Guisadas
By carvalhohm
Cook diced bacon until done (don't drain)
- 2 slices bacon, diced
- 1/2 cup ready made sofrito
- 3 (15 oz.) cans beans (pink beans)
- 1 (15 oz.) can diced or sliced potatoes, drained
- 1 (8 oz.) can tomato sauce
- 1/4 cup sliced olives with pimentos
- 1 tbsp. capers
- 8 oz water, approx.
Chicken Turnovers
By carvalhohm
Blend chicken, cream cheese, milk, onion, salt and pepper; set aside
- 4 c. cooked chicken, cubed
- 8-oz. pkg. cream cheese, softened
- 1/2 c. milk
- 1 T. onion, minced
- 1 t. salt
- 1/8 t. pepper
- 2 8-oz. tubes refrigerated crescent rolls
- 1 T. margarine, melted
- 3/4 c. grated Parmesan cheese
- 2 10-3/4 oz. cans cream of chicken soup
- 2/3 c. milk
Short Ribs Marengo *(GOOD)*
By carvalhohm
Heat oil in skillet. Coat ribs with flour and brown well on all sides; place in Tender Cooker
- 2 pounds beef short ribs or country style ribs
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 (10 3/4 ounce) can beef broth
- 1/4 cup vermouth or dry white wine
- 2 carrots, cut into quarters lengthwise
- 1 large tomato, peeled, seeded and chopped
- 1 medium onion, chopped
- 1 bay leaf
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper
Fluffy French Toast
By carvalhohm
1. Measure flour into a large mixing bowl
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Not Rolled "Rolled" Cabbage
By carvalhohm
In medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper
- 1 1/4 pounds ground beef
- 1/2 cup plain bread crumbs
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head green cabbage, shredded (12 to 14 cups)
- 1 (14-ounce) can jellied or whole-berry cranberry sauce
- 5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
- 1 tablespoon lemon juice
- 1 (26-ounce) jar spaghetti sauce
Frosty Cranberry Salad Squares
By carvalhohm
1. In large bowl, beat cream cheese, condensed milk, mayonnaise and lemon juice with electric mixer on low speed un...
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 can (16 oz) jellied cranberry sauce
- 1 bag (16 oz) frozen dark sweet cherries
- 1 can (20 oz) crushed pineapple, drained
- 2 tablespoons chopped nuts