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Recipes

Cinnamon-Pecan Coffee Cakes

Cinnamon-Pecan Coffee Cakes

By

In a large bowl, combine 3 cups flour, yeast, salt and sugar

  • GLAZE:
  • 6 to 6-1/2 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1-1/2 cups water
  • 1/2 cup plus 2 tablespoons butter, softened, divided
  • 2 eggs
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons water
4/5 (1 Votes)

Twinkie Bundt Cake

Twinkie Bundt Cake

By

Position rack in lower third of oven, preheat to 325 degrees, and prepare 12 cup bundt pan with cooking spray and f...

  • 3 cups cake flour
  • 1 tbs. baking powder
  • 3/4 tsp. salt
  • 6 tbs. unsalted butter at room temp
  • 1 tbs. pure vanilla extract
  • 2 cups sugar
  • 1/2 cup oil
  • 3 large eggs + 4 egg yolks, at room temp
  • 1 cup buttermilk at room temp
0/5 (0 Votes)

Gooey Caramel Apple Pull-Aparts

Gooey Caramel Apple Pull-Aparts

By

Heat oven to 350°. Spray 12-cup fluted tube cake pan with No-Stick Cooking Spray

  • 4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
  • 1/4 cup Fisher® Chef's Naturals® chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup whipping cream
  • 1/2 cup packed light brown sugar
  • 2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
  • 1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)
0/5 (0 Votes)

Herbed Chicken *(GOOD)*

Herbed Chicken *(GOOD)*

By

Brush chicken pieces with browning sauce and place in Tender Cooker

  • 1 (2 1/2-3 pound) fryer, cut into serving pieces
  • 2-3 teaspoons browning sauce
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 small onion, chopped
  • 1/2 cup instant rice
  • 3 tablespoon chopped fresh parsley
  • 1 1/2 teaspoon dried marjoram
5/5 (1 Votes)

Harvest Pie

Harvest Pie

By

POUR milk into medium bowl

  • 1 cup cold milk
  • 1 package JELL-O Instant Pudding and Pie Filling, French Vanilla or Vanilla Flavor
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 packaged graham cracker crumb crust
  • 1 apple, chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup KRAFT Miniature Marshmallows
  • 1/4 cup caramel sauce or ice cream topping
0/5 (0 Votes)

Garbage Salad

Garbage Salad

By

Wash and dry lettuce and tomatoes then cut into bite-sized pieces

  • 1 head iceberg lettuce
  • 1 head romaine lettuce
  • 2 tomatoes
  • 6 (1-ounce) slices provolone cheese, cut into strips
  • 6 ounces Genoa salami, cut into strips
  • 1 (14-ounce) can hearts of palm, drained and cut
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 (7-ounce) jar roasted red peppers, drained and cut into strips
  • 1 (5.75-ounce) can large pitted black olives, drained
  • 1 (16-ounce) jar peperoncini, drained
  • 2 1/2 cups prepared vinaigrette dressing
4.7/5 (3 Votes)

Puerto Rican Asopao *(GOOD)*

Puerto Rican Asopao *(GOOD)*

By

  • Sofrito:
  • 4 tablespoons sofrito
  • 1 tablespoon vinegar
  • Adobo
  • 1 3- to 4-pound chicken, washed, rinsed in lemon juice, dried, and cut up
  • 3 tablespoons olive oil achiote
  • 1/2 cup white wine
  • 1/2 cup tomato sauce
  • 1/2 cup rice
  • 7 cups water
  • 1 tablespoon capers
  • 1 tablespoon Spanish olives, chopped
  • 2 bay leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 onion, peeled
  • 1 medium green bell pepper, seeded
  • 3 sweet chili peppers, seeded
  • 1 tablespoon fresh cilantro
  • 4 cloves garlic
  • 1/2 teaspoon dried oregano
  • Adobo:
  • 4 cloves garlic
  • 1 teaspoon peppercorns
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Achiote:
  • 1 cup cooking oil
  • 2 tablespoons annatto seeds
4.3/5 (6 Votes)

Potluck Pasta Fiesta

Potluck Pasta Fiesta

By

Prepare pasta according to package directions; drain, rinse, and drain again

  • 1 package (12 ounces) bowtie pasta
  • 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14 ounces) artichoke hearts, drained and cut into halves
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (10-3/4 ounces) condensed cream of corn soup
  • 1 1/4 cups milk
  • 1 jar (7 ounces) roasted peppers, drained and cut into 1/4-inch-wide strips
  • 1 teaspoon hot pepper sauce
0/5 (0 Votes)

Chef Tom's Chili Verde

Chef Tom's Chili Verde

By

In a large frying pan, heat olive oil

  • 2 Tbsp. olive oil
  • 3 lbs. cubed pork
  • 2 cups water
  • 1 Tbsp. chicken base or 2 chicken bouillon cubes
  • 3 cans (11 oz. each) tomatillos, puree to chunky
  • 3 Tbsp. garlic, minced
  • 1 can (14.5 oz.) Diced Tomatoes in Natural Juices
  • 3 cups onion, coarsely chopped
  • 2 cups red peppers, coarsely chopped
  • 2 cups anaheim or poblano peppers seeded and coarsely chopped
  • 4 tsp. cumin
  • 2 tsp. ground chili pepper
  • 1 Tbsp. oregano
  • 3 tsp. diced canned chipolte
  • 2 cans (15.5 oz. each) Mild Chili Beans in Chili Sauce
4.4/5 (5 Votes)

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Chicken with Herb-Roasted Tomatoes and Pan Sauce

By

by Soa Davies

  • 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
  • 6 tablespoons olive oil, divided
  • 2 tablespoons herbes de Provence
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 tablespoons Worcestershire sauce
  • 1 pound skinless, boneless chicken breasts
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons flat-leaf parsley leaves
  • 3 tablespoons fresh tarragon leaves
4.4/5 (14 Votes)