Carvalhohm's profile page
Recipes
Pecan-Crusted Honey Chicken
By carvalhohm
HEAT oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast
- 3 Tbsp. Dijon Mustard
- 1 Tbsp. honey
- 1 tsp. lemon juice
- 4 small boneless skinless chicken breasts (1 lb.)
- 1/2 cup finely chopped Pecans
- 1 Tbsp. dry bread crumbs
- 2 tsp. margarine or butter, melted
Teriyaki Chicken with Brown Whole Grain Rice
By carvalhohm
In a small pot, bring stock and butter to low boil
- For the Rice:
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 cups brown whole grain rice
- For the Sauce:
- 1 cup chicken stock
- 1/3 About 1/3 cup Tamari or soy sauce
- 3 About 3 tablespoons Mirin (rice wine)
- 3 About 3 tablespoons dry sherry
- 2 About 2 tablespoon Worcestershire sauce
- 3 tablespoons sugar
- 2 thin slices fresh ginger root
- 1 large clove crushed garlic
- For the Chicken:
- 2 tablespoons high-temperature cooking oil, such as peanut or canola
- 4 pieces boneless, skinless chicken breast
- Sea salt and coarse black pepper
- 2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips
- 1 bunch scallions, cut into 2 inch pieces
Ratatouille & Sausage Bake
By carvalhohm
Preheat oven to 375 degrees
- 4 links fully cooked Italian chicken sausage, sliced
- 1 medium eggplant (unpeeled), chopped
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- Salt to taste
- 2 teaspoons freshly ground pepper
Calico Baked Beans
By carvalhohm
Combine all ingredients in a slow cooker; stir to mix well
- 1 lb. bacon, crisply cooked and crumbled
- 2 16-oz. cans pork & beans
- 16-oz. jar baked beans
- 15-oz. can kidney beans, drained and rinsed
- 14-1/2 oz. can lima beans, drained and rinsed
- 1 c. brown sugar, packed
- 2 T. onion, chopped
- 1/2 c. water
- 1/2 t. garlic powder
- 1/2 t. salt
Sopapillas (Mexican Fried Donut)
By carvalhohm
Sift the dry ingredients together in a large mixing bowl
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup warm water, plus more as needed
- Peanut oil, for frying
- Honey or cinnamon sugar, for serving
Chocolate Mint Snow-Top Cookies
By carvalhohm
In bowl, combine flour, baking powder and salt and set aside
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ten ounce package (1 1/2 cups) Toll House mint flavored semi-sweet chocolate morsels, divided.
- 6 tablespoons (3/4 stick) butter softened.
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- Confectioners' sugar
Peanut Butter Chocolate Bars
By carvalhohm
Place rack in center of oven and preheat oven to 350 degrees
- 1 package (21.6 ounces) Cake Mix Doctor’s Old-Fashioned Yellow Mix (see Note)
- 1 1/4 cups smooth peanut butter
- 10 tablespoons butter, melted
- 2 large eggs
Slow Cooker Chicken & Biscuits
By carvalhohm
1. Place the chicken in a 7-quart slow cooker
- 3 chicken breasts, diced
- Salt, to taste
- Pepper, to taste
- 2 cups broccoli florets
- 2 cups baby carrots, diced
- 1 (21.5 ounces) can condensed cream of chicken soup
- 1 can refrigerated biscuits
Dulce de Leche Cheerios® Bars
By carvalhohm
1 Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 1 1/2 cups Dulce de Leche Cheerios® cereal
- 1 cup coarsely crushed pretzels
- 1 cup white vanilla baking chips (6 oz)
- 1 cup milk chocolate chips (6 oz)
- 1 cup coconut
- 1 can (14 oz) sweetened condensed milk (not evaporated)
Double Corn Tortilla Casserole
By carvalhohm
Assemble this easy meatless casserole recipe in only 15 minutes
- 8 corn tortillas
- 1-1/2 cups shredded Monterey Jack cheese (6 ounces
- 1 cup frozen whole kernel corn
- 4 green onions, sliced (1/2 cup)
- 2 eggs
- 1 cup buttermilk
- 1 4-ounce can diced green chili peppers