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Recipes
Rolled Scallops
By carvalhohm
In large bowl, combine barbecue sauce, hot pepper sauce, brown sugar, and vinegar; stir until smooth
- 1 cup barbecue sauce
- 1/4 teaspoon hot pepper sauce
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon white vinegar
- 6 ounces turkey bacon
- 1 pound sea scallops, rinsed and patted dry
Baked Bacon and Clam Dip
By carvalhohm
Mix together first six ingredients
- 1 pound jack cheese, grated
- 2 8-ounce packages cream cheese, softened
- 2 cups (1 pint) sour cream
- 1 pound cooked bacon, crumbled
- 1 bunch green onions (scallions), chopped
- 1 or 2 cans minced clams, drained
- 2 round loaves sour dough bread
Mexican Fiesta Burgers
By carvalhohm
In a bowl, combine avocado, tomato, onions and lime juice; mash slightly and set aside
- 1 avocado, halved, pitted and diced
- 1 plum tomato, diced
- 2 green onions, chopped
- 1 to 2 t. lime juice
- 1-1/4 lbs. ground beef
- 1 egg, beaten
- 3/4 to 1 c. nacho-flavored tortilla chips, crushed
- 1/4 c. fresh cilantro, chopped
- 1/2 t. chili powder
- 1/2 t. ground cumin
- salt and pepper to taste
- 1-1/4 c. shredded Pepper Jack cheese
- 5 hamburger buns, split
Bacalao Sofrito
By carvalhohm
Place codfish in sauce pot, cover with water and bring to a rolling boil for 5 minutes
- 1 (7 oz.) package dried codfish (bacalao)
- 2 tablespoons achoite oil*
- 1 round onion, sliced
- 2 cloves garlic, mashed
- 1 green bell pepper, sliced
- 1 bunch Chinese parsley (Cilantro)
- 1/2 teaspoon dried oregano leaves, crushed
- 1 (8 ounce) can tomato sauce
Peach Melba Cake
By carvalhohm
Add dry gelatin mix to cake batter; mix well
- 1 (4-serving size) package peach-flavored gelatin mix
- 1 (18.25-ounce) package white cake mix, batter prepared according to package directions
- 2/3 cup raspberry preserves
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 can (15-1/4 ounces) sliced peaches, well drained and patted dry
Slow-Cooked Applesauce
By carvalhohm
Pour water into a slow cooker
- 1/2 c. water
- 8 to 10 Granny Smith apples, peeled, cored and cubed
- 1 to 2 T. lemon juice
- 1 to 2 T. dark brown sugar, packed
Caramel Apple Bars
By carvalhohm
1 Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl
- 1 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/4 cup shortening
- 1 3/4 cups all-purpose flour
- 1 1/2 cups quick-cooking oats
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 1/2 cups coarsely chopped peeled tart apples (3 medium)
- 3 tablespoons all-purpose flour
- 1 bag (14 ounces) caramels
Blueberry Crisp
By carvalhohm
Preheat oven to 350ºF. Coat a 9-inch square baking dish with nonstick cooking or baking spray
- 4 cups blueberries, thawed and drained, if frozen
- 1 tablespoon lemon juice
- 1 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fresh grated lemon peel
- Topping: 1/2 box plain yellow cake mix (see Note)
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup chopped pecans
Baked Southwestern Chile Dip
By carvalhohm
Combine the cheese, mayonnaise, three-quarters of the olives, chiles, garlic powder and hot sauce in a large bowl
- 2 cups shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1 (4 1/2 oz) can chopped ripe olives, drained
- 1 (4 1/2 oz) can chopped green chiles, drained
- 1/4 tsp garlic powder
- dash of hot sauce
- 1 About 1 cup chopped grape tomatoes
- 1/4 cup sliced green onions
Mom’s Baked Chicken & Spinach Pasta
By carvalhohm
Preheat oven to 350°. Set large pot of water to boil
- 1 lb. pasta (I used whole wheat shells)
- 4 boneless, skinless chicken breasts (about 2 lbs.), diced
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 1 tsp. salt
- 5 cups fresh spinach, chopped
- 1/4 cup white wine
- 2 cups mozzarella cheese