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Recipes
Buttermilk Cupcakes #2
By carvalhohm
Cut flour, sugar, cinnamon, shortening and salt in with pastry blender
- 2 cup flour
- 1 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup Crisco shortening
- 1 cup buttermilk (or 1 cup milk plus 1 tsp. vinegar),
- 1 tsp. soda (added to milk-vinegar mixture and stirred)
- 1 egg
Seafood Enchiladas #2
By carvalhohm
Preheat oven to 350 degrees
- 1 onion, chopped
- 1 tablespoon butter
- 1/2 pound fresh crab meat
- 1/4 pound shrimp - peeled, deveined and coarsely chopped
- 8 ounces Colby cheese
- 6 (10 inch) flour tortillas
- 1 cup half-and-half cream
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon garlic salt
Chicken Pesto French Bread Sandwich
By carvalhohm
1. Cut your chicken into 1 inch chunks with some kitchen scissors
- 1 loaf french bread
- 2 T olive oil
- 2 chicken breasts
- freshly cracked salt and pepper
- 1 1/2 t minced garlic
- 1 large white onion
- 1/3-1/2 C pesto
- 2 C mozzarella cheese
- 1 C shredded Parmesan cheese
Chai Latte Cupcakes
By carvalhohm
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- Baking Cups
- 1 box French vanilla cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
- 1 cup white vanilla baking chips
- 1 container Rich & Creamy vanilla frosting
- Ground cinnamon, if desired
Shredded Pork Barbecue
By carvalhohm
Combine seasonings; rub over roast
- 1 Tbsp. pepper
- 1 1/2 tsp. paprika
- 1 tsp. ea. onion powder, garlic powder and cayenne pepper
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1 pork butt roast (4 to 5 lbs.)
- 16 hard rolls, split
- Barbecue sauce, optional
Zesty Potatoes with Sour Cream & Chives
By carvalhohm
Combine potatoes, chopped onion, olive oil, garlic powder, chili powder and salt in a Medium Ziploc® Zip'n Steam®...
- 4 medium potatoes, cut into 1 1/2-inch pieces
- 1/2 cup chopped onion
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 Tablespoon chopped chives
- Salt and pepper
- Sour cream
Sparkling Champagne Dessert
By carvalhohm
DISSOLVE gelatin in boiling water
- 2 packages (4-serving size each) or 1 package (8-serving size) JELL-O Brand Gelatin, Lemon Flavor
- 2 cups boiling water
- 2 cups champagne or ginger ale
- 3 oranges, sectioned
- Citrus Curls (optional)
Arroz con Pollo
By carvalhohm
1 In 12-inch skillet, heat oil over medium-high heat until hot
- 1 tablespoon olive or vegetable oil
- 4 boneless skinless chicken breasts
- 1 large onion, coarsely chopped
- 1 cup uncooked converted or regular long-grain white rice
- 1 teaspoon ground cumin
- 1/8 teaspoon saffron threads, crushed
- 2 cups chicken broth
- 1/2 cup Thick 'n Chunky salsa
- 1 red bell pepper, coarsely chopped
- 1/2 cup frozen sweet peas
Chipotle Meatball Appetizers
By carvalhohm
Chipotle meatball appetizers have a little heat and are good to eat! Nested in bite-sized pastry cups and topped wi...
- 1 (8-ounce) can Pillsbury® refrigerated crescent dinner rolls
- 1 tablespoon vegetable oil
- 1/2 cup onion, finely chopped
- 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
- 12 frozen Italian-style meatballs (1/2-ounce each), thawed and halved
- 4 (1-ounce) pieces mozzarella string cheese
- 1 medium avocado, pitted, peeled, cut into 24 small slices
Candy Bar Pizza
By carvalhohm
Preheat oven to 375 degrees F
- 1 (18-ounce) package refrigerated sliceable chocolate chip cookie dough
- 2 cups frozen whipped topping, thawed
- 2 (2.7-ounce) chocolate-coated caramel-peanut nougat bars, coarsely chopped
- 2 (1.4-ounce) chocolate-covered toffee candy bars, coarsely chopped
- 2 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bars coarsely chopped
- 1/4 cup caramel topping