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Recipes
Jamaican Jerk Pork Chops with Island Salsa
By carvalhohm
Directions In a self-closing plastic bag, combine flour and Jamaican jerk seasoning
- • 2 Tbs. flour
- • 1 Tbs. McCormick Gourmet Collection Jamaican Jerk Seasoning
- • 4 pork loin chops (about 1 lb.)
- • 2 Tbs. olive oil
- • 2 Tbs. packed brown sugar
- • 2 Tbs. cider vinegar
- • 1 8 oz. can crushed pineapple or pineapple tidbits in juice, undrained
- • 1/2 C. chopped red bell pepper
- • 1 15 oz. can black beans, rinsed and drained chopped green onions
Roast Beef Pub Triple Decker
By carvalhohm
Preheat oven to 425 degrees F
- 1 (16-ounce) ciabatta or French bread
- 3/4 cup garlic-herb cheese spread
- 1 pound sliced deli roast beef
- 1 (12-ounce) jar roasted red pepper strips, drained and patted dry, sliced into 1/4-inch strips
- 6 to 8 slices provolone cheese
- 2 teaspoons Montreal steak seasoning (optional)
- 12 to 14 frozen onion rings
Peanut Butter Cups
By carvalhohm
In a bowl, mix together the peanut butter and icing sugar
- 2 Cups Milk Chocolate Chips (or melting chocolate)
- 1/3 Cup Smooth Peanut butter
- 1/3 Cup Icing Sugar (Sifted)
- 1 Tsp Vanilla
- Mini “cupcake” cups (36)
Grands!® Chicken Pot Pie Puffs
By carvalhohm
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well
- 2 cups Green Giant® frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Margarita Pie
By carvalhohm
1 Heat oven to 375°. In food processor bowl with metal blade or blender container, process pretzel twists until cr...
- 2 cups miniature pretzel twists
- 2 tablespoons sugar
- 2 tablespoons margarine or butter
- 1 (6-oz.) can frozen limeade concentrate, slightly thawed
- 1 quart (4 cups) vanilla ice cream, slightly softened
- 1 teaspoon grated lime peel
- 3 tablespoons tequila
- 1 tablespoon orange-flavored liqueur
Strawberry Sweetheart Cake
By carvalhohm
Preheat oven according to cake mix package directions
- 1/3 cup heart-shaped sprinkles, divided (see Note)
- 1 (18.25-ounce) package yellow cake mix, batter prepared according to package directions (see Note)
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 quart fresh strawberries, washed and hulled
Almond Pork Chops with Honey Mustard
By carvalhohm
In food processor, process almonds until finely chopped
- 1/2 cup smoked almonds
- 1/2 cup dry bread crumbs
- 2 eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
Crab-Filled Crescent Wontons
By carvalhohm
Heat oven to 375°F. Spray cookie sheet with cooking spray
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 package (3 oz) cream cheese, softened
- 3/4 cup chopped cooked crabmeat
- 1 tablespoon chopped green onion (1 medium)
- 1/8 to 1/4 teaspoon ground red pepper (cayenne)
- 1 egg white, beaten
Anne's Chicken Burritos
By carvalhohm
Place chicken in a slow cooker; top with corn, beans and salsa
- 6 boneless, skinless chicken breasts
- 15-1/4 oz. can corn, drained
- 16-oz. can black beans, drained and rinsed
- 16-oz. jar salsa
- 6 to 8 10-inch flour tortillas
- Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole
SWEET N SOUR PORK SPARERIBS
By carvalhohm
Cut up pork and brown with garlic
- 5 lbs. pork spareribs
- 3 cloves crushed garlic
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup shoyu
- 2 tbsp. cornstarch
- 1 can (20 oz.)pineapple w/juice