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Recipes
South Pacific Pork Chops
By carvalhohm
Preheat oven to 350 degrees F
- 1 (20 ounce) can pineapple chunks, drained and liquid reserved
- 1 1/4 cups ketchup
- 1 tablespoon dark or light brown sugar
- 1 tablespoon cider vinegar
- 3 carrots, sliced into 1/2-inch rounds
- 1/2 a medium-sized green bell pepper, cut into chunks
- 2 tablespoons vegetable oil
- 4 loin pork chops (1 to 2 pounds total), 1 inch thick
Crustless Pumpkin Pie
By carvalhohm
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt
- 4 eggs, beaten
- 15-oz. can pumpkin
- 12-oz. can evaporated milk
- 1-1/2 c. sugar
- 2 t. pumpkin pie spice
- 1 t. salt
- 18-1/2 oz. pkg. yellow cake mix
- 1 c. chopped pecans
- 1 c. butter, melted
- Optional: whipped topping, chopped pecans,
- cinnamon or nutmeg, cinnamon sticks
3 Bean Salad
By carvalhohm
Drain beans and mix together, add chopped onion, green pepper and celery
- 1 can wax beans
- 1 can green beans
- 1 can kidney beans
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped 1/2 cup onion, chopped
- 1/4 cup cider vinegar
- 1/4 cup salad oil
- 1/2 cup sugar
- 1/4 teaspoon pepper
- 1 teaspoon salt
Savory Pork Carnitas
By carvalhohm
Combine pork, taco seasoning, garlic, onion and chiles in a slow cooker
- 3 to 4-lb. Boston butt pork roast
- 1-1/4 oz. pkg. taco seasoning mix
- 3 cloves garlic, sliced
- 1 onion, quartered
- 4-oz. can diced green chiles
- 3/4 to 1 c. water
- 6 to 8 flour tortillas
- Garnish: shredded lettuce, chopped tomatoes, sliced avocado, sour cream, lime wedges, sliced green onions, fresh cilantro sprigs
Lemon & Rosemary Shortbread Cookies
By carvalhohm
In large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 1/2 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4-1/2 teaspoons minced fresh rosemary
- 1/4 teaspoon salt
Skillet Roasted Chicken Dinner
By carvalhohm
Adjust an oven rack to the middle position, and heat the oven to 450 degrees
- 1 1/2 1 1/2 to 9 1-inch or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges
- 1 1/2 1 1/2 to 9 1-inch or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges
- 1 1/2 1 1/2 to 9 1-inch or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges
- 6 6 6 tablespoons olive oil
- 6 6 6 tablespoons olive oil
- 6 6 6 tablespoons olive oil
- Salt and ground black pepper
- Salt and ground black pepper
- Salt and ground black pepper
- 4 4 10- to 12-ounce 12-ounce bone-in, split chicken breasts, trimmed
- 4 4 10- to 12-ounce 12-ounce bone-in, split chicken breasts, trimmed
- 4 4 10- to 12-ounce 12-ounce bone-in, split chicken breasts, trimmed
- 2 2 1 tablespoons juice from 1 lemon
- 2 2 1 tablespoons juice from 1 lemon
- 2 2 1 tablespoons juice from 1 lemon
- 1 1 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 1 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 1 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 1 1 teaspoon minced fresh thyme leaves
- 1 1 1 teaspoon minced fresh thyme leaves
- 1 1 1 teaspoon minced fresh thyme leaves
- Pinch Pinch red pepper flakes
- Pinch Pinch red pepper flakes
- Pinch Pinch red pepper flakes
Barbecue Beef Cheese Melts
By carvalhohm
Heat oven to 350°. Spray 13x9-inch pan with cooking spray
- 2 cups Original Bisquick® mix
- 1/2 teaspoon ground mustard
- 1 cup milk
- 1 egg, beaten
- 1 teaspoon vegetable oil
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 cup barbecue sauce
- 3/4 lb cooked roast beef (from deli), chopped
- 2 cups shredded Cheddar cheese (8 oz)
Steamed Halibut en Papillote with Chipotle Citrus Sauce
By carvalhohm
1 Preheat oven to 425°F. 2 You will need four pieces of parchment paper, each about 20” long
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 1 chile, finely minced, from one can (7 oz.) Chipotle Peppers in Adobo Sauce
- 1 tsp. Minced Garlic, or 2 cloves garlic, peeled and minced
- 1 tsp. tequila (optional)
- ¼ cup Extra Virgin Olive Oil
- 4 halibut steaks, 5 oz. each
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 2 tbsp. cilantro, chopped
7-Layer Mexican Dip
By carvalhohm
This 7 Layer Mexican Dip recipe looks and tastes great, and it's perfect for parties! This is a traditional recipe ...
- 1 (16-ounce) can refried beans
- 2 cup sour cream
- 1 (1/4 ounce) package taco seasoning mix
- 2 avocados, pitted, peeled and mashed
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 2 cups cheddar cheese, shredded
- 4 green onions, diced
- 1/4 cup black olives, sliced
- 1 tomato, diced
- tortilla chips
Aunty Aloha's Chicken Hekka
By carvalhohm
1 Slice chicken into serving pieces
- 1 1/2 lbs boneless and skinless chicken.
- 3/4 cup Sugar
- 3/4 cup Shoyu
- 3/4 cup Mirin
- 2 tbsp Oil
- 2 pcs Ginger, Grated
- 3/4 cup Sugar
- 3/4 cup Shoyu
- 3/4 cup Mirin
- 2 tbsp Oil
- 2 pcs Ginger Grated
- 3 med. Carrots Julienne
- 2 med. Onions Sliced
- 1 can Shredded Bamboo Shoots
- 1/2 lbs Fresh Button Mushrooms Sliced
- 1 bunch Watercress cut into 2 inch lengths
- 1 pkg Long Rice