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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

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Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside

  • 1 1/2 cups (190g) all-purpose flour
  • 3 tbsp (15g) unsweetened cocoa powder
  • 3/4 tsp (5g) baking soda
  • 1 large egg
  • 1 cup (200g) sugar
  • 2/3 cup (167ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1/4 cup (60g) vanilla Greek yogurt
  • 2-3 tsp red food coloring, or as needed for desired color
  • 8 oz (250g) full-fat cream cheese, softened
  • 2 oz (60g) unsalted butter, softened
  • 1 tsp (5ml) vanilla extract
  • 3 cups (375g) powdered sugar
0/5 (0 Votes)

Yeast Bread (No Title in Image)

Yeast Bread (No Title in Image)

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Dissolve yeast in warm water in a large bowl

  • 2 tablespoons active dry yeast
  • 1/4 cup warm water
  • 1 cup Lukewarm milk (scalded, then cooled)
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup butter, softened
  • 5-6 cups all-purpose flour
  • 1 egg
  • 1 teaspoon sugar
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Baked Parmesan Chicken Wings

Baked Parmesan Chicken Wings

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Preheat oven to 425 F degrees

  • Parmesan mixture:
  • 2 lbs chicken wings
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup chopped parsley
  • 1 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tbsp minced fresh chives (optional)
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Puerto Rican-Style Short Ribs

Puerto Rican-Style Short Ribs

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Salt and pepper beef well

  • 1 1/2 lbs. beef short ribs
  • 1/4 cup Naranja Agria (Bitter Orange), though you could substitute orange juice
  • 1/4 cup olive oil
  • juice of 1 lime
  • 3 cloves garlic minced
  • dry seasonings to taste salt, pepper, cumin, packet Sazon or adobo
  • 1 tsp oregano
  • 1 bay leaf
  • 1/2 cup red wine
  • 1 tsp capers
  • 1 tbsp Spanish olives (pimento stuffed green)
  • 1 bell pepper sliced thin
  • 1 capful apple cider vinegar
  • 1/2 cup dried plums (prunes)
  • 1/4 cup yellow raisins
  • 4 baby potatoes
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Skillet Roasted Chicken Dinner

Skillet Roasted Chicken Dinner

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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
0/5 (0 Votes)

Shepherd’s Pie

Shepherd’s Pie

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In a medium bowl, combine the beef, 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda

  • 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
  • 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
  • 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
  • 2 2 2 tablespoons + 2 teaspoons water
  • 2 2 2 tablespoons + 2 teaspoons water
  • 2 2 2 tablespoons + 2 teaspoons water
  • Salt and pepper
  • Salt and pepper
  • Salt and pepper
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon baking soda
  • 2-1/2 2-1/2 2-1/2 lbs russet potatoes
  • 2-1/2 2-1/2 2-1/2 lbs russet potatoes
  • 2-1/2 2-1/2 2-1/2 lbs russet potatoes
  • 4 4 4 tablespoons butter
  • 4 4 4 tablespoons butter
  • 4 4 4 tablespoons butter
  • 1/2 1/2 1/2 cup milk
  • 1/2 1/2 1/2 cup milk
  • 1/2 1/2 1/2 cup milk
  • 1 1 1 large egg yolk
  • 1 1 1 large egg yolk
  • 1 1 1 large egg yolk
  • 8 8 8 scallions (green parts only)
  • 8 8 8 scallions (green parts only)
  • 8 8 8 scallions (green parts only)
  • 2 2 2 teaspoons vegetable oil
  • 2 2 2 teaspoons vegetable oil
  • 2 2 2 teaspoons vegetable oil
  • 1 1 1 onion
  • 1 1 1 onion
  • 1 1 1 onion
  • 4-oz 4-oz white mushrooms
  • 4-oz 4-oz white mushrooms
  • 4-oz 4-oz white mushrooms
  • 1 1 1 tablespoon tomato paste
  • 1 1 1 tablespoon tomato paste
  • 1 1 1 tablespoon tomato paste
  • 2 2 2 garlic cloves, pressed
  • 2 2 2 garlic cloves, pressed
  • 2 2 2 garlic cloves, pressed
  • 2 2 2 tablespoons Madeira or ruby port
  • 2 2 2 tablespoons Madeira or ruby port
  • 2 2 2 tablespoons Madeira or ruby port
  • 2 2 2 tablespoons all-purpose flour
  • 2 2 2 tablespoons all-purpose flour
  • 2 2 2 tablespoons all-purpose flour
  • 1-1/4 1-1/4 1-1/4 cups beef broth
  • 1-1/4 1-1/4 1-1/4 cups beef broth
  • 1-1/4 1-1/4 1-1/4 cups beef broth
  • 2 2 2 teaspoons Worcestershire sauce
  • 2 2 2 teaspoons Worcestershire sauce
  • 2 2 2 teaspoons Worcestershire sauce
  • 2 2 2 sprigs fresh thyme
  • 2 2 2 sprigs fresh thyme
  • 2 2 2 sprigs fresh thyme
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 1 1 1 bay leaf
  • 2 2 2 carrots
  • 2 2 2 carrots
  • 2 2 2 carrots
  • 2 2 2 teaspoons cornstarch
  • 2 2 2 teaspoons cornstarch
  • 2 2 2 teaspoons cornstarch
0/5 (0 Votes)

Skillet Pork Chops With Jalapeno Sauce

Skillet Pork Chops With Jalapeno Sauce

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In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat

  • 2 2 2 Tbsp butter
  • 2 2 2 Tbsp butter
  • 2 2 2 Tbsp butter
  • 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
  • 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
  • 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
  • 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
  • 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
  • 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
  • 1/2 1/2 1/2 Cup thinly sliced yellow onion
  • 1/2 1/2 1/2 Cup thinly sliced yellow onion
  • 1/2 1/2 1/2 Cup thinly sliced yellow onion
  • 1 1 1 Cup of chicken broth
  • 1 1 1 Cup of chicken broth
  • 1 1 1 Cup of chicken broth
  • 1/4 1/4 1/4 cup heavy whipping cream
  • 1/4 1/4 1/4 cup heavy whipping cream
  • 1/4 1/4 1/4 cup heavy whipping cream
  • 1/2 1/2 1/2 cup uncooked rice
  • 1/2 1/2 1/2 cup uncooked rice
  • 1/2 1/2 1/2 cup uncooked rice
0/5 (0 Votes)

Hawaiian Chicken Curry

Hawaiian Chicken Curry

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Boil the chicken for 15-25 minutes

  • 1/4 1/4 1/4 cup (1/2 stick) butter
  • 1/4 1/4 1/4 cup (1/2 stick) butter
  • 1 1 1 small onion, chopped
  • 1 1 1 small onion, chopped
  • 2 2 2 cloves garlic, minced
  • 2 2 2 cloves garlic, minced
  • 1-inch 1-inch 1-inch piece of ginger, crushed
  • 1-inch 1-inch 1-inch piece of ginger, crushed
  • 2 2 2 tablespoons curry powder
  • 2 2 2 tablespoons curry powder
  • 5 5 5 tablespoons flour
  • 5 5 5 tablespoons flour
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon salt
  • 1 1 1 can (13.5 ounces) canned coconut milk
  • 1 1 1 can (13.5 ounces) canned coconut milk
  • 1 1–1 1/2 1/2 cup chicken broth
  • 1 1–1 1/2 1/2 cup chicken broth
  • 1 1 1 cup carrots, chopped
  • 1 1 1 cup carrots, chopped
  • 1 1 1 medium potato, cut into small cubes
  • 1 1 1 medium potato, cut into small cubes
  • 1 1/2 1 1/2 1/2 pounds chicken breast, cooked
  • 1 1/2 1 1/2 1/2 pounds chicken breast, cooked
  • 1 1 1 tablespoon fresh cilantro leaves, chopped
  • 1 1 1 tablespoon fresh cilantro leaves, chopped
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Skillet Beef Stroganoff

Skillet Beef Stroganoff

By

Trimming away any excess fat from steak tips and slice with the grain into 4 equal pieces

  • 1-1/2 lbs sirloin steak tips (I substituted 3-lbs of beef tenderloin)
  • 10 oz. white mushrooms, quartered
  • Ground black pepper
  • 4 tablespoon vegetable oil
  • 1 medium onion, minced
  • Table salt
  • 2 tbsp. flour
  • 1/3 cup plus 1 tablespoon brandy
  • 2/3 cup sour cream
  • 2 tsp. lemon juice
  • 6 ounces of wide egg noodles
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Classic White Layer Cake with Butter Frosting and Raspberry/Almond Filling

Classic White Layer Cake with Butter Frosting and Raspberry/Almond Filling

By

1. Set oven rack in middle position

  • Nonstick cooking spray
  • Nonstick cooking spray
  • Nonstick cooking spray
  • 2 1/4 2 1/4 1/4 cups cake flour, plus more for dusting the pans
  • 2 1/4 2 1/4 1/4 cups cake flour, plus more for dusting the pans
  • 2 1/4 2 1/4 1/4 cups cake flour, plus more for dusting the pans
  • 1 1 1 cup whole milk, at room temperature
  • 1 1 1 cup whole milk, at room temperature
  • 1 1 1 cup whole milk, at room temperature
  • 6 6 6 large egg whites (3/4 cup), at room temperature
  • 6 6 6 large egg whites (3/4 cup), at room temperature
  • 6 6 6 large egg whites (3/4 cup), at room temperature
  • 2 2 2 teaspoons almond extract
  • 2 2 2 teaspoons almond extract
  • 2 2 2 teaspoons almond extract
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 teaspoon vanilla extract
  • 1 3/4 1 3/4 3/4 cups granulated sugar
  • 1 3/4 1 3/4 3/4 cups granulated sugar
  • 1 3/4 1 3/4 3/4 cups granulated sugar
  • 4 4 4 teaspoons baking powder
  • 4 4 4 teaspoons baking powder
  • 4 4 4 teaspoons baking powder
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1 1/2 1 1/2 1/2 sticks tablespoons unsalted butter, softened but still cool
  • 1 1/2 1 1/2 1/2 sticks tablespoons unsalted butter, softened but still cool
  • 1 1/2 1 1/2 1/2 sticks tablespoons unsalted butter, softened but still cool
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