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Jill's BASIC Buttercream Frosting With Six Flavor Add-On

Jill's BASIC Buttercream Frosting With Six Flavor Add-On

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In the bowl of an electric mixer, mix softened butter and crisco together

  • Buttercream BASIC Frosting:
  • Buttercream BASIC Frosting:
  • Buttercream BASIC Frosting:
  • 1 1 1 cup (2 sticks) butter (salted, or unsalted)
  • 1 1 1 cup (2 sticks) butter (salted, or unsalted)
  • 1 1 1 cup (2 sticks) butter (salted, or unsalted)
  • 1 1 1 cup Crisco shortening or 1 tub of store-bought vanilla frosting
  • 1 1 1 cup Crisco shortening or 1 tub of store-bought vanilla frosting
  • 1 1 1 cup Crisco shortening or 1 tub of store-bought vanilla frosting
  • 1/4 1/4 1/4 teaspoon salt (if using unsalted butter)
  • 1/4 1/4 1/4 teaspoon salt (if using unsalted butter)
  • 1/4 1/4 1/4 teaspoon salt (if using unsalted butter)
  • 4 to 6 4 to 6 6 cups powdered sugar (depending on stiffness)
  • 4 to 6 4 to 6 6 cups powdered sugar (depending on stiffness)
  • 4 to 6 4 to 6 6 cups powdered sugar (depending on stiffness)
  • 1 1 1 teaspoon pure vanilla extract (best quality available)
  • 1 1 1 teaspoon pure vanilla extract (best quality available)
  • 1 1 1 teaspoon pure vanilla extract (best quality available)
  • 2-3 2-3 2-3 tablespoons heavy cream, half and half or milk.
  • 2-3 2-3 2-3 tablespoons heavy cream, half and half or milk.
  • 2-3 2-3 2-3 tablespoons heavy cream, half and half or milk.
0/5 (0 Votes)

Chicken and Dumplings

Chicken and Dumplings

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Chicken Stew: 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper

  • Stew:
  • Stew:
  • Stew:
  • 5 5 5 pounds bone-in, skin-on chicken thighs
  • 5 5 5 pounds bone-in, skin-on chicken thighs
  • 5 5 5 pounds bone-in, skin-on chicken thighs
  • Table salt and ground black pepper
  • Table salt and ground black pepper
  • Table salt and ground black pepper
  • 4 4 4 teaspoons vegetable oil
  • 4 4 4 teaspoons vegetable oil
  • 4 4 4 teaspoons vegetable oil
  • 4 4 4 tablespoons unsalted butter (1/2 stick)
  • 4 4 4 tablespoons unsalted butter (1/2 stick)
  • 4 4 4 tablespoons unsalted butter (1/2 stick)
  • 4 4 1/4 carrots , peeled and sliced 1/4 inch thick
  • 4 4 1/4 carrots , peeled and sliced 1/4 inch thick
  • 4 4 1/4 carrots , peeled and sliced 1/4 inch thick
  • 2 2 1/4 ribs celery , sliced 1/4 inch thick
  • 2 2 1/4 ribs celery , sliced 1/4 inch thick
  • 2 2 1/4 ribs celery , sliced 1/4 inch thick
  • 1 1 1 large onion , minced
  • 1 1 1 large onion , minced
  • 1 1 1 large onion , minced
  • 6 6 6 tablespoon unbleached all-purpose flour
  • 6 6 6 tablespoon unbleached all-purpose flour
  • 6 6 6 tablespoon unbleached all-purpose flour
  • 1/4 1/4 1/4 cup dry sherry
  • 1/4 1/4 1/4 cup dry sherry
  • 1/4 1/4 1/4 cup dry sherry
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 4 1/2 4 1/2 1/2 cups low-sodium chicken broth
  • 1/4 1/4 1/4 cup whole milk
  • 1/4 1/4 1/4 cup whole milk
  • 1/4 1/4 1/4 cup whole milk
  • 1 1 1 teaspoon minced fresh thyme leaves
  • 1 1 1 teaspoon minced fresh thyme leaves
  • 1 1 1 teaspoon minced fresh thyme leaves
  • 2 2 2 bay leaves
  • 2 2 2 bay leaves
  • 2 2 2 bay leaves
  • 1 1 1 cup frozen green peas
  • 1 1 1 cup frozen green peas
  • 1 1 1 cup frozen green peas
  • 3 3 3 tablespoons minced fresh parsley leaves
  • 3 3 3 tablespoons minced fresh parsley leaves
  • 3 3 3 tablespoons minced fresh parsley leaves
  • Dumplings:
  • Dumplings:
  • Dumplings:
  • 2 2 2 cups unbleached all-purpose flour
  • 2 2 2 cups unbleached all-purpose flour
  • 2 2 2 cups unbleached all-purpose flour
  • 1 1 1 tablespoon baking powder
  • 1 1 1 tablespoon baking powder
  • 1 1 1 tablespoon baking powder
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1 1 1 cup whole milk
  • 1 1 1 cup whole milk
  • 1 1 1 cup whole milk
  • 3 3 3 tablespoons reserved chicken fat (or unsalted butter)
  • 3 3 3 tablespoons reserved chicken fat (or unsalted butter)
  • 3 3 3 tablespoons reserved chicken fat (or unsalted butter)
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Chocolate Cherry Cake With 3 Ingredients

Chocolate Cherry Cake With 3 Ingredients

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Mix well with beater. Pour into 2 8-inch greased/floured pans

  • Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
  • Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
  • Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
  • 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
  • 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
  • 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
  • 3 3 3 Eggs
  • 3 3 3 Eggs
  • 3 3 3 Eggs
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Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing

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1. Put spinach in a large salad bowl

  • 6 6 6 oz. (6 cups) baby spinach
  • 3 3 3 Tb. cider vinegar
  • 1/2 1/2 1/2 tsp. sugar
  • 1/4 1/4 1/4 tsp. pepper
  • pinch pinch salt
  • 8 8 1/2″ slices of thick-cut bacon, cut into 1/2″ pieces
  • 1/2 1/2 1/2 red onion, chopped medium
  • 1 1 1 garlic clove, minced
  • 3 3 3 Hard-cooked eggs
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Skillet Lasagna

Skillet Lasagna

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1. Pour tomatoes with their juices into 1-quart liquid measuring cup

  • 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
  • 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
  • 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
  • Water
  • Water
  • Water
  • 1 1 tablespoon 1 tablespoon olive oil
  • 1 1 tablespoon 1 tablespoon olive oil
  • 1 1 tablespoon 1 tablespoon olive oil
  • 1 1 medium 1 medium onion, minced
  • 1 1 medium 1 medium onion, minced
  • 1 1 medium 1 medium onion, minced
  • Table salt
  • Table salt
  • Table salt
  • 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
  • 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
  • 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
  • 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
  • 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
  • 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
  • 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
  • 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
  • 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
  • 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
  • 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
  • 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
  • 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
  • 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
  • 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
  • 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
  • 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
  • Ground black pepper
  • Ground black pepper
  • Ground black pepper
  • 1 1 cup 1 cup ricotta cheese
  • 1 1 cup 1 cup ricotta cheese
  • 1 1 cup 1 cup ricotta cheese
  • 3 3 tablespoons 3 tablespoons chopped fresh basil
  • 3 3 tablespoons 3 tablespoons chopped fresh basil
  • 3 3 tablespoons 3 tablespoons chopped fresh basil
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Pasta Salad with Pesto

Pasta Salad with Pesto

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1. Bring 4 quarts water to rolling boil in large pot

  • 3/4 3/4 3/4 cup pine nuts
  • 3/4 3/4 3/4 cup pine nuts
  • 3/4 3/4 3/4 cup pine nuts
  • 2 2 cloves 2 medium cloves garlic, unpeeled
  • 2 2 cloves 2 medium cloves garlic, unpeeled
  • 2 2 cloves 2 medium cloves garlic, unpeeled
  • Table salt
  • Table salt
  • Table salt
  • 1 1 1 pound farfalle (bow ties) pasta
  • 1 1 1 pound farfalle (bow ties) pasta
  • 1 1 1 pound farfalle (bow ties) pasta
  • 1/4 1/4 1 cup extra virgin olive oil plus 1 additional tablespoon
  • 1/4 1/4 1 cup extra virgin olive oil plus 1 additional tablespoon
  • 1/4 1/4 1 cup extra virgin olive oil plus 1 additional tablespoon
  • 3 3 4 cups packed fresh basil leaves (about 4 ounces)
  • 3 3 4 cups packed fresh basil leaves (about 4 ounces)
  • 3 3 4 cups packed fresh basil leaves (about 4 ounces)
  • 1 1 1 cup baby spinach (packed), about 1 ounce
  • 1 1 1 cup baby spinach (packed), about 1 ounce
  • 1 1 1 cup baby spinach (packed), about 1 ounce
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 2 2 1 tablespoons fresh lemon juice from 1 lemon
  • 2 2 1 tablespoons fresh lemon juice from 1 lemon
  • 2 2 1 tablespoons fresh lemon juice from 1 lemon
  • 1 1/2 1 1/2 3/4 ounces finely grated Parmesan cheese (about 3/4 cup), plus extra for serving
  • 1 1/2 1 1/2 3/4 ounces finely grated Parmesan cheese (about 3/4 cup), plus extra for serving
  • 1 1/2 1 1/2 3/4 ounces finely grated Parmesan cheese (about 3/4 cup), plus extra for serving
  • 6 6 6 tablespoons mayonnaise
  • 6 6 6 tablespoons mayonnaise
  • 6 6 6 tablespoons mayonnaise
  • 1 1 1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)
  • 1 1 1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)
  • 1 1 1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)
0/5 (0 Votes)

Creamy Buttermilk Coleslaw

Creamy Buttermilk Coleslaw

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Shred cabbage and toss with 1 teaspoon of salt in a mesh strainer or colander

  • 1 1 1/2 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
  • 1-1/4 1-1/4 1-1/4 tsp table salt
  • 1 1 1 medium carrot , shredded
  • 1/2 1/2 1/2 cup buttermilk
  • 2 2 2 Tbs mayonnaise
  • 2 2 2 Tbs sour cream
  • 1 1 2 small shallot , minced (about 2 Tbs )
  • 2 2 2 Tbs minced fresh parsley leaves
  • 1/2 1/2 1/2 tsp cider vinegar
  • 1/2 1/2 1/2 tsp granulated sugar
  • 1/4 1/4 1/4 tsp Dijon mustard
  • 1/8 1/8 1/8 tsp ground black pepper
0/5 (0 Votes)

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

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Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat; add the prosciutto and fry until crisp...

  • 4 4 4 tablespoons extra-virgin olive oil
  • 2 2 1/4-inch ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 3 3 3 tablespoons balsamic vinegar
  • 1 1 1 tablespoon raspberry jam
  • 1/2 1/2 1/2 cup dried figs, stems removed, fruit chopped
  • 1 1 1 small shallot, minced (about 1 tablespoon)
  • salt and freshly ground black pepper
  • 5 5 5 ounces loosely paked baby arugula, washed and dried
  • 1/2 1/2 1/2 cup walnuts, toasted and chopped
  • 2 2 2 ounces Parmesan cheese, shaved with a vegetable peeler
0/5 (0 Votes)

Moroccan Chicken with Olives and Lemon (Chicken Tagine)

Moroccan Chicken with Olives and Lemon (Chicken Tagine)

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Bone-in chicken parts can be substituted for the whole chicken

  • 1 1/4 1 1/4 1/4 teaspoons sweet paprika
  • 1 1/4 1 1/4 1/4 teaspoons sweet paprika
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1/2 1/2 1/2 teaspoon ground ginger
  • 1/2 1/2 1/2 teaspoon ground ginger
  • 1/4 1/4 1/4 teaspoon ground coriander
  • 1/4 1/4 1/4 teaspoon ground coriander
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 3 3 2 3/4 lemon zest (each about 2 inches by 3/4 inch)
  • 3 3 2 3/4 lemon zest (each about 2 inches by 3/4 inch)
  • 3 3 1 to 2 lemon juice, from 1 to 2 lemons
  • 3 3 1 to 2 lemon juice, from 1 to 2 lemons
  • 5 5 5 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
  • 5 5 5 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
  • 1 1 1/2 to 4 8 2 2 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
  • 1 1 1/2 to 4 8 2 2 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
  • Salt and ground black pepper
  • Salt and ground black pepper
  • 1 1 1 tablespoon olive oil
  • 1 1 1 tablespoon olive oil
  • 1 1 1/4-inch 3 onion, halved and cut into 1/4-inch slices (about 3 cups)
  • 1 1 1/4-inch 3 onion, halved and cut into 1/4-inch slices (about 3 cups)
  • 1 3/4 1 3/4 3/4 cups low-sodium chicken broth
  • 1 3/4 1 3/4 3/4 cups low-sodium chicken broth
  • 1 1 1 tablespoon honey
  • 1 1 1 tablespoon honey
  • 2 2 1/2-inch-thick 2 carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
  • 2 2 1/2-inch-thick 2 carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
  • 1 1 1 cup Greek cracked green olives, pitted and halved
  • 1 1 1 cup Greek cracked green olives, pitted and halved
  • 2 2 2 tablespoons chopped fresh cilantro leaves
  • 2 2 2 tablespoons chopped fresh cilantro leaves
0/5 (0 Votes)

Thai Chicken Curry

Thai Chicken Curry

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Saute onions, then add ginger / garlic and then add in chicken breast

  • Slice Slice chicken breast (2)
  • 3 3 3 tbsp Thai red paste
  • 1/2 1/2 1/2 medium onion
  • 2 2 2 cloves garlic
  • 1 1 1 tbsp finely minced ginger
  • 1 1 1 tsp sugar
  • 2 2 2 tbsp fish sauce
  • 1 1 1 bell pepper
  • Canned baby corn
  • 1 1 1 sliced carrots
  • 2 2 2 kaffir lime leaves
  • Saute button - let it get hot.
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