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Recipes
Strawberry-Lime Daiquiri Poke Cake
By carvalhohm
Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter
- 1 box white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 2 tablespoons grated lime peel
- 1 cup water
- 2/3 cup light rum
- 1/3 cup fresh lime juice (from 2 limes)
- 2 boxes (4-serving size each) strawberry- or strawberry Daiquiri-flavored gelatin
- 2 1/2 cups Whipped vanilla frosting (from 2 containers)
- Strawberries and lime slices, if desired
Peaches & Cream Pie
By carvalhohm
Combine first 7 ingredients in a large bowl; beat with an electric mixer for 2 minutes
- 3/4 c. all-purpose flour
- 1 t. baking powder
- 1/2 t. salt
- 1 (3-oz.) pkg. cook & serve vanilla pudding mix
- 3 T. butter, softened
- 1 egg
- 1/2 c. milk
- 1 (16-oz.) can sliced peaches, drained and 5 T. juice reserved
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 c. sugar
- Garnish: cinnamon-sugar to taste
Apple Cider Pork Roast
By carvalhohm
Season the roast with salt and black pepper on all sides
- 1 (4 pound) boneless pork shoulder roast
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 shallots, sliced
- 1 rib celery, chopped
- 1/2 cup apple cider vinegar
- 2 1/2 cups apple cider
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 1/2 teaspoons Dijon mustard
- 1 pinch cayenne pepper, or more to taste (optional)
- 2 tablespoons cold butter, cut into small pieces
- 1 tablespoon chopped fresh thyme (optional)
Pasta Salad with Pesto
By carvalhohm
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)
Tuna Noodle Casserole #5
By carvalhohm
Put oven rack in middle position and preheat oven to 375°
- 1 medium onion, finely chopped
- 4 1/2 tablespoons unsalted butter
- 2 teaspoons soy sauce
- 1/4 cup Sherry
- 1/4 cup all-purpose flour
- 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (6-oz) can tuna in olive oil, drained
- 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
- 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
- 4 oz coarsely grated Cheddar (1 cup)
- 1 tablespoon vegetable oil
Peanut Butter Oatmeal Cookies
By carvalhohm
In a small bowl, cream peanut butter and brown sugar until fluffy
- 1/2 cup chunky peanut butter
- 1/2 cup packed brown sugar
- 1 egg
- 1-1/4 cups quick-cooking oats
- 1/2 teaspoon baking soda
Pepperoni Pizza Bake
By carvalhohm
1 CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
- 1 can (8 oz) pizza sauce
- 2 cups finely shredded mozzarella cheese (8 oz)
- 16 slices pepperoni (1 1/2 inch)
Rocky Road Pudding Cake
By carvalhohm
In large bowl, mix together butter, sugar, flour, eggs, cocoa, pecans, cinnamon, salt, and vanilla
- 1/2 cup (1 stick) butter, melted
- 1 1/3 cups sugar
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1/3 cup unsweetened cocoa
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 cup miniature marshmallows
- Vanilla ice cream (optional)
Harold And Belle Restaurant Jambalaya
By carvalhohm
In pan, sauté butter, chopped onion, celery, and green bell pepper
- 1/4 lb (1 Stick) butter or margarine
- 1 cup of chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped green onion
- 1 tbsp. minced garlic
- 1/4 tsp. black pepper
- 1/4 tsp. ground bay leaves
- 1 pinch crush red pepper
- 1 tsp. granulated onion
- 1 tbsp. chopped parsley
- 2 cups Creole sauce#
- 2 cups diced and cooked chicken breast
- 2 cups diced beef smoke sausage
- 1 lb. Peeled and devein shrimp
- 8 cups of cooked rice
PASTELE STEW
By carvalhohm
Achiote Oil: Heat seeds and olive oil in sauce pan over medium heat until dark red
- 3-4 lbs. pork butt and pork belly (cut in bite size pieces)
- 10 green bananas
- 2 1/3 plus 1/3 c. olive oil
- 2 packets of 2 oz. annatto seeds
- 2 large onions, chopped
- 8 garlic cloves
- 4 bay leaves
- 3 bunches cilantro, chopped
- 1 c. tomato sauce
- 3-4 cans medium olives
- 2 bouillon chicken cubes
- 4 tablespoons cumin
- 8 c. water
- Salt & Pepper to taste