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Recipes
Berry-Lemon Tartlets
By carvalhohm
Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat
- 2/3 cup(s) sugar
- 1 Tbsp lemon zest
- 2 large egg(s), whisked
- 1/2 cup(s) fresh lemon juice
- 2 Tbsp salted butter
- 1 cup(s) fat free whipped topping
- 30 item(s) mini phyllo shell(s)
- 3/4 cup(s) fresh blueberries
Aloha BBQ Sliders
By carvalhohm
Spray cold grate of gas grill with grilling spray
- Grilling Spray
- 1-1/2 pounds ground chuck beef (80% lean)
- 2/3 cup Hickory & Brown Sugar Barbecue Sauce, divided
- 3/4 teaspoon reduced sodium Montreal steak seasoning
- 1 pkg (12 oz each) Hawaiian dinner rolls (in tray)
- 3 slices (1 oz each) Swiss cheese, quartered
- 1 can (8 oz each) pineapple slices, drained, cut into thirds
- 1/2 cup thinly sliced red onion
Peach of a Dish
By carvalhohm
Preheat oven to 325 degrees F
- 3 (15-ounce) cans peach halves in heavy syrup, drained
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Dash of ground nutmeg
- 3 tablespoons butter, cut into pieces
Smashed Red Potatoes
By carvalhohm
Place potatoes in a large pot and add enough water to cover them
- 8 medium-sized red potatoes (about 3 pounds), scrubbed and cut into large chunks
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) jar mushroom gravy, warmed
Puerto Rican Pasteles
By carvalhohm
To make the achiote oil, combine the achiote seeds and oil in a small saucepan and bring to a simmer over low heat,...
- For the achiote oil:
- 1/2 cup achiote seeds (also known as annatto)
- 1 cup extra virgin olive oil
- 1 1/2 pound boneless pork shoulder, cubed into 1-inch pieces
- 8 large garlic cloves
- 1 tablespoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sour orange juice (or equal parts orange juice and lime juice)
- For the sofrito:
- 1 medium Spanish onion, diced
- 1 large green bell pepper
- 5 small ajíes dulces (also known as ajicitos), seeded and diced
- 1/4 cup fresh culantro, finely chopped
- One 15-ounce can garbanzos, drained and rinsed
- 1 cup pimento-stuffed olives, sliced
- 1/2 cup raisins (optional)
- 2 tablespoons capers
- For the masa (see note):
- 2 pounds yautia (also known as malanga), peeled and cut into 1-inch chunks
- 2 pounds green (unripe) bananas, peeled and cut into 1-inch chunks
- 1 large green (unripe) plantain, peeled and cut into 1-inch chunks
- 1/4 to 1/2 cup whole milk
- 1 teaspoon kosher salt
- Two 16-ounce packages frozen plantain leaves, thawed
Slow Cooker Braised Garlic Spareribs
By carvalhohm
Wash, dry and trim the spare ribs then cut them into 1-rib pieces
- 3 lbs. pork spareribs
- 10 cloves of garlic
- 4 tbsp. Hoisin sauce
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1/2 cup soy sauce
- 1 cup water
- 1/4 cup flour or cornstarch
- 1/4 cup vegetable oil
Cinnamon Bun Pie
By carvalhohm
Preheat oven to 375 degrees
- 3/4 cup plus 2 tablespoons butter, melted, divided
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 (17-1/2-ounce) package flaky biscuits (8 biscuits)
Skippy Chip Cookies
By carvalhohm
Cream peanut butter, butter, gradually beat in white and brown sugar, eggs
- 1 cup Skippy peanut butter
- 1 cup margarine
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 cup flour
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
- Peanuts(optional)
Over-the-top Blueberry Bread Pudding
By carvalhohm
1. In large bowl, combine eggs, cream, sugar and vanilla
- Sauce:
- 3 Eggs
- 4 cups Heavy Whipping Cream
- 2 cups Sugar
- 3 tsp Vanilla Extract
- 2 cups Fresh or Frozen Blueberries
- 1 pkg (10 To 12 Ounces)white Chocolate Chips
- 1 Loaf (1 Pound) French Bread, cut into 1" cubes
- 1 pkg (10 To 12 Ounces) Hershey®’s Premier White Chips
- 1 cup Heavy Whipping Cream
Grilled Parmesan-Ranch-Chicken Packs
By carvalhohm
1 Heat gas or charcoal grill
- 4 boneless skinless chicken breasts (4 to 5 oz each)
- 1/2 teaspoon salt-free garlic-herb blend
- 1/2 cup reduced-fat ranch dressing
- 1/4 cup water
- 2 cups quartered small red potatoes
- 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
- 1/4 lb fresh green beans, trimmed
- 1/3 cup finely shredded Parmesan cheese