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Recipes
Chicken-Parmesan Bundles
By carvalhohm
HEAT oven to 375º. MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 Tbsp. Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
- 1 egg
- 10 RITZ Crackers, crushed (about 1/2 cup)
- 1-1/2 cups spaghetti sauce, heated
Buttermilk Biscuits
By carvalhohm
Preheat the oven to 450 degrees
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt (or more to taste)
- 8 tablespoons (1 stick) cold butter, cold
- 3/4 cup of buttermilk
Chocolaty Peppermint Buddies Crunch
By carvalhohm
1 Line 3 cookie sheets with waxed paper, foil or cooking parchment paper
- 3 bags (10.5 oz) Chex Mix® Muddy Buddies® Peppermint Bark
- 1/2 cup semisweet or dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white vanilla baking chips
- 1 1/2 teaspoons vegetable oil
Chocolate Billionaires
By carvalhohm
Melt caramels and water in microwave until you can stir easily; stir until smooth
- 1 (14 ounce) package caramels
- 3 tablespoons water
- 1 1/2 cups pecan pieces
- 1 cup crushed crisp rice cereal
- 1 package chocolate bark
Dutch Cookies
By carvalhohm
Cream together butter and sugar; add egg yolk and beat well
- 1 cup butter
- 1 cup sugar
- 1 egg, divided
- 2 cups flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup finely chopped pecans
Potato Frittata
By carvalhohm
In large nonstick skillet, heat oil over medium-high heat and saute garlic 10 to 15 seconds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 pound frozen shredded hash brown potatoes, thawed
- 5 eggs
- 1/3 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried chives
Slow Cooker Chicken and Rice Casserole
By carvalhohm
Spray the inside of a 3-quart slow cooker with cooking spray
- Cooking spray
- 4 medium onions, cut into large dice
- 2 tsp olive oil
- 1-1/2 lb boneless, skinless chicken thighs, trimmed and cut into large cubes
- 1 cup converted rice
- 2 cups chicken stock (I use store-bought)
- 1 cup sliced mushrooms (white button or cremini, or a mix)
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
Puerto Rican Corned Beef #2
By carvalhohm
Peel and cut potato into small thin french fries (if you decide to use sweet plaintain-peel and cut plaintain into ...
- 1 can corned beef
- 1 8 oz. can of tomato sauce
- 1 large potato (or sweet plaintain)
- 1 small onion
- 3 whole garlic cloves
- 1 envelope of sazon
- 1/4 tsp of salt (optional)
- 1/2 beef boullion cube
Spanish Peas with Ham
By carvalhohm
1 Heat oil in large, non-stick skillet over medium heat
- 2 tbsp. Extra Virgin Olive Oil
- 1 carrot, finely chopped (about 1 cup)
- ¼ yellow onion, finely chopped (about ½ cup)
- 4 oz. GOYA® Serrano Ham, chopped
- 1 bag (16 oz.) frozen Peas
- ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
Fish Tostachos
By carvalhohm
Preheat oven to 400°F. Lightly spray tortillas with cooking spray
- For the Mexican Pesto:
- 8 to 12 6-inch corn tortillas, cut in thirds
- All-natural vegetable or olive oil cooking spray
- 2 filets sustainable, firm white fish
- Old Bay seafood seasoning
- Mexican Pesto, shredded crispy lettuce, finely diced seeded tomatoes, for topping
- 3 jalapeño peppers or other medium-heat chiles
- 1 cup cilantro leaves
- 1 cup arugula
- 2 sprigs fresh oregano or marjoram leaves OR 1 teaspoon dried Mexican oregano
- 2 large cloves garlic, grated or pasted
- 1 scant tablespoon ground cumin
- Zest and juice of 2 limes
- 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
- Salt and pepper
- A splash of water
- 3 tablespoons EVOO – Extra Virgin Olive Oil