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Recipes
Lechon Asado-Seasoned Roast Pork
By carvalhohm
Place the peppercorns, red pepper flakes, salt, cumin seeds, oregano, and 6 cloves of garlic in a mortar and pestle...
- 1 5-6 pound pork shoulder (blade roast)
- 2 teaspoons black peppercorns
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 teaspoons cumin seed
- 1/3 cup fresh oregano leaves
- 8 cloves of garlic
- 1 cup orange mango juice
- 4-5 fresh limes
- 2 tablespoons olive oil
- 2 red onions
- 1 cup chicken stock
Firecracker Chicken Stir Fry
By carvalhohm
In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thorou...
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 3 teaspoons cornstarch
- 3 teaspoons grated orange peel
- 3/8 teaspoon crushed red pepper flakes -- or to taste
- 1 1/2 tablespoons grape seed or olive oil
- 6 garlic cloves -- minced
- 3 teaspoons minced fresh ginger
- 1 red bell pepper -- seeded and chopped
- 1 1/2 cups snow peas -- cut into 1-inch pieces
- 3 boneless skinless chicken breasts -- cut into 1-inch
- pieces
- 4 green onions -- cut into 1-inch pieces
- 6 cups cooked brown rice
Irresistible Peanut Butter Cookies
By carvalhohm
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl
- * 3/4 cup Jif® Creamy Peanut Butter
- * 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- * OR 1/2 cup Crisco® All-Vegetable Shortening
- * 1 1/4 cups firmly packed brown sugar
- * 3 tablespoons milk
- * 1 tablespoon vanilla extract
- * 1 large egg
- * 1 3/4 cups Pillsbury BEST® All Purpose Flour
- * 3/4 teaspoon baking soda
- * 3/4 teaspoon salt
English Toffee Pecan Pie
By carvalhohm
Make the crust: In a large bowl, whisk together flour and salt
- For the Crust
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon salt
- 1/2 cup cold leaf lard, cut into pieces
- 2 tablespoons cold butter, cut into pieces
- 3 to 4 tablespoons ice water
- For the Filling
- 3 large eggs, lightly beaten
- 2/3 cup light corn syrup
- 1/4 cup firmly packed light-brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup toffee bits
- 1 cup chopped pecans
- 22 pecan halves, for garnish
Toffee Crunch Caramel Cheesecake
By carvalhohm
For gingersnap crust: Preheat oven to 350°F
- Gingersnap crust:
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
- Cheesecake:
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- Caramel topping:
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Chili Taco Pizza
By carvalhohm
Preheat oven to 450°F. Combine chili, tomato sauce and cumin in medium bowl
- 1 can (15 oz each) Chili No Beans
- 1/2 cup Tomato Sauce
- 1/2 teaspoon ground cumin
- 2 prebaked thin pizza crusts (12-inch)
- 2 cups shredded Cheddar cheese
- 1 can (15 oz each) Whole Black Beans, drained, rinsed
- 1 can (10 oz each) Diced Tomatoes & Green Chilies, drained well
- 1 cup shredded lettuce
Marsha’s Texas Style Chili
By carvalhohm
Brown beef cubes on all sides (I used spray oil for this)
- 1 pound cubed extra lean stew beef
- 1/2 cup diced onion
- 1 clove garlic (I use the minced garlic in the jar)
- 1 10.5 oz can condensed beef broth plus 1 can water
- 1 Tbsp sugar
- 2 tsp oregano
- 4 Tbsp cumin (I double checked this with Marsha–yes, she uses that much. I only had 1 Tbsp in my house, and it was still good.)
- 2 tsp chili
- 1 tsp paprika
- 2 bay leaves (I did not have these–left them out.)
- 1 can diced cooked tomatoes
- 1 can black beans, rinsed
Sour Cream Streusel Coffee Cake
By carvalhohm
To make batter: In a large electric mixer bowl, cream together butter, sugar and vanilla extract until fluffy
- Batter
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 1 tsp. vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups dairy sour cream
- Streusel
- 2 Tbsp. butter, melted
- 1/2 cup brown sugar, firmly packed
- 1 Tbsp. grated orange rind
- 1 Tbsp. flour
- 1/4 cup coconut
- 1/4 cup sliced almonds or chopped nuts
- Glaze
- 1/2 cup powdered sugar
- 1/4 tsp. almond or vanilla extract
- 2 to 3 tsp. milk
Merry-Go-Round Cake
By carvalhohm
RESERVE 1/3 cup pudding mix
- 1 package JELL-O Instant Pudding and Pie Filling, Vanilla Flavor
- 1 package yellow cake mix
- 4 eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1/3 cup Semi-Sweet Chocolate Chips, melted
- 2/3 cup cold milk
- Sprinkles (optional)
Carrot Zucchini Bars
By carvalhohm
Preheat oven to 350* F. In a large bowl combine flour, baking powder, ginger, cinnamon and baking soda
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1 1/2 cups shredded carrot
- 1 packed cup shredded zucchini
- 3/4 cup packed brown sugar
- 1/2 cup raisins
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 2 eggs, slightly beaten