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Recipes
Chocolate Babka
By carvalhohm
Preheat the oven to 350 degree F
- 1/2 cup (3 ounces) semisweet chocolate chips, chopped
- 1/3 cup chopped walnuts
- 1/3 cup packed light brown sugar
- 1 package (17.3 ounces) refrigerated buttermilk biscuits (8 biscuits)
- 1 small package (10.8 ounces) refrigerated buttermilk biscuits (5 biscuits)
- 1 tablespoon butter, melted
Caroline’s Gandule Rice
By carvalhohm
1. Heat 2 tbsp. oil in sauce pan over medium high heat, add pork, brown & drain
- 1 cup olive oil
- 2-8 tbsp. oil for browning
- 3-4 pounds pork butt & belly, chopped small
- 2 (1 oz.) packets achiote (annatto) seeds
- 1 whole sweet onion, chopped
- 3 bunches cilantro, chopped
- 12 cloves garlic, few crushed & diced
- 1 tablespoon Hawaiian salt (Nori’s), kosher or sea salt
- 1 teaspoon black pepper or to taste
- 1 cube chicken bouillon
- 2 (8 oz.) cans of tomato sauce
- 1 (15 oz.) can pigeon peas, drained
- 2 (12 oz.) cans pitted black olives, drained
- 8 c. uncooked rice, rinsed (do not rinse prior until ready to use)
- 9 c. water
- 1-2 tsp. cumin
- Couple shakes of garlic salt
- 1 party size square foil pan
Oven-Fried Pork Chops
By carvalhohm
1. Preheat oven to 425 degrees
- 1 egg
- 2 tablespoons fat-free milk
- 1 cup packaged corn bread stuffing mix
- 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
- 1 20-ounce package frozen roasted russet potato pieces
Sweet and Sour Cranberry Chicken
By carvalhohm
Combine onion and cranberries in a 4-quart slow cooker
- 1 small onion, thinly sliced
- 1 cup fresh or frozen cranberries
- 12 skinned and boned chicken thighs
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 teaspoons cider vinegar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
THREE CHEESE POTATOES
By carvalhohm
Combine first six ingredients, transfer to double thickness or greased heavy duty foil (18” square) , dot with bu...
- 3 large Potatoes peeled and thinly sliced
- 1 medium onion
- 3 tablespoons Parmesan
- 1 tablespoon minced chives
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoon butter
- 1/2 cup crumbled bacon
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
Makeover Frosty Lemon Squares
By carvalhohm
In a small bowl, cream butter and confectioners' sugar until light and fluffy
- CREAM CHEESE LAYER:
- 1/4 cup butter, softened
- 2 tablespoons confectioners' sugar
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup ground pecans
- 1 package (8 ounces) reduced-fat cream cheese
- 1 package (8 ounces) fat-free cream cheese
- 3/4 cup confectioners' sugar
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- LEMON LAYER:
- 1-1/4 cups sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/4 cups water
- 3/4 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon grated lemon peel
- 3 to 4 drops yellow food coloring, optional
- TOPPING:
- 1 tablespoon grated lemon peel
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Creamy Beef Enchiladas #4
By carvalhohm
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain
- 2 pounds lean ground beef (90% lean)
- 1 cup chopped onion
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream
- 1 can (4 ounces) chopped green chilies
- 3 cups (12 ounces) shredded cheddar cheese, divided
- 3 cans (10 ounces each) enchilada sauce, divided
- 12 flour tortillas (8 inches), warmed
Crock Pot Pasta Casserole To-Die-For
By carvalhohm
Brown ground beef, onion and garlic
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can stewed tomatoes
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- salt/pepper
- 10 oz. frozen spinach, thawed (I used fresh spinach)
- 16 oz. bowtie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cup mozzarella, shredded
Jelly Donuts
By carvalhohm
Carefully separate each biscuit into 3 layers
- 1 (16.3-ounce) container refrigerated butter-flavored biscuits (8 biscuits)
- 1/4 cup strawberry jam
- 2 cups vegetable oil
- 1/4 cup confectioners' sugar
Raspberry Peach Pie with Streusel Top
By carvalhohm
Preheat the oven to 375 degrees
- Filling:
- 3/4 cup pineapple juice
- 1/2 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 3/4 cup brown sugar
- 3/4 cup fresh of frozen raspberries
- 5 cups ripe peaches, peeled and sliced (about five medium peaches)
- Crust:
- 2 cups all purpose flour 1/2 teaspoon
- salt
- 2/3 cup shortening
- 5-6 tablespoons cold water
- Crumble Topping:
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- 1/2 cup old fashioned rolled oats
- 1 teaspoon cinnamon
- 6 tablespoons cold butter
- 1/2 cups chopped walnuts or pecans