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Recipes
Nutty Chicken Cutlets with Citrus Salad
By carvalhohm
Heat oven to 250°F. Place a metal rack on a rimmed baking sheet and place in oven to hold crispy cutlets warm onc...
- 4 pieces boneless, skinless chicken breast, butterflied (split open) and pounded very thin
- Salt and pepper
- 1/2 cup skinless hazelnuts or almonds, toasted then pulse-ground in a food processor
- 1/2 cup fine regular, whole wheat or gluten-free breadcrumbs
- 1 cup regular, whole wheat or gluten-free panko
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 tablespoons finely chopped fresh thyme
- A handful of grated Parmigiano-Reggiano cheese
- A handful of parsley, finely chopped
- Flour, for dredging
- 2 eggs, beaten
- Olive oil or canola oil, for shallow frying
- 1 cup blood orange or navel orange sections
- 5 to 6 cups arugula
- 1/2 small red onion, very thinly sliced
- 1/2 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 wedges lemon
Pronto Polynesian Pork
By carvalhohm
In a large skillet or wok, heat the oil over high heat
- Serves: 6
- 1 tablespoon canola oil
- 1 1/2 pounds pork tenderloin, cut into 3/4-inch chunks
- 1 (20-ounce) can chunked pineapple in its own juice, drained with liquid reserved
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup fresh broccoli florets
- 1 red bell pepper, cut into 3/4-inch chunks
- 2 tablespoons light soy sauce*
- 1 tablespoon white vinegar
- 1 tablespoon ketchup*
- 2 tablespoons cornstarch
- 2 tablespoons sugar
So-Easy Lemon Bars
By carvalhohm
1 Heat oven to 350°. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) refrigerated sugar cookies
- 4 eggs, slightly beaten
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 2 tablespoons grated lemon peel (2 medium)
- 1/3 cup fresh lemon juice (2 medium)
- 1 to 2 tablespoons powdered sugar
A Chicken in Every Pot
By carvalhohm
Sprinkle chicken with paprika, salt, and black pepper
- 2 1/2 pounds assorted chicken pieces, skinned, if desired
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups long-grain rice, uncooked
- 2 cloves garlic, minced
- 1 (14-ounce) can chicken broth
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 1 green bell pepper, cut into thin strips
- 1 1/2 cups frozen English peas
Peanut-Cola Cake
By carvalhohm
1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup measuring cup
- 1 cup cola soft drink
- 1/2 cup buttermilk
- 1 cup butter, softened
- 1 3/4 cups sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- Peanut Butter Frosting
- 1 cup chopped honey-roasted peanuts
Easy Peanut Butter Cookie #2
By carvalhohm
1. Combine sugars, butter, peanut butter, and the egg in a stand mixer and beat until combined
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened (but not melted!)
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
BUTTER MOCHI
By carvalhohm
Mix all ingredients in a bowl
- 1lpound butter
- 2 1/2 cups sugar
- 5 eggs
- 1 1/2 cup evaporated milk
- 1 pound Mochiko flour
- 2 teaspoons baking powder
- 12 ounces coconut milk
- 1 teaspoon vanilla
Lofthouse Sugar Cookies
By carvalhohm
Combine ingredients with an electric mixer
- Icing:
- 1 French vanilla cake mix (Note: You can use any kind of cake mix you like to vary the flavors)
- 1/2 cup plus 3 tablespoons all-purpose flour (Note: May need more flour. When I made this I added a bit more and used flour on my hands to roll the dough)
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1/3 cup shortening
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 4 cups powdered sugar
Springtime Lemon-Raspberry Coconut Cake
By carvalhohm
Heat oven to 350°. Grease or lightly spray bottom of large rectangular baker
- 2 boxes of moist lemon cake mix (water, vegetable oil, and eggs called for on the cake mix box)
- 18-oz. jar seedless raspberry jam
- 3 tsp. fresh lemon rind, grated
- 9 Tbsp. butter
- 9 cups confectioner's sugar, sifted
- 6 Tbsp. lemon juice
- 1/4 cup plus 1-1/2 tsp. water
- 3 drops yellow food coloring
- 1 bag coconut
- Dash of salt
Pasta Alla Vodka
By carvalhohm
Cook pasta according to package directions, being careful not to overcook
- 1 pound Pasta
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped Finely
- 2 cloves (to 3 Cloves) Garlic, Chopped
- 3/4 cups (to 1 Cup) Vodka
- 1 can (About 14 Oz.) Tomato Puree
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes
- 1/4 teaspoon (to 1/2 Teaspoon) Salt
- Freshly Ground Black Pepper, To Taste
- 1 cup Grated Parmesan Cheese