Carvalhohm's profile page
Recipes
Five Way Shortbread Cookies
By carvalhohm
1 Heat oven to 400°F (or 375°F for dark or nonstick cookie sheet)
- 1 pouch Betty Crocker® shortbread cookie mix
- 1 cup butter, softened (not melted)
Marinated Brisket
By carvalhohm
Wash your brisket under cold water and pat dry with paper towels
- Marinade:
- 1/3 cup apple cider vinegar
- 1/3 cup olive oil
- 1 cup fresh cilantro, chopped
- 6 cloves garlic, minced
- juice of 4 limes
- juice of 1 lemon
- 2 tablespoons cumin
- 1 tablespoon black peppercorns
- 1 tablespoon dried oregano
- 1 teaspoon salt
- Rub
- 3 tablespoons black pepper
- 3 tablespoons cumin
- 3 tablespoons paprika
- 1 tablespoon salt
- Meat:
- 8 pound Grass Fed Brisket, fat cap on
Bisquick® No-Roll Sugar Cookies
By carvalhohm
Heat oven to 400º. In large bowl, stir all ingredients except granulated sugar until soft dough forms
- 4 cups Original Bisquick® mix
- 1 1/2 cups powdered sugar
- 3/4 cup butter or margarine, softened
- 1 teaspoon almond extract
- 2 eggs
- 1 cup granulated sugar
Fabulous Cakes Lemon Curd
By carvalhohm
Whisk eggs with sugar. Add lemon juice
- 3 large eggs
- 1/2 cup granulated sugar
- 3 tbsp. grated lemon zest
- 1/3 cup lemon juice
- 1/2 cup butter
Fudgey Dark Brownies
By carvalhohm
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan
- 2/3 cup butter or margarine, melted and divided
- 1 cup Semi-Sweet Chocolate Chips or DARK Chocolate Chips
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups sugar
- 2 eggs
- 1/2 cup boiling water
- 3/4 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking soda
Black Bean Mango Salad
By carvalhohm
1 In medium bowl, add black beans, mango, pimientos and cilantro; set aside
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 mango, finely chopped (about 1 cup)
- 1 jar (4 oz.) Fancy Pimientos Rojos, drained and finely chopped
- 1 tsp. finely chopped fresh cilantro
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Lemon Juice
- 1 tsp. GOYA® Salsita Chipotle Chile (optional)
- ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
Chocolate Mint Crisps
By carvalhohm
In heavy saucepan, combine brown sugar, butter and water
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 2 tablespoons plus 1-1/2 teaspoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 eggs
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 packages (4.67 ounces each) mint Andes candies
Taco-Corn Chili
By carvalhohm
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat
- 1 lb extra-lean (at least 90%) ground beef
- 1 can (15 oz) red kidney beans, rinsed, drained
- 1 envelope (1 oz) taco seasoning mix
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 package (9 oz) frozen corn, thawed, drained
- 2 cups water
- 2 teaspoons sugar
SIMPLE SWEET POTATO CASSEROLE
By carvalhohm
In a bowl, combine the mashed sweet potatoes, butter, both sugars, cinnamon or nutmeg, eggs and milk
- 2 1/2 lbs. of sweet potatoes, peeled, boiled and mashed
- 1/4 C. butter, melted
- 1/4 C. packed brown sugar
- 1/4 C. white sugar
- 1/4 tsp. cinnamon or nutmeg
- 2 large eggs, beaten
- 1/2 C. milk
- mini marshmallows
ENCHILADAS CHICKEN
By carvalhohm
For chicken: Arrange chicken in single layer in baking dish
- Chicken:
- 6 chicken breast halves, skinned and boned
- 3 garlic cloves minced
- 3/4 teaspoon cayenne pepper
- 12 ounces Mexican Beer
- Sauce:
- 5 tablespoons all purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 5 tablespoons butter
- 1 cup milk
- 1 cup whipping cream
- 2 eggs beaten to blend
- Filling:
- 1 1/2 cups pitted black olives, sliced
- 1 7-ounce can diced green chiles
- 6 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, cubed
- 6 medium green onions, sliced
- 6 5 1/2 inch corn tortillas
- Sour cream
- Salsa