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Recipes
Chocolate Mousse Tarts
By carvalhohm
In a large bowl, whisk pudding mix and milk together until thickened and smooth
- 1 (4-serving size) package instant chocolate pudding and pie filling
- 1 1/2 cups milk
- 2 cups frozen whipped topping, thawed, divided
- 6 single-serving graham cracker tart shells
- Shaved chocolate for garnish (see Note)
Chocolate Chip Pancakes
By carvalhohm
In a bowl, mix all the dry ingredients well
- 1½ Cup flour
- 3 teaspoons baking powder
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1½ Cup milk or buttermilk
- 1 egg
Grilled Asian Pork Chops
By carvalhohm
Preheat the grill to medium-high heat (350 to 400 degrees)
- 6 tablespoons soy sauce
- 1 teaspoon pepper
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice
- 6 cloves garlic, minced
- 6 (1/4 to 1/2-inch thick) boneless pork chops
Quick-Fix White Chicken Chili
By carvalhohm
1. Heat the oil over medium heat in a large saucepan
- 2 teaspoons canola oil
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 (14-ounce) can, or 2 cups, reduced-sodium chicken broth
- 1 (4-ounce) can chopped green chilies
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained
- 3 cups shredded skinless chicken breast
- 1/3 cup fresh chopped cilantro, for garnish
- 1 cup reduced-fat Mexican blend shredded cheese (optional)
Grandma's Sunday Cake
By carvalhohm
Line 9x2x13 dish on bottom with layer of graham crackers
- 1 box of Graham crackers
- 1 Tub of Cool Whip
- 2 small packages French Vanilla instant pudding
- 4 cups of milk
- 1/2 cocoa
- 1 box of powered sugar,
- 1 tsp vanilla
- 1 stick butter
Simple Fish Tacos
By carvalhohm
In a large bowl, combine coleslaw, orange sections, red bell pepper, onion, rice vinegar, oil, and 1/2 the lime jui...
- COLESLAW TOPPING:
- 2 cups prepared coleslaw mix
- 1 orange, peeled and cut into 1/2-inch sections
- 1/2 red bell pepper, chopped
- 1/4 cup red onion, chopped
- 3 tablespoon seasoned rice vinegar
- 2 tablespoon canola oil
- 1 lime, squeezed, divided
- FISH TACOS:
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 pounds U.S. farm-raised catfish fillets, cut into 1-inch pieces
- 1 tablespoon chopped cilantro
- 6 (6-inch) flour tortillas (soft tacos)
Honey-Ginger Chicken Bites
By carvalhohm
Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well
- 2/3 cup honey
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 1 teaspoon grated orange rind
- 1 teaspoon Worcestershire sauce
- 4 garlic cloves, minced
- 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
- Cooking spray
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons sesame seeds, toasted (optional)
Golden Crescent Rolls
By carvalhohm
Dissolve yeast in warm water
- 2 (.25 ounce) packages active dry yeast
- 3/4 cup warm water (110 degrees)
- 1/2 cup white sugar (or Sugar Substitute)
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening (I used butter)
- 4 cups all-purpose flour (I used Whole Wheat)
- 1/4 cup butter, softened
Spicy Cornbread Chicken
By carvalhohm
Preheat the oven to 350 degree
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 8 chicken drumsticks
- Nonstick cooking spray
Easy Black Bean Burritos
By carvalhohm
1 Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil
- 3 cans (15 oz. each) GOYA® Reduced Sodium Black Bean Soup
- 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
- 1 pkg. (20 oz.) GOYA® Burritos - Flour Tortillas, warmed according to package instructions
- 3 cups cooked CANILLA® Extra Long Grain Rice
- 4 cups shredded cabbage
- 2 avocados, chopped (about 2 cups)
- 1 cup drained GOYA® Salsa Pico de Gallo – Mild
- 2 limes, juiced (about 2 tbsp.)