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Recipes
Nana's Potato Soup
By carvalhohm
Combine all ingredients and cook until potatoes are done
- 1/2 cup butter
- 10 tablespoons all-purpose flour
- 4 (14 1/2 ounce) cans chicken broth
- 1 tablespoons fresh chives, chopped
- 1 tablespoons fresh parsley, chopped
- 4 cups half and half
- 6 to 8 potatoes, peeled and cooked
- Salt and pepper to taste
- Garnish: Shredded Cheddar cheese, bacon bit green onions
Grilled Chicken & Zucchini Wraps
By carvalhohm
Brush chicken and zucchini with olive oil; sprinkle with salt and pepper
- 4 boneless, skinless chicken breasts
- 4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices
- olive oil
- salt and pepper to taste
- 1/2 c. low-fat ranch salad dressing, divided
- 8 10-inch whole-grain flour tortillas
- 8 leaves lettuce
- Garnish: shredded Cheddar cheese
Pigeon Pea Soup (Sopa De Gandures)
By carvalhohm
Serve this with a sandwich and vegetable salad for an adequate meal
- 1 cup canned gandures (pigeon peas)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 green pepper, chopped
- 6 cups water
- 1/2 cup regular medium or short grain rice
- 1 teaspoon salt
- 1 sprig Chinese parsley (Cilantro)
BACON WRAPPED FRANKS IN BBQ SAUCE
By carvalhohm
Wrap one piece of the bacon around 1 piece of hot dog & secure with toothpick, placing these in a single layer in a...
- 1 lb sliced bacon, each slice cut in half
- 1 lb hot dogs, each hot dog in 3 equal pieces
- 1 box round wooden toothpicks
- 3 cups ketchup
- 3 cups granulated sugar
Chicken Turnovers
By carvalhohm
Blend chicken, cream cheese, 1/2 c
- 4 c. cooked chicken, cubed
- 1 (8-oz.) pkg. cream cheese,
- softened
- 1/2 c. milk
- 1 T. onion, minced
- 1 t. salt
- 1/8 t. pepper
- 2 8-oz. tubes refrigerated
- crescent rolls
- 1 T. margarine, melted
- 3/4 c. grated Parmesan cheese
- 2 10-3/4 oz. cans cream of
- chicken soup
- 2/3 c. milk
4 Cheese Pasta Florentine
By carvalhohm
Yum! Warm and cheesy (4 different kinds of cheese) Pasta Florentine, a great source of vitamin A
- 3 cups mostaccioli, uncooked
- 1 package (10 ounce) chopped spinach, frozen
- 4 ounces cream cheese, cubed
- 1 cup lowfat cottage cheese
- 2 eggs
- 1 package (8 ounce) mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Deviled Eggs
By carvalhohm
1. Halve 8 boiled and cooled eggs lengthwise, remove yolks, and place in a small bowl
- 8 large eggs
- 2 to 3 tablespoons Bacon or BBQ Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sweet relish
- Salt and pepper
- Paprika, olive slices, or pimentos for garnish
- 2 (8-ounce) packages cream cheese
- 1/4 cup BBQ sauce
- Garnish
Snow-Capped Chocolate Meringue Kisses
By carvalhohm
1. Heat oven to 300°F. Line 2 baking sheets with parchment, nonstick foil or reusable nonstick liners
- 1 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1 Tbsp cornstarch
- 4 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 (7-oz) tub milk or dark chocolate heat-and-dip dipping chocolate (we used Baker’s microwavable dipping chocolate)
- White nonpareils, disposable pastry bags fitted with 1/2-in.-wide star tip
Roasted Pork Shoulder
By carvalhohm
Remove any excess fat and skin from the meat
- 1 4-pound pork shoulder or butt
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons dried oregano
- 4 large garlic cloves, peeled
- 1/3 cup corn oil
- 2 to 3 cups water or chicken stock
Hearty Pita Tacos
By carvalhohm
In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 small sweet red pepper, chopped
- 2 green onions, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup frozen corn
- 2/3 cup taco sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 6 whole wheat pita pocket halves
- 6 tablespoons shredded reduced-fat cheddar cheese
- Sliced avocado and additional taco sauce, optional