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Recipes
HONEY GINGER SALMON
By carvalhohm
1. Cut salmon into meal size portions, about 4 oz
- 1 lb. Atlantic salmon fillet ($2.99)
- 3 Tbsp honey ($.30)
- 1/4 cup orange juice ($.20)
- 1 tsp ground ginger ($.05)
- Salt and Pepper
- 1 cup gourmet wild rice mix ($.75)
- 2 broccoli heads ($.50)
Crumb Boss New Improved Cookie Dough
By carvalhohm
Cream butter and sugar in mixer bowl
- 8 oz Butter
- 1 cup Confectioners Sugar
- 6 Egg Yolks
- 2 Whole Eggs
- 3 cups AP Flour
Cherry Limeade Poke Cake
By carvalhohm
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- 1 1 to 350°F 13x9-inch to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- 2 2 1 30 2 bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- 3 3 13x9-inch 20 as directed on box for 13x9-inch pan. Cool 20 minutes.
- 5 5 1 In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.
Chicken Macaroni Salad
By carvalhohm
In large pot of boiling salted water, cook macaroni to desired doneness; drain and cool
- 1 pound elbow macaroni
- 6 large eggs, hard-boiled and chopped
- 1 cup chopped celery
- 2 cups mayonnaise
- 4 cups chunked cooked chicken
- 1 teaspoon salt
- 1 teaspoon black pepper
Chicken, Shrimp & Sausage Paella
By carvalhohm
Delicious and savory paella is easy to make in your slow cooker
- 1 3/4 pounds skinned and boned chicken thighs
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 2 teaspoon vegetable oil
- 1 (7 ounce) link smoked turkey sausage, sliced
- 1 (14 1/2 ounce) can organic diced tomatoes with garlic and onion, drained
- 1 teaspoon paprika
- 1 teaspoon prepared minced garlic
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 cup frozen petite green peas
- 1 cup uncooked converted long-grain rice
- 1/2 teaspoon ground turmeric
- 3/4 pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)
Skillet Nacho Chili
By carvalhohm
1 Spray 12-inch skillet with cooking spray; heat over medium-high heat
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 can (19 oz) hearty tomato soup
- 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
- 1 can (4.5 oz) chopped green chiles, undrained
- 1 cup frozen corn
- 1 cup shredded Cheddar cheese (4 oz)
- 2 cups corn chips
Pink Lemonade Pie #3
By carvalhohm
In medium bowl, beat cream cheese until smooth
- 1 (8-ounce) package cream cheese, softened
- 1 (6-ounce) container frozen pink lemonade concentrate, thawed
- 1 (8-ounce) container frozen whipped topping, thawed
- 4 drops red food color (optional)
- 1 (9-inch) prepared shortbread pie crust
Frozen Ice Cream Torte
By carvalhohm
Cover bottom of 9x13 pan with ice cream sandwiches; spread Cool Whip over ice cream sandwiches
- Ice cream sandwiches
- 1 (8 ounce) tub cool Whip
- 1/2 bag Heath crumbles
- Fudge or caramel topping
Peanut Butter Cream Pie
By carvalhohm
In a large saucepan, combine butter, milk, sugar, and salt
- 4 tablespoons (1/4 cup) butter
- 2 cups milk
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cornstarch
- 1/2 cup water
- 4 egg yolks
- 3 tablespoons creamy peanut butter
- 1 baked 9-inch pie shell
- Whipped cream for topping
- 1/4 cup coarsely chopped peanuts or 1/4 cup miniature chocolate chips (optional)
You-Know-Whose Cherry Slurpee®
By carvalhohm
Combine half the club soda, sugar, cherry Kool-Aid and maraschino juice in a blender until thoroughly mixed
- 2 cups club soda, chilled
- 1/2 cup sugar
- 1/2 teaspoon unsweetened Cherry Kool-Aid powder
- 1/2 teaspoon maraschino cherry juice
- 2 1/2 cups crushed ice