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Recipes
Easy Sweet-Sour Spareribs
By carvalhohm
In a large saucepot, combine spareribs, brown sugar, vinegar, soy sauce, and garlic
- 5 5 1 1/2-inch spareribs, cut into 1 1/2-inch pieces
- 2 2 2 cups brown sugar
- 1 1 1 cup vinegar
- 1/2 1/2 1/2 cup soy sauce
- 3 3 3 cloves garlic, crushed
- 1 1 1 large onion, chopped
- 1 1 1 large green bell pepper, chopped
- 1 1 1 can (20 oz) pineapple chunks, including liquid
- 3 3 3 tablespoons cornstarch
- 2 1/2 2 1/2 1/2 tablespoons water
Eggnog Trifle
By carvalhohm
In bowl, whisk milk and pudding mix until blended
- 3/4 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups eggnog
- 1/2 teaspoon almond extract
- 1-1/2 cups heavy whipping cream, whipped, divided
- 1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
- 1 cup raspberry jam or preserves
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon Spice Islands® pure vanilla extract
- Maraschino cherry halves
Black-Eyed Pea Soup
By carvalhohm
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- 6 slices bacon, crisply cooked and crumbled, drippings reserved
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (4-oz.) can chopped green chiles, drained
- 4 (15 1/2-oz.) cans black-eyed peas
- 2 (14 1/2-oz.) cans beef broth
- 1 (10-oz.) can diced tomatoes and green chiles
Moist Coconut Cake
By carvalhohm
Preheat oven 350. Grease and flour a bundt or angel food pan
- 2 1/2 cups sugar
- 1/2 lb. butter
- 2/3 cup Crisco shortening
- 1/8 tsp. salt
- 5 eggs
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1 tsp. coconut flavoring ( I omit)
- 3 1/2 oz. canned flaked coconut
- 1 cup milk
Mistletoe Meringue Cookies
By carvalhohm
Preheat oven to 325 degrees F
- Makes: 2 dozen
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
- 1/3 cup (2 ounces) mint-flavored semisweet chocolate chips, coarsely chopped
T's Gandule Rice
By carvalhohm
Wash and cook your twelve cups rice, meanwhile you’re going to boil your pork in water for an hour to make it sof...
- 12 cups cooked rice
- 2 trays chopped pork
- 1 bunch Chinese parsley (finely chopped)
- 2 cans Gandule beans (Goya Brand)
- 2 cans small black olives (Optional)
- 1 1/2 tbsp. salt in mixture- 1 extra tbsp. for rice
- ½ bag achiote seeds
- ½ tsp. dried oregano
- ½ tsp. dried parsley
- 1 ½ cup oil
- 1 whole garlic (minced)
- 1 whole round onion (minced)
Secret Ingredient {Avocado} Chocolate Banana Bread
By carvalhohm
In a mixing bowl, blend avocado and banana until pureed
- 1 medium avocado
- 2 overripe bananas
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 cup olive oil
- 2 cups flour
- 1/4 cup cocoa powder
- 1/2 cup semi sweet chocolate chips
Kimberly's Taquito Bake
By carvalhohm
Arrange frozen taquitos in a single layer in a 13" x 9" baking pan sprayed with non-stick vegetable spray; set asid...
- 22-1/2 oz. pkg. frozen flour chicken & cheese taquitos
- 10-3/4 oz. can cream of mushroom soup
- 10-oz. can green enchilada sauce
- 10-oz. can diced tomatoes with chiles
- 8-oz. pkg. shredded Colby Jack cheese
- Garnish: sour cream, salsa, tortilla chips
Latin Pepper Steak
By carvalhohm
Heat olive oil in large skillet over medium-high heat and brown beef
- 2 Tbsp. Olive Oil
- 1 lb. boneless sirloin or flank steak, cut into thin strips
- 2 medium red and/or green bell peppers, sliced
- 1 large onion, sliced
- 1 to 1-1/2 tsp. finely chopped seeded jalapeno pepper
- 1-1/2 cups water
- 1 Tbsp. lime juice
- 1 package Brown gravy mix
- 1/2 cube Knorr Cilantro Cubes
Pink Champagne Buttercream Cookie Cups
By carvalhohm
1 Heat oven to 350°. Spray 24 mini muffin cups with cooking spray
- Cups:
- 1 1 to package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
- Champagne Buttercream:
- 1 1 1 cup butter, softened
- 3 3 3 cups powdered sugar
- 1/4 1/4 1/4 cup pink champagne
- 1 to 2 1 to 2 2 drops red food color
- Decorations
- White candy sprinkles, if desired