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Recipes
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)
YUMMY PUMPKIN CUSTARD PIE
By carvalhohm
In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice
- 1 (9 inch) pie crust, baked
- 1 (3 ounce) package egg custard mix
- 1/4 cup packed brown sugar
- 1 1/4 teaspoons pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 1 2/3 cups sweetened condensed milk
- 1 egg, beaten
- 1 cup frozen whipped topping, thawed
Barbecued Baby Back Ribs
By carvalhohm
1. Trim any excess fat from racks of ribs
- 2 racks of back ribs (about 5 pounds)
- 1/4 cup honey
- 1 jar (7 to 8 ounces) hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon ketchup
- 1 tablespoon minced, peeled ginger
- 1 tablespoon minced garlic
- 1 1/2 teaspoons black bean sauce
- 1/4 teaspoon hot-pepper sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Company Casserole
By carvalhohm
1. Combine rice and butter in slow cooker
- 1 1/4 cups uncooked rice
- 2 Tbsp. butter, melted
- 3 cups fat-free, low-sodium chicken broth
- 1 cup water
- 3 cups cut-up, cooked skinless chicken breast
- 2 4-oz. cans sliced mushrooms, drained
- 1/3 cup light soy sauce
- 12-oz. pkg. shelled frozen shrimp, thawed
- 8 green onions, chopped, 2 Tbsp. reserved
- 2/3 cup slivered almonds
Trisha Yearwood's Snickerdoodle Cookies
By carvalhohm
Preheat the oven to 400°F
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Snowballs
By carvalhohm
Spread whipped topping on bottom and sides of cupcakes, holding cupcakes, top side down in palm of hand
- 1 tub (12 ounces) whipped topping, thawed
- 24 baked cupcakes, cooled
- 8 cups flake coconut
Spaghetti Pie
By carvalhohm
Preheat oven to 350 degrees F
- 1/2 pound cooked spaghetti
- 2 tablespoons olive oil or melted butter
- 2 large eggs, well beaten
- 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 cup ricotta cheese
- 1 cup spaghetti sauce
- 1/2 cup (2 ounces) shredded mozzarella cheese
Edible Glitter!
By carvalhohm
Swooning over how cool edible glitter is
- 1/2 cup granulated sugar
- 2 to 10 drops food coloring (a drop at a time), adjust for desired color
Rolled Buttercream Fondant
By carvalhohm
1. In a large bowl, stir together the shortening and corn syrup
- 1 cup light corn syrup
- 1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners' sugar
Mint Sundae Brownie Squares
By carvalhohm
Prepare brownie mix according to package directions
- 1 package fudge brownie mix (13x 9-inch pan size)
- 3/4 cup chopped walnuts
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons peppermint extract
- 4 drops green food coloring, optional
- 2 cups heavy whipping cream, whipped
- 1/2 cup miniature semisweet chocolate chips
- 1 jar (16 ounces) hot fudge ice cream topping, warmed
- 1/3 cup chopped salted peanuts