Carvalhohm's profile page
Recipes
Crisp-Tender Baked Garlic Chicken with Potatoes
By carvalhohm
1. Preheat your oven to 400°F (200°C) for 15-20 minutes
- 6 to 8 bone-in, skin-on chicken thighs
- 1 lb (450g) potatoes, peeled quartered
- 1 red onion, quartered
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic powder
- 1/2 teaspoon hot cayenne chili powder
- 2 tablespoons chopped fresh scallion
- Kosher salt and freshly ground pepper, to taste
Tamale Soup
By carvalhohm
In large skillet, brown beef with onion and pepper in oil
- 1 pound ground beef
- 1 chopped onion
- 1 chopped green pepper
- 2 tablespoons oil
- 1 15-ounce can corn, drained
- 2 beef bouillon cubes
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin (optional)
- 1 teaspoon salt
- 1 15-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 10 fresh tamales, frozen (see “Tips”)
- Grated cheese
Smoky Grilled Chicken with Easy Rice & Beans
By carvalhohm
Place chicken, chipotle pepper, adobo sauce, lemon juice, orange juice, Adobo and paprika in gallon zip-top bag
- 4 pounds Chicken Thighs
- 1 chipotle pepper, seeded and finely chopped, plus 2 tbsp.
- sauce from 1 can (7 oz.) Chipotle Chiles in
- Adobo Sauce
- 1/4 cup Lemon Juice
- 1/4 cup orange juice
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 tsp. smoked paprika
- 1 lb. mini sweet bell peppers
- 1 large red onion, sliced into 3/4" rounds
- 1 (15 oz.) can Red Kidney Beans in Sauce, heated
- 1 cup Extra Long Grain Rice, cooked according
- to package directions, for serving
- 3 tbsp. chopped cilantro (optional)
Easy Cook Pot Roast
By carvalhohm
Place potatoes, carrots, and onion in a 6-quart slow cooker
- 4 medium-sized potatoes, peeled and quartered
- 3 medium-sized carrots, cut into 2-inch chunks
- 1 medium-sized onion, sliced
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (3-pound) beef eye of the round roast, trimmed
- 1 (4-ounce) can mushrooms, drained
- 1 (10-1/4-ounce) can beef gravy
- 1 1/2 teaspoons browning and seasoning sauce
Light Chicken & Pasta
By carvalhohm
Bring water to a boil for your pasta and cook according to package
- 2 cups shredded or diced cooked chicken
- 1 lb pasta
- 1 cup Italian cheese blend- we did a Romano, Parmesan and Asiago blend
- black pepper
- 1 cup pasta water reserved
- parsley for garnish (optional)
Creamy Cole Slaw #2
By carvalhohm
Combine cole slaw mix and onion in large bowl
- 1 16-ounce bag cole slaw mix
- 2 tablespoons diced onion
- 2/3 cup mayonnaise
- 3 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon poppy seeds
Cherry Almond Cupcookies
By carvalhohm
Heat oven to 350°. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch)
- 24 whole maraschino cherries, well drained
- 1 package (16 oz) Pillsbury® Ready to Bake!® refrigerated sugar cookies (24 cookies)
- 2 cups powdered sugar
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons milk
- Red sugar
Stuffed Corn & Black Bean Quesadillas
By carvalhohm
In small food processor, chop parsley and red onion
- 8 burrito sized tortillas
- 15oz can black beans, drained and rinsed
- 1 cup frozen corn, do not thaw
- 1/2 red onion
- 1/2 cup flat leaf parsley
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- sour cream
- salsa
- shredded lettuce
VANILLA PUDDING MIX
By carvalhohm
Combine ingredients thoroughly
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 2 TB non-dairy creamer powder
Rocky Road Crescent Bars *(GOOD)*
By carvalhohm
1 Heat oven to 375°. Unroll dough and separate into 2 long rectangles
- 1 1 1 can (8 oz) refrigerated crescent dinner rolls
- 1 1 1 package (8 oz) cream cheese, softened
- 1/2 1/2 1/2 cup sugar
- 3/4 3/4 3/4 cup peanut butter
- 1/2 1/2 1/2 cup corn syrup
- 1 1 1 teaspoon vanilla
- 1 1 1 egg
- 1 1/2 1 1/2 1/2 cups miniature marshmallows
- 3/4 3/4 3/4 cup salted peanuts, chopped
- 1 1 1 bag (6 oz) semisweet chocolate chips (1 cup)