Carvalhohm's profile page
Recipes
Lemon & Raspberry-Filled Cupcakes with Raspberry Buttercream
By carvalhohm
1. Preheat oven to 350 degrees
- 1 box lemon cake mix
- 1 c water
- 1/3 c unsweetened applesauce
- 3 eggs
- 1 box SF/FF lemon pudding mix
- 1-18 oz jar seedless raspberry jam
- 1-1 pound bag powdered sugar
- 1 c butter, at room temperature
Pozole Rojo
By carvalhohm
1Season pork with Adobo. Place pork and pigs’ feet in large pot; cover with cold water (about 16 cups)
- SOUP:
- 2 lbs. boneless pork shoulder, cut into 1" cubes, or 2 lbs. boneless country-style ribs, trimmed
- Adobo All-Purpose Seasoning with Pepper, to taste
- 4 pigs’ feet, split (about 3 lbs.) or 2 lbs. pork neck bones, rinsed
- 3 sprigs cilantro
- 2 packets Sazón GOYA® without Annatto
- 1 chicken (3 lbs.), cut into 8 pieces
- 4 cans (15 oz. each) GOYA® White Hominy, drained and rinsed
- GUAJILLO SAUCE:
- 8 Guajillo Chiles, stems removed
- ¼ onion, roughly chopped (about ¼ cup)
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- 4 allspice berries, freshly ground (about ½ tsp.)
- GARNISH:
- 2 limes, cut into wedges
- ½ head cabbage or iceberg lettuce, shredded (about 2 cups)
- ½ white onion, finely chopped (about 1 cup)
- 5 radishes, thinly sliced (about 1 cup)
- 6 tbsp. Oregano Leaf
- 1 pkg. (10 oz.) Corn Tortillas, warmed
Chicken Thigh Marinade
By carvalhohm
Rinse the chicken thighs and place them in a shallow dish
- 8 chicken thighs
- 1 large lime or lemon – juiced
- 2 cups plain yogurt
- 1 tsp. freshly grated ginger
- 2 large garlic clove sliced into thin slivers
- 1 tsp. cumin
- 1/4 tsp. red chili flakes
- 1/4 tsp. ground cinnamon
- 2 tsp. salt
- 2 tsp. black pepper
Souped up Chicken and Rice
By carvalhohm
Preheat oven to 350 degree
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups water
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1 cup long- or whole-grain rice
- 1 (1-ounce) envelope onion soup mix
Pasta Carbonara with Bacon
By carvalhohm
Cook and drain fettuccine as directed on package
- 6 oz uncooked fettuccine or spaghetti
- 4 slices bacon, cut into 1-inch pieces (1/4 lb)
- 1 clove garlic, chopped
- 1 egg
- 3/4 cup milk
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 4 cups fresh baby spinach leaves
- 3/4 cup chopped plum (Roma) tomato (1 medium)
- 1/2 cup thinly sliced green onions (8 medium)
- 1 container (6 oz) Greek Fat Free plain yogurt
Pinto Bean Cornbread Casserole
By carvalhohm
Preheat 375 degrees. Mix cornbread as per package directions
- 2 lb. ground sausage OR ground beef
- 1/4 cup onion ....chopped
- 1/2 cup green bell pepper ....chopped
- 2 16-oz. cans of pinto beans
- 1 can diced tomatoes
- 1/2 tsp. salt
- 8 oz. mexican cheese OR cheddar cheese....grated
- 1 box cornbread mix (I use jiffy)
Shrimp Creole
By carvalhohm
Cook and stir onion in butter in 2-quart saucepan until onion is tender
- 1 medium onion, finely chopped
- 2 tablespoons margarine or butter
- 1 small green pepper, chopped
- 1 small stalk celery, chopped (about 1/4 cup)
- 1 bay leaf, crushed
- 1 teaspoon snipped parsley
- 1 teaspoon salt
- 1/8 teaspoon cayenne red pepper
- 1 can (6 ounces) tomato paste
- 2 cups water
- 2 cups cleaned cooked shrimp
- 3 cups hot cooked rice
Baked Alaska
By carvalhohm
Fill pie crust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour
- 6 oz pie crust
- 4 cup(s) fat free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
- 2 large egg white(s)
- 1/8 tsp cream of tartar
- 1/4 cup(s) sugar, preferably superfine
- 1/2 tsp vanilla extract
Mini Rainbow Whoopie Pies
By carvalhohm
1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper
- 2 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups Original Bisquick® mix
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- Red, yellow, green and blue food colors
- 4 oz (half of 8-oz package) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 1/4 cups powdered sugar
Amish Vanilla Crumb Pie
By carvalhohm
Preheat oven to 350 degrees F
- 1 (15-ounce) refrigerated pie crust
- 1/2 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup corn syrup
- 1 1/2 teaspoons vanilla extract
- 1 egg, beaten
- 1 cup water
- CRUMB TOPPING
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) butter