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Recipes
Nutty Chocolate Chippers
By carvalhohm
Preheat oven to 350 degrees
- 1 (18.25-ounce) package chocolate or yellow cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans
Cranberry White Chocolate Chip Cookies
By carvalhohm
1. Combine flour and baking powder; set aside
- 1 1/2 C all purpose flour
- 1 tsp. baking powder
- 1 C (2 sticks) margarine
- 1 1/2 C brown sugar
- 1/2 C sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 C old-fashioned rolled oats
- 1 C sweetened dried cranberries
- 1 C white chocolate chips
KFC© Type Coleslaw
By carvalhohm
1. Place diced cabbage and carrot mixture into large bowl and add minced onions
- 4 cups Very Finely Diced Cabbage, about 1/2 head
- 1/2 cup Julienned Carrots Which Have Been Very Finely Diced
- 3 Tbsp Finely Minced Onion
- 1/3 cup Granulated Sugar
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/4 cup Milk
- 1/2 cup Mayonnaise
- 1/4 cup Buttermilk
- 1 1/2 Tbsp White Vinegar
- 2 1/2 Tbsp Lemon Juice
- 1 tsp Chopped Horseradish
Sponge Cookies
By carvalhohm
Preheat oven to 350 degrees
- 3 egg whites, well beaten
- 1/3 cup confectioners' sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
Autumn Pastry Leaves
By carvalhohm
Preheat oven to 350 degrees
- 1 rolled refrigerated pie crust (from a 15-ounce package)
- 1 egg
- 2 tablespoons water
Puerto Rican Rice and Beans
By carvalhohm
Heat the pan over high and add oil
- 2 2 2 tablespoons oil
- 2 2 2 tablespoons sofrito
- 4 4 4 oz. tomato sauce
- 1 1 1 packet Sazon (the orange Goya packet - con culantro y achiote)
- 1 1 1 can green pigeon peas - gandules verdes
- 1 1 1 small green pepper - chopped (optional)
- 1 1 1 cup rice - rinsed
- 1 1 1 cup water
Stuffing-Stuffed Pork Chops
By carvalhohm
Cut pocket in each chop by slicing almost to bone
- 4 bone-in pork loin chops (8 ounces each)
- 2 cups cooked stuffing
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/2 cup white wine or chicken broth
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
Greek Pasta Salad
By carvalhohm
Cook pasta according to package directions; drain, rinse, then drain again
- 1 (12- to 16-ounce) box radiatore or ruffles pasta
- 1 (10-ounce) bag fresh spinach, rinsed, drained and coarsely chopped
- 1/2 pound (8 ounces) feta cheese, crumbled
- 1 pint cherry tomatoes, sliced in half
- 1/2 cup pitted Kalamata olives, drained
- 1 cup bottled Greek dressing
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Favorite Skillet Lasagna
By carvalhohm
In large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain
- 1/2 pound Italian turkey sausage links, casings removed
- 1 small onion, chopped
- 1 jar (14 ounces) spaghetti sauce
- 2 cups uncooked whole wheat egg noodles
- 1 cup water
- 1/2 cup chopped zucchini
- 1/2 cup fat-free ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 cup shredded part-skim mozzarella cheese
Texas Corn
By carvalhohm
In a medium-sized skillet, heat oil over medium-high heat
- Serves: 6
- 2 tablespoons olive oil
- 1 (16 ounce) package frozen corn
- 1 cup salsa
- 1/2 cup chopped scallions (about 4 scallions)
- 1 (2.25 ounce) can sliced olives (1/2 cup)