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Recipes
Crusted Honey Mustard Chicken
By carvalhohm
Preheat oven to 425°F. Coat a shallow pan with cooking spray
- 1 spray(s) cooking spray
- 2/3 cup(s) lite honey mustard dressing
- 1/8 tsp table salt
- 1/8 tsp black pepper
- 2 tsp dill, freshly chopped
- 1 medium uncooked scallion(s), finely sliced
- 1 cup(s) cornflake crumbs
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
Chinese Lemon Chicken
By carvalhohm
Cut chicken into strips or largish chunks
- 4 boneless, skinless chicken breast pieces or equivalent
- 1/2 cup flour
- 1 T kosher salt
- 6 oz (1/2 can) frozen lemonade concentrate, thawed
- 3 T brown sugar
- 1 t balsamic vinegar
- 3 T ketchup
- olive oil for browning chicken
Fresh Peach (or Strawberry) White Chocolate French Silk Pie
By carvalhohm
Mix the sugar and gelatin powder together
- 1 nine-inch deep dish pie shell, baked and cooled
- 3 large eggs
- 2/3 cup granulated sugar
- 1 quarter-ounce packet non-flavored gelatin
- 1 tablespoons water
- 10 ounces white chocolate wafers or other quality coating or eating chocolate
- 1/2 cup butter cut into pieces and softened
- 1 cup whipping cream
- 1 teaspoon vanilla flavor
- 1 cup whipping cream
- 1/2 teaspoon vanilla flavor
- 1/3 cup granulated sugar
- 2 cups fresh peaches peeled and diced
- peaches for garnish and topping
Lemon Whip
By carvalhohm
Dissolve the gelatin in the boiling water
- 2 boxes Jello brand lemon gelatin (3 oz. each)
- 2 cups boiling water
- 1 package Philadelphia brand cream cheese (8 oz.), softened
- 2 cups Sprite
- 1 container Cool Whip (12 oz.)
- Blueberries and raspberries or strawberries
Pumpkin Spice Bread
By carvalhohm
Preheat oven to 325 degrees
- 8 (1-pint) wide-mouthed canning jars (see Notes)
- 3 1/2 cups packed light brown sugar
- 1/2 cup (1 stick) butter, softened
- 1 (15-ounce) can 100% pure pumpkin (not pie filling)
- 4 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped pecans
Thirty-Minute Beef Chili
By carvalhohm
Cut each steak lengthwise into 1-inch-wide strips, then cut crosswise into 1-inch pieces
- 1 pound lean beef cubed steaks
- 3 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 teaspoon vegetable oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 can (28 ounces) whole tomatoes, undrained
- 1 box (9 ounces) frozen whole kernel corn, thawed
Blackberry Wine & Chocolate-Olive Oil Cupcakes
By carvalhohm
1. Preheat oven to 350 degrees F
- 2 eggs
- 1 cup buttermilk
- 1 cup red wine
- 1/2 cup Lucero chocolate olive oil (in a pinch, light olive oil works)
- 2 tsp vanilla extract
- 1/2 cup pureed fresh blackberries (or 1/2 cup seedless blackberry jam)
- 2 cups sugar
- 1 & 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Blackberry Buttercream Frosting (recipe & ingredients follow)
Corn, Black Bean and Shrimp Chowder
By carvalhohm
1 Heat olive oil in large saucepot over medium-low heat
- 1½ tbsps Extra Virgin Olive Oil
- 1 large onion, chopped
- ⅓ cup GOYA® Recaito
- 2 packets Reduced Sodium Chicken Bouillon
- 1 medium sweet potato, peeled and diced (½” dice)
- 2 cans (15.25 oz. each) Whole Kernel Golden Corn
- 1 can (15.5 oz.) Black Beans, drained well
- 1 jar (4 oz.) Pimientos, drained and chopped
- ¾ cup half-and-half
- ¼ cup instant-dissolving flour
- 1 lb. large (35-40 ct.) raw shrimp, peeled and deveined
- Chopped cilantro, for garnish
Triple Chocolate Chip Cookies
By carvalhohm
Preheat oven to 375 degrees
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 (6-ounce) cup semisweet chocolate chips
- 1 (6-ounce) cup milk chocolate chips
- 1 (6-ounce) cup white chocolate chips
- 1/2 cup chopped walnuts, optional
Curly Cheddar Bake
By carvalhohm
Preheat oven to 350 degrees
- 1 pound rotini pasta
- 4 cups shredded sharp Cheddar cheese, divided
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup grated Parmesan cheese
- 6 eggs
- 2 (13-ounce) cans evaporated milk
- 1/2 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper