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Recipes
Rum Cake #2
By carvalhohm
Preheat over to 325. Grease and flour 1 (10 inch) tube pan or bunt pan
- 1 cup chopped walnuts (optional)
- 1 package yellow cake mix
- 1/2 cup dark rum
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 (3.5 oz) package instant vanilla pudding mix
- 1/4 cup butter
- 1/2 cup white sugar
- 1/8 cup water
- 1/4 cup dark rum
Ground Beef- and Corn-Topped Potato Skins
By carvalhohm
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- 1 1 8 to 10 4 to 5 5 to paper towel in microwave oven. Microwave on High 8 to 10 minutes, turning after 4 to 5 minutes, until tender. Let stand about 5 minutes until cool enough to handle.
- 2 2 2 Cut potatoes in half lengthwise. Scoop out about 2 tablespoons of pulp from center of each half; place in medium bowl. Reserve potato shells. Mash potato pulp with fork. Stir in sour cream; set aside.
- 4 4 1/4 4 to 6 into potato shells. Top each with about 1/4 cup potato and sour cream mixture. Place on microwavable platter. Microwave uncovered on High 4 to 6 minutes or until thoroughly heated. Serve immediately. Top with chives.
Sugar Cookie-Chocolate Crunch Fudge
By carvalhohm
In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and milk over medium heat...
- 2 tablespoons light corn syrup
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 roll refrigerated sugar cookies, cut into small chunks
- 2 bags (12 oz each) semisweet chocolate chips (4 cups)
- 5 teaspoons vanilla
- 6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
Hawaiian Cream Pie
By carvalhohm
In large saucepan, combine sugar, cornstarch and salt
- MERINGUE:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup flaked coconut
- 1 to 2 large firm bananas, sliced
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/4 cup flaked coconut
Paddy Cakes filled with Baileys Irish Cream Mousse
By carvalhohm
Starting with the mousse, place 1 1/2 tablespoons water in small cup; sprinkle gelatin over
- Mousse:
- 4 tablespoons water, divided
- 1 teaspoon unflavored gelatin
- 2/3 cup plus 3 tablespoons chilled heavy whipping cream, divided
- 2 tablespoons powdered sugar
- 2/3 cup Bailey's Irish Cream Liqueur
- 2 large egg yolks
- 1 1/2 tablespoons room temperature unsalted butter
- 1/4 teaspoon vanilla extract
- Cake:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 3/4 cup sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon espresso coffee powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cup water
- Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon (pinch) salt
- 2 tablespoons milk, plus a few additional drops (if needed)
- Shamrock garnish:
- 1/2 cup prepared white fondant
- green gel food coloring
- 1 pair food safe latex gloves
- 1 small shamrock or clover cookie cutter
- edible decorative sprinkles
Cilantro Rice
By carvalhohm
1 Heat oil in medium saucepot over medium heat
- 1 tbsp. Extra Virgin Olive Oil
- ½ cup GOYA® Recaito – Cilantro Cooking Base
- 1 packet GOYA® Cubitos Chicken Bouillon mixed with 3 cups water
- 2 cups CANILLA® Extra Long Grain Rice, rinsed
- ¼ cup finely chopped fresh cilantro
Provolone-Smothered Chicken
By carvalhohm
1 Place chicken in shallow dish
- 4 boneless skinless chicken breast halves (about 1 1/4 lb)
- 1/2 cup zesty Italian dressing
- 1/2 teaspoon garlic pepper blend
- 2 tablespoons chopped fresh basil leaves
- 4 thin slices tomato
- 4 slices (1/2 to 3/4 oz each) provolone cheese
Meaty Tomato Vegetable Soup
By carvalhohm
Cook beef, onion, and garlic in large skillet over medium-high heat 7 minutes, stirring until beef crumbles and is ...
- 1 pound ground round
- 1 cup frozen chopped onion
- 1 tablespoon prepared minced garlic
- 2 (28-ounce) cans fire-roasted diced tomatoes
- 1 (10-1/2-ounce) can condensed beef broth, undiluted
- 1 1/2 cups water
- 1 (14-1/2-ounce) can diced tomatoes with Burgundy wine and olive oil, undrained
- 1 (14-1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon crushed red pepper
Brazilian Chicken Curry
By carvalhohm
1. Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a 6-qt
- 3/4 c. coconut milk
- 2 T. tomato paste
- 1 T. each minced garlic and fresh ginger
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 med. Vidalia or sweet onion, thinly sliced
- 2 bell peppers, cut into 1-in. strips and halved crosswise
- 12 oz. Yukon Gold potatoes, cut into 1-in. pieces
- 4 tsp curry powder
- 8 chicken drumsticks, skin removed (2 1/4 lb.)
- 3 T. chopped fresh cilantro
Crumb Boss Tres Leches Cake
By carvalhohm
Mix Evaporated Milk, Sweetened Condensed Milk and any milk of your choice
- 1/2 cup Evaporated Milk,
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup any milk of your choice (Heavy Cream, Half and Half, or 2% SKIM)
- Crumb Boss Pound Cake, baked