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Recipes
Smoked Salmon Rollups
By carvalhohm
In medium-sized bowl, combine cream cheese, sour cream, dill weed, lemon juice, and salmon; mix well
- 1 container (8 ounces) whipped cream cheese
- 1/4 cup sour cream
- 1 teaspoon dried dill weed
- 1 teaspoon lemon juice
- 3 ounces smoked salmon, finely diced
- 8 six-inch flour tortillas
- 8 scallions, trimmed to 6-inch lengths
Slow Cooker Pernil (Puerto Rican Pork Shoulder)
By carvalhohm
Combine garlic, pepper, oregano, olive oil, vinegar, and salt
- 4 lb pork shoulder or pork butt
- 6 garlic cloves, pressed
- 1 /4 teaspoons ground black pepper
- 1 tablespoon oregano
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons white vinegar
- 4 teaspoons salt
Slow Cooker White Chicken Chili #3
By carvalhohm
1 Spray 3- to 4-quart slow cooker with cooking spray
- 2 lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise
- 1 large onion, chopped (about 1 cup)
- 1 large red bell pepper, chopped (about 1 1/2 cups)
- 4 medium cloves garlic, finely chopped
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (15 to 16 oz) great northern beans, drained, rinsed
- 2 jars (8 oz each) green taco sauce
- 1/2 cup chicken broth (from 32-oz carton)
- 1/2 teaspoon salt
- Fresh cilantro, if desired
Scalloped Potatoes and Carrots
By carvalhohm
Peel and slice potatoes. In a large Dutch oven, combine potatoes, carrots, onions, water and salt
- VEGETABLES:
- 21/2 pounds potatoes (about 9 medium)
- 5 medium carrots, cut into 1/4-inch slices
- 11/2 cups sliced onions
- 2 cups boiling water
- 1 teaspoon salt
- CHEESE SAUCE:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 11/2 cups milk
- 11/2 cups shredded cheddar cheese, divided
Taco Bubble Bake
By carvalhohm
1 Heat oven to 350°F. 2 In 10-inch skillet or sauté pan, cook beef over medium-high heat 5 to 8 minutes, stirrin...
- 1/2 lb lean (at least 80%) ground beef
- 1/2 lb bulk chorizo sausage
- 1 can pinto beans, drained, rinsed
- 1 package Old El Paso® chile and roasted garlic Mexican cooking sauce
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated southern style biscuits
- 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
- 3 cups chopped lettuce
- 2 tomatoes, chopped
- Sour cream
Frango Mint Cake
By carvalhohm
Cake: Mix together and bake 30 min
- Topping #1:
- 1/2 cup margarine
- 1 cup sugar
- 4 eggs
- 1 can (1lb.) Hersey Syrup
- 1 cup + 1 Tablespoon flour
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/2 cup margarine
- 2 Tablespoons milk
- 3/4 teaspoon peppermint extract
- 1 or 2 drops green food coloring
- Topping #2:
- 1 cup chocolate chips
- 6 Tablespoons butter
Salsa Sloppy Joes
By carvalhohm
Brown ground beef in skillet and drain
- 1 lb ground beef
- 1 cup good quality chunky salsa
- 1 can condensed tomato soup
- 1 1/2 tablespoons brown sugar
- 1/2 cup sour cream
- sliced Monterey jack cheese
- hamburger rolls
Fluffy Pudding Frosting
By carvalhohm
Pour milk into large bowl
- 1 cup cold milk
- 1 (4-serving size) package any flavor instant pudding and pie filling
- 1 (8 ounce) container frozen whipped topping, thawed
Banana Split Trifle
By carvalhohm
Prepare the cake and make sure it’s completely cooled before assembling the dessert
- 1 Box Yellow Cake Mix or Angel Food Cake Mix
- 1 Lg Pkg. Banana Pudding
- 3 large bananas, sliced
- 1 1/2 cups sliced fresh strawberries
- 1 1/2-2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
- 1 Container Cool Whip, thawed
- 1 Jar Maraschino Cherries, diced
- 1/2 C Pecans, chopped
- 1/4 cup chocolate syrup
Glazed Vanilla Sugar Crisps
By carvalhohm
In a large bowl, blend together butter and 2 cups sugar
- 1 c. butter, softened
- 2-1/2 c. sugar, divided
- 2 eggs
- 1 T. vanilla extract
- 2-2/3 c. all-purpose flour
- 1 t. cream of tartar
- 1 t. baking soda
- 1 t. salt