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Recipes
Streusel Peach Pie
By carvalhohm
Line 9-in. pie plate with pastry; trim pastry to 1/2 in
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 5 cups sliced peeled fresh or frozen peaches, thawed
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- Dash ground nutmeg
- 1 egg
- 2 tablespoons heavy whipping cream
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- Whipped cream, optional
Chocolate & Peanut Butter Drizzled Party Popcorn
By carvalhohm
Salty popcorn drizzled with melted chocolate and peanut butter—what could be better for a party snack? Try using ...
- 8 cups popped popcorn
- 1/2 cup HERSHEY'S Milk Chocolate Chips
- 2 teaspoons shortening, divided (do not use butter, margarine, spread or oil)
- 1/2 cup REESE'S Peanut Butter Chips
Meatless Pigeon Peas Rice ( Arroz Ciego)
By carvalhohm
In a food processor or mortar and pestle process the garlic and oregano
- 6 to 8 large garlic cloves
- 1 tablespoon oregano leaves
- 1/2 cup achoite oil
- 1 large round onion, diced
- 1 large bunch Chinese parsley, chopped
- 1 large green bell pepper, diced
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon monosodium glutamate, Optional
- 2 ( 15 ounce) cans gandule beans (pigeon peas)
- 3 1/4 cups raw white rice, washed and drained
Butterfinger Delight
By carvalhohm
In large bowl, combine first four ingredients; set aside 1/2 cup for topping
- 1 cup crushed butter-flavored crackers (about 30 crackers)
- 1 cup graham cracker crumbs
- 4 Butterfinger candy bars (2.1 ounces each), crushed
- 3/4 cup butter, melted
- 1-1/2 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 quart reduced-fat chocolate frozen yogurt, softened
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
3-Ingredient Sausage-Cream Cheese Crescent Bundles
By carvalhohm
Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequ...
- 1/2 lb bulk hot pork sausage
- 1/2 cup spicy jalapeño cream cheese spread (from 8-oz container)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Garlicky Pernil with Shallot Gravy (GOOD)
By carvalhohm
1.Chop garlic, orange rind and 2 tablespoons oregano in mini-chopper or by hand
- 10 garlic cloves
- 2 tsp. grated orange rind
- 2 1/2 tbsp. fresh oregano leaves, divided
- 1 (7 to 9 lb.) bone-in skin-on pork shoulder
- 2-3 cups GOYA® Mojo Criollo marinade
- 1 large shallot, chopped
- 2 tbsp. quick-dissolving flour
- 1 tsp. GOYA® Red Wine Vinegar
- Fresh orange wedges, for garnish
- Fresh oregano leaves, for garnish
Pecan Pie Muffins #2
By carvalhohm
Preheat oven to 350 degrees and line muffin pans with baking cups to fill 9 holes
- 1 cup chopped pecans
- 1 cup light or dark brown sugar
- 1/2 cup flour
- 2 eggs
- 1 stick melted butter
- Whipped cream
- Cinnamon sugar
Vanilla Cupcake with Raspberry Frosting
By carvalhohm
1) Preheat your oven to 350 degrees
- Frosting:
- 1 Cup Granulated Sugar
- 1 Stick Unsalted Butter, softened
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/8 tsp Salt
- 1 1/3 Cups All Purpose Flour
- 1/3 Cup Whole Milk
- 1 Stick of Unsalted Butter, softened
- 1/2 cup Raspberry Preserves
- 1/2 tsp Vanilla Extract
- 1 16oz Box of Powdered Sugar
- Fresh Raspberries, for garnishing
MONSTER OF THE MIDWAY CHILI.
By carvalhohm
Render ground beef and drain fat
- 2 lbs Ground beef
- 1/4 cup Diced onion
- 2 tbsp Minced Garlic
- 3 Chipotle chiles canned in adobo
- 2 tbsp ground Cumin
- 3 tbsp Chili powder
- 2 cups Tomato sauce, canned
- 2 cups Chili sauce
- 2 cups Diced tomato
- 2 cups Kidney beans, cooked and drained
- 2 cups Northern beans, cooked and drained
- 16 oz Beef stock
- 1/2 tsp Dried oregano
- 2 tbsp Masa Harina (Corn Flour)
Chicken Cacciatore in a Flash
By carvalhohm
In a large soup pot, heat oil over medium-high heat
- 1/3 cup olive oil
- 2 bell peppers (1 red and 1 green), thinly sliced
- 1 large onion, cut in half, then into 1/4-inch slices
- 1/2 pound fresh mushrooms, sliced
- 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
- 1 (28-ounce) jar spaghetti sauce
- 1/2 cup water