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Recipes
Strawberry Margarita Cake
By carvalhohm
1 Heat oven to 350° (325°F for dark or nonstick pan)
- 3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
- 1 box white cake mix
- Vegetable oil and egg whites called for on cake mix box
- 1 tablespoon grated lime peel
- 1 container (8 oz) frozen whipped topping, thawed
- Strawberries, if desired
Red Potato Salad #3
By carvalhohm
In large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain
- 3 pounds red potatoes, skins on, washed and cut into medium-sized chunks
- 1/2 small red onion, finely chopped
- 1/3 cup seasoned original flavor rice vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 hard-cooked eggs, finely chopped
- 1/3 cup packed cilantro leaves, chopped
- 1/4 cup mayonnaise
Holiday Snowmen
By carvalhohm
Place a large scoop of ice cream on a dessert plate then place a smaller scoop on top
- 1/2 gallon eggnog or vanilla ice cream
- Cake decorating candies or mini chocolate chips
- 6 peppermint patties
- 6 licorice gumdrops or small peanut butter cups
- 6 pieces red licorice
- 12 chocolate-dipped reception sticks
- 6 small candy canes
- Shredded, sweetened coconut or white chocolate shavings
Far East Beef and Rice
By carvalhohm
In large deep nonstick skillet or wok, brown beef and garlic over medium heat for 8 to 10 minutes or until no pink ...
- 1 1/2 pounds ground beef
- 1 garlic clove, minced
- 1 1/2 tablespoon vegetable oil, divided
- 1 medium-sized red bell pepper, cut into 1/2-inch strips
- 5 ounces fresh mushrooms, cut into 1/2-inch slices (about 2 cups)
- 4 ounces fresh pea pods, trimmed
- 1/4 teaspoon ground ginger
- 3 cups cooked rice
- 1/2 cup soy sauce
- 2 eggs, beaten
Peanut Butter S'Mores
By carvalhohm
Spread bottoms of four cookies with fudge topping
- 8 large chocolate chip cookies
- 4 teaspoons hot fudge ice cream topping
- 4 large marshmallows
- 4 peanut butter cups
Spanish Bean Soup
By carvalhohm
Saute green pepper and onion in olive oil until tender, about 5 minutes
- 1 large green pepper, diced
- 1 large onion, diced
- 6-7 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cans of garbanzo beans (do not drain liquid)
- 5 to 6 medium russet potatoes, cubed (about 1 1/2 inches)
- 1 packet of Vigo saffron seasoning
- 1 tablespoon oregano
- 2 quarts of water
- 2 bay leaves
- salt and pepper to taste
- 1 ham bone or 1 pound of cubed smoked ham
- 2 chorizo sausage
Pecan-Sweet Potato Appetizers
By carvalhohm
Heat oven to 350°. Line cookie sheet with cooking parchment paper
- 1 small sweet potato (5 to 6 oz)
- 2 tablespoons sugar
- 1 tablespoon water
- 1/4 teaspoon Ground Red Pepper (cayenne)
- 1/2 cup Chopped Pecans
- 1 tablespoon Extra Virgin Olive Oil or Pure Olive Oil
- 3/4 cup thinly sliced red onion (about 3 oz)
- 2 tablespoons S Apricot Preserves
- 1 can (8 oz) refrigerated garlic butter crescent dinner rolls (8 rolls)
- 1/2 cup crumbled blue cheese (2 oz)
Sweet and Sour Pork #4 *(GOOD)*
By carvalhohm
Drain pineapple and reserve juice
- 1 (15.25 ounce) can of pineapple chunks
- 1 green pepper, diced
- 1 onion, diced
- 1 1/2-2 pounds of pork loin chops, cut into bite-size pieces
- 2 Tablespoons cornstarch
- 1/2 cup light corn syrup
- 1/4 cup cider vinegar
- 3 Tablespoons soy sauce
- 2 Tablespoons ketchup
- Prepared rice
Crowd-Pleasing Chili
By carvalhohm
Brown beef in a Dutch oven over medium heat; drain
- 5 lbs. ground beef
- 5 10-3/4 oz. cans tomato soup
- Optional: 5 15-1/2 oz. cans chili beans
- 2 1.35-oz. pkgs. onion soup mix
- 5 t. garlic, minced
- 3 T. chili powder
- 2-1/2 c. water
- Garnish: shredded Cheddar cheese
- saltine crackers or corn chips
Smoky Chicken Melt Paninis
By carvalhohm
1 Heat panini maker or closed contact grill for 5 minutes
- 4 large slices sourdough bread (1/2 inch thick)
- 2 tablespoons butter or margarine, softened
- 4 oz smoky Cheddar cheese, sliced
- 1 1/2 cups shredded cooked chicken
- 1/4 cup cooked real bacon bits (from 3-oz jar)
- 6 thin slices tomato
- 2 thin slices onion, separated into rings