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Recipes
Creamy Cranberry Creation
By carvalhohm
In medium-sized bowl, dissolve gelatin in boiling water
- 1 package (4-serving size) any flavor red gelatin mix
- 1 cup boiling water
- 1 can (16 ounces) whole-berry cranberry sauce
- 2 tablespoons orange juice
- 1/2 cup sour cream
Cinnamon-Pecan Pinwheels
By carvalhohm
Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper
- 1 can (12 oz) Pillsbury® refrigerated big & buttery crescent dinner rolls
- 1/4 cup butter, melted
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
Golden Ravioli
By carvalhohm
In large pot of boiling salted water, cook ravioli to desired doneness; drain, pat dry, and cool slightly
- 1 package (about 20 ounces) frozen ravioli
- 3/4 cup flavored bread crumbs
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 cup milk
- 1 egg, beaten
- 1/2 cup vegetable oil for frying
- 2 tablespoons grated Parmesan cheese
- Spaghetti sauce, for dipping
Double Chocolate Cookies
By carvalhohm
Preheat oven to 350 degrees F
- 1 (18.25-ounce) package chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans
Southern Broccoli Tomato Salad
By carvalhohm
In a large bowl, combine broccoli, tomatoes, onion, cheese, and bacon
- 1 large head broccoli, cut into 1/2-inch florets
- 1 pint cherry tomatoes, cut in half
- 1/3 cup finely chopped red onion
- 8 ounces sharp Cheddar cheese, cut into
- 1/4-inch cubes
- 1/2 pound bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons white vinegar
Mexican Corn on the Cob – Elote
By carvalhohm
1 Prepare grill to medium-high heat; grease with oil
- 4 fresh ears of corn, husked and halved
- 1 tsp. Vegetable Oil
- 1 cup crumbled GOYA® Queso Blanco, or crumbled cotija cheese or finely shredded fresh mozzarella cheese
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- ¼ cup GOYA® Mayonnaise with Lime
- 1 tbsp. plus 1 tsp. GOYA® Chili Powder
- 4 skewers 8” (if using wooden skewers, soak in water 30 minutes prior to grilling)
Cinnamon Spritz
By carvalhohm
In large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- Semisweet chocolate chips
Argentine Parrillada
By carvalhohm
Parrillada is a meal of a variety of meats that are grilled or barbecued
- 1 pound beef skirt or flank steak, cut 1 inch thick
- 1 beef porterhouse steak, cut 1 inch thick
- 2 beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick
- 5 cooked German sausages, such as knackwurst or bratwurst, halved lengthwise
- 1 cup bottled Italian salad dressing
- 2 cloves garlic, minced
- 2 tablespoon snipped fresh parsley
- 3 to 4 teaspoons snipped fresh oregano, thyme or marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Chimichurri Sauce*
- 3 cups snipped fresh parsley
- 15 cloves garlic, minced
- 3 Tbsp. snipped fresh oregano
- 3/4 tsp. crushed red pepper
- 3/4 tsp. salt
- 3/4 cup cooking oil
- 1/2 cup white vinegar
Oatmeal Gingersnaps
By carvalhohm
In a large bowl, cream shortening and sugar until light and fluffy
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1-1/2 cups all-purpose flour
- 3/4 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Additional sugar
Homestyle Green Beans
By carvalhohm
Melt butter in a medium skillet over medium-high heat
- 2 tablespoons butter
- 1/2 cup dry-packed sun-dried tomatoes, reconstituted and slivered (see Note)
- 1/3 cup chopped walnuts
- 2 garlic cloves, minced
- 3 (9 ounce each) packages frozen Italian green beans, thawed
- 3/4 teaspoon salt