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Recipes

Broccoli Noodle Stir-Fry

Broccoli Noodle Stir-Fry

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Here's a fresh, innovative, and extra-simple recipe that shaves meal preparation to mere minutes

  • 1 3-ounce package chicken-flavored Ramen noodles
  • 1 cup warm water
  • 2/3 cup cold water
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon rice wine or white vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cooking oil
  • 4 cups broccoli florets
  • Bias-sliced carrots (optional)
0/5 (0 Votes)

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars

By

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside

  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
  • 1/2 about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)
4.5/5 (51 Votes)

Coquito Cake

Coquito Cake

By

Cake: 1. Adjust oven racks to upper and lower thirds

  • Cake:
  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 large egg whites
  • 3/4 cup Coco GOYA® Cream of Coconut
  • 1/4 cup GOYA® Coconut Milk
  • 1 tsp. GOYA® Vanilla Extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 cups lightly-packed sweetened shredded coconut, divided
  • Frosting:
  • 3/4 cup GOYA® Coconut Milk
  • 1/4 cup Coco GOYA® Cream of Coconut
  • 1/3 cup all-purpose flour
  • Pinch salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup confectioners' sugar
  • 1/2 tsp. coconut extract
  • Rum Syrup:
  • 1/2 cup Coco GOYA® Cream of Coconut
  • 1/4 cup dark rum
  • Pinch ground cinnamon or nutmeg
4.3/5 (4 Votes)

Easy Citrus Chicken

Easy Citrus Chicken

By

Place everything except the herbs in a baking dish and toss until evenly combined

  • 2 pounds boneless, skinless chicken thighs
  • 1 large navel orange, sliced with peel
  • 1 lemon, sliced with peel
  • 4 shallots, peeled and thickly sliced
  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • Chopped fresh herbs (optional)
0/5 (0 Votes)

Garlic Roasted Chicken

Garlic Roasted Chicken

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Preheat oven to 350°. Coat 9x13" baking dish with cooking spray

  • 1 (2-1/2- to 3-pound) chicken, cut into eighths
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 head garlic, unpeeled and cut crosswise into 3 slices, broken up
0/5 (0 Votes)

Purcell's Afternoon Teas

Purcell's Afternoon Teas

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1. Preheat the oven to 350 degrees

  • 1/2 cup (1 stick) lightly salted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 large egg yolks, lightly beaten
  • 1 1/2 cups all-purpose flour
  • Pecan halves or candied cherry halves
0/5 (0 Votes)

Easy 5-Ingredient Dark Chocolate Soufflés

Easy 5-Ingredient Dark Chocolate Soufflés

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1. Preheat oven to 400ºF

  • 4 large eggs
  • ½ cup semisweet chocolate chips
  • ¼ teaspoon instant coffee
  • 1 tablespoon cocoa powder, preferably Dutch-processed
  • 2 tablespoons granulated sugar
  • Additional cocoa powder or powdered sugar (optional)
0/5 (0 Votes)

Double Delight Pineapple Ham Bake

Double Delight Pineapple Ham Bake

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Preheat oven to 375 degrees F

  • 1 (1-1/2-pound) fully-cooked boneless ham, cut into 6 slices
  • 6 slices white bread, cut into 1-inch cubes
  • 6 eggs, beaten
  • 1 (20-ounce) can crushed pineapple in syrup, undrained
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, softened
4.3/5 (4 Votes)

Carrot Cake Jam

Carrot Cake Jam

By

Bring a boiling-water canner, 3/4 full with water, to simmer

  • 1 can {20 ounces} unsweetened crushed pineapple, undrained
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups finely chopped peeled ripe pears
  • 4 tablespoons lemon juice
  • Zest of one lemon
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 package {1-3/4 ounces} powdered fruit pectin
  • 5 cups sugar
4.7/5 (6 Votes)

Chocolate-Dipped Crème de Menthe Marshmallows

Chocolate-Dipped Crème de Menthe Marshmallows

By

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil

  • Vegetable oil for brushing pan
  • 1 About 1 cup confectioners' sugar for coating pan and marshmallows
  • 3 tablespoons crème de menthe
  • 3 (1/4-ounce) envelopes powdered unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon (about 25 drops) green food coloring (preferably organic), or more as desired
  • 6 About 6 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons vegetable shortening, preferably trans-fat-free
  • Pastry brush
  • 1 (9-inch) square baking pan
  • small, fine-mesh sieve
  • 4 1/2-quart or larger stand mixer fitted with the whisk attachment
  • candy thermometer
  • wire rack set over a baking sheet
4.5/5 (21 Votes)