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Recipes
Cucumber Dill Cool Greek Salad
By carvalhohm
In a bowl, mix 2 cups of sour cream with one package of Pantry Club® Cucumber Dill seasoning
- 2 cups sour cream
- 1 chicken breast
- 1 head of lettuce
- 1/2 tomato
- 1/2 cucumber
- 1/2 onion
- 10 black olives
- 1 package The Pantry Club Cucumber Dill dip mix
Stovetop Char Siu (Chinese BBQ)
By carvalhohm
Heat vegetable oil in a large non-stick fry pan
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 3 lbs pork shoulder (trimmed and cut into thick strips)
- 1 tsp five-spice powder
- 1 tsp sesame oil
- 4 tbsp hoisin sauce
- ½ cup water (120ml)
- 8 oz maltose or honey (227g)
- Salt to taste
- 1 tsp dark soy sauce
Cookie Dough Truffles
By carvalhohm
In a large bowl, cream the butter and brown sugar until light and fluffy
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1-1/2 pounds dark chocolate candy coating, coarsely chopped
Swirled Pumpkin Yeast Bread
By carvalhohm
In large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sug...
- FILLING:
- 4-1/2 to 5 cups all-purpose flour
- 3 cups whole wheat flour
- 2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 2-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (120° to 130°)
- 1 cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs, lightly beaten
- 1/2 cup raisins
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Vegetable-Bacon Noodle Toss
By carvalhohm
1. Prepare egg noodles according to package directions; drain noodles, and keep warm
- 1/2 (16-oz.) package uncooked wide egg noodles
- 4 bacon slices
- 1/2 small onion, chopped
- 2 yellow squash, cut in half lengthwise and sliced
- 1 zucchini, cut in half lengthwise and sliced
- 2 medium tomatoes, seeded and chopped
- 1/2 cup light balsamic vinaigrette
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Garnish: flat-leaf parsley sprig
Margarita Shrimp Bites
By carvalhohm
1. Place shrimp and marinade ingredients in large zip bag, and let defrost in refrigerator overnight
- SHRIMP & MARINADE:
- 32 large, frozen shrimp, peeled & de-veined
- zest of one lime
- juice of two limes
- 1 Tablespoon tequila
- 1/2 Tablespoon granulated sugar
- SAUCE:
- 1 cup sour cream
- 1 large canned chipotle chile in adobo sauce (seeded & chopped)
- 1 teaspoon adobo sauce (from the can)
- 1/2 teaspoon ground cumin
- 1/2 Tablespoon lime juice
- 1/8 teaspoon salt
- REMAINING INGREDIENTS:
- 1 red bell pepper, cut into thin 2-inch strips
- 1 green bell pepper, cut into thin 2-inch strips
- 1 box Puff Pastry
- 1 large egg mixed with 1 Tablespoon water
- 32 cilantro leaves (picked off of their stems)
Tex-Mex Chicken *(GOOD)*
By carvalhohm
Mix Miracle Whip, salsa and chili powder
- 4-6 boneless chicken thighs
- 1/2 cup Miracle Whip
- 1/4 cup salsa
- 1 teaspoon chili powder
Praline Glaze for Apple Pie
By carvalhohm
Preheat oven to 425 degrees
- 1/4 cup light brown sugar, firmly packed
- 1 tablespoon light cream
- 2 tablespoons soft butter
- 1/4 cup walnut or pecan halves
Peanut Butter Chocolate Pies
By carvalhohm
Spread 2 teaspoons peanut butter over each crust
- 1/4 cup Creamy Peanut Butter
- 1 pkg (4 oz each) mini graham cracker pie crusts (1 pkg = 6 crusts)
- 6 pudding cups (3.25 oz each) Chocolate Pudding
- Dairy Whipped Topping
Moist Chocolate Cupcakes
By carvalhohm
Preheat oven to 350 degrees F
- 1 (18.25-ounce) package German chocolate cake mix
- 1 (16-ounce) container sour cream
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract