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Recipes
Black Bean-Chili Potatoes
By carvalhohm
Scrub potatoes; prick each potato several times with fork
- 4 large baking potatoes (about 3 pounds)
- Cooking spray
- 1 tablespoon vegetable oil
- 3 cloves garlic, crushed
- 1 medium onion, chopped
- 1 (14-1/2-ounce) can chili-style chunky tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 scallions, sliced
- 1 cup (4 ounces) shredded Cheddar cheese
- Sour cream (optional)
Wholesome Bean Chili
By carvalhohm
1 Drain beans, reserving liquid; set aside
- 2 cans (15.5 oz. each) Red Kidney Beans
- 2 tbsps Extra Virgin Olive Oil
- 1 lb. ground beef
- ½ medium yellow onion, chopped (about ½ cup)
- 1 tsp. Minced Garlic, or 2 cloves garlic, finely chopped
- 1 can (14.5 oz.) Diced Tomatoes
- 1 can (8 oz.) Tomato Sauce
- 3 tbsps chili powder
- 1 tsp. ground cumin
- ½ tsp. sugar
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- GOYA® Jalapeño Salsita (optional)
Crockpot Chicken
By carvalhohm
Spray the inside of the crockpot with PAM cooking spray
- 1 can cream of chicken soup
- 1 envelope dry onion soup
- 3/4 pound bacon
- 6 chicken breasts..skinless, boneless
- 1 16 ounce container sour cream
Beef Enchilada Stack
By carvalhohm
1 Heat oven to 350°. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped onion
- 1/2 medium green bell pepper, chopped (1/2 cup)
- 1/2 cup frozen corn
- 1 package (1 oz) taco seasoning mix
- 1 can (14.5 oz) diced tomatoes in sauce, undrained
- 1 can (10 oz) enchilada sauce
- 9 corn tortillas (6 inch)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/2 cup sour cream
- 3 medium green onions, sliced (3 tablespoons)
Skillet Pork Chops
By carvalhohm
Season both sides of the pork chops with cinnamon, salt and pepper
- 4 (8-ounce) pork loin chops, well trimmed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
- 2 onions, cut into 6 wedges each
- 3 carrots, cut into 1-inch chunks
B. Smith's Peach Cobbler
By carvalhohm
1 Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish
- Peach Mixture:
- 6 large ripe peaches, peeled and pitted, thickly sliced (about 6 cups)
- 2/3 cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Topping:
- 2 cups Original Bisquick® mix
- 3 tablespoons granulated sugar
- 3 tablespoons cold unsalted butter
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 tablespoon granulated sugar
Irish Porridge with Berry Compote
By carvalhohm
1 Bring water to a boil in KitchenAid® Multi-Cooker on Boil/Steam setting
- 3 3⁄4 cups water
- 1 cup steel-cut oats
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄4 teaspoon salt
- 1 cup fresh strawberries, hulled and quartered
- 1 container (6 ounces) fresh blackberries
- 1 container (6 ounces) fresh blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ⁄3 cup half-and-half
- 1 ⁄4 cup packed brown sugar
Cranberry Banana Bread
By carvalhohm
Preheat the oven to 350 degrees
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup salted butter, softened
- 1 1/4 cups sugar
- 1 egg
- 2/3 cup mashed banana, very ripe
- 1 1/4 cups whole cranberries
- 1/2 cup toasted walnuts, chopped
Country Chicken and Waffles
By carvalhohm
In a large skillet over medium-high heat, heat oil
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 pound mushrooms, sliced
- 1/3 cup white wine or chicken broth
- 1 1/4 cups heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 frozen waffles
- 3 cups shredded cooked rotisserie chicken
CUSTARD PIE
By carvalhohm
POUR INTO LG 10'' GLASS PYREX PIE PLATE AND BAKE 450 FOR 10 to 12 MINUTES THAN 350 FOR ABOUT 45 to 55 MINUTES OR TI...
- 5 LG BEATEN EGGS
- 3/4 C SUGAR
- 1 1/2 TSP VANILLA
- 4 C HALF AND HALF(QUART)*