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Grilled Mojo Chicken with Charred Pineapple Salsa

Grilled Mojo Chicken with Charred Pineapple Salsa

By

Add chicken to gallon-size zip-top bag; add Mojo and seal bag

  • 1 pkg. (1.5 lbs.) Boneless, Skinless Chicken Breasts
  • 1 bottle (24.5 oz.) GOYA® Mojo Criollo
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 can (20 oz.) pineapple rings in heavy syrup, drained
  • 1 medium tomato, seeded and finely chopped (about 1/2 cup)
  • 1/4 red onion, finely chopped (about 1/3 cup)
  • 1/2 jalapeño pepper, seeded and finely chopped (optional)
  • 3 tbsp. finely chopped fresh cilantro
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 lime, juiced (about 1 tbsp.)
  • 1/4 tsp. salt
4.3/5 (12 Votes)

Pistachio-Studded Shortbread

Pistachio-Studded Shortbread

By

Reserve 1 tablespoon chopped pistachio nuts

  • 1/2 cup pistachio nuts, chopped
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon almond extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon vegetable shortening
4.2/5 (5 Votes)

Tex-Mex Rice and Bean Casserole

Tex-Mex Rice and Bean Casserole

By

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray

  • 1 spray(s) cooking spray
  • 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
  • 1 Tbsp canned green chili peppers, chopped, mild or hot
  • 15 oz canned pinto beans, rinsed and drained
  • 1 cup(s) cooked brown rice, fresh or day old
  • 3/4 cup(s) shredded reduced-fat Mexican-style cheese
  • 3/4 cup(s) fat free sour cream
  • 1/4 tsp chili powder
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 2 Tbsp uncooked scallion(s), chopped (dark green part only)
  • 2 Tbsp shredded reduced-fat Mexican-style cheese
4.4/5 (11 Votes)

Banana Cake

Banana Cake

By

Preheat oven to 325 degrees

  • 3 c flour
  • 2 c sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 c oil
  • 3 eggs, slightly beaten
  • 1 (8 oz.) can crushed pineapple, do not drain
  • 1 1/2 tsp vanilla
  • 2 cups diced bananas
  • 1 cup chopped nuts
4.4/5 (8 Votes)

CARAMEL APPLE CAKE

CARAMEL APPLE CAKE

By

Preheat oven to 325. Butter and flour a 9x13 inch baking dish

  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 5 fresh apples (Granny Smith is fine), peeled and diced into 1/2-inch pieces (this yields about 4 cups or a little more)
  • 1 1/4 cups chopped and toasted pecans
  • 2 1/4 teaspoons vanilla
4.5/5 (20 Votes)

Panera Bread Honey Walnut Cream Cheese Spread

Panera Bread Honey Walnut Cream Cheese Spread

By

If desired toast nuts by placing in a skillet over medium heat

  • 1 8 ounce package of Neufchatel cream cheese
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon of chopped walnuts
4.7/5 (15 Votes)

Eye Opener Lemon Coconut Chicken

Eye Opener Lemon Coconut Chicken

By

Preheat oven to 375 degrees F

  • 4 tablespoons (1/4 cup) butter, melted
  • 2 eggs
  • 1 (3-1/2 ounce) can flaked coconut
  • 3/4 cup finely crushed wheat-cracker crumbs
  • 1 teaspoon grated fresh lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 (3 to 4-pound) chicken, cut into 8 pieces
4.3/5 (9 Votes)

My Favorite Tomato Salad

My Favorite Tomato Salad

By

In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large beefsteak tomatoes, chunked
  • 1 large green bell pepper, chunked
  • 2 to 3 scallions (green onions), sliced
  • 1/4 cup chopped fresh basil
4.5/5 (13 Votes)

Lemony Brussels Sprouts

Lemony Brussels Sprouts

By

In a large saucepan over high heat, bring 2 quarts water to a boil

  • 1 pound Brussels sprouts, trimmed
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
4.4/5 (13 Votes)

Rotisserie Chicken and Bow-tie Pasta

Rotisserie Chicken and Bow-tie Pasta

By

1 In 10-inch skillet, heat water, cooking sauce and pasta to boiling, stirring occasionally

  • 1 1/2 cups water
  • 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
  • 1 1/2 cups uncooked bow-tie (farfalle) pasta
  • 2 cups deli rotisserie chicken, cut into 1/2-inch pieces
  • 3/4 cup frozen sweet peas
  • 1 teaspoon Italian seasoning
  • Sliced fresh basil, if desired
  • Shredded Parmesan cheese, if desired
4.2/5 (32 Votes)