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Spanish-Style Stuffed Peppers

Spanish-Style Stuffed Peppers

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1. Heat oven to 400°F. Heat 2 tbsp

  • 1/2 cup GOYA® Extra Virgin Olive Oil, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1 piece GOYA® Chorizo, finely chopped
  • 1/2 cup GOYA® Sofrito
  • 2 tbsp. GOYA® Sazonador Total
  • 6 medium bell peppers (red, green, orange and/or yellow) tops cut off, seeds and veins removed
  • 2 lbs. meatloaf mix (ground pork, ground beef and ground veal)
  • 2 cans (8 oz. each) GOYA® Tomato Sauce
  • 1 cup cooked CANILLA Extra Long Grain Rice, cooled
  • 2 tbsp. pine nuts
  • 2 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
4.3/5 (15 Votes)

Baked Potato Salad

Baked Potato Salad

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Boil the potatoes until fully done but, not falling apart (don't overcook

  • 2 lbs Red potatoes
  • 1 lb fresh Bacon (crispy baked)
  • 1/2 cup chopped Green Onion
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup Mayo
  • 1/2 cup Sour Cream
  • Salt/Pepper
  • 1 tbs minced fresh Dill Weed
4.4/5 (12 Votes)

Mandarin Orange Cake

Mandarin Orange Cake

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Preheat oven to 350 degrees

  • Cake:
  • 1 package of yellow cake mix
  • 1/2 cup vegetable oil*
  • 1/2 cup chopped walnuts
  • 4 eggs
  • 1 (11 ounce) can of mandarin oranges, undrained
  • For High altitude: Add 1/4 cup of flour and decrease oil to 2 Tbsp.
4.4/5 (26 Votes)

Chinese Slow-Cooked Pork Shoulder

Chinese Slow-Cooked Pork Shoulder

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Rub the pork with the five spice powder and salt

  • 3 lbs. trimmed pork shoulder
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon kosher salt
  • 3 cups chicken broth
  • 1 cup dark soy sauce
  • 1/4 cup packed dark brown sugar
  • 2 Tablespoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 scallions, cut into 2" pieces
  • 1 garlic head, halved
  • 1 (2") knob unpeeled fresh ginger, thinly sliced
  • 8 dried shitake mushrooms, optional
  • Hot cooked Chinese egg noodles for serving (or regular noodles)
4.3/5 (7 Votes)

Baked Potato Soup

Baked Potato Soup

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Preheat oven to 425°F. Wash potatoes and prick with a fork

  • 2 large baking potatoes
  • 3 tablespoons thinly sliced scallions
  • 1/3 cup margarine or butter
  • 1/3 cup flour
  • 2 teaspoons snipped fresh dill or 1/4 teaspoon dried dill
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 3/4 cup shredded American or cheddar cheese
  • 3 tablespoons chopped scallion for garnish
  • 4 slices bacon, cooked crisp and crumbled
4.4/5 (7 Votes)

Donna’s Oven-Fried Chicken

Donna’s Oven-Fried Chicken

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1. Place the chicken pieces in a bowl of ice water while you measure the flour and get the pan ready

  • 1 small whole chicken (2 to 3 pounds), cut into serving pieces
  • Salt and black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
4.3/5 (23 Votes)

Chile and Roasted Garlic Chicken Enchiladas

Chile and Roasted Garlic Chicken Enchiladas

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1 Heat oven to 350°F. 2 In 10-inch skillet, heat oil over medium heat

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (4.5 oz) chopped green chiles
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
  • 1 cup crumbled queso fresco cheese
  • 8 corn tortillas (5 1/2 inch)
  • 1/2 cup sour cream
  • 1 medium avocado, pitted, peeled and sliced
4.4/5 (7 Votes)

Chocolate Gingerbread Pie

Chocolate Gingerbread Pie

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Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie

  • 1 refrigerated pie crust, softened as directed on box
  • 1 roll (16.5 oz) refrigerated chocolate chip cookies
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1/4 cup milk
  • 1 teaspoon ground ginger
  • 1/4 cup caramel sauce
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • Chopped crystallized ginger and chocolate shavings, if desired
4.6/5 (19 Votes)

Quick and Easy Peppermint Fudge

Quick and Easy Peppermint Fudge

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Line an 8-inch square baking pan with foil

  • Cooking spray, for spraying the foil
  • 3 cups semisweet chocolate chips
  • One 14-ounce can sweetened condensed milk
  • Red and white peppermint candies, crushed, for topping
4.7/5 (10 Votes)

Classic Carrot Cake

Classic Carrot Cake

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Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use)

  • FROSTING:
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 2 cups shredded carrots
  • 4 eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar
4.5/5 (17 Votes)