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Recipes
Melinda's Mexican Manicotti
By carvalhohm2
Cook pasta shells according to package directions; drain
- 8-oz. pkg. manicotti pasta shells, uncooked
- 1 lb. lean ground beef
- 1-1/4 oz. pkg. taco seasoning mix
- 3/4 c. water
- 16-oz. jar mild or hot picante sauce
- 8 oz. pkg. shredded Mexican cheese blend
Chinese Chicken
By carvalhohm2
Place all the ingredients, except the cornstarch, in a Dutch oven and simmer, covered, for 60 to 70 minutes, or unt...
- 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
- 1/3 cup soy sauce
- 1/4 cup white vinegar
- 1 garlic clove, crushed
- 2 tablespoons cornstarch
Mexican Rice
By carvalhohm2
1. Heat oil in medium saucepot over medium-high heat
- 1 tbsp. Extra-Virgin Olive Oil
- 1/4 onion, finely chopped (about 2/3 cup)
- 2 cups Extra-Long Grain Rice
- 1 tsp. Minced Garlic, or 2 garlic cloves, finely chopped
- 1 packet Chicken Bouillon, mixed with 3 cups water
- 1 can (8 oz.) Tomato Sauce
- 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/4 cup frozen Peas, thawed, or fresh peas
Chocolate Chip Cheesecake Dip
By carvalhohm2
Combine Cream Cheese, Butter and Extract in a mixer
- 8 oz of Cream Cheese -Softened
- 1/2 Cup Butter-Softened
- 1 tsp Almond or Vanilla Extract
- 3 Tbsp Brown Sugar
- 1/2 Cup Powdered Sugar
- 1/4 to 1/2 Cup Mini Chocolate Chips (Depending on taste)
- 1/4 Cup Finely Chopped Walnuts
Chocolate-Coconut Bars
By carvalhohm2
1 Heat oven to 375°F. Line 11x9-inch pan with cooking parchment paper
- 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies with Hershey's® Mini Kisses® milk chocolate
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 cups sweetened shredded coconut
- 1 cup chopped coconut creme-filled chocolate candy drops or pieces, unwrapped
- 1 cup chocolate chips
Pork Tenderloin in Mustard Cream Sauce
By carvalhohm2
Cut pork into 3/4" thick slices
- 2 pounds pork tenderloin
- Flour seasoned with salt and pepper
- 4 tablespoons butter
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup heavy cream
SLOW COOKER BROWN SUGAR & GARLIC CHICKEN
By carvalhohm2
Spray slow cooker with non-stick cooking spray
- 4-6 chicken breasts *I used 2 lbs boneless/skinless chicken breasts
- 1 cup packed brown sugar *I used 3/4 cup
- 2/3 cup vinegar *I used apple cider vinegar
- 1/4 cup lemon-lime soda *I used Sprite Zero
- 2-3 Tablespoons minced garlic *I used about 1 1/2 T. fresh minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Red pepper flakes (optional)
Baked Apple Empanadas
By carvalhohm2
1. Add apples, brown sugar cane, lemon juice, 1 tsp
- 6 granny smith apples, cored, peeled and cut into 1/2” pieces (about 6 cups)
- 1 cup chopped brown sugar cane from 1 pkg. (8 oz.) GOYA® Brown Sugar Cane-Piloncillo, or 1 cup packed dark brown sugar
- 2 tbsp. Lemon Juice
- 1 1/4 tsp. Ground Cinnamon, divided
- 1/4 tsp. ground cloves
- 2 tbsp. sugar
- 1 pkg. (11.6 oz.) GOYA® Puff Pastry for Turnovers, thawed
- All-purpose flour, for rolling out dough
- 1 egg, mixed with 2 tsp. water and beaten
Beer Glazed Citrus Chicken
By carvalhohm2
Preheat oven to 375 F. Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over m...
- 1/2 cup of your favorite beer
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons orange marmalade
- 1 teaspoon freshly grated orange zest
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs (and/or drumsticks)
- 1 teaspoon salt
- 1 teaspoon pepper
Besitos de Coco or Puerto Rican Coconut Macaroons
By carvalhohm2
For directions go to youtube: https://www
- 5 1/2 cups shredded sweetened coconut (14.5 oz bag)
- 1 can condensed milk
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2/3 cup all purpose flour plus more for dusting the pan
- Parchment paper to cover the baking sheet.