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Recipes
Chili Pizza
By carvalhohm2
1 Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray
- 1 can (13.8 oz) refrigerated classic pizza crust
- 1/2 lb bulk pork sausage
- 1 small onion, chopped (1/4 cup)
- 1 cup pizza sauce
- 1 can (15 oz) kidney beans, drained, rinsed
- 1 1/2 cups shredded mozzarella cheese (6 oz)
Peanut Butter Caramel Sticky Rolls
By carvalhohm2
1 Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups
- 1/2 cup powdered sugar
- 1/2 cup Caramel Flavored Topping
- 1/4 cup Creamy Peanut Butter
- 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup Chocolate Flavored Hazelnut Spread
Blue Goose Pie
By carvalhohm2
In a bowl, mix together berries, sugar, salt, cinnamon and cornstarch; toss to coat berries well
- 2 c. fresh gooseberries
- 2-1/2 c. fresh blueberries
- 3/4 c. sugar
- 1/4 t. salt
- 1/2 t. cinnamon
- 1/4 c. cornstarch
- 2-9-inch pie crusts
- 1 T. butter, sliced
Andagi (Okinawan Doughnuts)
By carvalhohm2
Sift dry ingredients in a bowl and stir
- 4 cup flour
- 4 tsp. baking powder
- 1 cup brown sugar
- 1 cup white sugar
- 1/4 tsp. salt
- 4 eggs
- 1/2 cup evaporated or condensed milk
- 1/2 cup water
- 1 1/2 tsp. vanilla
Spanish-Style Stuffed Peppers
By carvalhohm2
1. Heat oven to 400°F. Heat 2 tbsp
- 1/4 cup Extra Virgin Olive Oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- 1 piece GOYA® Chorizo, finely chopped
- 1/4 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) Tomato Sauce
- 1 cup cooked Extra Long Grain Rice, cooled
- 2 tbsp. pine nuts
- 2 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
Grilled Chimichurri Chicken
By carvalhohm2
To bowl of food processor, add onion, garlic, Adobo and hot pepper flakes
- 1/4 red onion, chopped
- 1 tbsp. Minced Garlic, or 4 cloves garlic, peeled
- 1/2 tsp. Adobo All-Purpose Seasoning with Pepper
- 1/8 tsp. hot pepper flakes
- 1/2 cup packed fresh cilantro
- 1/2 cup packed fresh parsley
- 2 tbsp. packed fresh oregano
- 2 tbsp. red wine vinegar
- 1/2 cup Extra Virgin Olive Oil, plus more for brushing
- 1 pkg. (1.5 lbs.) Boneless, Skinless Chicken Breasts
- 1 onion, thinly sliced into rings
- 2 red, and/or green bell peppers, cored, seeded and thinly
- sliced into rings
ARE YOU KIDDING CAKE
By carvalhohm2
1 In bowl, dump dry cake mix, eggs and pie filling
- 1 box cake mix, any flavor
- 3 large eggs beaten
- 1 can pie filling, any flavor
Parmesan-Stuffed Chicken Breasts II
By carvalhohm2
Preheat oven to 450 degrees
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- Grated zest of 1 lemon (about 1 tablespoon)
- Coarse salt and ground pepper
- 4 bone-in chicken breast halves (about 3 pounds)
Cheesy Hasbrown Casserole
By carvalhohm2
1) Cook hamburger on stove top high
- 32 oz hash browns
- 10 3/4 oz cream of chicken soup (undiluted)
- 2 cups sour cream
- 1 lb hamburger
- 3 cups shredded cheese
- salt to taste
PUERTO RICAN PIGEON PEAS STEW W/ SMOKE HAM AND RICE
By carvalhohm2
1n a large pot (about 5 quarts) fill with water let it come to a boil
- 1 lb smoked ham
- 1/2 lb beef sausage
- 1 (8oz) can tomato sauce
- 1/4 c pimento-stuffed olives
- 2 can(s) green pigeon peas
- 1 (8oz.) can sweet red bell peppers
- 3/4 c long grain rice, uncooked
- 2 Tbsp achoite (annato) oil
- 1 pkg sazon w/ culantro and achiote
- 2 bouillon cubes
- 1 pkg Goya ham seasoning
- 2 qts water
- 1 lb potatoes
- 1/4 c oil
- 1 medium onion chopped
- 1 small green pepper, chopped
- 3 cloves garlic, minced
- 2 sprigs cilantro, chopped
- 1 1/2 Tbsp Goya adobo powder seasoning
- 3 carrots, cut-up in slices
- 3 stick celery, cut in pieces