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Recipes
Jamaican Peas and Rice
By carvalhohm
In large pot over medium-high heat, bring coconut milk, peppers, scallions, Adobo, garlic and thyme to boil
- 2 cans (13.5 oz. each) Coconut Milk
- 2 Serrano peppers, thinly sliced
- 2 scallions, thinly sliced
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 tsp. Minced Garlic
- 1/4 tsp. finely chopped fresh thyme
- 2 cups CANILLA® Extra Long Grain Rice
- 2 cans (15.5 oz. each) Red Kidney Beans, drained
Guacamole
By carvalhohm
Using spoon, scoop flesh from avocado into medium mixing bowl
- 4 4 ripe avocados, halved and pit removed
- 1/4 1/4 white onion, very finely chopped (about 1/4 cup)
- 2 tbsp. 2 tbsp. finely chopped fresh cilantro
- 1 1 Jalapeño Peppers, finely chopped (about 1 tbsp.)
- 1 tbsp. 1 tbsp. Lemon Juice
- 1 tsp. 1 tsp. Minced Garlic
- 1/2 tsp. 1/2 tsp. Adobo All-Purpose Seasoning with Pepper
- Corn Oil, for frying
- 12 12 Corn Tortillas, quartered
- GOYA® Adobo All Purpose Seasoning with Pepper, to taste
Dreamy Coconut and Pineapple Dessert
By carvalhohm
Make the Coconut pudding as follows: In a saucepan, add the sugar, cornstarch, salt and coconut milk
- 6 Lady fingers (savoiardi)
- 1/4 cup Pineapple Juice
- 1 Tablespoon Malibu rum (option for adult only dessert)
- 6 pieces Pineapple Rings cut each slice into 6 chunks
- 1/3 Cup Sugar
- 2 Tablespoons Cornstarch
- Pinch of salt
- 2 Cups Coconut Milk
- 2 Egg Yolks
- 1 Cup Whipping Cream
- 1 Tablespoon Powdered Sugar
- 4 Tablespoons Shredded Coconut
Shrimp and Pineapple Tacos
By carvalhohm
Combine 1 cup Pineapple Mojo and shrimp in bowl
- 1 1/4 1 1/4 1/4 cups GOYA® Pineapple Mojo marinade
- 1 1 24 lb. extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
- 1/4 1/4 1/4 cup sour cream
- 1/2 1/2 1/2 fresh pineapple, cored and cut lengthwise into slabs
- 1 1 1 medium red onion, thickly sliced (1/2 inch)
- 1/4 1/4 1/4 cup cilantro, chopped
- 4 4 4 (6”) Fajita Flour Tortillas
- Chipotle Salsita or Habanero Salsita, for serving
- Lime wedges, for serving
Perfect Buttercream Frosting
By carvalhohm
In a large mixing bowl, use a hand mixer or stand mixer to beat softened butter until light and fluffy, 2 to 3 minu...
- 1 1 1 cup salted butter, softened
- 1 1 1 cup salted butter, softened
- 1 1 1 cup salted butter, softened
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 3 3 3 cups powdered sugar
- 3 3 3 cups powdered sugar
- 3 3 3 cups powdered sugar
- 1 1 1 tablespoon milk
- 1 1 1 tablespoon milk
- 1 1 1 tablespoon milk
Soft No Knead Dinner Rolls
By carvalhohm
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water
- 1 tbsp dry yeast (Note 1)
- 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
- 1/2 cup / 125 ml warm water (Note 2)
- 600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
- 1 1/2 tsp salt
- 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
- 50 g / 3.5 tbsp unsalted butter, melted and cooled
- 2 eggs, at room temperature, beaten with fork
- 1 tbsp butter, melted
Cream Cheese Sugar Cookies
By carvalhohm
Cream butter and cream cheese with mixer
- 1 cup butter (softened)
- 1 8-oz package cream cheese (slightly softened)
- 1 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking powder
Sopa De Pollo Con Mofongo (Puerto Rican Chicken Soup)
By carvalhohm
Heat a Dutch oven to medium heat, then add the olive oil
- 2 teaspoons olive oil
- 2 tablespoons sofrito
- 1/2 medium onion, diced
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 celery stalk, diced (optional)
- 2 (14 oz ) cans low sodium chicken broth
- 2 cups water
- 3-4 skinless chicken legs
- 1 heaping cup fideo noodles (fine egg noddles)
- 4 teaspoons powdered chicken bouillon
- 1/4 cup fresh cilantro, chopped
- Canola oil, for frying
- 2 green plantains
- 2 slices cooked bacon, crumbled
- Adobo seasoning
- Garlic powder
Herb Pasta Perfection
By carvalhohm
Heat oil in a large skillet over medium-high heat
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 1 tbsp. Minced Garlic or 6 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. cornstarch
- 1 cup white wine
- 1 packet Powdered Chicken Flavored Bouillon
- 1 tsp. sugar
- 1 can (15.5 oz.) Cannellini, drained and rinsed
- 1 can Red Kidney Beans, drained and rinsed
- 1 box (10 oz.) spinach fettuccine, cooked according to package directions
- Fresh thyme leaves (optional)
Butter Garlic Herb Steak Foil Packets
By carvalhohm
In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion
- Garlic Herb Butter:
- 1 pound small red potatoes, cut into fourths
- 2 carrots, sliced
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1/2 red onion, cut into cubes
- salt and pepper
- 1 Tablespoon olive oil
- 1 1/2 pound top sirloin steak, cut into one inch cubes*
- 1/2 cup butter, room temperature
- 1/4 cup freshly chopped parsley
- 4 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper