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Recipes
Garlic Parmesan Chicken with Cauliflower Mash
By carvalhohm
Combine the Italian seasoning, salt, and pepper in a small bowl
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) Italian seasoning
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) ground black pepper
- 1 tbsp (15 mL) olive oil
- 2 lbs (1 kg) bone-in chicken thighs (4 each)
- 1 large head cauliflower, trimmed and cut into medium-sized florets (about 2 lbs/1 kg)
- 4 cloves garlic, pressed
- 2 tbsp (30 mL) freshly chopped parsley
- 2 tbsp (30 mL) grated Parmesan
Lemon Oreo Icebox Pie
By carvalhohm
Preheat oven to 350 degrees
- 1 package, Lemon Oreo cookies, divided
- 3 Tbsp. butter, melted
- 1 (8 oz.) pkg, cream cheese, room temperature
- 1/4 c. sugar
- 1 (3.4 oz) pkg, instant lemon pudding mix
- 1 c. milk
- 1 large (16 oz.) carton, frozen whipped topping, thawed
Tropical Chicken Skewers
By carvalhohm
In large container with lid, or in large zip-top bag, mix together chicken, mojo, nectar and adobo until coated; tr...
- 2 lbs. boneless, skinless chicken breast and/or thighs, cut into 3/4 cubes
- 1/2 cup GOYA® Mojo Criollo
- 1/2 cup Pineapple Juice
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 can (20 oz.) Pineapple Chunks, drained
- 1/2 yellow onion, cut into 1" pieces
- 1/2 green bell pepper, cut into 1" pieces
- 1 tbsp. Vegetable Oil
The Most Amazing White Cupcakes
By carvalhohm
Line 2 muffin tins with cupcake liners
- 2/3 2/3 2/3 cup salted butter, softened
- 2/3 2/3 2/3 cup salted butter, softened
- 2/3 2/3 2/3 cup salted butter, softened
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1/2 1 1/2 1/2 teaspoons almond extract
- 1 1/2 1 1/2 1/2 teaspoons almond extract
- 1 1/2 1 1/2 1/2 teaspoons almond extract
- 4 4 4 large egg whites, room temperature
- 4 4 4 large egg whites, room temperature
- 4 4 4 large egg whites, room temperature
- 1 1 1 cup buttermilk, room temperature
- 1 1 1 cup buttermilk, room temperature
- 1 1 1 cup buttermilk, room temperature
- 3 3 3 teaspoons of baking powder
- 3 3 3 teaspoons of baking powder
- 3 3 3 teaspoons of baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 2 1/4 2 1/4 1/4 cups cake flour
- 2 1/4 2 1/4 1/4 cups cake flour
- 2 1/4 2 1/4 1/4 cups cake flour
Savory Chicken with Peppers
By carvalhohm
In 10-inch skillet, heat oil over medium-high heat
- 1 1 1 tablespoon vegetable oil
- 6 6 6 boneless skinless chicken thighs
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1 1 1 tablespoon Badia Complete Seasoning
- 1 1 1 medium onion, thinly sliced
- 1/2 1/2 1/2 cup beer or water
- 2 2 2 medium bell peppers (any color), cut into thin bite-size strips (2 cups)
- 1 1 1 tablespoon flour
- 1 1 1 tablespoon water
Sweet and Sour Ribs–Tang Cu Pai Gu
By carvalhohm
Chinese Sweet and Sour Ribs have an excellent taste
- 1 pound spare ribs (cut into 1 to 1.5 inch sections)
- 2 tablespoons cooking oil
- 30-35 g mashed rock sugar
- 2 tablespoons light soy sauce
- 2 tablespoons cooking wine
- 3 tablespoon black vinegar
- 1 teaspoon extra black vinegar
- 1 star anise (optional)
- 3 ginger slices
- 4 green onion white parts
- hot water as needed
- 1/2 tablespoon white sesame seed for garnishing
- Spring onion for garnishing
Pork Chops with Apples and Onions
By carvalhohm
Heat oven to 425°F. Heat oil in large, oven-proof skillet over medium-high heat
- 3 tbsp. Extra Virgin Olive Oil, divided
- 4 1/2 ” -thick bone-in, center-cut pork chops (about 6 oz. each), patted dry
- 3 tsp. GOYA® Sazonador Total, divided
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 crisp apples, like honey crisps, fuji or pink ladies, cored and cut into 12 wedges
- 1 red onion, peeled and cut into 12 wedges
- 2 tbsp. all-purpose flour
- 1 packet Powdered Chicken Flavored Bouillon, mixed with 2 cups warm water
- 1 tsp. apple cider vinegar
- Oregano and parsley sprigs, for garnish (optional)
SLOW COOKER SPAGHETTI AND MEATBALLS
By carvalhohm
In a 6-quart slow cooker add in marinara sauce, water and tomato paste
- 8 oz spaghetti
- 1/2 cup water
- 1 24-oz jar marinara sauce
- 2 tablespoon tomato paste
- 1/2 bunch basil chopped
- 1 pound ground beef
- 5 cloves garlic minced
- 1 1/2 teaspoon dried oregano
- 1/3 cup plain bread crumbs
- 1/3 cup parmesan (powdered)
- 2 eggs
- 2 tablespoon cream cheese
- 1 teaspoon salt
- pepper to taste
Home-Style Tacos al Pastor – Pork Tacos
By carvalhohm
Chile and Pineapple Pork Tacos Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the wor...
- 5 5 5 GOYA® Guajillo Chilles
- 5 5 5 GOYA® Pasilla Chiles or GOYA® Ancho Chiles
- 1 1 1 chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
- 1 1 1 medium white onion, halved
- 1 1 1 can (20 oz.) GOYA® Pineapple Chunks
- 1/4 1/4 1/4 cup GOYA® White Vinegar
- 2 2 2 tbsp. GOYA® Minced Garlic
- 1 1 1 tsp. GOYA® Cumin
- to All-Purpose Seasoning with Pepper, to taste
- 1 2 1/2-3 1 2 1/2-3 1/2” lb. boneless, skinless pork butt, cut into 1/2” cubes
- 2 2 2 tbsp. GOYA® Vegetable Oil
- 1 1 1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed
- 2 2 2 tbsp. finely chopped fresh cilantro
- 1 1 1 lime, cut into wedges
Rice with Pigeon Peas (Arroz con Gandules)
By carvalhohm
1. Heat olive oil in an 8-inch stainless skillet over medium heat until shimmering
- 1/4 cup olive oil
- 1/2 tablespoon annatto seeds (achiote)
- 1/2 cup prepared sofrito (Goya brand is fine)
- 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives
- 1 1/2 tablespoons kosher salt
- 1/2 tablespoon black pepper
- 1 teaspoon ground cumin
- 3/4 pound smoked pork neck bones or 1 smoked ham hock
- 3 cups long-grain rice
- 1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained
- 4 cups beef broth