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Recipes
Nopalitos Salsa
By carvalhohm
In medium bowl, mix together nopalitos, tomato, pimientos, salsa verde, jalapeño pepper, olive oil and salsita
- 1/2 1/2 1/2 cup GOYA® Nopalitos-Tender Cactus, drained, rinsed and finely chopped
- 1 1 1/2 medium ripe tomato, cored, seeded and finely chopped (about 1/2 cup)
- 1 1 1/4 jar (4 oz.) Fancy Pimientos, finely chopped (about 1/4 cup)
- 3 3 3 tbsp. GOYA® Salsa Verde
- 1 1 1 GOYA® Jalapeño Peppers, seeded and finely chopped (about 1 tbsp.)
- 1 1 1 tsp. Extra Virgin Olive Oil
- 1 1 1 tsp. GOYA® Salsita Jalapeño Chile
SLOW COOKER LAYERED APPLE CAKE
By carvalhohm
Layer apple rings into a 6-quart slow cooker
- 4 red delicious apples, cores cut out, cut into 1/4 inch rings
- 4 granny smith apples, cores cut out, cut into 1/4 inch rings
- 1 cup apple juice
- 1/4 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1 pint vanilla ice cream
Pork with Garlic Ginger Sauce
By carvalhohm
Put all the ingredients for the dressing together and stir well until sugar has completely dissolved
- 4 small boneless pork chops (about 1lb)
- 2 tablespoons vegetable oil
- handful fresh cilantro roughly chopped
- 2 tablespoons ginger peeled and finely chopped
- 2 tablespoons garlic finely chopped
- 1/4 cup light soy sauce
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons granulated sugar
- 1 jalapeno finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon chili oil (optional)
Cool & Creamy Mixed Berry Smoothie
By carvalhohm
Blend ingredients in blender until smooth
- 3/4 3/4 3/4 cup milk
- 1/2 1/2 1/2 cup thawed Whipped Topping
- 1 1 1 cup frozen unsweetened mixed berries (blackberries, blueberries, raspberries, strawberries)
Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)
By carvalhohm
Heat oil in a 6-qt. saucepan over medium heat
- 3 tbsp. canola oil
- 2 oz. bacon, cut into 1⁄4″ cubes
- 1 ⁄2 cup sofrito
- 1 ⁄2 small yellow onion, minced
- 2 cups long-grain white rice
- 2 tbsp. tomato paste
- 2 cups chicken stock
- 1 tsp. dried oregano
- 1 ⁄2 (7-oz.) jar mixed olives, capers, and pimientos
- 1 (15-oz.) can pigeon peas, drained
- Kosher salt and freshly ground black pepper, to taste
The Ultimate Meatloaf
By carvalhohm
Heat oven to 400˚F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp
- 1 can (8 oz.) Tomato Sauce
- 2 tbsp. brown sugar
- 1 1/2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- 1 tsp. Dijon Mustard
- 1 1/2 lbs. meatloaf mix (ground beef, ground veal and ground pork)
- 1 cup Bread Crumbs Made with Sazonador Total
- 1/2 cup onions, finely diced
- 1 egg, beaten
- 1 tbsp. Minced Garlic
Panda Express Shanghai Angus Steak
By carvalhohm
Add the sliced beef to a bowl with one tablespoon of soy sauce and 1 tablespoon of cornstarch
- 16 ounces sirloin steak , cut into 1 inch long bites that are 1/2 inch thick
- 12 ounces fresh green beans , trimmed
- 1/2 medium white onion , sliced into 1 inch wedges
- 8 ounces sliced white mushrooms
- 3 cloves garlic , minced
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil
- 1/2 cup Chinese Rice Wine
- 4 teaspoons Kecap Manis
- 2 tablespoon Worcestershire sauce
7-Up Marinated Pork Chops
By carvalhohm
Prepare the chops by making two midway slits on each piece (this process will ensure even cooking when frying)
- 4 pieces pork chops
- Juice of half a lemon
- 3 tbsp soy sauce
- 1 can 7-up or ginger ale
- Tapioca starch or flour
- oil for frying
- 1 tomato diced
- 1/3 cup diced mango
- 1 tbsp diced red onion
- 1 tbsp chopped cilantro
- 1 tsp lemon juice
- 1/4 tsp salt
Honey Mustard Grilled Pork Chops
By carvalhohm
Marinate the pork chops in the mixture of the remaining ingredients for 30 minutes to overnight
- 4 (6 ounce) pork chops
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari or omit for gluten-free)
- 2 cloves garlic, chopped
- salt and pepper to taste
Chipotle Pork Burritos
By carvalhohm
Place 1/2 cup GOYA Mojo Chipotle in food storage bag
- 3/4 3/4 3/4 cup GOYA® Mojo Chipotle marinade, divided
- 1 to 1-1/4 1 to 1-1/4 (1 to 1-1/4 lb.) pork tenderloin, trimmed
- 1 1 1 large sweet onion, thickly sliced (3/4")
- to Ancho Salsita, to taste
- 4 4 4 (10”) Burritos Flour Tortilla
- 2 2 2 cups cooked GOYA® Yellow Rice
- 1 1 1 cup (can) Pinto Beans, drained
- 2 2 2 medium tomatoes (8 oz.), diced
- 1/4 1/4 1/4 cup cilantro, coarsely chopped
- 1/3 1/3 1/3 cup sour cream