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Recipes
Grilled Fish Tacos with Peach Salsa
By carvalhohm
Make the Salsa: In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice
- 1 can (15.25 oz.) Peach Halves, drained and chopped (about 1 cup)
- 1/2 red bell pepper, finely chopped (about 1/2 cup)
- 1/4 red onion, finely chopped (about 1/4 cup)
- 1 tbsp. Jalapeño Peppers, seeded and finely chopped
- 1 tbsp. finely chopped fresh cilantro
- 2 tsp. Lemon Juice
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
- 1 tbsp. chili powder
- 1 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 packet Sazón GOYA® with Coriander and Annatto
- 1 packet (10 oz.) 6” Corn Tortillas, warmed
Chicken Pot Pie With Savory Crumble Topping
By carvalhohm
CHICKEN: Bring chicken and broth to simmer in covered
- FILLING:
- 1 1⁄2 lbs boneless skinless chicken breasts (and or or thighs)
- 3 cups low sodium chicken broth
- 2 tablespoons vegetable oil
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick
- 2 small celery ribs (chopped fine, about 1/2 cup)
- table salt & fresh ground pepper
- 10 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
- 1 teaspoon soy sauce (see note)
- 1 teaspoon tomato paste (see note)
- 4 tablespoons unsalted butter
- 1 ⁄2 cup unbleached all-purpose flour
- 1 cup whole milk
- 1 teaspoon juice lemon
- 3 tablespoons minced fresh parsley leaves
- 3 ⁄4 cup frozen baby peas
- TOPPING:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 3 ⁄4 teaspoon table salt
- 1 ⁄2 teaspoon ground black pepper
- 1 ⁄8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1 ounce parmesan cheese, finely grated (about 1/2 cup)
- 3 ⁄4 cup heavy cream, plus
- 2 tablespoons heavy cream (see note)
Brazilian Chocolate Truffles
By carvalhohm
Grease heat-proof bowl with butter; set aside
- 2 2 2 tbsp. butter, plus more for greasing bowl
- 1/3 1/3 1/3 cup Coconut Milk
- 1 1 1 can (14 oz.) Sweetened Condensed Milk
- 4 4 4 oz. bittersweet chocolate, finely chopped
- 1/4 1/4 1/4 cup cocoa powder
- 1 1 1 tsp. Vanilla Extract
- 1/2 1/2 1/2 cup chocolate sprinkles
- 1/2 1/2 1/2 cup finely chopped toasted pistachios
- 1/2 1/2 1/2 cup shredded coconut, toasted (optional)
Pork Pot Roast
By carvalhohm
Heat a medium skillet with vegetable oil on medium high heat Sprinkle sea salt and pepper on all sides of the pork...
- Browning:
- 2 1/2 lb Pork Roast
- 2 tbsp vegetable oil
- Sea Salt
- ground black pepper
- Baste:
- 1 cup hot water
- 1 envelope Lipton Onion Soup (dry)
- Fixins:
- 2 each Celery Stalks, chopped
- 2 medium yellow onions, sliced
- 1/2 lb Baby carrots
- 4 medium Yukon gold potato, diced
- 2 tbsp minced garlic
- Seasonings:
- Italian seasoning
- smoked paprika
Chocolate Brownie Cake
By carvalhohm
Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 4 eggs
- 1 1/4 c water
- 1 c oil
- 1 c heavy whipping cream
- 1 bag (12 oz) semi sweet chocolate morsels
Sweetened Condensed Milk Buttercream Frosting
By carvalhohm
1. Cream butter together until smooth and light
- 1 1 1 cup butter, softened
- 3 3 3 cups powdered sugar
- 1 1 1 tsp flavoring (I like a mix of vanilla and creme bouquet)
- 3-4 3-4 3-4 Tablespoons sweetened condensed milk
Toasted Coconut Cream Pudding
By carvalhohm
Preheat oven to 425°F. Spread coconut on a parchment paper lined cookie sheet in an even layer
- 1 1 oz) bag 1 (14 oz) bag shredded sweetened coconut
- 2 2 oz) 2 (3.4 oz) instant coconut pudding
- 2 2 2 cups whole milk
- 1 1 oz can) 1 (14 oz can) sweetened condensed milk
- 1 1/2 1 1/2 1/2 cups heavy whipping cream
- 1/3 1/3 1/3 cup Confectioners Powdered Sugar
- 2 2 2 teaspoons vanilla extract
- 1 1 oz.) box 1 (11 oz.) box of vanilla wafers
Giant Cheesesteak Kebab
By carvalhohm
Preheat the oven to 140°C/380°F
- 30 sizzler steaks
- 2 tbsp salt
- 1 tbsp pepper
- 4 garlic cloves, crushed
- 2 tbsp oil
- 1 large onion, halved
- 3 green peppers, cut into slices
- 1 onion, cut into slices
- 2 tbsp butter
- 2 tbsp flour
- 3 cups milk
- 1 cup parmesan
- 1 cup grated mozzarella
- Salt & pepper to taste
Bean and Beef Stew
By carvalhohm
- 2 tsp. Olive Oil
- 3 lbs. beef chuck, cut into 1-inch cubes
- 3 medium onions, chopped coarsely
- 3 tbsp. flour
- 2 cups water
- 2 cups Burgundy wine
- 2 packets GOYA® Cubitos En Polvo - Powdered Beef Bouillon
- 2 packets GOYA® Ham Concentrate (optional)
- 2 tsp. GOYA® Sofrito
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 tsp. sugar
- 6 carrots, peeled and cut into 3-inch lengths
- 6 parsnips, peeled and cut into 3-inch lengths
- 8 small new red potatoes, scrubbed and halved
- 1 can (15.5 oz.) Red Kidney Beans undrained.
Chicken Tostadas
By carvalhohm
Add chicken bouillon mixture to medium saucepan over medium-high heat; bring to boil
- 2 packets Chicken Bouillon mixed with 4 cups water
- 2 boneless, skinless chicken breast halves (about 1 lb.)
- Vegetable Oil, Canola Oil or Corn Oil, for frying
- 8 6-inch Corn Tortillas
- 1 1/4 cups Refried Beans, heated according package directions
- 1/2 head iceberg lettuce, shredded (about 2 cups)
- 1 tomato, thinly sliced
- 1 ripe avocado, peeled, pitted and chopped (about 3/4 cup)
- GOYA® Salsita (optional)
- GOYA® Pico de Gallo (optional)
- Sour cream (optional)
- GOYA® Queso Fresco (fresh cheese), crumbled, or mild cheddar or Monterey Jack (optional)