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Recipes
Easy Sweet-Sour Spareribs
By carvalhohm
In a large saucepot, combine spareribs, brown sugar, vinegar, soy sauce, and garlic
- 5 5 1 1/2-inch spareribs, cut into 1 1/2-inch pieces
- 2 2 2 cups brown sugar
- 1 1 1 cup vinegar
- 1/2 1/2 1/2 cup soy sauce
- 3 3 3 cloves garlic, crushed
- 1 1 1 large onion, chopped
- 1 1 1 large green bell pepper, chopped
- 1 1 1 can (20 oz) pineapple chunks, including liquid
- 3 3 3 tablespoons cornstarch
- 2 1/2 2 1/2 1/2 tablespoons water
Mallorca Bread: Puerto Rican Sweet Bread Rolls (Pan De Mallorca)
By carvalhohm
In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined
- 1 1 1 pkg dry yeast (1/4 oz)
- 1/2 1/2 1/2 cup milk, lukewarm
- 1 1/2 1 1/2 1/2 cup water, lukewarm
- 8 8 8 egg yolks
- 3/4 3/4 3/4 cup white sugar
- 2 2 1 to butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
- 6 1/2 6 1/2 1/2 cups bread flour, plus more for flouring work surface
- 1 1 1 teaspoon salt
- powder sugar
Maria Cookie Parfaits
By carvalhohm
Add milk to medium saucepan over medium-high heat
- 2 cups 2 cups whole milk
- 1 box 1 box (3.5 oz.) GOYA® Spanish-Style Custard (Natilla)
- (2 oz.) (2 oz.) semi-sweet baking chocolate, finely chopped
- 1 pkg. 1 pkg. (3.5 oz.) GOYA® Maria Cookies
- 1 pint 1 pint strawberries, hulled and halved lengthwise
- 1/2 cup 1/2 cup whipped cream
Yeast Bread (No Title in Image)
By carvalhohm
Dissolve yeast in warm water in a large bowl
- 2 tablespoons active dry yeast
- 1/4 cup warm water
- 1 cup Lukewarm milk (scalded, then cooled)
- 3/4 cup sugar
- 1 teaspoon salt
- 3 eggs
- 1/2 cup butter, softened
- 5-6 cups all-purpose flour
- 1 egg
- 1 teaspoon sugar
Quick Beef and Vegetable Soup
By carvalhohm
Cut the flap meat in half across the grain, then cut each half into 1/2" pieces WITH the grain
- 1 1 1 lb sirloin tip steak, trimmed of most excess fat
- 2 2 2 tablespoons soy sauce
- 1 1 1 teaspoon vegetable oil
- 1 1 1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered
- 1 1 1 1/2 onion, chopped medium (about 1 1/2 cups)
- 2 2 2 tablespoons tomato paste
- 1 1 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 1 1 ⁄2 cup red wine
- 4 4 4 cups beef broth
- 1 1 3⁄4 3⁄4 cups low sodium chicken broth
- 4 4 1/2-inch 2 carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 2 1/2-inch 3/4 celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 1 1 1 bay leaf
- 10 10 1/2-inch ounces red potatoes, cut in 1/2-inch pieces (2 cups)
- 1 1 1 1 frozen peas (optional) or 1 cup frozen corn (optional) or 1 cup frozen cut green beans (optional)
- 1 1 1 tablespoon unflavored gelatin (powdered)
- 1 1 1 ⁄2 cup cold water
- 2 2 2 tablespoons minced fresh parsley leaves
- table salt
- ground black pepper
Pork Chops With Roasted Green Beans and Pecans
By carvalhohm
Preheat oven to 450°. Rinse beans
- 2 2 packages 2 (12-oz.) packages fresh cut green beans
- 1 1 1 tablespoon olive oil
- 1 1 1 teaspoon salt, divided
- 4 4 to 6-oz.) to 6-oz.) bone-in center-cut pork chops
- 1/4 1/4 1/4 teaspoon pepper
- 1/2 1/2 1/2 cup Japanese breadcrumbs (panko)
- 1/4 1/4 1/4 cup freshly grated Parmesan cheese
- 1 1 1 tablespoon lemon zest
- 1 1 1 teaspoon chopped fresh thyme
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup chopped pecans
- 1/2 1/2 1/2 tablespoon butter
Coconut Eggnog Cream Pie
By carvalhohm
Preheat oven to 325°F. Combine crushed cookies (see Tip#1 below), melted butter and brown sugar; transfer to 9” ...
- 1 pkg. (7 oz.) GOYA® Maria Cookies, crushed
- 1/2 cup butter, melted
- 1 tbsp. brown sugar
- 1 can (13.5 oz.) Coconut Milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 tsp. salt
- 1 can (15 oz.) Cream of Coconut
- 5 eggs yolks, lightly beaten
- 1/4 cup rum (optional)
- 1 tsp. Vanilla Extract
- 3/4 tsp.Ground Cinnamon, divided
- 1 cup 35% heavy cream
- 3 tbsp. toasted shredded coconut
Chicken and Shrimp Jambalaya
By carvalhohm
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scrap...
- 1 medium onion, peeled, ends trimmed, and quartered lengthwise
- 1 medium celery rib, cut crosswise into quarters
- 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
- 5 garlic cloves, peeled
- 2 teaspoons vegetable oil
- 4 chicken thighs, bone-in skin-on
- 8 ounces andouille sausages, halved lengthwise and cut into 1/4-inch pieces
- 1 1⁄2 cups long grain white rice (10 ounces)
- 1 teaspoon salt
- 1 ⁄2 teaspoon fresh thyme leave, minced
- 1 ⁄4 teaspoon cayenne pepper (see note)
- 1 (14 ounce) can diced tomatoes, drained 1/4 cup juice reserved
- 1 cup clam juice (bottled)
- 1 1⁄2 cups low sodium chicken broth
- 2 bay leaves
- 1 lb shrimp, shelled
- 2 tablespoons fresh parsley leaves, minced
Easy Black Bean Burritos
By carvalhohm
Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil
- 3 cans (15 oz. each) GOYA® Reduced Sodium Black Bean Soup
- 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
- 1 pkg. (20 oz.) Burritos - Flour Tortillas, warmed according to package instructions
- 3 cups cooked CANILLA® Extra Long Grain Rice
- 4 cups shredded cabbage
- 2 avocados, chopped (about 2 cups)
- 1 cup drained GOYA® Salsa Pico de Gallo – Mild
- 2 limes, juiced (about 2 tbsp.)
Korean Barbecue Ribs
By carvalhohm
In a bowl, combine all ingredients except short ribs
- 2 lbs beef short ribs
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/2 cup onion powder
- 1/2 cup chopped green onions
- 2 cloves garlic, chopped
- 1 tsp freshly ground black pepper
- 1 tbsp sesame oil