Carvalhohm's profile page
Recipes
Pasta Salad With Pesto
By carvalhohm
Bring 4 quarts water to rolling boil in large pot
- 3/4 3/4 3/4 cup pine nuts
- 2 2 2 medium garlic cloves, unpeeled
- 1 1 1 tablespoon salt
- 1 1 1 teaspoon salt
- 1 1 1 lb bow tie pasta
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 3 3 4 cups fresh basil leaves, packed (about 4 ounces)
- 1 1 1 cup Baby Spinach, about 1 ounce (packed)
- 1/2 1/2 1/2 teaspoon pepper
- 2 2 2 tablespoons lemon juice
- 1 1 1⁄2 1⁄2 ounces parmesan cheese, grated (3/4 cup)
- 6 6 6 tablespoons mayonnaise
- 1 1 1 pint cherry tomatoes, quartered (optional) or 1 pint grape tomatoes, halved (optional)
Overnight Cinnamon French Toast Bake
By carvalhohm
Arrange the bread slices in rows in the dish so that they’re slightly overlapping
- 2 tablespoons unsalted butter (at room temp)
- 1 French baguette (cut into 18, 1-inch-thick slices)
- 5 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- maple syrup (for serving)
- berries (Fresh, for serving)
Chive and Garlic Dip Mix
By carvalhohm
DRY MIX: Combine all the dry ingredients and stir until well blended
- DRY MIX
- 4 4 4 teaspoons dried chives
- 2 2 2 teaspoons dried onion flakes
- 1 1 1 teaspoon garlic salt
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon celery seed
- 1 1 1 pinch black pepper
- TO TO
- 3 3 3 cups sour cream
Best Ever Beef Stew
By carvalhohm
Best Ever Beef Stew
- 2 pounds beef stew meat
- 1/2 cup all purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 2 cups water
- 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
- 4 medium to large red skinned potatoes, washed & diced
- 3 large carrots, peeled & sliced
- 1 stalk celery, diced
Root Beer Ribs
By carvalhohm
Remove the membrane from the rack of ribs
- 1 rack of pork back ribs (about 2–4 lbs/1–2 kg)
- 2 –4 tbsp (30–60 mL) barbecue rub (1 tbsp/15 mL rub per 1 lb/500 g ribs)
- 6 oz (175 mL) root beer
- 1 –1 1/2 cups (250–375 mL) barbecue sauce
Grilled Shrimp Tostadas with Black Bean Salsa
By carvalhohm
In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo, lemon juice and olive oil until well co...
- 1 1 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 1 1 medium tomato, seeded and diced
- 1 1 1 small red onion, finely chopped
- 1 1 1 tbsp. chopped cilantro
- 1 1 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 1 1 tsp. Lemon Juice
- 1 1 1 tbsp. Extra Virgin Olive Oil
- 2 2 2 Ancho Chiles, stemmed and seeded
- 3 3 3 tbsp. Lemon Juice
- 2 2 2 tbsp. Vegetable Oil
- 1 1 1 tsp. Adobo All-Purpose Seasoning with Pepper
- 1/2 1/2 1/2 tsp. Ground Cumin
- 1 1 1 tsp. Minced Garlic
- 1/2 1/2 1/2 tsp. Oregano Leaves
- 1 1/2 1 1/2 1/2 lbs. medium shrimp, peeled and deveined
- Corn Oil, for frying
- 12 12 12 Corn Tortillas
- 1 1 to can (16 oz.) Refried Beans, warmed according to package instructions (optional)
- Lime wedges, for garnish
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 GOYA® Guajillo Chilles
- 5 GOYA® Pasilla Chiles or GOYA® Ancho Chiles
- 1 chipotle chile from 1 can (7 oz.) GOYA® Chipotle Chile in Adobo Sauce
- 1 medium white onion, halved
- 1 can (20 oz.) GOYA® Pineapple Chunks
- 1/4 cup GOYA® Distilled White Vinegar
- 2 tbsp. GOYA® Minced Garlic
- 1 tsp. GOYA® Cumin
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 2 1/2-3 lb. boneless, skinless pork butt, cut into 1/2” cubes
- 2 tbsp. GOYA® Vegetable Oil
- 1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed
- 2 tbsp. finely chopped fresh cilantro
- 1 lime, cut into wedges
Argentinean-Style Beef Empanadas
By carvalhohm
Heat oil in large skillet over medium-high heat
- 2 2 2 tbsp. Extra Virgin Olive Oil
- 1 1 1 small yellow onion, finely chopped (about 1 cup)
- 2 2 4 tsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 2 2 2 tsp. Paprika
- 1 1 1 tsp. Cumin
- 1/8 1/8 1/8 tsp. Crushed Red Pepper
- 1 1 1 lb. ground beef
- to All-Purpose Seasoning with Pepper, to taste
- 2 2 2 hardboiled eggs, peeled and chopped (optional)
- 1/4 1/4 1/4 cup raisins, soaked in hot water and drained (optional)
- 12 12 1/4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 1/4 cup)
- 2 2 2 pkgs. (12 oz.) GOYA® Tapas Hojaldradas - Dough for Turnover Pastries, thawed
- 1 1 2 egg, lightly beaten with 2 tsp. water
Giant Cinnamon Roll Cake
By carvalhohm
Generously butter a 1-inch cast-iron skillet or cake pan
- Filling:
- 1/2 cup (115 g) unsalted butter, melted, plus more for greasing the pan
- 2 cups (480 mL) whole milk, warm to the touch
- 1/2 cup (100 g) granulated sugar
- 1 pack active dry yeast
- 5 cups (625 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
- 3/4 cup (175 g) butter, softened
- 3/4 cup (165 g) light brown sugar
- 2 tablespoons ground cinnamon
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup (160 g) powdered sugar
Mexican Fiesta Chili
By carvalhohm
In large pot, heat oil over medium heat
- 1 tbsp. Extra Virgin Olive Oil
- 1 large onion, chopped
- 1/2 tbsp. Minced Garlic
- 1 lb. ground lean beef
- 1 packet Taco Seasoning
- 1 packet Chicken Bouillon
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Corn Kernels, drained and rinsed
- 1 can (8 oz.) GOYA® Tomato Sauce
- 1 cup GOYA® Salsa Pico de Gallo
- 1 tsp. cayenne pepper (optional)
- 1 cup Cheddar cheese, shredded (optional)
- Sour cream (optional)