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Argentinean Empanadas

Argentinean Empanadas

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Heat oil in large skillet over medium-high heat

  • 1 1 1 tbsp. Extra Virgin Olive Oil
  • 4 4 2 1/2 skin-on chicken thighs (about 2 1/2 lbs.)
  • to All-Purpose Seasoning with Pepper, to taste
  • 1 1 1 pkg. (3.5 oz.)  Chorizo, finely chopped
  • 1/2 1/2 3/4 onion, finely chopped (about 3/4 cup)
  • 1 1 2 tsp. Minced Garlic, or 2 cloves garlic, finely chopped
  • 1/2 1/2 1/2 tsp. paprika
  • 1/4 1/4 12 cup  Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 12 olives)
  • 1/4 1/4 1/4 cup raisins
  • 1 1 1 packet  Chicken Flavored Bouillon mixed with 1 cup water
  • 1 1 1 packet (11.6 oz.) GOYA® Tapas Hojaldradas - Dough for Turnover Pastries, thawed
  • All-purpose flour, for rolling out dough
  • 1 1 1 egg, lightly beaten with 1 tsp. water
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Slow Cooker Cheesy Beef Stroganoff

Slow Cooker Cheesy Beef Stroganoff

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n a large skillet, brown the mushrooms with the olive oil for 10 minutes until browned

  • 2 lbs. ground beef
  • 20 oz. container sliced mushrooms, cleaned
  • 2 tablespoons olive oil, divided
  • 2 medium white onions, peeled and sliced
  • 3 teaspoons salt
  • 1 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 5 cups rotini pasta, cooked and drained
  • 2 cups beef broth
  • 1 (8 oz.) package cream cheese
  • 2 tablespoons marsala wine (optional)
  • 2 cups shredded mozzarella cheese
  • chopped parsley for garnish
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Tostadas con Queso

Tostadas con Queso

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Preheat oven to 375 °F. Lay tortillas directly on oven rack and bake until starting to puff up, and become crispy...

  • 4 4 4 Fajita Flour Tortillas
  • 1 1 1 cup grated Monterey Jack cheese
  • 1/4 1/4 1/4 cup Sliced Black Olives
  • 1 1 1 cup Pico de Gallo Salsa - Mild
  • 1 1 1 avocado, cubed
  • 1/2 1/2 1/2 cup thinly-sliced scallions
  • 1 1 1 jalapeno, seeded and diced (optional)
  • Salsita Arbol Chiles (opcional)
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Colombian Beef and Pork Empanadas

Colombian Beef and Pork Empanadas

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Place cubed potatoes in medium pot with chicken bouillon; add enough cold water to cover potatoes completely

  • 2 2 1 medium russet potatoes, (about 1 lb.), peeled and diced
  • 1 1 1 packet Chicken Flavored Bouillon
  • 1 1 1 tbsp. Extra Virgin Olive Oil
  • 1/4 1/4 1/3 onion, finely chopped (about 1/3 cup)
  • 1/4 1/4 1/4 red bell pepper, finely chopped (about 1/4 cup)
  • 2 2 1/4 scallions, finely chopped (about 1/4 cup)
  • 2 2 2 tbsp. finely chopped fresh cilantro
  • 1/2 1/2 1 tsp. Minced Garlic, or 1 clove garlic, finely chopped
  • 1 1 1/2 medium tomato, finely chopped (about 1/2 cup)
  • 1/4 1/4 1/4 lb. ground beef
  • 1/4 1/4 1/4 lb. ground pork
  • 1 1 1 packet Sazón GOYA® with Coriander and Annatto
  • to Adobo All-Purpose Seasoning with Pepper, to taste
  • 2 2 2 cups GOYA® Masarepa - Pre-Cooked Yellow Corn Meal
  • 2 3/4 2 3/4 3/4 cups lukewarm water
  • 1 1 1 tbsp. plus 1 tsp. GOYA® Vegetable, Corn or Canola Oil
  • 1 1 1 packet Sazón GOYA® with Coriander and Annatto
  • 1 1 1 tsp. salt
  • Vegetable, Corn or Canola Oil, for frying
  • Lime wedges, for serving (optional)
  • Aji picante, for serving (optional)
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White Bean and Chicken Chili

White Bean and Chicken Chili

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Heat butter in large, heavy pot over medium-high heat until melted and foaming

  • 1/4 cup butter
  • 1 onion, finely chopped (about 1 1/2 cups)
  • 3 tbsps all-purpose flour
  • 1 tbsp. chili powder
  • 1 tbsp. Minced Garlic
  • 2 tsps ground cumin
  • 2 packets  Chicken Flavored Bouillon, mixed with 4 cups water
  • 1 1/2 cups half and half
  • 4 cups cooked, shredded chicken or turkey
  • 2 cans (15.5 oz. each) Cannellini Beans, drained and rinsed
  • 2 GOYA® Jalapeño Peppers, coarsely chopped
  • 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • Sour cream
  • Chopped fresh cilantro
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Coleslaw

Coleslaw

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Place shredded cabbage, carrots and onions into a medium size bowl

  • 6 cups shredded cabbage
  • 2 medium carrots, shredded
  • 1/2 small sweet onion, diced
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
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Arroz con Gandules - Rice & Pigeon Peas

Arroz con Gandules - Rice & Pigeon Peas

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  • 1 tbsp. Extra Virgin Olive Oil
  • 1/4 lb. country ham, cubed
  • 1/2 green bell pepper, chopped (about 1/2 cup)
  • 1/2 yellow onion, chopped (about 1/2 cup)
  • 2 packets Sazón GOYA® with Coriander and Annatto
  • 1 tbsp. Minced Garlic
  • 2 tsp. finely chopped fresh cilantro
  • 1 tsp. Oregano
  • 1 1/2 cups Medium Grain Rice
  • 1 can (15 oz.) GOYA® Green Pigeon Peas
  • 4 oz. Tomato Sauce
  • 1/4 cup Manzanillas Olives Stuffed with Minced Pimientos, sliced
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Galician-Style Empanada

Galician-Style Empanada

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Heat oven to 375°F. Heat oil in medium skillet over medium-high heat

  • 2 2 2 tbsp. Extra Virgin Olive Oil
  • 1 1 1 medium onion, finely chopped (about 1 cup)
  • 2 2 2 tbsp. tbsp. Pimientos, chopped
  • 2 2 2 tsp.  Minced Garlic
  • 2 2 2 cans (4 oz. each)  White Tuna in Olive Oil, drained
  • 1/4 1/4 1/4 cup  Tomato Sauce
  • 8 8 2 Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 2 tbsp.)
  • 2 2 2 tbsp. finely chopped fresh parsely
  • to All-Purpose Seasoning with Pepper, to taste
  • 1 1 1 pkg. (11.6 oz.) GOYA® Tapas Hojaldradas - Dough for Turnovers Pastries, thawed
  • 1 1 1 egg, beaten
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Summer Chop Chop Salad

Summer Chop Chop Salad

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In a small bowl, combine vinegar, lemon juice, shallot and tarragon

  • Non-stick cooking spray
  • 1 1 1 cup fresh corn kernels
  • to and freshly ground pepper to taste
  • 1/2 1/2 1/2 pound green beans, trimmed and blanched
  • 1 1 1 pound mixed lettuce, torn into bite-sized pieces
  • 1/2 1/2 1/2 Japanese cucumber, peeled and cubed
  • 2 2 2 radishes, thinly sliced
  • 1 1 1 ripe Hamakua tomato, cubed
  • 1/2 1/2 1/2 yellow bell pepper, cubed
  • 1/4 1/4 1/4 cup chopped green onions
  • 1/2 1/2 1/2 cup candied pecans
  • Avocado slices for topping
  • 1/4 1/4 1/4 cups white wine vinegar
  • 1 of 1 Meyer lemon
  • 1 1 1 shallot, minced
  • 1 1 1 tablespoon chopped fresh tarragon leaves
  • 1/2 1/2 1/2 cups olive oil
  • to and pepper to taste
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Chorizo Croquettes

Chorizo Croquettes

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Heat butter in medium saucepan over medium-low heat until melted and foaming

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 onion, finely chopped
  • 1/2 cup all-purpose flour, plus more for dredging
  • 1 1/2 cups whole milk, heated until just simmering
  • 1 pkg. (3.5 oz.) GOYA® Chorizo, very finely chopped
  • 3/4 cup grated GOYA® Manchego Cheese
  • 3/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • 2 tbsp. chopped fresh parsley
  • 1 egg, beaten with 2 tablespoons water
  • 3/4 cup GOYA® Bread Crumbs Made with Sazonador Total
  • GOYA® Vegetable Oil, for frying
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