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Recipes
Baked “Fried” Chicken
By carvalhohm
In a small bowl, mix all of the marinade ingredients together
- Marinade:
- 5 pounds chicken wings (or your favorite chicken pieces, skin on)
- 3 cups cornstarch, for dredging chicken pieces in
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 2-inch piece ginger
- 3 tablespoons sherry cooking wine
- 3 tablespoons rice vinegar
- 3/4 cup soy sauce
- 2 tablespoons chopped garlic
- 4 tablespoons sugar
Salisbury Steak with Mushroom Gravy
By carvalhohm
Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper and form into 4 patties before...
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (gluten-free for gluten-free)
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
- 2 tablespoons flour (rice flour for gluten-free)
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dijon mustard
- salt and pepper to taste
Three Bean Vegetarian Chili
By carvalhohm
Heat oil in medium, heavy pot or Dutch oven over medium-high heat
- 3 tbsp. Extra Virgin Olive Oil
- 1/2 medium yellow onion, finely chopped (about 3/4 cup)
- 1 medium carrot, peeled and cut into 1/4” pieces (about 1/2 cup)
- 2 small green and/or yellow zucchini, seeded and cut into 1/4” pieces (about 3 cups)
- 2 tsp. chili powder
- 2 tsp. Minced Garlic
- 1 finely chopped chipotle chile, plus 1 tsp. sauce from 1 can (7 oz.) Chipotle Chiles in Adobo Sauce
- 1 can (28 oz.) Crushed Tomatoes
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Pinto Beans, undrained
- 1 can (15.5 oz.) Red Kidney Beans, undrained
- 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- Sour cream, optional
- Chopped scallions, optional
Ketchup Shrimp
By carvalhohm
Use a toothpick to pick the vein part out
- 400 g shrimp (around 25g middle size shrimp)
- 1 cup oil, for frying
- 2 scallions, white part and green part separated
- 1 tablespoon ShaoHsing wine
- 1 tablespoon light soy sauce
- 1 and 1/2 tablespoon ketchup
- 1/2 cup warm chicken broth or warm water
- 1 teaspoon sugar
- salt to taste
Goya Ice Cream Sliders
By carvalhohm
Using butter knife, spread 1 tsp dulce de leche on back side of each maria cookie
- 1 bottle (14 oz.) GOYA® Dulce de Leche – Milk Caramel Spread – Squeeze
- 1 pkg. (3.5 oz.) GOYA® Maria Cookies
- 1 carton (2 pints) ice cream (we used chocolate chip and chocolate chocolate chip), slightly softened
- 1 cup finely chopped nuts, candy bars and/or sprinkles, for garnish.
Beef Enchiladas
By carvalhohm
Heat 1 tbsp. oil in large skillet over medium-high heat
- 1/4 cup plus 1 tbsp. Corn Oil, divided
- 1 1/2 lbs. flank steak
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1/2 white onion, finely chopped
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- 1 packet Beef Bouillon, mixed with 3 cups water
- 3 pasilla chiles, stemmed and seeded
- 3 ancho chiles, stemmed and seeded
- 2 tsp. Lemon Juice
- 1/2 tsp. salt
- 1 pkg. (30 oz.) Corn Tortillas
- Shredded lettuce, for garnish
- Queso fresco, or cotija cheese, for garnish
- Mexican crema or sour cream, for garnish
One Pot Mexican Beef and Rice Casserole
By carvalhohm
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- 1 cup rice
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
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 Mix
- 1 packet Chicken Flavored Bouillon
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.)
- Golden Corn, drained and rinsed
- 1 can (8 oz.)Tomato Sauce
- 1 cup Salsa Pico de Gallo-Mild
- 1 tsp. cayenne pepper (optional)
- 1 cup Cheddar cheese, shredded (optional)
- Sour cream (optional)
Cheeseburger Rice
By carvalhohm
Heat oil in 12” skillet over medium-high heat
- 1 tbsp. Extra Virgin Olive Oil
- 1 lb. ground beef (80% lean)
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 can (8 oz.) Tomato Sauce
- 2 tsp. chili powder
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 box (7 oz.) GOYA® Yellow Rice – Spanish Style
- 1/2 cup shredded cheddar cheese
Grilled Fish Tacos with Peach Salsa
By carvalhohm
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