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Recipes
Bean and Beef Stew
By carvalhohm
Heat oil on medium in a large pot and brown beef in batches
- 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 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.
Pollo Guisado (Puerto Rican Chicken Stew)
By carvalhohm
Heat a Dutch oven on medium heat
- 1 pound chicken wings, thighs or legs
- 1/2 teaspoon Adobo seasoning
- 1 tablespoon olive oil
- 2 tablespoons sofrito
- 1 packet Sazon seasoning with annatto
- 1 tablespoon + 1 teaspoon powdered chicken bouillon
- 1/4 cup tomato sauce
- 1 teaspoon dried Italian seasoning
- 2 cups water
- 1 cup potatoes, chopped
- 1/2 cup carrots, sliced
- 2 bay leaves
- 10-12 pimento-stuffed olives
- 1/4 cup fresh cilantro, chopped
SLOW COOKER PEPPERONI PIZZA MAC AND CHEESE
By carvalhohm
Place uncooked macaroni in a 6-quart slow cooker
- 1 pound elbow macaroni, uncooked
- 1 tablespoon cornstarch
- 1 pound shredded cheese (use an Italian blend or a combination of 2 or more cheeses such as mozzarella, cheddar, Monterey Jack or fontina)
- 1 cup water
- 1 16-ounce jar pizza sauce
- 8 ounces sliced pepperoni, halved or quartered if large
- 2 teaspoons Italian seasoning
Slow-Cooker Cheesecake
By carvalhohm
Grease a 6” spring form pan and wrap tightly with two layers of foil
- Cooking spray, for pan
- 3/4 c. graham cracker crumbs
- 3 tbsp. melted butter
- 1/2 c. plus 1 tbsp. sugar, divided
- 1/2 tsp. kosher salt, divided
- 2 8-oz. blocks cream cheese, softened
- 2 large eggs
- 1/3 c. sour cream
- 1 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
OREO Lovers No Bake Cheesecake Bars
By carvalhohm
Crush the 25 OREO cookies in a food processor
- Topping:
- 25 OREO cookies (regular or double-stuffed), crushed
- 5 Tbsp. butter, melted
- 16 oz. (2 - 8 oz. blocks) cream cheese, room temperature
- 1 c. powdered sugar
- 1 tsp. vanilla
- 1 (8 oz.) container, frozen whipped topping, thawed
- 1 c. broken OREO pieces (about 10 cookies)
- 1 1/2 c. semi-sweet chocolate chips
- 1/2 c. heavy whipping cream
- 8 OREO's, sliced in half
Hungarian Beef Stew
By carvalhohm
1. Adjust oven rack to lower-middle position and heat to 325F
- 3-1/2 lbs boneless beef chuck eye roast, trimmed and cut into 1-1/2" cubes
- salt, to taste
- 1/3 cup sweet paprika
- 1- 12 oz jar roasted red peppers, drained and rinsed (1 cup)
- 2 tbsp tomato paste
- 3 tbsp white vinegar
- 2 tbsp vege oil
- 4 large onions, minced (6 cups)
- 4 carrots, sliced 1" thick (2 cups)
- 1 bay leaf
- 1 cup beef stock, warmed
- 1/4 cup sour cream (optional)
- pepper, to taste
Venezuelan Turnovers - Empanadas
By carvalhohm
Season meat with Adobo. In skillet, heat oil on medium high
- 1 lb. 1 lb. ground beef
- GOYA® Adobo-All Purpose Seasoning with Cumin, to taste
- 2 2 tbsp. Corn Oil
- 1 cup 1 cup onions, finely chopped
- 1/2 cup 1/2 cup green pepper, finely diced
- 1/2 cup 1/2 cup red bell pepper, finely chopped
- 1 tbsp. 1 tbsp. Minced Garlic or 2 cloves fresh garlic, minced
- 1/8 cup 1/8 cup Alcaparrado - Pitted Manzanilla Olives with Pimientos and Capers, finely chopped
- 1 can 1 can (8 oz.) Tomato Sauce
- 1 1 packet Sazón without Annatto
- 2 cups 2 cups GOYA® Masarepa – Pre-Cooked Yellow Corn Meal, prepared according to package directions
- GOYA® Corn Oil for frying
Sopes
By carvalhohm
In large bowl, mix Masarica with 2 cups warm water until combined
- 3 cups GOYA® Masarica
- Corn Oil, for frying
- 1 can (16 oz.) Refried Pinto Beans - Traditional, heated
- 4 oz. white cheese, shredded
- 2 avocados, chopped
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- GOYA® Salsita, optional
Crockpot Orange Chicken
By carvalhohm
Cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered} After 3 hours on HIGH or 6 hours on LOW...
- 4 Boneless Skinless Chicken Breasts, thawed
- 3/4 cup Sweet Orange Marmalade
- 3/4 cup BBQ Sauce
- 2 tbsp. Soy Sauce
Habichuelas Guisadas - Stewed Red Beans
By carvalhohm
Heat oil in medium saucepan over medium-high heat
- 2 tbsp. Olive Oil
- 1 small onion, finely chopped (about 1 cup)
- 1 jar (4 oz.) Pimientos, drained and finely chopped
- 1/2 green bell pepper, finely chopped (about 1/2 cup)
- 1 1/2 tsp. Minced Garlic, or 3 cloves garlic, finely chopped
- 1/2 cup Tomato Sauce
- 1 tbsp. GOYA® Recaito
- 1 tsp. Whole Oregano Leaf
- 1 packet Sazón GOYA® with Coriander and Annatto
- 1/4 tsp. Ground Cumin
- 2 cans (15.5 oz. each) Small Red Beans, drained GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- Cubed ham, squash or yautia (optional)