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Recipes
Tuna Melts #2
By carvalhohm
Preheat oven to Broil. Stir together first 6 ingredients; spread evenly on each English muffin half
- 1 (12-ounce) can white tuna in water, drained
- 2 celery ribs, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons lime juice
- 1/2 teaspoon black pepper
- 4 English muffins, split
- 8 tomato slices
- 8 (1-ounce) Swiss cheese slices
Texas Sheet Cake #7
By carvalhohm
Preheat oven to 350 degrees
- Icing:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
Chipotle Pork Burritos
By carvalhohm
1. Place 1/2 cup GOYA Mojo Chipotle in food storage bag
- 3/4 cup GOYA® Mojo Chipotle marinade, divided
- 1 (1 to 1-1/4 lb.) pork tenderloin, trimmed
- 1 large sweet onion, thickly sliced (3/4")
- GOYA® Ancho Salsita, to taste
- 4 (10”) Burritos Flour Tortilla
- 2 cups cooked Yellow Rice
- 1 cup (can) Pinto Beans, drained
- 2 medium tomatoes (8 oz.), diced
- 1/4 cup cilantro, coarsely chopped
- 1/3 cup sour cream
Puerto Rican Rice and Beans
By carvalhohm
Heat oil in 4-qt. saucepan over medium-high heat
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. GOYA® Sofrito
- 1 packet Sazón GOYA® without Annatto
- 1/2 packet Chicken Bouillon
- 1/8 tsp. Oregano Leaf
- 1/2 cup Tomato Sauce
- 1 can (15.5 oz.) Pink Beans, drained and rinsed
- GOYA® Adobo with Pepper, to taste
- 2 cups Extra Long Grain Rice, cooked according to package directions
Sweetie Pie's Hot Honey Chicken *(GOOD)*
By carvalhohm
In medium bowl mix together flour, salt, pepper, paprika, and garlic
- 1 cup all-purpose flour
- 1 teaspoons salt
- 1 teaspoons ground black pepper
- 3/4 teaspoons paprika
- 2 teaspoons granulated garlic powder
- 1 cup milk
- 1 egg
- 1 cut frying chicken thighs (8 pieces)
- 1 cup vegetable oil for frying, or as needed to fill skillet half way
Galbi (Kalbi) | Korean BBQ
By carvalhohm
In a mixing bowl, combine all ingredients except meat
- 1 cup Korean ultimate stock or water
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup mirin
- 1/4 cup rice wine, soju or vodka
- 2 Tbs sesame oil
- 1 tsp black pepper
- 8 to 9 cloves garlic, finely chopped (approximately 3 Tbs)
- 6 to 8 green onions, finely chopped (approximately 1/3 cup)
- 1/2 fresh kiwi, grated or 2 Tbs finely chopped pineapple
- 3 lb beef short ribs (you can use any cut of your favorite meat, I like to use bone/boneless beef short ribs, chuck, pork butt/shoulder or boneless chicken)
Chicken Breasts with Tomato Balsamic Sauce
By carvalhohm
This is from "Comfortable under Pressure" by Meredith Laurence
- 2 Tbsp olive oil
- 6 boneless skinless chicken breasts
- salt and freshly ground pepper
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 tomatoes, chopped
- 1/2 cup chicken stock
- 1/2 cup balsamic vinegar
- 1/4 cup chopped fresh parsley
Zesty Pork Chops
By carvalhohm
1. Coat pork with flour. Stir picante sauce, brown sugar and apple in medium bowl
- 4 bone-in pork chops (about 1 1/4 pounds)
- All-purpose flour
- 1 cup Pace Picante Sauce
- 2 tbsp. packed brown sugar
- 1 apple, peeled, cored and cut into slices, 1/4-inch thick
- 2 tbsp. olive oil
Black Bean and Roasted Corn Salsa
By carvalhohm
1 Cook corn as directed on bag; cool 10 minutes
- 1 bag (11.8 oz) frozen honey roasted sweet corn
- 1 can (15 oz) black beans, drained, rinsed
- 1/2 cup chopped plum (Roma) tomato (1 small)
- 1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Tortilla chips, if desired
Burrito Brothers Big-Beef Burrito
By carvalhohm
Mix the seasoning ingredients together well in a small container
- Burrito Brothers Seasoning:
- 3/4 pound ground beef
- 1/2 cup tomato sauce
- 1/4 cup canned, diced green chilies
- 1/2 cup water
- 6 (10-inch size) flour tortillas
- 3 tablespoons dried onion flakes
- 1/2 tablespoon cornstarch
- 2 teaspoons Accent flavor enhancer
- 1 teaspoon dried garlic
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground oregano