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Recipes
Not Fried "Fried" Chicken
By carvalhohm
Preheat oven to 350 degress F
- 1 whole cut-up chicken (3- to 3-1/2 pounds), skin removed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 egg whites
- 1 1/2 cups cornflake crumbs
- 1/2 teaspoon ground sage
- Nonstick cooking spray
Dream Whip Cake
By carvalhohm
If making chocolate cake use chocolate instant pudding, vanilla with vanilla, etc
- 1 cup milk
- 4 eggs
- 1 tsp vanilla
- 1 tsp almond flavoring
- 1 tsp butter flavoring
- 1 pkg. dry dream whip
- 1 pkg. Duncan cake mix
- 1 3oz. pkg. instant pudding mix
Chocolate Covered Strawberries
By carvalhohm
Insert toothpicks into the tops of the strawberries
- 16 ounces milk chocolate chips
- 2 tablespoons shortening
- 1 pound fresh strawberries with leaves
Arroz con Chorizo
By carvalhohm
Put the chorizo into a cold 4 to 5-quart heavy pot and set the pot over medium heat
- 1 pound chorizo, andouille or any smoked, garlicky sausage, cut in half lengthwise, then crosswise into 1/4 inch slices
- 1/2 cup Sofrito
- 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
- 1 teaspoon ground cumin
- 2 tablespoons fine sea or kosher salt
- 4 cups long grain rice
- Water as needed (about 5 1/2 cups)
- 4 fresh culantro leaves or 1/4 cup finely chopped fresh cilantro
- Piece of banana leaf, optional
Simple Stir-Fry with Chicken
By carvalhohm
Heat oil in skillet. Add chicken pieces and brown
- 4 cups instant rice
- 1 tablespoon vegetable oil
- 6 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 1 16-ounce frozen bag of mixed stir-fry vegetables
- 2 tablespoons soy sauce
- 2 tablespoons honey
Coconut Chicken Curry
By carvalhohm
Heat vegetable oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 3 (6-ounce) skinned and boned chicken breasts, cubed
- 1 (1-pound) package frozen pepper stir-fry mix
- 1 1/2 teaspoon prepared minced garlic
- 1 teaspoon chicken bouillon granules
- 1 teaspoon ground ginger
- 2 1/2 teaspoon curry powder
- 1 teaspoon salt
- 1 (14-ounce) can light coconut milk
- 4 cups warm cooked rice (see note)
- 2 tablespoon chopped cilantro
- 1/4 cup toasted slivered almonds
- 2 tablespoon sliced scallions
Delicious Chicken Empanadas
By carvalhohm
Heat oil in large skillet over medium-high heat
- 1 tbsp. Extra Virgin Olive Oil
- 4 bone-in, skin-on chicken thighs (about 2 1/2 lbs.)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 pkg. (3.5 oz.) GOYA® Chorizo, finely chopped
- 1/2 onion, finely chopped (about 3/4 cup)
- 1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
- 1/2 tsp. paprika
- 1/4 cup Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 12 olives)
- 1/4 cup raisins
- 1 packet Chicken Bouillon mixed with 1 cup water
- 1 pkg. (11.6 oz.) frozen GOYA® Puff Pastry dough for Turnovers, thawed
- All-purpose flour, for rolling out dough
- 1 egg, lightly beaten with 1 tsp. water
Lemon Pepper Chicken
By carvalhohm
Rinse chicken, discard giblets, pat dry with paper towels
- 1 (2 to 3 pound) whole chicken
- 1/4 cup butter, softened
- 1 teaspoon lemon pepper
- 1 thick slice of lemon
- 2 cloves garlic, lightly crushed
- 2 tablespoons olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon dried thyme
- cracked black pepper (to taste)
Chicken with Zucchini and Tomatoes
By carvalhohm
In large skillet, heat oil over medium-high heat
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves
- 2 small zucchini, cut into 1/4 inch slices
- 1 (14-1/2 ounce) can stewed tomatoes
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Double Chocolate Mint Brownies
By carvalhohm
1. Make brownies as directed on box
- Mint Layer:
- 1 8×8 inch size boxed brownie mix (or make your own!)
- 1/3 cup butter or margarine
- 2 2 1/4 cups powdered sugar
- 1/2 tsp mint or peppermint extract
- 3-4 About 3-4 drops green food coloring
- 1 1/2 cups mini chocolate chips