Carvalhohm's profile page
Recipes
Bacalaitos Frito (Codfish Fritters)
By carvalhohm
1. In a bowl put the flour, baking powder, pepper and parsley
- 1/2 lb dry salted codfish (rinse off salt then put in container with warm water for 1 hour)
- 2 c all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp black pepper
- 1 1/2 c water
- good shake of dried parsley
- oil for frying
GREEN VELVET ST. PATRICK’S DAY CUPCAKES
By carvalhohm
Preheat oven to 350 degrees F and line 24 muffin tins with paper liners
- Cupcakes:
- 2 cups + 2 tablespoons all-purpose flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 eggs room temperature
- 1 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons green liquid food coloring
- Frosting:
- 12 ounces cream cheese
- 6 tablespoons butter
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream or milk
- 1/2 teaspoon vanilla
- Sprinkles
- Chocolate gold coins
PASTELILLOS DE CARNE (PUERTO RICAN MEAT TURNOVERS)
By carvalhohm
Filling: Heat skillet at med-high, drizzle with 2 tablespoons of olive oil
- Filling:
- 3 tablespoons olive oil
- 1 large onion, small diced
- 4 cloves of garlic, minced
- 1/4 cup chopped recao culantro or cilantro
- 1 pound ground 80/20 beef
- 1 tablespoon dry adobo
- 2 teaspoons kosher salt
- 2 potatoes, diced
- 10 pimiento stuffed olives, cut in half
- 2 bay leaves
- 1/2 cup raisins (optional)
- 1/2 cup water
- 2 tablespoons tomato paste
- Dough:
- 3 1/2 cups of flour
- 2 teaspoons of baking powder
- 2 1/2 tsp of salt
- 1/4 cup vegetable shortening
- 1 egg, slightly beaten
- 3/4 cup of water
- vegetable oil for frying
PASTELES DE MASA CON CERDO (PUERTO RICAN TARO ROOT & PLANTAIN PORK POCKETS)
By carvalhohm
Filling: Combine all filling ingredients in a pressure cooker
- Filling:
- 2 lbs cubed pork
- 1/4 cup recaito
- 1 beef bouillon cube
- 1 envelope Sazon sin achiote
- 1/2 teaspoon oregano
- 1/2 cup water
- 1/2 cup chopped Spanish olives with pimentos
- 2 tablespoons capers
- 1 14.5 oz can of garbanzos
- Masa:
- 2 plantains, peeled*
- 3 green bananas, peeled*
- 1 1/2 lbs of yautia (taro root), peeled
- 1/2 lb kabocha pumpkin, peeled
- 1/2 cup recaito
- 2 envelopes Sazon con culantro & achiote
- 1 tablespoon oregano
- 1 beef bouillon cube
- Achiote Oil:
- 6 tablespoons achiote seeds (annatto)
- 2 cups of vegetable oil
- 1 small jar of pimentos
- 12 - 14 oz banana leaves
- pasteles paper or parchment paper
- butchers twine
Authentic Carne Asada
By carvalhohm
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oi...
- 2 limes, juiced
- 4 cloves garlic, crushed
- 1/2 cup orange juice
- 1 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jalapeno, minced
- 2 tablespoons white vinegar
- 1 (2 pound) flank steak
Seared, Steamed, and Glazed Green Beans
By carvalhohm
1. Heat the oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 pound fresh green beans, washed and trimmed
- 1 tablespoon water
- 3 tablespoons sweet vermouth, divided
- 1/4 teaspoon seasoned salt, or to taste
Island Chili
By carvalhohm
In a large sauce pot over medium heat; brown beef, pork and sausage in oil
- 1 1/2 lbs. chuck roast, 1/2-inch cubes
- 1 lb. boneless pork butt or shoulder, 1/2-inch cubes
- 1/2 lb. Portuguese sausage, sliced
- 2 TB vegetable oil
- 1 large onion, chopped
- 1 large green bell pepper seeded, chopped
- 1 large red bell pepper, seeded, chopped
- 2 jalapeno peppers, seeded, minced
- 3 cloves garlic, chopped
- 1 (15-oz.) can beef broth
- 1/2 c chili powder
- 1/4 c ground cumin
- 2 (15-oz.) cans tomato sauce
- 1 TB Tabasco sauce
- 2 (15 oz.) cans kidney, chili or pinto beans, optional
5-Ingredient Spinach-Stuffed Salmon
By carvalhohm
1. Preheat the oven to 375°F
- 2 cups finely chopped fresh spinach
- 3 tablespoons light mayonnaise
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 (5-ounce) thick, center-cut, skin-on salmon fillets
Easiest Ever Glazed Carrots
By carvalhohm
1. Preheat the oven to 425°F
- 1 pound carrots, baby or regular
- 1 1/2 teaspoons canola oil
- 1/4 teaspoon dried thyme or 3/4 teaspoon finely minced fresh rosemary
- 1/4 teaspoon salt
- 2 tablespoons low sugar orange marmalade
- Black pepper to taste
Vegetarian Black Bean Enchiladas
By carvalhohm
Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil
- 2 cans (15 oz. each) GOYA® Black Bean Soup
- 2 cans (10 oz. each) red enchilada sauce
- 16 Corn Tortillas, heated according to package directions
- 2 cups shredded Mexican 4-cheese blend, divided
- 3 scallions, thinly sliced, divided