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Recipes
NAUGHTY BROWNIES
By carvalhohm
Preheat oven to 350°F (180°C)
- Nonstick cooking spray
- 1 pkg (16.5 oz or 468 g) chocolate chip cookie dough
- 1/2 pkg (18.3 oz or 440 g) fudge brownie mix (2 cups/500 mL plus 2 tbsp/30 mL)
- 1/3 cup (75 mL) vegetable oil
- 2 tbsp (30 mL) water
- 2 eggs
- 12-24 miniature peanut butter cups (optional)
Pan Seared Filet Mignon with Rosemary Red Wine Pan Sauce
By carvalhohm
1. Pat steaks dry with clean paper towels and season each side with salt and pepper
- 2 (5-ounce) filet mignon, at room temperature
- Salt and pepper, to taste
- 2 teaspoons butter
- 1/4 cup minced shallot
- 1/4 teaspoon finely minced rosemary
- 1/2 teaspoon cornstarch
- 1/2 cup beef stock
- 1/2 cup red wine
CLASSIC CHOCOLATE BUNDT CAKE
By carvalhohm
Preheat the oven to 350°F (180°C)
- Oil for brushing pan
- 2 cups (500 mL) flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 cup (250 mL) brewed coffee
- 1 cup (250 mL) butter (2 sticks)
- 1 cup (250 mL) unsweetened cocoa powder
- 2 cups (500 mL) sugar
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) full-fat Greek yogurt
- 1 tsp (5 mL) salt
- Optional Topping: Easy Cake Glazes
Mexican Rice
By carvalhohm
Heat oil in medium saucepot over medium-high heat
- 1 tbsp. Extra-Virgin Olive Oil
- 1/4 onion, finely chopped (about 2/3 cup)
- 2 cups CANILLA® Extra-Long Grain Rice
- 1 tsp. Minced Garlic, or 2 garlic cloves, finely chopped
- 1 packet Chicken Bouillon, mixed with 3 cups water
- 1 can (8 oz.) Tomato Sauce
- 1/4 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/4 cup frozen Peas, thawed, or fresh peas
Creole Spaghetti
By carvalhohm
Heat olive oil in 12” skillet over medium-high heat
- 1 tbsp. Extra Virgin Olive Oil
- 1 1/4 lbs. ground beef (85% lean)
- 1/4 lb. country ham, cut into 1/4” pieces (about 3/4 cup)
- 2 cans (8 oz. each) Tomato Sauce
- 1/2 cup Sofrito
- 2 tbsp. Minced Garlic
- 1 tbsp.sugar
- 1 tsp. Ground Cumin
- 1/2 tsp. Oregano
- 1 packet GOYA® Sazon with Coriander & Annatto
- 1/4 cup Manzanilla Olives Stuffed with Minced Pimientos
- 1/2 cup finely chopped fresh cilantro, divided
- 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 lb. spaghetti
- Parmesan cheese, to taste
Chick Pea Skillet with Chorizo and Shrimp Chick Pea Skillet with Chorizo and Shrimp
By carvalhohm
Heat oil in large skillet set over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown
- 2 tbsp. GOYA® Extra Virgin Olive Oil
- 1 pkg. (3.5 oz.) GOYA® Chorizo, thinly sliced
- 1 lb. peeled deveined shrimp, tails removed
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 tbsp. Minced Garlic
- 1 tbsp. GOYA® Sofrito
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 cup Tomato Sauce
- 1/2 cup reduced-sodium chicken broth
- 2 green onions, thinly sliced
Asopao de Pollo - Chicken Rice Gumbo Asopao de Pollo - Chicken Rice Gumbo
By carvalhohm
Season chicken on all sides with adobo
- 1 1
- chicken (about 3 lbs.), cut into pieces
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 3 3
- tbsp.
- Extra Virgin Olive Oil
- 1/2 1/2
- green bell pepper, very finely chopped (about 1/2 cup)
- 1 1
- medium yellow onion, very finely chopped
- 2 2
- oz.
- smoked ham, cut into 1/2” cubes
- 1 1
- tbsp.
- Minced Garlic or 2 clove garlic, finely chopped
- 1 1
- tsp.
- Whole Oregano
- 1 1
- packet
- Sazón GOYA® with Coriander and Annatto
- 2 2
- packets
- Sazon GOYA without Annatto
- 1 1
- Chicken Bouillon
- 1 1
- can (8 oz.)
- Tomato Sauce
- 1 1/2 1 1/2
- cup
- Medium Grain Rice
- 4 4
- Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 1 1
- jar (4 oz.)
- Sliced Pimientos, drained
- 2 2
- tbsp.
- finely chopped fresh cilantro
THE BEST GROUND BEEF (OR GROUND TURKEY) TACOS
By carvalhohm
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper
- 1 pound ground beef or ground turkey
- 1/2 to 3/4 cup chopped white or yellow onion
- 1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 8-ounce can tomato sauce
- 1 jalapeño, seeded and finely minced (optional)
- Taco shells
- Taco toppings of choice
THURSDAY NIGHT SOUP
By carvalhohm
In a kettle over medium heat, saute the onion in the oil until lightly browned, about 10 minutes
- 3 medium onions, chopped
- 3 tablespoons oil
- 1 (6-ounce) can tomato paste
- 4 cups water
- 4 beef bouillon cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 small bay leaf
- 1/4 teaspoon dried thyme
- 1/2 teaspoon sugar
- 1 to 2 cups leftovers, cooked or raw (see below for explanation)
- 1 to 2 cups liquid
- condiments to taste
Cheesesteak Stuffed Peppers
By carvalhohm
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 20 minutes
- 4 bell peppers, halved
- 1 tbsp. vegetable oil
- 1 1/2 lb. sirloin steak, thinly sliced
- 1 large onion, sliced
- 16 oz. cremini mushrooms
- kosher salt
- Freshly ground black pepper
- 16 slices provolone