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Recipes
Coconut-Cream Chocolate Pie
By carvalhohm
Preheat oven to 325ºF. Place cookies in bowl of food processor, or see Tip #1 below
- 1 pkg. (7 oz.) GOYA® Chocolate Maria Cookies
- 1/2 cup (1 stick) butter, melted
- 1/2 cup dark cocoa powder
- 1/3 cup cornstarch
- 1 1/2 cups milk
- 1 can (15 oz.) Cream of Coconut
- 1 3/4 tsp. Vanilla Extract, divided
- 3/4 cup heavy cream
- 2 tbsp. confectioners' sugar
Rustic Roasted Garlic Chicken with Asiago Gravy
By carvalhohm
Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown,...
- 1 tablespoon oil
- 4 (6 ounce) bone-in, skin on chicken thighs
- salt and pepper to taste
- 1 onion, diced
- 20 cloves garlic, peeled
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
- 2 tablespoons flour
- 1 cups chicken broth
- 1/2 cup asiago cheese (or parmesan), grated
- salt and pepper to taste
Spring Rolls
By carvalhohm
In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs, cornstarch, and seasonings; mix well
- 1 1 1 lb carrots, shredded
- 1 1 1 lb Chinese taro, shredded
- 3 1/2 3 1/2 1-inch oz long rice, soaked and cut into 1-inch lengths
- 1 1/2 1 1/2 1/2 lb lean ground pork
- 2 2 2 cups dried onion flakes
- 2 2 2 eggs
- 1/4 1/4 1/4 cup cornstarch
- 1/4 1/4 1/4 cup oyster sauce (Chinese oyster-flavored sauce)
- 2 2 2 teaspoons sesame oil
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon pepper
- 2 2 2 pkg spring roll wrappers
- 1 1 1 egg yolk, beaten
- Salad oil for frying
Carne Asada – Mexican-Style Grilled Steak
By carvalhohm
Place steak in medium non-aluminum container; add lemon juice, garlic and 2 tsp
- 1 lb. skirt steak, cut into four 4 oz. pieces
- 1/2 cup 1/2 cup Lime Juice
- 1 tbsp. Minced Garlic, or 6 cloves garlic, finely chopped
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
- Corn or Flour Tortillas, warmed (for serving)
- Mexican Style Pinto Beans, warmed (for serving)
- Salsa Pico de Gallo –Mild (for serving)
- GOYA® Salsita Chile (for serving)
- Guacamole (for serving)
Grilled Shrimp Tostadas with Black Bean Salsa
By carvalhohm
In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo, lemon juice and olive oil until well co...
- 1 1 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 1 1 medium tomato, seeded and diced
- 1 1 1 small red onion, finely chopped
- 1 1 1 tbsp. chopped cilantro
- 1 1 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 1 1 tsp. Lemon Juice
- 1 1 1 tbsp. Extra Virgin Olive Oil
- 2 2 2 Ancho Chiles, stemmed and seeded
- 3 3 3 tbsp. Lemon Juice
- 2 2 2 tbsp. Vegetable Oil
- 1 1 1 tsp. Adobo All-Purpose Seasoning with Pepper
- 1/2 1/2 1/2 tsp. Ground Cumin
- 1 1 1 tsp. Minced Garlic
- 1/2 1/2 1/2 tsp. Oregano Leaves
- 1 1/2 1 1/2 1/2 lbs. medium shrimp, peeled and deveined
- Corn Oil, for frying
- 12 12 12 Corn Tortillas
- 1 1 to can (16 oz.) Traditional Refried Beans, warmed according to package instructions (optional)
- Lime wedges, for garnish
Argentinean-Style Beef Empanadas
By carvalhohm
Heat oil in large skillet over medium-high heat
- 2 2 2 tbsp. Extra Virgin Olive Oil
- 1 1 1 small yellow onion, finely chopped (about 1 cup)
- 2 2 4 tsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 2 2 2 tsp. Paprika
- 1 1 1 tsp. Cumin
- 1/8 1/8 1/8 tsp. Crushed Red Pepper
- 1 1 1 lb. ground beef
- to All-Purpose Seasoning with Pepper, to taste
- 2 2 2 hardboiled eggs, peeled and chopped (optional)
- 1/4 1/4 1/4 cup raisins, soaked in hot water and drained (optional)
- 12 12 1/4 Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 1/4 cup)
- 2 2 2 pkgs. (12 oz.) GOYA® Tapas Hojaldradas - Dough for Turnover Pastries, thawed
- 1 1 2 egg, lightly beaten with 2 tsp. water
Picadillo – Spiced Ground Meat
By carvalhohm
A Well-Flavored Picadillo Recipe Picadillo, or Spiced Ground Meat, is a versatile favorite meal in so many Latin c...
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 yellow onion, finely chopped
- 1 1/2 lbs. 85% lean ground beef
- 2 packets Sazón GOYA® with Coriander and Annatto
- 1 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/4 tsp. Ground Cumin
- 1/2 cup GOYA® Sofrito
- 1 tbsp. Cider Vinegar
- 1 tbsp. Golden Cooking Wine
- 1/2 cup GOYA® Tomato Sauce
- 1/4 cup finely chopped GOYA® Pimientos
- 12 Manzanilla Olives Stuffed with Minced Pimientos, sliced (about 1/4 cup)
- 3 cups cooked Extra Long Grain Rice
Creamy Coconut Custard with Chocolate Crumbles
By carvalhohm
In small saucepan over medium-high heat, bring coconut milk to boil
- 1 1 1 can (13.5 oz.) Coconut Milk
- 1 1 1 box (2 oz.) GOYA® Flan
- 1 1 1 tsp. Vanilla Extract
- 1 1 1 package (3.5 oz.) GOYA® Chocolate Maria Cookies
- small small sugar flowers (optional)
Arroz con Leche – Spanish Rice Pudding
By carvalhohm
Easy Rice Pudding With A Hint of Citrus Arroz con Leche is one of the world’s favorite desserts
- 1 1 1 cup GOYA® Medium Grain Rice
- 1/4 1/4 1/4 tsp. salt
- 4 4 4 cups whole milk
- 2 2 2 sticks of GOYA® Whole Cinnamon
- 1 1 1 tsp. freshly grated lemon or orange zest
- 3/4 3/4 3/4 cup GOYA® Sweetened Condensed Milk
- 1 1 1 tsp. GOYA® Vanilla Extract
- Ground cinnamon (optional)
Crispy Chicken Taco Rolls
By carvalhohm
Preheat oven to 200°F. Heat 2 tbsp
- 1 cup plus 2 tbsp. Vegetable Oil or Corn Oil, divided
- 3/4 yellow onion, finely chopped (about 1 cup)
- 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
- 1 can (8 oz.) Tomato Sauce
- 1/2 cup water
- 2 cups shredded chicken, (see tip below)
- 2 tbsp. chopped fresh cilantro
- Adobo All-Purpose Seasoning with Pepper, to taste
- 16 Corn Tortillas
- Shredded iceberg lettuce, for garnish
- Mexican crema, or sour cream thinned with water to runny consistency, for garnish
- Shredded queso fresco, cotija or Monterey Jack cheese, for garnish