rolling pin, roll out discos until 1/2-inch larger
In a skillet, saute oil, recaito, sazon and adobo. Mix well.
Break up meat and add to skillet. Cook until browned. Add hot sauce if desired.
On a floured surface, place discos. Fill each with a tablespoon of meat.
Wet the edge of the discos, fold over and seal with a fork.
Fry in about a cup of cooking oil; Flip when golden brown.
Remove discos from freezer to defrost. Preheat
alance of ingredients, except for discos. Let cool.
Preheat oven
Cook and drain ground beef.
In small amount of olive oil, saute green olives, garlic, onion, bell pepper and salt for 5 minutes.
Add beef, tomato sauce and Goya Sazon.
Cover and simmer on low heat for 1/2 hour.
Let cool before stuffing discos.
ore oil, add.
Add goya, nori, and green onions, soaked
edges. Serve with your favorite GOYA(R) Salsita variety, if desired
Gut and slice goya and then soak the slices in sea salt water for two hours. (It is very important to completely remove the white inner membrane and allow time for the salt soak to remove bitterness).
Prepare penne according to directions on package.
Rinse and strain handama.
Strain goya and saute in sesame oil on medium heat until tender.
Add chili and heat for approximately 10 minutes.
Strain and toss penne with handama.
Plate and ladle on the goya-chili mixture.
Sprinkle with Parmesan cheese.
Place pork on bottom of crock pot.
Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce.
Cover and cook on high for 6 - 8 hours.
Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible).
Place on tortilla, top with 3 or 4 handama leaves, and roll.
Saute onions in olive oil for 2 minutes.
Add garlic and bell pepper and saute 3 minutes.
Stir in 2 cans of beans (including the liquid) and the sazon goya spice mix.
Simmer for 10 minutes - more for softer beans - less for firmer beans.
Serve over brown rice and top with chopped cilantro. I like to squeeze several drops of lime juice on every bite, but I'm a hard-core citrus lover. :-).
In medium roasting pan, place wings neatly.
Add 2 1/4 cups of water, onion soup mix and olive oil in bowl (stir).
Pour mixture over chicken in roasting pan.
Heat oven to 375\u00b0 to 400\u00b0.
Place covered roasting pan in oven.
Bake chicken 45 minutes or until almost done.
Add Goya rice mix into roasting pan with wings and mixture.
Cook at 350\u00b0 for 1/2 hour; juice will cook rice.
Take out of oven and let stand, uncovered, 20 minutes.
Mix lightly with large fork.
Ready to serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put 3 cups of water in a pot.
Add candules, olive oil, olives, adobo, sazon and sofrito.
Bring to a boil.
Add rice, while stirring constantly.
Put on low heat.
Cover pot and cook 15 to 20 minutes.
After about 6 minutes, stir.
Cover and let cook for remainder of time.
Serve with your favorite meat recipe.
r at room temperature with recipe Aji (recipe #377331) or Avocado Sauce
Add both packets of sazon goya sin achiote. Season with cumin
In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips. Or, cover bowl with plastic wrap and refrigerate until ready to eat.