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Recipes
Muffins: PGX Muffins
By pavaldez
•cream butter & sugar •add eggs ; cream •add flour, baking powder, vanilla and milk •mix well •Div
- 1 c granulated sugar
- 1/2 c butter
- 3 eggs
- 2 c flour
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 c milk
- Blueberry Muffins
- Add 5 grams Bluerich powder
- Add 1/2 cup fresh blueberries
- Add 15 grams PGX 100 - stir immediately and fill muffin pans
- CRANBERRY MUFFINS
- Add 2.5 grams Cranrich powder
- Add 1/2 c craisins
- Add 15 grams PGX 100 - stir immediately and fill muffin pans
- Bake at 350 for 20 mins.
Basic Sourdough Starter
By pavaldez
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may ca
- Basic Sourdough Starter:
- 3 3 3 cups warm water (110 degrees F)
- 1 1/2 1 1/2 1/2 tablespoons active dry yeast
- 1 1 1 teaspoon sugar
- 3 3 3 cups all-purpose flour
- 5 a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
- 1/4 the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
- 1 1 1 to remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
- 5 to 6 10 12 Prep time: 10 minutes Inactive prep time: 12 hours
Salad: Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad
By pavaldez
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice
- 3 heaping tablespoons mayonnaise
- 1 lemon, zested and juiced
- 1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano
- Pinch salt
- 3 hearts romaine lettuce, chopped
Pasta: Emeril's Penne a La Vodka Casserole
By pavaldez
Preheat the oven to 350 degrees F
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, cut crosswise into 1-inch slices
- 1 pound hot Italian sausage, cut crosswise into 1-inch slices
- 4 cups thinly sliced onions
- 1 3/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced fresh basil leaves
- 1 tablespoon minced garlic
- 1/2 cup vodka
- 2 (16-ounce) cans crushed whole tomatoes, with their juice
- 1 teaspoon Essence, recipe follows
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 pound penne pasta
- 15 ounces ricotta
- 1 cup grated Parmigiano-Reggiano
- 11/2 cups grated mozzarella
- Crusty bread, for serving
Classic Mozzarella Sticks
By pavaldez
1. Pour oil into mediu-size heavy saucepan or deep skillet to depth of 1 inch
- oil for frying
- 1 (8oz) pkg mozzarella cheese
- 3 tbsp all-purpose flour
- 2 large eggs
- 1/4 cup water
- 2/3 cup italian seasoned bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 tsp garlic powder (optional)
Daisy's Mexican Churros
By pavaldez
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high...
- Crullers:
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Vitamix: Pesto Sauce
By pavaldez
1. Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid
- 1/2 cup (120 ml) olive oil
- 1/2 cup (50 g) grated Parmesan cheese
- 3 medium garlic cloves, peeled
- 2 cups (80 g) fresh basil leaves
- 3 tablespoons (25 g) pine nuts
- salt and ground black pepper, to taste
Emeril's Grilled Asparagus with Lemon and Olive Oil
By pavaldez
Preheat the grill to medium
- 1 pound large asparagus, woody ends trimmed*
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Frosting: Lemon Cream Cheese Frosting
By pavaldez
In an electric mixer beat the cream cheese and butter on high until smooth
- 4 (3-ounce) packages cream cheese
- 1/2 cup butter or margarine
- 1 2/3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Bennigan's The Monte Cristo
By pavaldez
1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375 degrees
- Sandwich:
- 3 slices whole wheat sandwich bread
- 1 slice Swiss cheese (deli-style)
- 3 ounces sliced turkey (deli-style)
- 1 slice American cheese (deli-style)
- 3 ounces sliced ham (deli-style)
- Batter:
- 2 egg yolks
- 1 cup ice water
- 1 cup all-purose flour
- 1 teaspoon baking soda
- On-Top:
- powdered sugar
- On-the-side:
- raserry preserves