Pavaldez's profile page
Recipes
Bread: Bread Machine Carrot
By pavaldez
Mix together sugar, eggs, and salad oil
- 1 cup sugar
- 2 eggs
- 1/2 cup plus 1 tsp. salad oil
- 1 cup grated carrots
- 1 1/2 cups flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch salt
Dip: Creamy Broccoli Dip
By pavaldez
In medium bowl, mix ingredients until thoroughly blended
- 1 (10 oz) package frozen broccoli floret, thawed,
- drained and chopped
- 1 (16 oz) carton sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded sharp cheddar cheese
- 1 envelope ranch dressing mix
Cream Scones with Currants
By pavaldez
Cook's Note: For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar befo...
- 1 3/4 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
- 2 teaspoons finely grated orange zest
- 1/4 cup dried currants
- 1 large egg
- 4 to 5 tablespoons heavy cream or half-and-half
Chocolate Cherry Cake
By pavaldez
1. In a microwave-safe bowl combine dried cherries and brandy
- 1 cup dried tart cherries, snipped
- 1/4 cup brandy or orange juice
- 5 ounces semisweet chocolate, cut up
- 1/4 cup margarine or butter
- 3 eggs
- 2/3 cup sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup finely chopped walnuts
- 1 recipe Chocolate Glaze (see below)
- Fresh cherries (optional)
Rosemary Lemon Butter
By pavaldez
Mix and serve with your favorite meal
- 2 sticks softened buter
- 5 minced garlic cloves
- 1 TBSP finely chopped rosemary
- 2 tsp fennel seeds
- 1 tsp lemon zest
- 1/2 tsp pepper
Versatile Vanilla Cake
By pavaldez
Cook's Note Reserve the egg whites left over from the cake for the frosting
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup low-fat buttermilk
Soup: Vegan Broccoli Mushroom Soup
By pavaldez
1.COMBINE broccoli, onion and chicken broth in medium saucepan
- 1 (10 oz.) frozen chopped broccoli, unthawed
- 1 tablespoon minced onion
- 1 cup chicken broth
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 cup sour cream
- 1 cup PET® Evaporated Milk
- Salt and pepper, to taste
- Fresh parsley sprigs (optional)
Marinated Grilled Pork Tenderloin
By pavaldez
Trim the tenderloins of all fat and silverskin
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Dr. Oz’s Hearty Holiday Soup
By pavaldez
Heat the olive oil in a medium pot, stir in the curry and cook, stirring until fragrant (about one minute)
- Makes 5 cups
- 2 cups vegetable broth
- 2 cups peeled butternut squash chunks
- 1 red bell pepper
- 1 (15-oz) can white beans, drained
- 1 small sweet onion, peeled
- 1 tbsp hot curry powder
- 2 tsp extra virgin olive oil
Nachos
By pavaldez
1. Brown ground beef and drain off fat
- 1/2 pound ground beef
- 1 bag tortilla chips
- 1 cup Cheddar cheese (grated or sliced)
- Olives
- Tomato
- Green pepper
- Guacamole
- Sour cream
- Hot sauce