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Recipes
Mustard Roasted Salmon
By pavaldez
Nutrition Information (per serving): Calories: 240; Total fat: 9 grams; Saturated fat: 1
- 1 1/4 pound wild salmon, skin removed, cut into 4 pieces
- 2 tablespoons whole grain mustard
- 2 tablespoons 100% pure maple syrup
- 1 clove garlic, minced
- Juice of 1/2 a lemon
Frosting: Coconut Cream Cheese Frosting
By pavaldez
Beat the cream cheese in a medium bowl until fluffy, about 3 minutes
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 sticks unsalted butter, softened
- 2 1/2 cups confectioners' sugar
- 1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
- 1 teaspoon pure vanilla extract
- Fine sea salt
Paula's Not Yo' Mama's Banana Pudding
By pavaldez
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Jaime's One Bowl Chocolate Cake
By pavaldez
For the cake: Preheat the oven to 350 degrees F
- Cake:
- Nonstick baking spray with flour
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup warm water
- 1 stick unsalted melted butter, cooled
- 2 teaspoons pure vanilla extract
- Frosting:
- 1 stick unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- 2/3 cup sour cream
Ina's Double Chocolate Almond Cookies
By pavaldez
Preheat the oven to 350 degrees F
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped
Debra's Chicken Cordon Blue
By pavaldez
Place the buttermilk and salt into a zip lock bag, add the chicken breasts and let marinate refrigerated for at lea...
- 1 cup buttermilk
- 1 teaspoon salt
- 2 4 ounce boneless skinless chicken breasts, butterflied
- 1 cup Italian bread crumbs
- 2 slices cheese (cheddar preferably)
- 4 ounces lean ham, shaved thin
Beverage: BACARDI® Mixers Sparkling Margarita
By pavaldez
1. Blend together BACARDI® Mixers Margarita Mix, BACARDI® Superior, Martini & Rossi Moscato d'Asti and ice for 45...
- 1/2 can of frozen BACARDI® Mixers Margarita Mix
- 1/2 cup of BACARDI® Superior
- 1/3 cup of Martini & Rossi® Moscato d'Asti
- 4 cups of ice
- Red grapes and mint for garnish
Ellie’s Ranch Dressing
By pavaldez
If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl
- 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
- 1/3 cup lowfat buttermilk
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped fresh chives
- Salt
Marlene's Buttermilk Biscuits
By pavaldez
Book: The DVO.com Cookbook -- A Tasty Collection of Best Recipes from DVO
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons shortening
- 1 cup plus 2 tablespoons lowfat buttermilk
Shrimp Puffs
By pavaldez
Preheat the oven to 350 degrees F
- Cooking spray, for coating the muffin tin
- 1 7 1/2-ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill