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Recipes
Salmon: Rachael's Salmon Cakes
By pavaldez
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat
- Vegetable or canola oil, for frying
- 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
- 1 1/2 cups cracker meal
- 2 large eggs, beaten
- 2 rounded teaspoons Old Bay seasoning blend
- 1/2 red bell pepper, seeded and finely chopped
- 20 blades fresh chives, snipped or chopped
- 2 to 3 tablespoons fresh dill, a handful, finely chopped
- 1 teaspoon cayenne pepper sauce
- 1 lemon, zested and juiced
- Salad greens
- Coarse salt
- Extra-virgin olive oil, for drizzling
- 1/2 cup mayonnaise or reduced fat mayonnaise
- 1/2 cup chili sauce
- 2 tablespoons dill pickle relish
Paula's Cinnamon Buns
By pavaldez
Buns: When you are ready to bake, preheat the oven to 170 degrees F
- Cinnamon Buns:
- Ingredients
- Nonstick oil spray
- 1 cup yeast starter
- 1/2 cup granulated sugar
- 1/2 cups vegetable oil (recommended: Mazola)
- 1 tablespoon salt
- 1 1/2 cups hot tap water
- 1 (1 tablespoon) package dry active yeast
- 6 cups all-purpose flour (recommended: Pillsbury)
- Filling:
- 2 sticks butter
- 1 1/2 cups brown sugar, plus more if needed
- 1/2 cup ground cinnamon
- 1 cup chopped pecans
- 1/2 cup raisins
- Glaze/Icing:
- 4 cups 10x powdered sugar
- 3/4 cup half-and-half
Post Recipe cookmark - Key Ingredient
By pavaldez
Just drag this ♥ Cookmark button to your bookmarks bar
- Search by Ingredient
Ann's Basic Chicken Stock
By pavaldez
Preheat oven to 425 degrees F
- 2 pounds chicken thighs and legs, skins removed
- Extra-virgin olive oil
- 1 large onion, cut into 1-inch dice
- 2 ribs celery, cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch dice
- 3 cloves garlic, smashed
- 2 bay leaves
- 10 sprigs thyme
Dressing: Vinaigrette For Green Salad
By pavaldez
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Comfort Food Diet Savory Apple-Chicken Sausage
By pavaldez
In a large bowl, combine the apple, poultry seasoning, salt and pepper
- 1 large tart apple, peeled and diced
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground chicken
Salad: Guilt Free Home-Style Coleslaw
By pavaldez
1. In a large bowl, combine cabbage and carrot
- Dressing:
- 8 cups finely shredded cabbage
- 1/2 cup shredded carrot
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup fat-free sour cream
- 1 tablespoon sugar
- 2 teaspoons cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Giada's Sweet Peach Cake
By pavaldez
For the cake: Place an oven rack in the center of the oven
- Cake:
- Butter, for greasing the baking dish
- 3 cups all-purpose flour, plus extra for dusting the pan
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
- Frosting:
- 1/2 stick unsalted butter, at room temperature
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Marlene's Chocolate Fudge Glaze
By pavaldez
1. Place the chocolate chips in a medium microwave-safe bowl
- 3 tablespoons semi-sweet chocolate chips
- 1/4 cup non-fat half-and-half
- 3/4 cup granulated no-calorie sweetener (like Splenda)
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
- 1/3 cup cocoa powder, preferabley Dutch-process
Salmon: Sandra's Crispy Salmon Croquettes with Remoulade Sauce
By pavaldez
For Remoulade: Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to ...
- Remoulade:
- 1 1/4 cups mayonnaise
- 1 tablespoon capers
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 1/2 teaspoon crushed garlic
- 2 1/2 teaspoons lemon juice
- 1 scallion, finely chopped
- Croquettes:
- 2 pre-cooked salmon fillets, about 1/2-pound
- 1 egg, lightly beaten
- 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
- 6 dashes hot sauce
- 1/4 cup remoulade sauce
- Canola oil, for frying