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Recipes
Giada's ESPRESSO CARAMEL BARS
By pavaldez
For the crust: Position an oven rack in the middle of the oven
- Crust:
- • Vegetable cooking spray
- • 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
- • 1/4 cup sugar
- • 1 1/2 sticks (6 ounces) unsalted butter, melted
- Caramel:
- • 1/2 cup heavy cream
- • 1 stick (4 ounces) unsalted butter, at room temperature
- • 1 1/2 cups light brown sugar
- • 1 tablespoon water
- Chocolate Layer:
- • 2 cups (12 ounces) semisweet chocolate chips
- • 1/2 cup heavy cream
- • 1 3/4 teaspoons instant espresso powder
- • 1 teaspoon smoked sea salt, optional
- Special equipment: a candy thermometer
Fat Flush Catsup
By pavaldez
Place all ingredients in a small bowl and whisk until well blended
- 2 tablespoons Muir Glen Tomato Puree
- 1 1/2 teaspoons apple cider vinegar
- 1/8 teaspoon Stevia Plus
- 1/2 teaspoon garlic, finely minced
- Pinch of cayenne
Healthy: Lemon Chicken Stir-Fry
By pavaldez
1.Grate 1 teaspoon lemon zest and set aside
- 1.1 lemon
- 2.1 /2 cup reduced-sodium chicken broth
- 3.3 tablespoons reduced-sodium soy sauce
- 4.2 teaspoons cornstarch
- 5.1 tablespoon canola oil
- 6.1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 7.10 ounces mushrooms, halved or quartered
- 8.1 cup diagonally sliced carrots (1/4 inch thick)
- 9.2 cups snow peas (6 ounces), stems and strings removed
- 10.1 bunch scallions, cut into 1-inch pieces, white and green parts divided
- 11.1 tablespoon chopped garlic
Carrot Cake
By pavaldez
1. Make the cake: Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
- 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
- Cream Cheese Frosting
Guilt Free Ribbon Pumpkin Bread
By pavaldez
1. For filling, combine the cream cheese , sugar, flour and egg whites in a bowl; set aside
- Filling:
- 6 oz. reduced-fat cream cheese
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 2 egg whites
- Batter:
- 1 cup pumpkin
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 egg whites
- 1 tablespoon canola oil
- 1 2/3 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup chopped walnuts
Claire's Shortbread Cookies
By pavaldez
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour
- 2 cups all-purpose flour
- 2 tablespoons loose Earl Grey tea leaves
- 1/2 teaspoon salt
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) butter, room temperature
Mai Tai Cocktails
By pavaldez
Fill a cocktail shaker half way with ice cubes
- 3 ounces light rum
- 1 1/2 ounces dark rum
- 1-ounce Orange Curacao
- 2 ounces fresh pineapple juice
- 1-ounce fresh orange juice
- 1/2-ounce fresh lime juice
- Dash grenadine
- Cracked ice
- 4 maraschino cherries, garnish
- 2 paper umbrellas, garnish
Emeril's Basic Sourdough Starter:
By pavaldez
In a large bowl, combine the water, yeast, and sugar
- 3 cups warm water (110 degrees F)
- 1 1/2 tablespoons active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour
Digest Diet: Hearty Mexican Chicken Soup
By pavaldez
In a heatproof bowl, combine the chiles and water
- 4 dried ancho chiles, wiped with a damp cloth
- 2 cups boiling water
- 4 cups low-sodium chicken stock
- 1 pound skinless, boneless chicken breasts
- 1 onion, chopped
- 2 gloves garlic, chopped
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound zucchini, cut into 1/2-inch pieces (3 cups)
- 1 can (15 oz) no-salt added pinto beans, rinsed and drained
- 1/4 teaspoon coarse sea salt
- 1 tablespoon fresh lime juice
- 1/4 cup hulled pumpkin seeds, toasted
Chew: Goat Cheese Fettuccine
By pavaldez
Mario Batali You can't miss this new spin on an Italian classic!
- Extra-Virgin Olive Oil
- Unsalted Butter
- 1/2 Red Onion (very thinly sliced)
- 1/2 Leek (thinly sliced & rinsed)
- 3 Scallions (chopped)
- 1/2 bunch Chives (chopped)
- 1/2 pound Aged Raw Goat Cheese (preferably domestic)
- 1/3 pound Parmigiano-Reggiano (freshly grated)
- 3 tablespoons Grappa (to flambé)
- 1 1/2 pounds Fresh Fettuccine
- Chive Blossoms (to garnish)
- Salt
- Freshly Cracked Black Pepper