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Recipes
Pioneer Woman: Perfect Pie Crust:
By pavaldez
Combine the flour and salt in a large bowl
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 sticks cold butter
- 3/4 cup vegetable shortening
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
Seasoning: Chicken Coating Mixture
By pavaldez
1. Combine all ingredients in a small bowl and blend well
- ■2 Tbs. parsley flakes
- ■1 Tbs. ground marjoram
- ■2 tsp. ground rosemary
- ■1 tsp. onion salt
- ■1 Tbs. ground ginger
- ■1 tsp. ground sage
- ■1 Tbs. ground oregano
- ■1 Tbs. ground thyme
- ■1 tsp. garlic salt
- ■1 Tbs. celery salt
- ■1 tsp. pepper
- ■1 Tbs. paprika
Salad: Lighter Cobb Salad
By pavaldez
Cook's Note To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat ...
- 3 slices bacon
- 1 cup low-fat buttermilk
- 1/4 cup light mayonnaise
- 1 tablespoon red-wine vinegar
- 1/2 cup crumbled blue cheese (2 ounces)
- Coarse salt
- 2 heads Boston lettuce (1 pound total), torn into bite-size pieces
- 6 ounces deli turkey, cut into bite-size pieces
- 4 plum tomatoes, halved, seeded, and diced
- 4 large hard-cooked egg whites, chopped
- 1 avocado, halved, pitted, peeled, and diced
Claire's Roasted Chicken with Pomegranate Molasses
By pavaldez
Preheat the oven to 400 degrees F
- 1 whole organic chicken, rinsed and pat dry
- Salt and freshly ground black pepper
- 2 to 4 tablespoons olive oil
- 3/4 cup chicken stock
- 1/4 cup pomegranate molasses
- 2 fresh thyme sprigs, leaves removed
Creamy Basil Chicken
By pavaldez
1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic
- 2 cups sliced mushrooms
- 2 medium red and/or yellow sweet peppers, cut into strips
- 1 large onion, sliced
- 4 oz. cooked bacon, chopped
- 8 cloves garlic, minced
- 3 Tbsp. quick-cooking tapioca, crushed
- 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
- 1 cup chicken broth
- 1/4 cup dry white wine or vermouth
- 1 lb. asparagus spears
- 1/3 cup whipping cream
- 1/2 cup plus 2 Tbsp. snipped fresh basil
- 2 cups hot cooked orzo pasta
- 2 Tbsp. grated Parmesan cheese
David's Batter Fried Corn Dogs
By pavaldez
To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined
- Corn Dogs:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. onion powder
- 1/4 cup white sugar
- 1 tsp. ground cayenne pepper
- 1 tsp. smoked paprika
- 4 tsp. baking powder
- 1 egg
- 1 cup milk
- Vegetable oil, for frying
- 1 package (8 pieces) beef frankfurters
- Eight 8-inch wooden skewers (if skewers are thin, use two per corn dog)
- Spicy Ranch Dipping Sauce:
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 package ranch dressing mix
- Hot sauce, to taste
- 2 Tbsp. fresh parsley, chopped
- Chili Mustard Dipping Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup mayonnaise
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/2 tsp. honey
- 1 Tbsp. cider vinegar
- 1 Tbsp. green onion, finely chopped
Crescent-Wrapped Brie
By pavaldez
1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; separate crosswise into 2 sections
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 round (8 oz) Brie cheese
- 1 egg, beaten
Claire's Cornish Hens Au Vin
By pavaldez
Heat a large Dutch oven over medium heat and add the bacon
- 4 slices thick-cut bacon
- 1/2 cup unbleached all-purpose flour
- Kosher salt and freshly cracked black pepper
- 4 Cornish hens, about 1 pound each, rinsed and patted dry
- 2 cups dry white wine
- 1 cup water
- 3 garlic cloves
Wolfgang's Pizza Dough
By pavaldez
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water (105º F to 115º F)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for brushing
Marlene's Carrot Cupcakes
By pavaldez
1. Preheat the oven to 350 degrees
- 1 1/2 cups white whole wheat flour
- 1 teaspoo baking soda
- 1 teaspoon baking powder
- 1 1/2 taspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped walnuts
- 1 1/4 cups finely shredded carrots
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 1/4 cup prune puree (or 2 1/2-oz jar baby food prunes)
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/4 cup packed brown sugar
- 2/3 cup Splenda
- 1 tablespoon powdered sugar (optional)