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Recipes
Barefoot Carrot Salad
By pavaldez
Place the raisins in a small bowl and cover with boiling water
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- 1/3 cup golden raisins
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- 1 pound carrots
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- 2 tablespoons freshly squeezed lemon juice
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- 1/4 cup sour cream
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- 1/4 cup mayonnaise
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- 3 tablespoons sugar
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- 1/2 teaspoon salt
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- 1/3 cup diced fresh pineapple
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Chew: Clinton Kelly's Chicken Club Sandwich
By pavaldez
Place flour and buttermilk in two separate shallow bowls
- 1 cup Flour
- 1 cup Buttermilk
- 1/2 teaspoon Tabasco
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 Skinless and boneless chicken breast halves
- Oil for frying
- 4 Potato rolls (toasted)
- 2 tablespoon Clinton's Ranch Dressing
- 1 Slice of tomato
- 2 pieces of cooked bacon
- 2 leaves of lettuce
- 1 Asiago cheese
Bread: Easy Pumpkin Bread
By pavaldez
1.Preheat the oven to 350�F
- 1 1/2 cups sugar
- 1 1/4 cups all-purpose flour
- 1 cup canned solid-pack pumpkin
- 1/2 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/3 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
Shrimp Scampi Pasta
By pavaldez
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, ...
- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
- 1/4 onion
- 3/4 pound thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
Beverage: Yonanas Mango Sorbet
By pavaldez
1. Insert slightly thawed frozen mango 2
- 1 C frozen mango. Let fruit thaw 7-10 minutes
Vegan Apricot Breakfast Muffins
By pavaldez
1.HEAT oven to 350°F. Coat 6 muffin cups with no-stick spray
- Crisco® Original No-Stick Cooking Spray
- 1 cup Pillsbury BEST® All Purpose Flour
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons Crisco® Pure Canola Oil
- 2 tablespoons skim milk
- 1/2 cup Smucker's® Sugar Free Apricot Preserves, plus additional for spreading on tops of muffins
- 1/4 teaspoon almond extract
Bread: Carrot Banana Bread
By pavaldez
In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1/3 cup canola oil
- 1 cup grated carrots
- 1/2 cup chopped pecans
Frosting: Chocolate Frosting
By pavaldez
1. Place the chocolate in a microwavable container and microwave on high for 30 seconds
- 2 oz good quality semi sweet chocolate chips or 2 squaes semisweet baking chocolate, chopped
- 6 tablespoons buttr, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Peach Cobblers
By pavaldez
Preheat the oven to 375 degrees F
- For the Peach cobbler:
- 1 20 ounce bag frozen sliced peaches, thawed
- 1/4-cup sugar
- juice and zest of 1 lemon
- 1 Tbs. cornstarch
- For the topping:
- 1 cup all-purpose flour
- 1/2-stick unsalted butter, cold cut into small pieces
- 1/2-cup sugar
- 1/2-tsp. salt
- 1/2-tsp. ground cinnamon
- 1/4-cup milk
- vanilla ice cream, as an accompaniment
Pioneer Woman: Perfect Pot Roast
By pavaldez
Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme