Pavaldez's profile page
Recipes
Chew: Wendy Bradley's Tasty Trashy Taters
By pavaldez
Preheat oven to 375 degrees
- 1/2 bag Tater Tots (thawed to room temperature)
- 1 8-ounce package Sharp Cheddar Cheese (cut in 1/4-inch squares)
- Hot Sauce
- 1 16-ounce package Bacon (strips cut in half)
- 1/2 cup Brown Sugar
Salad: Creamy Coleslaw
By pavaldez
In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper
- 1/2 cup light mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- Coarse salt
- Ground pepper
- 1/2 head green cabbage
- 2 mediums carrots sliced with a julienne peeler
- 2 mediums scallions minced
Sandra's Zucchini Cakes
By pavaldez
Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini "
- All-Purpose Baking Mix:
- 4 zucchini
- 1 cup Baking Mix, recipe follows
- 1/2 medium onion, diced small
- 2 eggs
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- 1/4 cup canola oil
- 1/2 cup sour cream, for serving
- 2 tablespoons freshly chopped parsley leaves
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 3/4 cup shortening
Pioneer: Broccoli Cheese Soup
By pavaldez
Melt the butter in a pot over medium heat, and then add the onions
- 1 stick butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 pinch nutmeg
- 4 heads broccoli, cut into florets
- Salt and freshly ground black pepper
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
- Chicken broth, if needed
Ina's Chicken Stock
By pavaldez
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-q...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Vitamix: Buttermilk Pancakes
By pavaldez
1. Place buttermilk, egg, oil, salt and sweetener into the Vitamix container and secure lid
- 1 1/4 cups (300 ml) lowfat buttermilk
- 1 egg or 1/4 cup (60 ml) egg substitute
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon salt (optional)
- 1 teaspoon sugar or other sweetener, to taste
- 1 1/4 cups (150 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup (75 g) whole wheat flour
Fat Flush Cinnamon-Scented Flaxseed Oil
By pavaldez
In a small bowl, blend together flaxseed oil and cinnamon
- 4 tablespoons flaxseed oil
- Dash of cinnamon
Classic Margaritas
By pavaldez
Rub the rim of 4 rocks glasses with lime; dip in coarse salt
- 1 cup tequila,
- 2/3 cup fresh lime juice,
- 1/3 cup orange-flavored liqueur and
- 2 teaspoons superfine sugar
Fat Flush French Butter Spread
By pavaldez
In a small bowl, blend together butter and herbs until smooth and creamy
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried and crushed chives
- 1 teaspoon dried and crushed tarragon
Chicken: Zucchini and Chicken Salad
By pavaldez
Cook's Note This recipe can also be made using leftover or store-bought roasted chicken
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- Coarse salt and ground pepper
- 1 1/4 pounds zucchini, thinly sliced
- 1 pound boneless, skinless chicken breasts
- 1 bunch (about 8 ounces) spinach, chopped
- 1/2 red onion, thinly sliced
- 3/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint