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Recipes
Claire's Ham and Cheese Croquettes
By pavaldez
In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined
- 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
- 1/4 cup all-purpose flour, plus more as needed
- 1/2 cup finely shredded Gruyere cheese, about 1-ounce
- 1/2 cup very finely diced cooked ham or country ham, about 2 ounces
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil, for frying
Frosting: Cream Cheese Frosting
By pavaldez
1Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute
- (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla
Pancakes: Gourmet Banana Pecan Buttermilk Pancake
By pavaldez
With this recipe, you add a mashed banana and a little banana flavoring along with cinnamon and chopped pecans
- 4 cups all-purpose flour cups
- 1/4 cup granulated sugar
- 1/2 cup dry buttermilk powder
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 large ripe banana, mashed
- 2 teaspoons banana flavor
- 3 large eggs, whisked
- 1/4 cup melted butter or vegetable oil
- 3 cups cool water or enough to reach the desired consistency
Pasta: Greek Pasta Salad
By pavaldez
1. Cook pasta according to package directions
- 12 oz. dried mostaccioli or penne (about 4 cups uncooked)
- 2 cups cherry tomatoes, quartered
- 1 medium cucumber, halved lengthwise and sliced
- 4 green onions, sliced
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
- 2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
- 1 Tbsp. anchovy paste (optional)
- 4 to 6 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup crumbled feta cheese (4 oz.)
- Fresh oregano leaves
Bread: Raisin Cinnamon Bread
By pavaldez
Book: The DVO.com Cookbook -- A Tasty Collection of Best Recipes from DVO
- 1 cup plus 2 tablespoons water
- 2 TBSP margarine or butter, softened
- 3 cups bread flour
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 1/2 tsp bread machine or quick active dry yeast
- 3/4 cup raisins
Cupcakes: German Chocolate Cupcakes
By pavaldez
1. Prepare Chocolate-Pecan Ice Cream "Frosting
- 1 recipe Chocolate-Pecan Ice Cream "Frosting"
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces sweet baking chocolate
- 1/4 cup water
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk or sour milk
- Caramel ice cream topping
- 2/3 cup toasted shaved coconut**
Rachael's Chicken Tenders
By pavaldez
Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl
- 2 tablespoons smoked sweet paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon poultry seasoning
- 2 pounds chicken tenders
- Salt and freshly ground black pepper
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds, if desired
- 1 quart safflower, canola or sunflower oil for frying
- 1 lemon
Light Chicken Parmesan
By pavaldez
1.Preheat oven to 425 degrees, with rack in upper third
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 1 garlic clove, minced
Dr. Oz Slow-Cooked Carnitas Tacos
By pavaldez
Toss pork into the bowl of slow cooker with salt, black pepper, and dried oregano to coat
- 2 lbs boneless country-style pork ribs or pork shoulder, cut into 1 1/2-inch pieces
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp dried oregano (preferably Mexican)
- 1/2 large onion, cut into 4 pieces
- 1 avocado, halved, pitted, sliced
- Fresh cilantro sprigs
- Sliced red bell peppers (optional)
- Corn tortillas
- Roasted tomatillo salsa
Soup: Claire's Creamy Broccoli
By pavaldez
Heat the oil in large pot over medium heat
- 3 tablespoons extra-virgin olive oil
- 4 shallots, peeled and sliced
- 1 1/2 pounds fresh broccoli florets, roughly chopped
- Kosher salt and freshly cracked black pepper
- 4 cups low-sodium chicken broth
- Hot water, if needed
- 12 ounces mascarpone cheese, divided