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Recipes
Bob's Pressure Cooker BBQ Brisket
By pavaldez
1. Add brisket to pressure cooker and cover with remaining ingredients
- 2-3 pound brisket
- 1 batch Stick to Your Ribs BBQ Sauce
- 1 can or bottle beer
- 2 teaspoons liquid smoke
Neelys Chicken Tenders
By pavaldez
Preheat oil to 350 degrees F
- Honey Mustard:
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard, recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Vitamix: Spinach Cocktail
By pavaldez
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) water
- 2 mint leaves
- 2 cups (60 g) fresh spinach leaves
- 1 cup (165 g) frozen pineapple chunks
Carrot Cake
By pavaldez
Preheat the oven to 300 degrees F
- 2 eggs
- 5 fluid ounces vegetable oil
- 7 ounces soft light brown sugar
- 11 ounces grated carrot (weight when grated)
- 3 1/2 ounces raisins
- 3 ounces pecans or walnuts, chopped, optional
- 6 1/2 ounces self-rising flour
- Pinch of salt
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon mixed spice, (aka pudding spice, available online)
- For the orange cream cheese icing
- 9 ounces cream cheese, chilled
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 10 ounces icing sugar (confectioners'), sifted
- Finely grated zest of 1 orange
Chew: Chef Josh Capon's Brisket with Pomegranate Seeds
By pavaldez
Season brisket with kosher salt and pepper and sear on all sides in a hot pan
- 5-7 pound Brisket
- 4 cups Fresh Pomegranate Seeds
- 2 cups Pomegranate Juice
- 2 cups Red Wine
- 2 Carrots
- 2 White Onions
- 5 Ribs Celery
- 6 Cloves Garlic
- 3 tablespoons Grape Preserves
- 1 Bunch Fresh Thyme
- 4 cups Chicken Stock
- Salt and Pepper
Chew: Mario's Tomatillo Salsa
By pavaldez
Bring a large pot of water to the boil
- 1 1/2 pounds Tomatillos (husked and rinsed)
- 3 Garlic cloves
- 1/2 bunch of Cilantro
- 1 Serrano Chili
- 2 Limes (juiced)
- Salt and Pepper to taste
Ina's Zucchini Pancakes
By pavaldez
Preheat the oven to 300 degrees F
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Sandra's Grilled Asparagus
By pavaldez
Set up grill for direct cooking over medium heat and oil the grates
- 2 pounds asparagus, trimmed
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- Extra-virgin olive oil
Hearty Chicken and Noodles
By pavaldez
1. Remove skin from chicken
- 3 chicken legs (thigh-drumstick portions) (about 2 pounds total)
- 2-1/4 cups water
- 1 14-ounce can reduced-sodium chicken broth
- 1 bay leaf
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups sliced carrot (4 medium)
- 1-1/2 cups chopped onion (2 large)
- 3 cups dried wide noodles
- 2 cups milk
- 1 cup loose-pack frozen peas
- 2 tablespoons all-purpose flour
HSN Slow Cooker Pot Roast
By pavaldez
Heat oil in a large heavy skillet over medium-low heat
- 3-4 lb. round, chuck or boneless pot roast
- 2 Tbsp. vegetable oil
- 1/2 cup good red wine
- 1 clove garlic, minced
- 1 medium onion, coarsely chopped
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Ketchup
- 1 Tbsp. Better Than Bouillon beef bouillon base
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 1 tsp. celery salt
- 1 cup hot water
- 1/2 lb. Baby carrots
- 10 small red potatoes
- 1 lb. Whole medium mushrooms
- 2 stalks celery with leaves, cut into 1" pieces
- 1 Tbsp. cornstarch or potato starch
- 1/4 cup cold water