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Recipes
Alton's Cream Cheese Frosting for Red Velvet Cake
By pavaldez
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with t...
- 13 1/2 ounces powdered sugar
- 12 ounces cream cheese, room temperature
- 3 ounces unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- Pinch kosher salt
BBQ Pulled Pork with Carolina Sauce
By pavaldez
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
- Carolina BBQ Sauce:
- 2 quarts cider vinegar
- 1/2 quart ketchup
- 1/8 cup red pepper flakes
- 1/2 cup sugar
- 1/2 quart water
- 1/4 cup dry mustard
- 1/4 cup Worcestershire sauce
- 1/4 cup molasses
- 1/4 cup tomato paste
- 1/4 cup soy sauce
- 1/8 cup salt
- Pinch freshly ground black pepper
- BBQ Pulled Pork:
- 2 gallons water
- 1 1/2 cups salt
- 2 cups soy sauce
- 1/4 cup honey
- 1/4 cup molasses
- 1/2 cup sugar
- 2 pork butts, about 6 pounds total weight
- Salt and freshly ground black pepper
- 1 1/2 cups applewood chips, soaked
Bobby Flay's Throwdown Chocolate Chip Cookies
By pavaldez
Preheat oven to 375 degrees F
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscavado sugar
- 1/3 cup light brown muscavado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
- One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut
Chicken Romano
By pavaldez
1. Combine breadcrumbs and cheese in shallow dish or pie plate
- 3 tabsp salt-free seasoned dried breadcrumbs
- 3 tbsp grated Pecorino Romano cheese
- 4 thin-sliced boneless chicken cutlets
- 1 tbsp olive oil, divided
- 1 (14 1/2 oz) can diced tomatoes with italian herbs,
- liquied reserved
- 3 cloves garlic, peeled and crushed
- 2 tbsp sliced pitted kalamata olives
- 1 tsp balsamic vinegar
- 1/8 tsp red pepper flakes
- 3 tbsp coarsely chopped basil leaves
Racheal's St. Patty's Corned Beef and Cabbage Soup
By pavaldez
1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion, halved and sliced
- 4 ribs celery with leafy tops, thinly sliced crosswise
- 3 carrots, shredded (1-1/2 cups)
- 1 bay leaf
- 1 small head savoy cabbage—quartered, cored and shredded
- Salt and freshly ground pepper
- 1 12 ounce bottle beer
- 1 32 ounce container (4 cups) chicken broth
- 1 28 ounce can diced tomatoes
- 2 tablespoons Worcestershire sauce, plus more for seasoning
- 1 1/2 pounds corned beef, chopped
- 3/4 cup white rice
- Pumpernickel or rye bread and butter, to pass around the table
Double Chocolate Cookies
By pavaldez
Mix all ingredients together and bake at 375 for 8-10 minutes
- 1 1/4 cup butter
- 1 1/2 cup granulated sugar
- 1 3/4 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 5/8 cup cocoa
- 4 cups flour, white or all-purpose
- 1/2 teaspoon salt
- 1/2 Tablespoon baking powder
- 1/2 Tablespoon baking soda
- 1/2 cup non-fat instant milk
- 1 package chocolate chips
Pasta: Giada's Creamy Baked Fettuccine with Asiago and Thyme
By pavaldez
Preheat the oven to 375 degrees F
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 (8-ounce) containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cube Steak with Mushroom-Sherry Sauce
By pavaldez
Sprinkle steaks with 1/4 teaspoon pepper and salt
- 2 4-ounce cube steaks
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 teaspoon chopped fresh thyme, or 1/8 teaspoon dried
- 1/4 teaspoon salt
- 1/4 cup dry sherry, (see Note)
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/4 cup reduced-sodium beef broth
- 4 ounces sliced mushrooms, (about 1 1/4 cups)
- 1 tablespoon reduced-fat sour cream
- 1/2 large shallot, thinly sliced