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Recipes
Vitamix: Strawberry Banana Shake
By pavaldez
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (230 g) vanilla nonfat frozen yogurt or ice cream
- 1 cup (120 g) frozen unsweetened strawberries
- 1 (101 g) small banana, peeled (reserve slice for garnish)
- 3/4 cup (180 ml) milk
- 1 tablespoon sugar or other sweetener, to taste
- 1/4 cup (60 ml) ice cubes
Soup: Montel's Beef Barley Soup
By pavaldez
1. Place the oil in the inner pot, and set the cooker on brown mode
- 2 lbs. beef top round, cubed
- 2 cloves garlic peeled and minced
- 2 small onions peeled and diced
- 3 stalk celery diced
- 2 carrots peeled and diced
- 4 cups beef stock
- 2 cups water
- 1 bay leaf
- 1 sprig rosemary
- 1 plum tomato, diced
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
Easy Chicken Fajitas
By pavaldez
Book: The DVO.com Cookbook -- A Tasty Collection of Best Recipes from DVO
- 2 pounds boneless skinless chicken breast
- Seasoned salt to taste
- 3/4 cup olive oil, extra virgin
- 2 pounds green bell peppers
- 1 pound red bell peppers
- 1 pound yellow onions
- 12 flour tortillas
- Salsa, medium, to taste
- 1 pound shredded Cheddar cheese
Dressing: Light Ranch Dressing
By pavaldez
Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and...
- 2/3 cup buttermilk
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
Original Ranch® Spinach Dip
By pavaldez
Stir together dips mix, sour cream, spinach and water chestnuts
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
- 1 container (16 ounces) sour cream
- 1 box (10 ounces) frozen chopped spinach, thawed and well-drained
- 1 can (8 ounces) water chestnuts, rinsed, drained and chopped
- 1 round loaf French bread
- fresh vegetable sticks
David's Baked Spinach Artichoke Dip
By pavaldez
Preheat oven to 350°F (175°C)
- Ingredients:
- Do Ahead
- Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- Salt and pepper to taste
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Claire's Spicy Sweet Potato Chips
By pavaldez
Special equipment: deep-fry thermometer, mandoline slicer
- Peanut or vegetable oil, for frying (peanut oil is best)
- 3 tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- Pinch cayenne pepper, or as desired
- 2 sweet potatoes, washed, scrubbed, and dried
Paula's Moist and Easy Cornbread
By pavaldez
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Grandma's Best Brownies
By pavaldez
1. Preheat overn to 400 degrees
- 14 tbsp butter, divided
- 4 oz unsweetened chocolate chopped
- 1 1/2 cups granuated sugar
- 2 1/4 tsp vanilla extract, divided
- 2 large eggs
- 1 cup flour
- 1/4 cup chopped walnuts (optional)
- 2 1/4 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 3-4 tbsp milk
Bob's Pressure Cooker Orane Pepper Steak
By pavaldez
1. Add the sesame and vegetable oil to the pressure cooker and heat on high or "brown" with the lid off
- 1 tablespoon sesame oil
- 2 tablespoons vegtable oil
- 1 pound beef round steaks, cut into 1/2 inch strips
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef base mixed into 1 cup orange juice
- 2 teaspoons minced garlic
- 2 teaspoons fresh orange zest
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 white onion, peeled and sliced in 1/2 inch wide strips
- 1 green bell pepper, cored and sliced in 1/2 inch wide strips
- 1 red bell pepper, cored and sliced in 1/2 inch wide strips
- fresh orange slices, for garnish