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Recipes
Sourdough Starter
By pavaldez
Sourdough starter was the only leavening pioneers had to make breads, biscuits and pancakes
- 1 1/2 teaspoons bread machine or quick active dry yeast
- 4 cups lukewarm water (105°F to 115°F)
- 3 cups Gold Medal® all-purpose flour or Better for Bread™ flour
- 4 teaspoons sugar
Fettuccine Alfredo
By pavaldez
The key to a tasty fettuccine alfredo is a creamy sauce
- 2 cups cauliflower florets, about 8-ounces
- 1 cup low-sodium chicken broth
- 8 ounces whole grain fettuccine pasta
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup low-fat evaporated milk
- Kosher salt and freshly ground pepper
- 3/4 cup frozen petite peas, thawed, (4 ounces)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1 1/2 teaspoons finely grated lemon zest
Lemon Blueberry Cheesecake
By pavaldez
In a large bowl, dissolve gelatin in boiling water
- TOPPING:
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 3 cups (24 ounces) fat-free cottage cheese
- 1/4 cup sugar
- 2 tablespoons sugar
- 1-1/2 teaspoons cornstarch
- 1/4 cup water
- 1-1/3 cups fresh or frozen blueberries, divided
- 1 teaspoon lemon juice
Beef Brisket Rub #1
By pavaldez
Mix ingredients together in bowl
- tablespoons kosher or coarse salt
- 2 teaspoons coarse black pepper (use fresh cracked pepper)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano leaves (dried)
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated garlic
Mango and Yogurt
By pavaldez
Mix all ingredients in Nutri Blender, serve, and enjoy!!!
- 1/4 Teaspoon ground Cinnamon
- 1 1/2 Cups low-fat plain Yogurt
- 2 1/2 Cups frozen Mango chunks
- 1 Tablespoon Honey
- Juice from half Lime
Soup: Creamy Broccoli
By pavaldez
Cook potatoes and carrots in small saucepan; drain and set aside
- 3/4 cup peeled and cubed raw potatoes
- 1 medium carrot, sliced
- 2 cups chopped broccoli
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- Dash of nutmeg Dash of pepper
Jill's Best Ever Chocolate Chip Cookies
By pavaldez
Cream the margarine, dark sugar, and white sugar
- 1 lb. softened margarine
- 2 cups dark brown sugar
- 1-1/2 cups white sugar
- 2 Tbsp. vanilla
- 3 eggs
- 6 cups flour
- 1/2-tsp. salt
- 1-1/2 tsp. baking soda
- 4 cups chocolate chips
- 2 cups chopped nuts (optional)
Paula's Banana Pudding
By pavaldez
Mix the cornstarch, sugar, and salt in a saucepan over low heat
- 1/3 cup cornstarch
- 2/3 cup sugar
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 stick butter
- 1 (12-ounce) box vanilla wafers
- 5 perfectly ripe bananas, sliced
- 1 cup whipped cream
Healthy: Quick French Onion Soup
By pavaldez
1.Heat oil in a large saucepan over medium-high heat
- 1.1 tablespoon extra-virgin olive oil
- 2.2 large sweet onions, sliced
- 3.2 cups chopped spring onions or leeks, whites and light green parts only
- 4.2 tablespoons chopped garlic
- 5.1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 6.1 /4 cup dry sherry (see Ingredient Note)
- 7.1 /2 teaspoon freshly ground pepper
- 8.3 14-ounce cans reduced-sodium beef broth
- 9.1 15-ounce can chickpeas, rinsed
- 10.1 /4 cup minced fresh chives or scallions
- 11.6 slices whole-wheat country bread
- 12.1 cup shredded Gruyère or fontina cheese
Paula's Croque Madame
By pavaldez
Preheat oven to 400 degrees F
- 8 slices sourdough bread
- 8 ounces Gruyere, very thinly sliced
- 12 ounces smoked ham, very thinly sliced
- 2 to 3 tablespoons mayonnaise
- 5 tablespoons unsalted butter
- 4 extra-large eggs
- Salt and peppe