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Recipes
Giada's Mini Pineapple Cakes
By pavaldez
Place an oven rack in the lower 1/3 of the oven
- 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook's Note
- 2 tablespoons pineapple juice plus 2/3 cup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 3 egg whites
- 2/3 cup water
- 2/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)
- Special Equipment: 6-cup mini Bundt pan
David's Chicken Breast with White Wine and Mushroom Cream Sauce
By pavaldez
Preheat oven to 350°F. Before cooking the chicken, brush each breast with oil and season with salt and pepper
- 4 chicken breasts, trimmed
- Salt and pepper, to taste
- 1/4 cup olive oil (for chicken)
- 1 Tbsp. olive oil (for sauce)
- 1/2 lb. button mushrooms
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 cup cream
Salmon: Lone Star Steakhouse Sweet Bourbon Salmon
By pavaldez
1. Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl
- Sweet Bourbon Marinade
- 1/4 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon Kentucky Bourbon
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup vegetable oil
- 2 8 oz fillets salmon (without skin
- 2 teaspoons snipped fresh chives
Dressing: HSN Basil Garlic Vinaigrette
By pavaldez
In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons of chopped garlic
- 1/4 cup champagne vinegar
- 2 tablespoons grated Parmesan cheese
- 1/2 cup olive oil
- Salt
- Freshly ground pepper
Marlene's Orange-Ginger Glazed Salmon
By pavaldez
1. Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small sauc...
- 1/4 cup lime juice (about 2 large limes)
- 1/4 cup light orange juice
- 1/4 cup low-sugar orange marmalade
- 2 teaspoons freshly grated giner (or 1 teaspoon
- powdered)
- 1/2 teaspoon dried mustard
- Pinch of salt
- Dash of hot pepper flakes
- 2 teaspoons butter
- 4 (5-ounce) salmon fillets, rinsed and dried.
Salmon: Claire's Herb Crusted Salmon
By pavaldez
Preheat the oven to 400 degrees F
- 2 tablespoons finely chopped fresh tarragon leaves
- 1 cup fresh bread crumbs
- Kosher salt and freshly cracked black pepper
- 1 tablespoon roughly chopped fresh dill
- 3 to 4 tablespoons butter, melted, plus 1 tablespoon
- 4 to 6 (6-ounce) center-cut salmon fillets
Claire's Memphis Banana Bites
By pavaldez
Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure...
- 1/4 cup creamy natural peanut butter
- 4 ounces semisweet chocolate, finely chopped
- 1 1/2 cups dried banana chips, about 72 chips
PGX Lemon Pancakes
By pavaldez
In bowl beat the egg and mix in fat free yogurt milk and the oil
- 1 egg (or egg substitute)
- 1/2 cup lemon fat free yogurt
- 1/2 cup skim milk
- 2 Tbsp. oil
- 1 Tbsp. sugar
- 1/2 tsp. nutmeg
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
Elvis Fried Peanut Butter and Banana Sandwich
By pavaldez
Place 2 pieces of white bread in the toaster on a light setting
- 2 slices white bread
- 2 tablespoons butter
- 1 small ripe banana
- 2 tablespoons creamy peanut butter
Cupcakes: Yellow Cupcakes
By pavaldez
1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffing tin with paper liners
- 1 1/2 cups all-purpose flour
- 11/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 2 larges eggs,
- Vanilla frosting
- Sprinkles, for decorating