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Recipes
Ina's Marinara Sauce
By pavaldez
Heat the olive oil in a large (12-inch) skillet
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Bobby Deen's Gooey (With Less) Butter Cake
By pavaldez
For the cake: Preheat the oven to 350 degrees F
- CAKE:
- Nonstick cooking spray
- One 18 1/4-ounce package yellow cake mix, such as Dr. Oetker Organic Cake Mix
- 1/2 cup reduced-fat buttermilk
- 1 tablespoon canola oil
- 1 egg, lightly beaten
- FILLING:
- One 8-ounce package neufchatel cream cheese
- 3/4 cup confectioners' sugar
- 1/4 cup plain nonfat Greek-style yogurt
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Vitamix: French Vanilla Shake
By pavaldez
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 g) vanilla light or nonfat frozen yogurt or ice cream
- 1/4 teaspoon vanilla extract
- 1/2 cup (120 mlL) milk
- 1 cup (240 ml) ice cubes
Neeley's Broccoli and Chicken Stir-Fry
By pavaldez
In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red ...
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon red pepper flakes, plus more to taste, if desired
- 1/2 tablespoon cornstarch
- 1 tablespoon peanut oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons peeled and chopped ginger
- 4 green onions, sliced
- 2 cups broccoli florets, blanched
Mexican Chocolate Bread Pudding
By pavaldez
Butter an 8 by 8 by 2-inch glass baking dish
- 1 tablespoon unsalted butter, for greasing
- 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
- 2 3/4 cups whole milk
- 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
- 1 cup granulated sugar
- 2 whole eggs
- 3 large egg yolks
- 1/3 cup raisins
- 1 tablespoon ground cinnamon
- Powdered sugar, for dusting
- can be found in Hispanic or gourmet grocery stores
Ina's Roasted Winter Vegetables
By pavaldez
Preheat the oven to 425 degrees F
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 2 pounds)
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Bob's Pressure Cooker Pork Pot Roast
By pavaldez
1. Add the oil to the pressure cooker and heat on high or "brown" with the lid off until sizzling
- Roast
- 4 tablespoons vegetable oil
- 2-3 pound pork loin, shoulder or butt, seasoned with 1/2 teaspoon salt and pepper
- 1/2 cup dry white wine
- 2 teaspoons chicken base mixed into 2 cups water
- 2 tablespoons minced garlic
- 1 sprig fresh thyme, or 1 teaspoon dried
- 2 bay leaves
- Vegetables
- 6 small redskin potatoes, halved
- 2 small onions, peeled and quarered
- 1 cup baby carrots
- 2 stalks elery, cut into 1 inch pieces
- 2 tablespoons corn starch
- Salt and pepper to taste
Pork: Bob's Pressure Cooker Pulled Pork Sandwiches
By pavaldez
1. Combine all Dry Rub ingredients in a asmall bowl
- Dry Rub
- 4-5 pound pork shoulder or butt
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Pulled Pork
- 4-5 pound pork shoulder or butt
- 1 teaspoon chicken base mixed into 1 cup water
- 1 teaspoon liquid smoke
- 1 batch Stick to Your Ribs BBQ Sauce
- Sandwiches
- Sesame seed buns
- Sliced red onion, optional
- Cheddar cheese slices, optional
Neely's Barbeque Baked Beans
By pavaldez
In a large Dutch oven, heat oil over medium heat
- Neelys BBQ Seasoning:
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 (28-ounce) cans baked beans
- 1/2 cup brown sugar
- 1/3 cup Neelys BBQ seasoning, recipe follows
- 1/4 cup molasses
- 1 cup Neelys BBQ sauce, recipe follows
- 3/4 cup chopped pork or beef brisket
- Preheat oven to 275 degrees F.
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- Neelys BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Giada's Sweet and Spicy Chicken Drumettes
By pavaldez
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chi...
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves