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Recipes
Peanut Ginger Pasta
By ccavaletti
Place the first 10 ingredients in a blender; cover and process until blended
- 2-1/2 tsp grated lime peel
- 1/4 c lime juice
- 2 Tbsp reduced-sodium soy sauce
- 2 tsp water
- 1 tsp sesame oil
- 1/3 c creamy peanut butter
- 2-1/2 tsp minced fresh ginger root
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz uncooked whole wheat linguine
- 2 c small fresh broccoli florets
- 2 med carrots, grated
- 1 med sweet red peppers, julienned
- 2 green onions, chopped
- 2 Tbsp minced fresh basil
Coq Au Vin
By ccavaletti
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp
- 6 slices bacon
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup all-purpose flour
- Kosher salt
- Pepper
- 2 cloves garlic, chopped
- 2 cups pearl onions, peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- Fresh parsley, chopped, for garnish
Spring Greek Pasta Salad
By ccavaletti
Cook pasta according to package directions
- 4 c veggie rotini or other spiral pasta (about 12 oz)
- VINAIGRETTE
- 1/4 c olive oil
- 3 Tbsp lemon juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp water
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp pepper
- 3 Tbsp minced fresh oregano or 1 Tbsp dried oregano
- SALAD
- 3 large tomatoes, seeded and chopped
- 1 medium sweet red pepper, chopped
- 1 small cucumber, seeded and chopped
- 1 small zucchini, chopped
- 1 small red onion, halved and thinly sliced
- 1/3 c sliced Greek olives, optional
- 1 c (4 oz) crumbled feta cheese
Mexican Pizza
By ccavaletti
Preheat oven to 400 degrees F
- 1 lb ground beef
- 1 can (4 oz) ORTEGA Diced Green Chiles
- 1/2 cup ORTEGA Original Medium Salsa (any variety)
- 1/8 cup ORTEGA Thick & Smooth Taco Sauce (any variety)
- 4 fully baked pizza crusts (8-inch)
- 1 can (16 oz) ORTEGA Refried Beans
- 1 package (8 oz) Mexican blend shredded cheese
- Shredded lettuce
- Finely chopped tomatoes
- 6 ORTEGA Yellow Corn Taco Shells broken into pieces
- 1 package ORTEGA 40% Less Sodium Taco Seasoning Mix
- Sour cream (16 oz)
Praline-Apple Bread
By ccavaletti
Preheat oven to 350º. Bake 1/2 c pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fr...
- 1-1/2 c chopped pecans, divided
- 8 oz sour cream
- 1 c granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/2 c finely chopped, peeled Granny Smith apples (about 2-3/4 apples)
- 1/2 c butter
- 1/2 c firmly packed light brown sugar
Danish Pancakes
By ccavaletti
Mix above ingredients. Batter should be very thin - if not, add more milk
- 1-1/4 c flour
- 1-3/4 c milk
- 3 eggs
- 1/4 c oil
Bow Tie Pasta Toss
By ccavaletti
1. Prepare pasta according to package directions, adding 1/2 tsp
- 8 ounces uncooked bow tie pasta
- 3/4 teaspoon salt, divided
- 1 cup grape tomatoes, cut in half
- 1 (2.25-oz.) can sliced black olives, drained
- 1 tablespoon finely chopped sweet onion
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 small garlic clove, pressed
- 1 teaspoon chopped fresh oregano
- 1/2 (4-oz.) package crumbled feta cheese
- Garnish: fresh oregano sprigs
Cosmopolitan
By ccavaletti
Combine all in a cocktail shaker with ice
- 3 oz Grey Goose L'Orange
- 1/2 oz Cointreau
- Cranberry juice
- Squeeze of lime
Hot Italian Pesto Bread
By ccavaletti
Preheat oven to 350 degrees F
- 4 tablespoons pesto, fresh or store-bought
- 1 loaf Italian bread, sliced in half lengthwise
- 6 cloves roasted garlic
Cherry Chiffon Dessert
By ccavaletti
Combine ingredients in a large bowl, folding together until well blended
- 21 oz can cherry pie filling
- 14 oz can sweetened condensed milk
- 8 oz Cool Whip
- 15 oz can crushed or chunk pineapple
- 1 c miniature marshmallows