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Recipes
Easy Hamburger Vegetable Soup
By ccavaletti
Brown ground beef in skillet
- 1 lb ground beef
- 1 c chopped onions
- 15 oz can kidney beans, or butter beans, undrained
- 1 c sliced carrots
- 1/4 c long-grain rice, uncooked
- 1 qt stewed tomatoes
- 3-1/2 c water
- 5 beef bouillon cubes
- 1 Tbsp parsley flakes
- 1 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried basil
- 1 bay leaf
Sausage Pastry Bake
By ccavaletti
Cook sausage according to package directions
- 2 pkgs. (12 oz. each) Johnsonville® Original Breakfast Sausage Links
- 4 cups frozen shredded hash browns
- 1 medium red onion, chopped
- 2 Tbsp. butter
- 1 cup (4 oz.) cheddar cheese, shredded
- 1 cup (4 oz.) Swiss cheese, shredded
- 1/4 cup fresh parsley, minced
- 10 large eggs
- 1 cup milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 Tbsp. water
Sloppy Lasagna Joes
By ccavaletti
Garlic Rolls: In a small pan, heat the EVOO, two turns of the pan, over medium
- Garlic Rolls:
- 2 Tbsp EVOO
- 3 Tbsp butter
- 2 large cloves garlic, finely chopped
- 1 Tbsp finely chopped fresh parsley
- 6 ciabatta rolls or sesame semolina rolls, split
- 2-3 Tbsp grated parmigiano-reggiano cheese
- Sloppy Lasagna Filling:
- 2 Tbsp EVOO
- 1/8 lb pancetta, finely chopped
- 1-3/4 lbs ground beef
- 1 small onion, finely chopped
- 2 large cloves garlic, finely choped
- 1/2 tsp crushed red pepper
- 2 Tbsp tomato paste
- 1 c beef or chicken stock
- 1 c passata or strained tomato puree
- 1/2 c dry white or red wine
- 1/4 c milk
- A few leaves fresh basil, torn
- Salt and pepper
- 3/4 c fresh cow's - or sheep's-milk ricotta, drained
Penne-Wise Pumpkin Pasta
By ccavaletti
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound whole wheat penne rigate
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 shallots, finely chopped
- 3 cloves garlic, grated
- 2 cups chicken broth
- 1 15 ounce can pure pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon hot pepper sauce
- 2 pinches ground cinnamon
- 1 pinch nutmeg
- Pepper
- 7 leaves fresh sage, thinly sliced
- Grated parmigiano-reggiano cheese, to pass around the table
Basil Tomato Soup
By ccavaletti
1. Sauté onions in 2 Tbsp
- 2 medium onions, chopped
- 4 tablespoons olive oil, divided
- 3 (35-oz.) cans Italian-style whole peeled tomatoes with basil
- 1 (32-oz.) can chicken broth
- 1 cup loosely packed fresh basil leaves
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1 (16-oz.) package frozen breaded cut okra
Apple Pie Dessert Pizza
By ccavaletti
Preheat oven to 350 degrees
- Glaze Ingredients:
- 1 pre-made, pre-cooked pizza crust
- 1 (21 ounce) can apple pie filling
- 1/2 cup old fashioned oatmeal
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, softened to room temperature
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Summer Grilled Pork Tenderloins
By ccavaletti
Pierce entire pork tenderloin with a fork
- 2-3 pieces (2.25 lbs) whole pork tenderloins, thawed (Market Day)
- 8 oz orange juice
- 6 fresh garlic cloves, chopped
- 1/2 minced onion
- 1/2 c lime juice
- 1 tsp ground cumin
- 1/2 tsp lemon pepper
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1/4 c cilantro, chopped
- 1 c olive oil
Slow-Cooker Cuban Pork
By ccavaletti
Toss the onion, bell pepper, cilantro and garlic with 1 Tbsp olive oil in a 6- to 8-quart slow cooker
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1/2 c fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping
- 6 cloves garlic, finely chopped
- 1 Tbsp plus 1 tsp extra virgin olive oil
- 4 bone-in pork chops (3/4 inch thick; about 2-1/4 lbs)
- 2 tsp ground cumin
- Kosher salt and freshly ground pepper
- 2 oranges, halved
- 1 c white rice
- 1/2 c frozen peas
- 1 Tbsp white wine vinegar
Orange Coconut Cake
By ccavaletti
Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour
- Orange Cream Filling:
- 1 cup 1 cup butter, softened
- 2 1/4 cups 2 1/4 1/4 cups 2 1/4 cups sugar
- 1 teaspoon 1 teaspoon coconut extract
- 3 1/2 cups 3 1/2 1/2 cups 3 1/2 cups cake flour
- 1 tablespoon 1 tablespoon baking powder
- 1/4 teaspoon 1/4 teaspoon salt
- 1 cup 1 cup buttermilk
- 8 8 egg whites, room temperature
- 1 (3.3-ounce) box 1 (3.3-ounce) box instant white chocolate pudding mix
- 3/4 cup 3/4 cup heavy whipping cream
- 3/4 cup 3/4 cup sour cream
- 1 1/2 teaspoons 1 1/2 1/2 teaspoons 1 1/2 teaspoons orange zest
- Orange paste food coloring
- Dreamy Buttercream:
- 1 cup 1 cup butter, softened
- 1 teaspoon 1 teaspoon coconut extract
- 5 cups 5 cups confectioners’ sugar
- 1 (8-ounce) container 1 (8-ounce) container frozen whipped topping, thawed
Striped Delight
By ccavaletti
Place cookies in food processor; cover
- 35 Oreo cookies
- 6 Tbsp (3/4 stick) butter, melted
- 1 pkg (8oz) cream cheese, softened
- 1/4 cup sugar
- 2 Tbsp cold milk
- 1 tub (12oz) Cool Whip, thawed, divided
- 3-1/4 cups cold milk
- 2 pkgs (4 serving size each) chocolate instant pudding and pie filling