Ccavaletti's profile page
Recipes
Lexington-Style Grilled Chicken
By ccavaletti
1. Stir together first 6 ingredients until blended
- 2 cups cider vinegar
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup vegetable oil
- 3 tablespoons dried crushed red pepper
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 (2 1/2- to 3-lb.) cut-up whole chickens
Salmon Pizza
By ccavaletti
Enjoy!
- Top with:
- Bake a Boboli pizza crust according to package directions.
- Cool.
- sour cream
- dill
- lemon juice
- salmon
- cucumbers red onions
- capers
Burrito Bake
By ccavaletti
Preheat oven to 350º. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1/4 c chopped onion
- 1 envelope taco seasoning
- 1 tube (8 oz) refrigerated crescent rolls
- 2 c shredded cheddar cheese
- 2 c shredded mozzarella cheese
- Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives.
Lemon Poppy Seed Dressing
By ccavaletti
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth
- 2/3 cup light olive oil
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1-1/2 Tbsp poppy seeds
- 2 tsp finely chopped onion
- 1 tsp Dijon mustard
- 1/2 tsp salt
Road Trip Snack Mix
By ccavaletti
Preheat oven to 250º. In a large roasting pan, combine pecans and next 5 ingredients
- 1 lb pecan halves
- 1 (13.7 oz) box Cheez-It Original Snack Crackers
- 1 (8 oz) bag roasted garlic rye bagel chips
- 1 (8 oz) bag bagel chips
- 4 c corn-and-rice cereal (Crispix)
- 4 c butter flavored pretzels (Snyder's of Hanover Butter Snaps Pretzels)
- 1 c butter
- 1 Tbsp seasoned salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried dill
- 1/4 ground red pepper
The Lady & Sons Beef Vegetable Soup
By ccavaletti
In a large Dutch oven, heat oil over medium-high heat
- 2 Tbsp vegetable oil
- 1 (2-1/2 to 3 lb) boneless chuck roast, cut into 1 inch cubes
- 4 quarts water
- 1 (28 oz) can diced tomatoes
- 1-1/2 c chopped onion
- 3 Tbsp parsley flakes
- 1 Tbsp Italian seasoning
- 1 Tbsp beef bouillon granules
- 1 Tbsp Paula Deen House Seasoning
- 1 Tbsp Paula Deen Seasoned Salt
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp ground black pepper
- 1 c thinly sliced carrot
- 1 c diced celery
- 1 c fresh green beans, trimmed and cut into 1-inch pieces
- 1 c frozen black-eyed peas
- 1 c frozen butter beans
- 1 c frozen okra
- 1 c frozen corn kernels
- 1 c (1/2 inch) diced potato
- 1/2 c elbow macaroni
Not Tuna Casserole
By ccavaletti
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- 1 pound egg fettuccine or pappardelle pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- Freshly ground pepper
- Freshly grated nutmeg, to taste
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 14 ounce can artichoke hearts in water, drained and thinly sliced
- 4 ribs celery from the heart, thinly sliced
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 2 12 ounce cans Italian tuna or tuna in water, drained
- 1 cup green peas
- Flat-leaf parsley, chopped (a generous handful)
- 2 tablespoons finely chopped fresh thyme leaves
- Grated peel of 1 lemon
Steak Tostadas with Tangerine Salsa
By ccavaletti
In a grill pan, heat oil over high heat
- Salsa:
- 1 Tbsp extra-virgin olive oil
- 2 lbs flank steak
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 ripe avocado, halved, pitted, peeled and sliced
- Tangerine Salsa (recipe follows)
- 8 to 10 tostadas
- Garnish: fresh cilantro leaves, lime wedges
- 1 c diced peeled tangerines
- 1 c grape tomatoes, chopped
- 1/2 c chopped fresh cilantro
- 1/4 c diced red onion
- 1 jalapeno, seeded and minced
- 1/2 tsp minced garlic
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 1-1/2 tsp kosher salt
- 1/8 tsp ground black pepper
Chicken Casserole
By ccavaletti
In a large skillet, sauce the celery, onion and green pepper in butter
- Topping:
- 1/2 c chopped celery
- 1/4 c chopped onion
- 2 Tbsp chopped green pepper (use more)
- 2 Tbsp butter
- 2 c cubed cooked chicken
- 6 pimiento-stuffed olives, sliced (use more)
- 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted (use more, see below)
- 1 c milk (or less, see below)
- 5 c cooked wide egg noodles
- Cheddar cheese (see below)
- 1/2 c cornflake crumbs
- 1/4 c shredded cheddar cheese
- 2 Tbsp butter, melted
Garlic Mashed Potatoes
By ccavaletti
In a large pot of cold water, bring the potatoes and garlic to a boil
- 4 large russet potatoes, peeled and quartered
- 5 garlic cloves, peeled
- Coarse salt
- 1 stick (4 ounces) unsalted butter
- 3/4 cup heavy cream