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Recipes
Crusty Bread
By ccavaletti
In a large mixing bowl, whisk together flour, salt and yeast
- 3 c all-purpose flour
- 1-3/4 tsp salt
- 1/2 tsp Instant or Rapid-rise yeast
- 1-1/2 c water
Pumpkin Cream Cheese Bars Recipe
By ccavaletti
Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly
- 1-1/3 cups all-purpose flour
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened, cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
Sausage Cacciatore
By ccavaletti
Preheat the oven to 375 degrees
- 1 pound sweet italian sausage links, cut into 1-inch pieces
- 3 baking potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces
- 1/2 pound mushrooms, quartered
- 1 onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 28 ounce can crushed tomatoes with italian herbs
- 1/4 bunch, flat-leaf parsley, coasrsely chopped
Roast Pork With Garlic-Onion Gravy
By ccavaletti
1. Preheat oven to 325°. Make 20 small, deep cuts in roast, and insert garlic pieces
- 1 (5- to 6-lb.) bone-in pork shoulder roast
- 10 garlic cloves, halved
- Kitchen string
- 5 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- 3 medium onions, halved and sliced
- 3 celery ribs, chopped
- 1 (14.5-oz.) can low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 5 tablespoons cold water
- Garnishes: red grapes, sliced pears, collard green leaves, persimmons
Puttanesca P'schetti with Shrimp
By ccavaletti
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound spaghetti
- 1 pound shrimp, peeled and tails left on
- 2 teaspoons Old Bay seasoning
- 1 teaspoon grated lemon peel
- 1/4 cup extra-virgin olive oil (EVOO)
- 6 canned anchovy fillets
- 4 large cloves garlic, finely chopped or grated
- 1 teaspoon crushed red pepper
- 2 pints grape tomatoes
- 1/2 cup oil-cured olives, chopped
- 3 tablespoons brined capers
- 1/3 cup dry vermouth
- 1/2 cup fresh basil leaves, torn or shredded
- 1/2 cup flat-leaf parsley leaves, chopped
French Onion Soup
By ccavaletti
In a large Dutch oven, melt butter over medium heat
- 3 Tbsp unsalted butter
- 8 large sweet onions, thinly sliced
- 1 tsp kosher salt, divided
- 1/3 cup all-purpose flour
- 1/4 c brandy
- 2 Tbsp firmly packed light brown sugar
- 2 (32-ounce) cartons beef broth
- 2 Tbsp malt vinegar
- 2 Tbsp chopped fresh parsley
- 12 thick slices French bread
- 1 Tbsp vegetable oil
- 1/2 tsp ground black pepper
- 4 c shredded Gruyere or Swiss cheese
- Garnish: fresh parsley
Low-Carb Twice Baked Cauliflower
By ccavaletti
Preheat oven to 350º. Spray a glass casserole dish with olive oil or non-stick spray
- 1 large head of cauliflower
- 4 oz cream cheese, cut into cubes
- 1/2 c sour cream
- 1/4 c minced green onions
- 1/4 c freshly grated Parmesan cheese (or more)
- 6 slices bacon (or more), cooked until very crisp, fat blotted with paper towel and then crumbled
- 1 c grated sharp cheddar cheese
- I doubled this recipe and there wasn't a whole lot left over.
Tequila-Lime Chicken Salad
By ccavaletti
SALAD: In a small bowl, whisk together tequila, lime juice, orange juice, fajita seasoning mix, jalapeño, garlic ...
- SALAD:
- 1/2 c tequila
- 1/2 c fresh lime juice
- 1/4 c fresh orange juice
- 1 (1.12 oz) pkg fajita seasoning mix
- 1 jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 tsp salt
- 1 (1.25 lb) pkg boneless, skinless chicken breasts, cut in half horizontally
- 2 (5 oz) pkgs mixed baby greens
- 1 (15.5 oz) can black beens, drained and rinsed
- 1/2 c chopped green onion
- 1 avocado, peeled, pitted and chopped
- HONEY-LIME DRESSING:
- 1/2 c light olive oil
- 1/2 c fresh lime juice
- 2 Tbsp honey
- 3/4 tsp salt
- 1/2 tsp garlic powder
- BAKED TORTILLA STRIPS:
- 1 (10-inch) spinach-flavored flour tortilla, cut into 2 x 1/2-inch strips
- 1 (10-inch) sun-dried tomato-flavored tortilla, cut into 2 x 1/2-inch strips
Butternut Squash and Spinach Strada
By ccavaletti
In 8 inch square baking dish, toss together bread and EVOO
- 4 c (4 oz) torn white sandwich bread
- 1 Tbsp EVOO
- 2 c Roasted Squash, coarsely chopped
- 1-1/2 c shredded monterey jack
- 1 lb frozen spinach, thawed and squeezed dry
- 6 large eggs
- 1-1/2 c whole milk
- salt and pepper
Cranberry Delight Spread
By ccavaletti
In an electric mixer bowl, combine the cream cheese, juice, cinnamon and sugar on medium speed until smooth
- 8 oz cream cheese
- 2 Tbsp Concentrated orange juice
- 1/8 tsp cinnamon
- 1 Tbsp sugar
- 1/4 c finely chopped pecans, optional
- 1/4 c finely chopped dried cranberries