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Recipes
Gnocchi alla Senese
By ccavaletti
Bring a large pot of water to a boil for the gnocchi
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 lb sweet Italian sausage with fennel, casing removed
- 1 c walnut halves, chopped
- 2 large shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 1/4 lb prosciutto de Parma or prosciutto crudo, finely chopped
- 2 Tbsp fresh rosemary, chopped
- 1/4 c brandy or vin santo (Tuscan fortified wine)
- 1 c heavy cream
- 2 Tbsp fresh sage, thinly sliced
- 2 pkgs (12 to 16 oz) good-quality gnocchi (from the refrigerator section)
- 1 c grated Parmigiano-Reggiano
- 1 c flat-leaf parsley, finely chopped
Oatmeal Bread
By ccavaletti
Pour water over oats in a large bowl
- 4 c boiling water
- 3 c quick oats
- 7-1/2 - 8 c flour
- 2 pkgs yeast
- 2 Tbsp salt
- 1/2 c honey
- 4 Tbsp oil
Gazpacho Dip
By ccavaletti
Combine oil, vinegar, salt, pepper and garlic in a small jar; cover tightly and shake vigorously
- 3 Tbsp vegetable oil
- 1-1/2 Tbsp cider vinegar
- 1-1/4 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced
- 1 - 4-1/4 oz can chopped ripe olives, undrained
- 1 - 4-1/2 oz can chopped green chiles, undrained
- 4 ripe avocados, peeled and diced
- 3 mid tomatoes, finely chopped
- 5 green onions, finely chopped
- cilantro
Mexican Chicken Lime Soup
By ccavaletti
In a large saucepan, heat the olive oil over medium-high heat
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 6 cloves, garlic, thinly sliced
- 6 boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo, chopped, plus 2 Tbsp adobo sauce
- 6 c chicken stock
- 1/2 cup chopped fresh cilantro
- 2 limes, juiced
- salt and pepper
- 1 Hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
Buttercream Icing
By ccavaletti
Cream butter and shortening with electric mixer
- 1/2 c vegetable shortening
- 1/2 c butter or margarine
- 1 tsp vanilla extract
- 4 c sifted powdered sugar
- 1/4 c milk
Corn Spoon Bread
By ccavaletti
Preheat oven to 400º. In a medium saucepan, combine milk, cornmeal, and salt
- 1 c milk
- 1/3 cup yellow cornmeal
- 1/2 tsp salt
- 1-1/2 c shredded Cheddar cheese, divided
- 1 c canned corn, drained
- 1/2 c chopped green onion
- 2 Tbsp butter
- 1/8 tsp ground red pepper
- 2 large eggs
Stewed White Beans with Spinach and Bacon
By ccavaletti
In a large skillet, cook the bacon over medium heat until crisp, 8 - 10 minutes; drain on a paper-towel lined plate
- 8 slices bacon
- 1 lb baby red-skinned potatoes, cut into 1/3-inch cubes
- 1/2 onion, chopped
- 2 (15 oz) cans cannellini beans, rinsed
- 1 c chicken broth
- 2 Tbsp fresh lemon juice
- Salt and pepper
- 2 c packed baby spinach
- 2 scallions, thinly sliced
- 1/2 c grated Parmesan cheese
Jan's Roasted Chicken
By ccavaletti
Rub chicken and cavity with 2 Tbsp olive oil, garlic cloves, salt and pepper
- 1 3-4 lb whole chicken
- 3 Tbsp olive oil, divided
- 3 garlic cloves, halved
- 1 tsp salt
- 1 Tbsp coarsely ground pepper
- 3 springs fresh rosemary
- 1 lemon, quartered
Homemade Chicken Broth
By ccavaletti
1. Throw the chicken bones and skin into a 6-qt
- Bones and half the chicken skin from Pulled Chicken
- 1 unpeeled onion, cut into eighths
- 5-6 unpeeled cloves of garlic, halved
- 1 carrot, cut into 4 pieces
- Handful celery leaves (optional)
- few black peppercorns
- 2 bay leaves
Baked Tilapia with Garlic and Herb Oil
By ccavaletti
1. Preheat oven to 375 degrees
- 4 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend
- 4 6 oz. tilapia fillets
- 8 oz. frozen chopped spinach, drained, patted dry
- 1/2 cup Spanish onion, chopped into 1/4 inch dices
- 3 Tbsp. olive oil