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Recipes
Hissy Fit Dip
By ccavaletti
Preheat the oven to 350º
- 1 lb ground sausage, browned and drained
- 1 (16 oz) container sour cream
- 1 (8 oz) cream cheese, softened
- 1 (8 oz) package velvet cheese, cubed
- 4 oz Monterey Jack cheese, grated
- 2 Tbsp fresh chives, minced, optional
- 1/2 Tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- Crackers, garnish
Pasta e Fagioli with Sausage
By ccavaletti
In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat
- 1 Tbsp EVOO
- 1-1/2 lbs sweet or hot bulk sausage, or links, casings discarded
- 1 large carrot, finely chopped
- 2 to 3 ribs celery from the heart, finely chopped
- 1 onion, finely chopped
- 1 bay leaf
- 2 sprigs rosemary
- 3 to 4 sprigs thyme
- Salt and pepper
- One 32 oz carton (4 c) chicken broth
- One 18 oz can cannellini beans
- 1 c ditalini pasta
- Grated pecorino-romano or parmigiano-reggiano cheese, for serving
- Crusty bread, for mopping
Chicken with Fall-Fest Sauce
By ccavaletti
Heat a large deep dish skillet over medium-high heat
- 2 tsp canola oil
- 4 boneless, skinless chicken breasts
- 1/8 tsp salt
- 1/4 tsp pepper
- 3 Tbsp thinly sliced shallots
- 1/2 c beer
- 2 Tbsp soy sauce
- 1 Tbsp whole-grain dijon mustard
- 1 Tbsp honey
- 2 Tbsp fresh flat-leaf parsley leaves
Baked Spinach Lasagna Roll-ups
By ccavaletti
Preheat oven to 400º. In a 13" x 9" baking dish, spread half of the sauce
- 1 jar (26 oz) spaghetti sauce
- 8 Cheese Lasagna Roll-ups (from Market Day)
- 1 pkg (9 oz) well-drained frozen chopped spinach
- 1 c shredded mozzarella cheese
Pastel Cake
By ccavaletti
Heat oven to 350. Prepare cake mix as directed on package
- 1 pkg (2 layer size) yellow cake mix
- 1 pkg (4 serving size) lime Jello
- 1 pkg (4 serving size) lemon Jello
- 2 - 8 oz Cool Whip - thawed
Creamy Cauliflower
By ccavaletti
Cook cauliflower in boiling water 10 minutes or until tender; drain
- 1 medium head of cauliflower (2 lbs) cut into florets
- 3 Tbsp light cream cheese
- 1/2 tsp dill weed
- 3 Tbsp grated Parmesan cheese
Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts
By ccavaletti
In a medium saucepan, heat 1 Tbsp oil, one turn of the pan, over medium
- 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
- 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
- 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
- 1-1/4 1-1/4 1-1/4 c long-grain rice
- 1-1/4 1-1/4 1-1/4 c long-grain rice
- 1-1/4 1-1/4 1-1/4 c long-grain rice
- 3 3 3 c chicken stock, divided
- 3 3 3 c chicken stock, divided
- 3 3 3 c chicken stock, divided
- 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
- 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
- 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
- 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
- 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
- 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
- 2 2 2 Tbsp tamari
- 2 2 2 Tbsp tamari
- 2 2 2 Tbsp tamari
- 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
- 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
- 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
- 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
- 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
- 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
- 1 1 1 large onion, quartered and thinly sliced
- 1 1 1 large onion, quartered and thinly sliced
- 1 1 1 large onion, quartered and thinly sliced
- 4 4 4 cloves garlic, sliced or chopped
- 4 4 4 cloves garlic, sliced or chopped
- 4 4 4 cloves garlic, sliced or chopped
- 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
- 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
- 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
- 1/2 1/2 1/2 c hoisin sauce
- 1/2 1/2 1/2 c hoisin sauce
- 1/2 1/2 1/2 c hoisin sauce
- 1 1 1 Tbsp toasted sesame oil
- 1 1 1 Tbsp toasted sesame oil
- 1 1 1 Tbsp toasted sesame oil
- Salt and pepper
- Salt and pepper
- Salt and pepper
- 1/2 1/2 1/2 c dry-roasted peanuts, chopped
- 1/2 1/2 1/2 c dry-roasted peanuts, chopped
- 1/2 1/2 1/2 c dry-roasted peanuts, chopped
- Thinly sliced scallions, for garnish
- Thinly sliced scallions, for garnish
- Thinly sliced scallions, for garnish
Fresh Green Beans and Garlic
By ccavaletti
In a Dutch oven, heat oil and butter over medium-high heat
- 2 Tbsp canola oil
- 2 Tbsp butter
- 4 garlic cloves, sliced
- 2 lbs fresh green beans
- 1 c chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
Creamed Corn
By ccavaletti
Using a food processor, puree 3 cups corn kernels
- 4 c fresh corn kernels (from 8 ears)
- 4 Tbsp butter
- 1/2 c heavy cream
Hunt's Pasta Arrabbiata
By ccavaletti
Heat oil in large saucepan over medium heat 1 minute
- 1/2 cup virgin olive oil
- 5 cloves garlic, minced (5 cloves = 2-1/2 tsp)
- 1 can (29 oz each) Hunt's® Tomato Puree
- 1 can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1 pound dry penne pasta, uncooked
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1/4 cup thinly sliced fresh basil