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Recipes
Biscuit-Crusted Sausage-Egg Pie
By ccavaletti
Preheat the oven to 375 degrees
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 pound bulk pork breakfast sausage
- 1/2 tablespoon chopped fresh oregano
- 4 pieces refrigerated biscuit dough, such as Pillsbury
- 1 red onion, thinly sliced
- 2 ounces crumbled feta cheese
- 1/4 cup kalamata olives, sliced
- 2 large eggs, plus 2 large egg yolks
- 1/2 cup milk
- Salt and pepper
Caramel and Chocolate Kettle-Corn Crispie Bars
By ccavaletti
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside
- 8 cups kettle corn
- 1 8 ounce package chocolate-covered toffee pieces
- 1 cup pecans, toasted and finely chopped
- 2/3 cup light-color corn syrup
- 2/3 cup sweetened condensed milk
- 1/2 cup packed brown sugar
- 5 tablespoons butter
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 12 ounce package semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted
- 1/4 cup caramel ice cream topping (optional)
- 2 - 3 teaspoons coarse sea salt
Pork Chilaquiles
By ccavaletti
Preheat oven to 400. In a small bowl, combine onion and vinegar
- 1/2 red onion, sliced
- 1/4 c vinegar
- 2 c Pulled Pork
- 1 c salsa Verde
- 1 c Tomato Sauce
- 1/4 c chicken broth
- 4 c crushed tortilla chips
- 1-1/4 c shredded monterey jack
- 1/2 c sour cream
- salt
- 1/4 c chopped cilantro
Popovers
By ccavaletti
Preheat oven to 425. Pour milk into medium size bowl
- 1-1/4 c milk
- 1-1/4 c flour
- 1/2 tsp salt
- 3 jumbo eggs
Chicken and Cheese Tortilla Pie
By ccavaletti
Preheat oven to 375º. In a small skillet, warm enchilada sauce over medium heat
- 1 can (10 oz) green enchilada sauce
- 8 corn tortillas (6 in)
- 2 c coarsely shredded rotisserie chicken
- 2 c (8 oz) shredded cheddar cheese
- 1/4 c sliced ripe olives
- Salsa, optional
Korean-Style Chicken or Pork Noodle Bowls
By ccavaletti
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 lb whole wheat spaghetti
- 1 - 1 " piece of fresh ginger, grated
- 2 large cloves garlic, grated
- 1/4 c tamari (dark soy sauce)
- 3 Tbsp honey or agave syrup
- 2 Tbsp tomato paste
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 tsp hot sauce, such as sriracha, plus more to pass around the table
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken thigh meat or thin cut pork chops, cut into thin strips
- 1/4 small cabbage, very thinly shredded
- 1/2 red bell pepper, thinly sliced or chopped
- 1 bunch scallions, thinly sliced on the diagonal
- Toasted sesame seeds, for garnish
Seven Layer Salad
By ccavaletti
Layer each ingredient into a square cake pan in the order given
- 3/4 head of lettuce - torn into small pieces
- 2 spears celery, chopped fine
- 1 medium onion, chopped fine
- 1 small green pepper, chopped fine
- 1 can peas, well drained
- 1 pt mayonnaise
- 2 Tbsp sugar, sprinkled over mayo
- 10 strips bacon, cooked and crumbled
- 4 oz shredded cheddar cheese
Chili Con Carne Salad
By ccavaletti
Combine muffin mix with chilies and spiced
- 1 pkg corn muffin mix
- 4-1/2 oz can green chilies, chopped with juice
- 1/8 tsp cumin
- 1/8 tsp oregano
- pinch of sage
- 2 cans pinto beans, rinsed and drained
- 2 cans whole kernel corn, drained
- 3 med tomatoes, chopped
- 1 c chopped green onions
- 2 c cheese
- 10 strips crisp bacon, crumbled
- 1 c mayonnaise
- 1 c sour cream
- 1 pkg Hidden Valley Ranch dressing mix
Hot Cocoa Mix
By ccavaletti
In a large airtight container, mix the first five ingredients
- EACH SERVING:
- 2-3/4 c nonfat dry milk powder
- 2 c powdered nondairy creamer
- 1 c confectioners' sugar
- 3/4 c baking cocoa
- 1 pkg (3.9 oz) instant chocolate pudding mix
- 1 c miniature marshmallows, optional
- 1/2 c miniature semisweet chocolate chips, optional
- 3/4 c hot 2% milk
Chickpea Tabbouleh Salad with Tuna
By ccavaletti
In a large bowl, toss the chickpeas, tomato, red onion, parsley, mint, olives, lemon juice and EVOO; season generou...
- 2 cans (15.5 oz each) chickpeas, rinsed and drained
- 1 large beefsteak tomato, chopped
- 1/2 red onion, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1/2 bunch mint, finely chopped
- 10 pitted kalamata olives, chopped
- 1 lemon, juiced (about 3 Tbsp)
- 2 Tbsp EVOO
- 2 cans (5 oz each) chunk-light tuna, drained