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Recipes
Creamy Tomato Soup and Italian Patty Melts
By ccavaletti
Heat the milk over moderate heat in a medium pot
- Soup:
- 4 cups whole milk
- 3 (14-ounce) cans diced tomatoes, drained
- 2 rounded tablespoons tomato paste
- 1 medium onion, chopped
- Salt and pepper
- 1 teaspoon sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons butter, cut in pieces
- 1 stalk of celery, coarsely chopped
- 1 clove garlic
- 1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
- Watercress and Hazelnut Pesto:
- 12 ounces watercress, stems removed
- 1/2 cup hazelnuts, toasted
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 cloves cracked garlic
- 1/4 teaspoon ground or grated nutmeg
- Salt and pepper
- 1/2 cup grated Parmigiano-Reggiano
- Sammies:
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon
- 4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
- 1 cubanelle long sweet Italian light green pepper, seeded and sliced
- 1 medium yellow skinned onion, sliced
- Salt and pepper
- 8 slices Italian bread, or white bread
- 8 slices deli-sliced provolone
Chocolate Truffle Pie
By ccavaletti
Sprinkle pecans on crust. Caramel Layer: Put caramels in a bowl with the evaporated milk
- Caramel Layer:
- 1/2 cup(s) pecan pieces, toasted and coarsely chopped
- One 6-oz ready-to-fill chocolate-flavored crumb crust
- 17 individually wrapped square caramels (5 oz, 3⁄4 cup), unwrapped
- 1/4 cup(s) canned evaporated milk (not sweetened condensed)
- Truffle Layer:
- 5 1/2 cup(s) (9 oz) semisweet chocolate chips
- 1 cup(s) heavy (whipping) cream
- 3 tablespoon(s) stick butter
- Decoration:
- slightly sweetened whipped cream
Quinoa Salad with Sweet Potatoes and Apples
By ccavaletti
Preheat the oven to 400º
- 1/2 1/2 1/2 c extra-virgin olive oil
- 1/2 1/2 1/2 c extra-virgin olive oil
- 1/2 1/2 1/2 c extra-virgin olive oil
- 1-1/2 1-1/2 1-1/2 c quinoa
- 1-1/2 1-1/2 1-1/2 c quinoa
- 1-1/2 1-1/2 1-1/2 c quinoa
- Salt
- Salt
- Salt
- 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
- 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
- 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
- Freshly ground black pepper
- Freshly ground black pepper
- Freshly ground black pepper
- 1/4 1/4 1/4 c apple cider vinegar
- 1/4 1/4 1/4 c apple cider vinegar
- 1/4 1/4 1/4 c apple cider vinegar
- 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
- 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
- 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
- 1/2 1/2 1/2 c chopped flat-leaf parsley
- 1/2 1/2 1/2 c chopped flat-leaf parsley
- 1/2 1/2 1/2 c chopped flat-leaf parsley
- 1/2 1/2 1/2 c medium red onion, thinly sliced
- 1/2 1/2 1/2 c medium red onion, thinly sliced
- 1/2 1/2 1/2 c medium red onion, thinly sliced
- 8 8 6 packed cups baby greens (about 6 oz)
- 8 8 6 packed cups baby greens (about 6 oz)
- 8 8 6 packed cups baby greens (about 6 oz)
Spinach Salad
By ccavaletti
Mix and serve
- 2 bags of spinach, well drained
- oregano
- garlic powder
- salt - to taste
- wine vinegar
- oil
- Romano cheese
Lemon Cheesecake Ball
By ccavaletti
Mix above ingredients with mixer until smooth
- 8 oz. cream cheese
- 3/4 cup powdered sugar
- 1 tsp. UNSWEETENED Kool-Aid Lemonade (it must be Kool-Aid brand, trust me I tried several kinds until I got it just right.)
- 4 Tbsp softened butter
Touchdown Italian Chili
By ccavaletti
Grill Italian sausage according to package directions; cut into half moon slices and set aside
- 1 pk Italian sausage links
- 1 c chopped onions
- 3 celery ribs, cut into 1/2" pieces
- 1 large sweet red pepper, cut into 1" pieces
- 1 yellow pepper, cut into 1" pieces
- 1 green pepper, cut into 1" pieces
- 1 Tbsp minced garlic
- 3 Tbsp olive oil
- 3 cans (14-1/2 oz each) Italian recipe stewed tomatoes
- 1 can (16 oz) dark red kidney beans, rinsed and drained
- 1 can (15 oz) butter beans, rinsed and drained
- 1 can (6 oz) tomato paste
- 3/4 c sliced black olives
- 1/4 c cream sherry, optional
- 1 Tbsp chopped fresh basil
- 1-1/2 tsp baking cocoa
- 1/2-1 tsp pepper
Old-Fashioned Stewed Chicken
By ccavaletti
Place chicken in slow cooker
- 3-4 lb chicken, cut up
- 1 small onion, cut into wedges
- 1 rib celery, sliced
- 1 carrot, sliced
- 1 Tbsp chopped fresh parsley, or 1 tsp dried parsley
- 1 Tbsp chopped fresh thyme, or 1 tsp dried thyme
- 1 Tbsp chopped fresh rosemary, or 1 tsp dried rosemary
- 3 tsp salt
- 1/4 tsp pepper
- 3-4 c hot water
- 1/3 c flour
Rigatoni with Apple and Squash
By ccavaletti
Cook pasta until al dente
- 1 lb rigatoni pasta
- 8 oz bacon, thinly sliced
- 10 sage leaves
- 2 shallots, minced
- 1 tart apple, sliced
- 3 c Roasted Squash, chopped
- 1/2 c grated Parmesan
- salt and pepper
- 1/4 c chopped fresh parsley
Rosemary Mashed Potatoes
By ccavaletti
In a large pot, combine the potatoes and rosemary sprigs
- 1-1/2 lbs baking potatoes, peeled and cut into 2-inch pieces
- 1-1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 6 rosemary sprigs, plus 1 tsp finely chopped fresh rosemary
- salt and pepper
- 1 Tbsp plus 1/2 c extra virgin olive oil
- 2 tsp lemon zest
Bloody Bull Burgers with Crunchy Ketchup
By ccavaletti
in a large bowl, combine the Worcestershire sauce, tomato paste, horseradish, parsley and lemon juice, if using
- 1/4 c Worcestershire sauce
- 3 Tbsp tomato paste
- 3 Tbsp freshly grated horseradish or 2 Tbsp prepared horseradish, such as Gold's
- 2 Tbsp finely chopped flat leaf parsley
- 1 Tbsp fresh lemon juice (omit if using prepared horseradish)
- 2 lbs ground bison or sirloin
- 1 Tbsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp celery salt
- 3/4 c ketchup
- 1/4 c steak sauce
- 2 Tbsp very finely chopped celery ribs and leaves
- 1 Tbsp Tabasco
- 2 tsp EVOO
- 6 onion rolls, split and lightly toasted
- Beefsteak tomato slices
- Thinly sliced onion
- Pimiento-stuffed olives (optional)
- Cocktail onions (optional)