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Recipes
Boiled Potatoes with Sage Butter
By ccavaletti
Boil potatoes until tender
- 1 lb new potatoes
- 1/2 stick butter
- 1/4 c small sage leaves
- 2 scallions, thinly sliced
- salt
- pepper
Lemon-Herb Beef Pot Roast
By ccavaletti
Combine seasoning ingredients; press onto beef pot roast
- Seasoning:
- 1 (3 to 3 1/2 pound) boneless beef chuck pot roast
- 1 tablespoon olive oil
- 2 cups baby carrots
- 1 pound small red-skinned potatoes, halved
- 1 medium onion, cut into 6 wedges
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 1/2 teaspoon dried basil
- 2 teaspoons lemon pepper
- 2 cloves garlic, minced
- 1 teaspoon dried basil
Red Velvet Crinkles
By ccavaletti
In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for 2 minutes
- 1 (16.5 oz) box red velvet cake mix
- 1/3 c canola oil
- 2 large eggs
- 2 Tbsp all-purpose flour
- 1/4 tsp almond extract
- 1 c granulated sugar
- 1 c confectioners' sugar
Chicken Pot Pie IX
By ccavaletti
Preheat oven to 425º. In a saucepan, combine chicken, carrots, peas, and celery
- 1 lb skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 c sliced carrots
- 1 c frozen green peas
- 1 c sliced celery
- 1/3 c chopped onion
- 1/3 c butter
- 1/3 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1-3/4 c chicken broth
- 2/3 c milk
- 2 (9-inch) unbaked pie crusts
Lemon-Herb Roast Chicken with Pan Gravy Recipe
By ccavaletti
Heat the oven to 375°F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon
- 1 lemon
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
- 3 cloves garlic, minced
- 1 roasting chicken (5 to 7 pounds)
- 1/4 cup dry white wine
- 1/4 cup water
Olive Oil-Poached fish
By ccavaletti
Place fish in a Dutch oven in a single layer; pour oil over fish just to cover
- Horseradish Sauce:
- 4 fish fillets, such as salmon, halibut or sea bass - 1 lb
- 2 c olive oil, or chicken broth if you prefer
- 3 sprigs thyme
- 1 clove garlic, halved
- 1/2 tsp salt
- freshly ground pepper
- 1 Tbsp horseradish
- 1/2 c sour cream or creme fraiche
Beef Bourguignon
By ccavaletti
Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil
- Extra-virgin olive oil
- 4 bacon slices, cut into 3-inch strips
- 4 pounds beef chuck or round, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 cup Cognac
- 1 bottle dry red wine, such as Burgundy
- 5 cups low-sodium beef broth
- Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
- 3 garlic cloves, chopped
- 1 pound white mushrooms, stems trimmed
- 3 cups blanched and peeled pearl onions
- Pinch sugar
- Fresh flat-leaf parsley, chopped, for garnish
Grilled Shrimp with Feta Cheese and Tomatoes
By ccavaletti
1. Prepare the vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl
- For the vinaigrette:
- 2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- Finely grated zest of 1 lemon
- Salt and pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 3 pounds large shrimp (peeled and deveined), rinsed and patted dry
- Finely grated zest and juice of 1 large lemon
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
- 1 head radicchio (or 2 heads, if small), outer leaves discarded, inner leaves separated, rinsed and dried
- 2 pounds ripe plum tomatoes, cut into 8 pieces each
- 8 ounces fresh feta cheese, cut into 1/2-inch cubes
- 1/2 cup whole mint leaves, coarsely chopped
Beef Bruschetta Skillet
By ccavaletti
COOK meat in hot oil in large nonstick skillet on medium-high heat 2 min
- 1 lb. beef sirloin steak, cut into thin strips
- 2 tsp. oil
- 2 large tomatoes, chopped
- 1 can (14 oz.) beef broth
- 4 cloves garlic, minced
- 1 tsp. dried basil leaves
- 1-1/2 cups instant white rice, uncooked
- 2 oz cubed Velveeta (1/2 c)
Creamy Chicken & Noodles
By ccavaletti
Combine first 4 ingredients in a slow cooker
- 3-4 boneless, skinless chicken breasts
- 2 10-3/4oz cans cream of chicken soup
- 1/2 c butter, sliced
- 4 10-1/2oz cans chicken broth or
- 3 14-1/2 oz, cans chicken broth
- 24 oz pkg frozen egg noodles