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Recipes
Strawberry Margarita Salad
By ccavaletti
In a medium mixing bowl, mix together Cool Whip, pudding mix and drink mix
- 8 oz container of Strawberries, hulled and sliced (reserve a few slices for a garnish)
- 1 small can mandarin oranges, drained
- 1 small can crushed pineapple
- 1 large tub of Cool Whip, thawed
- 1 packet Crystal Light Margarita flavored drink mix powder
- 1 small pkg instant vanilla pudding
Sausage Broccoli Calzone
By ccavaletti
In a small skillet, cook sausage over medium heat until no longer pink; drain
- 12 oz bulk pork sausage
- 1-1/2 tsp minced fresh sage
- 1 tube (11 oz) refrigerated crusty French loaf
- 2 c frozen chopped broccoli, thawed and drained
- 1 c (4 oz) shredded part-skim mozzarella cheese
- 1 c (4 oz) shredded cheddar cheese
Out-of-This-World Scalloped Potatoes
By ccavaletti
Melt 1/4 c butter in a large saucepan over medium heat
- 1/4 c butter or margarine
- 1/4 c all-purpose flour
- 3 c milk
- 1 (10 oz) block Cheddar cheese, shredded
- 1/2 c thinly sliced green onions
- 1 tsp salt
- 1/4 tsp pepper
- 4 lbs potatoes, thinly sliced
- 1-1/2 c soft breadcrumbs
- 1/4 c butter or margarine, melted
- 1/4 c grated Parmesan cheese
Iceberg Wedges with Ranch Dressing
By ccavaletti
In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth
- 1 cup sour cream
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped red bell pepper
- 2 tablespoons minced onion
- 2 tablespoons finely chopped cilantro or other fresh herbs
- 1 tablespoon finely chopped garlic
- Salt and pepper
- 1 head iceberg lettuce, cut into wedges
Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
By ccavaletti
Bring a large pot of water to a boil, salt it and add the pasta
- Salt and pepper
- 1 pound curly-edged, long-cut pasta, such as riccia, or long, wide pasta
- 3 About 3 tablespoons pine nuts or sliced almonds
- 1 cup flat-leaf parsley leaves (a few handfuls)
- 1/2 About 1/2 cup fresh tarragon leaves
- 1/2 About 1/2 cup fresh mint leaves (a heavy handful)
- 2 cloves garlic, pasted or finely grated
- 1 About 1 teaspoon lemon zest
- A handful grated parmigiano-reggiano cheese, plus more for serving
- 1/4 About 1/4 cup EVOO
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes
- 1 10 ounce box frozen organic sweet peas
- 1/2 cup white wine or chicken stock
- 1 cup heavy cream
Garlic-Chive Baked Fries
By ccavaletti
Rinse the potatoes well and pat dry
- 4 medium Russet potatoes, cut into 1/4-inch julienne strips
- 1 Tbsp olive oil
- 4 tsp dried minced chives
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- nonstick cooking spray
Italian Pot Roast with Potatoes & Carrots
By ccavaletti
In a 5- to 6-qt. slow cooker, stir together the tomato paste, vinegar and flour until blended
- 1/4 cup tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons flour
- 2 1/2 pounds beef chuck roast, tied
- Salt and pepper
- 1 pound carrots, cut on an angle into thick pieces
- 1 pound small red-skinned potatoes
- 8 ounces small mushrooms
- 6 cloves garlic, halved
- 1 sprig rosemary
Garlic Bread Spirals
By ccavaletti
In a small bowl, mix the first five ingredients
- 1/4 cup butter, melted
- 2 green onions, finely chopped
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 1 tube (11 ounces) refrigerated crusty French loaf
Mixed Up Chicks
By ccavaletti
Preheat oven to 375 degrees
- 4 skinless chicken breasts
- 2 tablespoons pesto
- 5 ounces garlic & herb flavored cream cheese
- 8 strips prosciutto or bacon
- Olive oil
- 1 lemon, cut in wedges
- Handful of fresh basil leaves
- Salt and pepper
Summer Tortellini Salad
By ccavaletti
1. Cook tortellini according to package directions; drain
- 1 (19-oz.) package frozen cheese tortellini
- 2 cups chopped cooked chicken
- 1/4 cup sliced green olives
- 1/4 cup sliced black olives
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped sweet onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon herbes de Provence*
- 1/4 cup canola oil
- Salt to taste
- Garnish: fresh parsley sprigs