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Recipes
Easy Stuffed Shells
By ccavaletti
Preheat oven to 350º. Cook shells according to package directions; drain and rinse in cold water
- 36 uncooked jumbo pasta shells
- 1 jar (24 oz) spaghetti sauce (actually - 24 oz was not enough - use more)
- 35 frozen fully cooked Italian meatballs (1/2 oz each), thawed
- 2 cups (8 oz) shredded part-skim mozzarella cheese
Baked Beans
By ccavaletti
Combine all in a pan and cook
- Baked Beans
- Ground Chuck, cooked and crumbled
- Sweet Baby Ray's Barbecue sauce
Greek Chickpea Salad
By ccavaletti
Make basic vinaigrette using red wine vinegar and adding the shallot and oregano
- Basic Vinaigrette:
- 1/4 c vinegar
- 1 Tbsp Dijon mustard
- Kosher salt and freshly ground pepper
- 3/4 c extra-virgin olive oil (or 1/2 c EVOO and 1/4 c vegetable oil)
- Salad:
- 1/4 c red wine vinegar
- 1 Tbsp minced shallot
- 1/2 tsp dried oregano
- 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
- 2 c chopped Persian cucumbers
- 2 c halved cherry tomatoes
- 1/2 c halved kalamata olives
- 1/2 c crumbled feta cheese
- 1/2 c chopped basil
- 1/2 c chopped parsley
- salt and pepper
Building Block 4 - Pulled Chicken
By ccavaletti
1. Position racks in the upper and lower thirds of the oven and preheat to 400
- 4 lbs skin-on, bone-in chicken breasts
- 4 lbs skin-on, bone-in chicken thighs
- 2 Tbsp EVOO
- 2 lemons, cut into wedges
- 1 tsp paprika
- 1 tsp dried thyme
- salt and pepper
AMBROSIA BARS
By ccavaletti
Heat oven to 350 Degrees F
- Crust:
- 1-1/4 cups all-purpose flour
- 1/2 cup finely chopped slivered almonds
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- Filling:
- 1-1/2 cups sweetened flake coconut
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 eggs
- 1/2 cup orange-pineapple juice
- Confectioners' sugar, for dusting
Pork Pad Thai
By ccavaletti
In a large bowl, combine noodles and hot water to cover; let stand for 10 minutes
- 8 oz box pad thai or flat rice noodles
- 1 lb ground pork
- 1 head bok choy, cut crosswise into 1/2-inch thick slices
- 2 cups matchstick carrots
- 1/2 c chopped green onion
- 1 Tbsp bottled minced ginger
- 1 tsp bottled minced garlic
- 1/2 c chicken broth
- 1/4 c soy sauce
- 3 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 1-1/2 garlic-chile sauce
- 1 tsp sugar
Mama DePandi's Cannelloni
By ccavaletti
Heat the olive oil in a large pot
- 2 Tbl. extra virgin olive oil
- 1 c. chopped onion
- 1 green pepper, chopped, opt.
- 2 (28 oz.) cans crushed tomatoes
- 1/2 c. finely chopped fresh basil
- 2 tsp. Italian seasoning, opt.
- 1 tsp. garlic powder, opt.
- 1 1/2 tsp. salt, divided
- 2 tsp. black pepper, divided
- 1 Lb. ground beef, cooked
- 1 (16 oz.) pkg. shredded Mozzarella
- 1 (15 oz.) container whole milk Ricotta
- 1/2 c. grated Parmesan
- 1 (8 oz.) box cannelloni shells, cooked
Sausage & Ham Breakfast Casserole
By ccavaletti
Cook sausage and drain well
- 1/2 lb hot ground pork sausage
- 3 slices white bread
- 8 oz shredded sharp cheddar cheese
- 3 large eggs
- 1 c milk
- 1 tsp prepared mustard
- 1/8 tsp pepper
- 2 c chopped ham
Ham & Cheddar in a Loaf
By ccavaletti
HEAT oven to 350°F. FLATTEN dough on lightly floured surface
- 1 lb. frozen bread dough, thawed
- 1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham
- 1 cup KRAFT Shredded Cheddar Cheese
- 1/4 cup MIRACLE WHIP Dressing
- 1 egg, beaten
- 1 Tbsp. KRAFT Grated Parmesan Cheese
Honey-Mustard Turkey Burgers
By ccavaletti
Prepare a grill. Whisk mustard and honey in a small bowl until smooth
- 1/4 c coarse-grained mustard
- 2 tablespoons honey
- 1 lb ground turkey breast
- 1/4 teaspoon salt
- 1/4 tsp freshly ground pepper
- 2 tsp canola oil
- 4 split and toasted whole-wheat hamburger rolls
- Lettuce, tomato slices and red onion slices for garnish