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Recipes
Creamy Mashed Potato Bake
By ccavaletti
Combine mashed potatoes, sour cream, milk and garlic powder in a large bowl
- 3 C mashed potatoes
- 1/4 tsp garlic powder
- 1-1/3 c French's Onions
- 1 c sour cream
- 1/4 c milk
- 1 c shredded cheddar
Stuffed Whole Red Snapper
By ccavaletti
Saute garlic in butter. Don't let the garlic brown
- 1 - 3 -4 lb whole snapper
- 2 cans crab meat
- 1 stick butter or margarine
- 3 cloves garlic
- 1 loaf white bread
- salt
- lemon juice
Shrimp and Sausage Cioppino
By ccavaletti
In a Dutch oven or large saucepan, heat the oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic, peeled and smashed
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread
Quiche Lorraine
By ccavaletti
Line a 9" quiche pan with pastry
- Pastry for a 9" pie
- 9 slices bacon - crumbled
- 1/4 c green onions, chopped
- 2 c shredded Swiss cheese, divided
- 6 eggs, beaten
- 1 c whipping cream
- 1/2 tsp salt
- dash red and dash pepper
- 1/8 tsp ground nutmeg
Vidalia Onion Souffles
By ccavaletti
In a very large skillet, melt the stick of butter over moderately low heat
- 1 stick unsalted butter, plus more for greasing
- 4 lbs Vidalia or other sweet onions, thinly sliced
- Salt
- 3 Tbsp all-purpose flour
- 2 tsp baking powder
- 6 large eggs
- 2 c heavy cream
- 3/4 c grated Parmesan cheese
Buffalo Chicken Stuffed Peppers
By ccavaletti
Preheat the oven to 350º
- 4 green bell peppers, sliced in half length-wise
- 2 c cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 c grated cheddar, divided
- 1/4 c grated mozzarella
- 1/3 c Frank's Red Hot Sauce
- 1 Tbsp ranch seasoning mix
- 1 Tbsp chives
- ranch or blue cheese dressing, for serving
Baked Pineapple
By ccavaletti
Mix and bake for 1 hour at 350 degrees
- 20 oz can crushed pineapple
- 2 cups bread crumbs
- 1 stick butter
- 1 c sugar
Spicy Chicken
By ccavaletti
Mix marinade ingredients in a good processor
- 6 boneless, skinless chicken breasts
- 2 Tbsp honey
- 1/3 c fresh lime juice
- 4 garlic cloves, minced
- 1 jalapeno pepper, roasted on a gas stove
- 1 chipotle pepper in adobo sauce
- 1/4 tsp corn starch
- 1 Tbsp chopped cilantro
Buttery Chive Bread
By ccavaletti
Dissolve yeast in 1/2 cup warm water; let stand for 5 minutes or until foamy
- 1 (1/4 oz) pkg active dry yeast
- 1/4 cup warm water (105-110)
- 8oz container small-curd cottage cheese
- 3 Tbsp cup sugar
- 3 Tbsp butter, divided
- 1/2 cup chopped fresh chives
- 1-1/2 tsp salt, divided
- 2 Tbsp minced onion
- 1 large egg
- 2-1/2 cups of all-purpose flour
Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil
By ccavaletti
Preheat the oven to 325°
- Six 8-ounce trout fillets, with skin
- Salt
- Freshly ground pepper
- 6 thin slices of Spanish serrano or Ibérico ham
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 fresh red chile, thinly sliced crosswise
- 3 tablespoons chopped parsley
- 2 tablespoons sherry vinegar