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Recipes
Shrimp Cocktail Soup
By ccavaletti
In a large bowl, combine broth, cocktail sauce, lemon juice, horseradish and Worcestershire sauce
- 2 c chicken broth
- 1 c prepared spicy cocktail sauce
- 2 Tbsp lemon juice
- 2 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- 2 c diced cooked shrimp (10oz)
- 2 Tbsp finely chopped parsley
Pizza Crust
By ccavaletti
Knead for 5 minutes. Let rise for a couple of hours
- 5 lbs flour
- 1-1/2 c water with 4 pkgs rapid yeast
- 4-1/2 c milk
- oil
- handful of sugar
- palm full of salt
Taffy Apple Dip
By ccavaletti
Mix 2/3 of the jar of caramel sauce and cream cheese
- 1 jar caramel sauce
- 16 oz cream cheese
- chopped peanuts
- sliced apples
Southwestern Soup
By ccavaletti
1. Brown ground beef, onion and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes o...
- 1 lb ground beef
- 1 c coarsely chopped onion
- 2 garlic cloves, minced
- 2 (16 oz) cans light red kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes and mild green chilies, undrained
- 1 (14oz) can beef broth
- 2 c frozen yellow and white whole kernel corn
- 1 (1 oz) envelope taco seasoning mix
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp chopped fresh cilantro
- Toppings: sour cream and fresh cilantro
Baked Pimiento Cheese
By ccavaletti
Stir together first 5 ingredients in a large bowl; stir in cheeses
- 1 1/2 cups mayonnaise
- 1 (4-ounce) jar diced pimiento, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated onion
- 1/4 teaspoon ground red pepper
- 1 (8-ounce) block extra-sharp Cheddar cheese, shredded
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- Garnish: chopped parsley
Cream Cheese Chicken Enchiladas
By ccavaletti
Preheat oven to 325 degrees
- 5 oz reduced fat cream cheese, softened
- 1/4 c light sour cream
- 10 oz can enchilada sauce
- 1 c shredded cheddar cheese, divided
- 1 c shredded monterey jack cheese, diveded
- 2 c cooked shredded chicken
- 2 c frozen corn kernels, thawed
- 4 oz can diced green chiles
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt and pepper
- 4 scallions, thinly sliced
- 8 (8-inch) whole wheat tortillas
Honey Mustard-Glazed Pork Chops
By ccavaletti
Preheat oven to 350º. In a small bowl, stir together salt, garlic powder, and peppers
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp ground red pepper
- 1/2 tsp ground black pepper
- 6 (1-inch-thick) center cut pork chops
- 1 Tbsp olive oil
- 1/4 c honey
- 1/4 c sherry vinegar
- 1 Tbsp whole-grain Dijon mustard
- Garnish: chopped fresh parsley
Chicken Alfredo Spaghetti Squash
By ccavaletti
Melt butter in a skillet over medium heat
- 2 Tbsp butter
- 2 tsp garlic
- 1 tsp sage
- 2 Tbsp flour
- 1 c chicken broth
- 1/2 c half and half
- 4 oz cream cheese, cubed
- 1/2 c Parmesan cheese, shredded
- 1/2 c chicken, cooked and shredded
- 2-1/2 c spaghetti squash, cooked
- Salt, pepper and parsley to taste
Guacamole Salad
By ccavaletti
In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapeno, olive oil, salt and pepper
- 3 c cooked rice
- 1 lg tomato, seeded and chopped (2/3 c)
- 3/4 c chopped sweet onion
- 3 Tbsp snipped fresh cilantro
- 3 Tbsp lemon juice
- 2-3 Tbsp seeded and finely chopped fresh jalapeno
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 avocado, chopped
- 2 Tbsp lime juice
- Shredded Romaine lettuce
Oven-Fried Chicken
By ccavaletti
Stir together first 6 ingredients in a medium bowl
- 1/4 c fat-free mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 c multigrain cracker crumbs (about 20 crackers)
- 1/4 c freshly grated Parmesan cheese
- 1-1/4 lb chicken breast strips