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Recipes
Pineapple Upside-Down Minis
By ccavaletti
Drain pineapple; reserve juice
- 2 cans (20 ounces each) DOLE Pineapple Slices
- 1/3 cup butter or margarine, melted
- 2/3 cup packed brown sugar
- 9 maraschino cherries, cut in half
- 1 package (18 1/4 ounces) yellow or pineapple-flavored cake mix
Hodgepodge Chili
By ccavaletti
Brown sausage and beef in oil Add chopped vegetables and spices, cook until onions are soft
- 16 oz Italian sausage
- 16 oz ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic
- 2 jalapeno peppers, chopped
- 1 T chili powder
- 1 T cumin seed
- 3/4 t salt
- 15 oz great northern beans
- 15 oz light red kidney beans
- 16 oz low sodium chicken broth
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1/4 c cilantro
- 1/4 c parsley
Chocolate-Cherry Chiffon Pie
By ccavaletti
In the work bowl of a food processor, combine cookies and butter
- 24 cream-filled chocolate sandwich cookies*
- 2 tablespoons butter
- 1 cup boiling water
- 1 (6-ounce) box cherry-flavored gelatin*
- 1 ⁄2 cup ice
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 (12-ounce) package frozen cherries, thawed
Tuscan Chicken Frittata
By ccavaletti
In a large bowl, whisk the eggs, cream, basil, 2 Tbsp Parmesan cheese, salt and pepper
- 8 eggs
- 1/2 c heavy whipping cream
- 1/2 c minced fresh basil
- 1/4 c grated Parmesan cheese, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz cream cheese, softened and cubed
- 1/3 c oil-packed sun-dried tomatoes, patted dry and chopped
- 1 c shredded cooked chicken
Warm Chicken Salad
By ccavaletti
In a small saucepan, whisk together cream, broth, mustard and honey; bring to a boil over medium-high heat
- 1/4 c heavy cream
- 1/4 c chicken broth
- 3 Tbsp grainy mustard
- 1 Tbsp honey
- 1-1.2 c Pulled Chicken
- 5 oz arugula
- 2 Belgian endives, thinly sliced crosswise
- salt and pepper
- 1/4 c sliced almonds, toasted
Roasted Pork Tenderloin with Dried Fruit and Port Reduction
By ccavaletti
1. Preheat oven to 350. 2
- Sauce:
- 2 Tbsp grape seed oil
- 2 one pound pork tenderloins, trimmed of any excess fat and silver skin
- your favorite salt blend
- 2 Tbsp butter
- 1 shallot, sliced thin
- 1/4 c dried apricots, sliced thin
- 1/4 c dried cranberries
- 2 Tbsp all-purpose flour
- 1 c port
- 1 c beef stock
- 1 Tbsp Dijon mustard
- 1 tsp fresh rosemary, minced
- salt and pepper to taste
Green Beans with Dijon Cream Sauce
By ccavaletti
Boil water. Add green beans, return to boil, and boil 5 minutes
- 2 lbs green beans, trimmed (haricot verts)
- 1/4 cup butter
- 1/4 cup pine nuts
- 1/4 cup whipping cream
- 2 Tbsp dijon
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 c minced fresh basil
Gazpacho
By ccavaletti
Combine all and chill 2-24 hours
- 15 oz can chunky Italian or salsa style tomatoes
- 2 c quartered yellow pear shaped and or halved cherry tomatoes
- 15 oz can chick peas, drained and rinsed
- 1-1/4 c spicy vegetable juice (V8)
- 1 c beef broth
- 1/2 c coarsely chopped seeded cucumber
- 1/2 c coarsely chopped yellow and or red sweet peppers
- 1/4 c coarsely chopped red onion
- 1/4 c snipped fresh cilantro
- 3 Tbsp lime or lemon juice
- 2 cloves minced garlic
- 1/4-1/2 tsp bottled hot pepper sauce
- croutons
Breakfast Pizza
By ccavaletti
Unroll crescent roll dough and press on bottom and partially up sides of a 9x13" baking dish; press perforations to...
- 1 - 8 oz can crescent rolls
- 1 lb hot ground pork sausage
- 32 oz pkg frozen hash browns with onion and peppers
- 1 c shredded cheddar cheese
- 4 large eggs
- 1/2 c milk
- 1 tsp salt
- 1/2 tsp pepper
Chicken Cutlets Milanese with Butter Beans and Gnocchi
By ccavaletti
Bring a large pot of water to a boil and salt it
- Salt and pepper
- 2 8 ounce pieces skinless, boneless chicken breast
- 2/3 cup instant polenta or cornmeal
- 3/4 cup grated parmigiano-reggiano cheese
- Flour, for dredging
- 1 large egg
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 12 ounces gnocchi pasta
- 3 tablespoons butter, cut into small pieces
- 1 15 ounce can butter beans, rinsed
- 2 sprigs rosemary, leaves chopped
- 1 pint cherry tomatoes, halved
- 2 cups arugula leaves
- Juice of 1 lemon