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Recipes
Garlic Tomatoes
By ccavaletti
Layer all tomatoes, garlic cloves and grated Parmesan cheese
- tomato wedges
- garlic cloves, lots
- grated Parmesan cheese
- basil
- onions
- garlic salt
- pepper
- salt
- 1/8 c sugar
- 1/3 c oil
- 2/3 c cider vinegar
Cheesy Sausage Casserole
By ccavaletti
Spray a 13x9-inch baking dish with nonstick cooking spray
- 1 lb ground pork sausage
- 12 oz Velveeta
- 1 (10 oz) can diced tomatoes and green chilies
- 12 large eggs
- 1/4 c milk
- 1 (8 oz) pkg refrigerated crescent rolls
- 2 c shredded sharp Cheddar cheese
- Garnish: chopped green onion
Orecchiette with Salmon, Arugula and Artichokes
By ccavaletti
In a large pot of salted boiling water, cook the pasta until al dente
- 8 oz orecchiette
- 1/4 c extra-virgin olive oil
- 1 large garlic clove, minced
- 5 oz baby arugula
- 1/2 c drained marinated artichokes, quartered
- 1/4 c pitted Sicilian green olives, chopped
- 2 Tbsp drained capers
- 3/4 lb roast salmon, flaked (2 loose cups)
- Salt
Halibut with Corn Gravy and Chive Mashed Potatoes
By ccavaletti
In a large pot of salted water, bring the potatoes to a boil
- 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
- 2 1/2 tablespoons extra-virgin olive oil (EVOO)
- 4 slices bacon, finely chopped
- 1 onion, finely chopped
- 2 ribs celery from the heart with leaves attached, finely chopped
- 3 sprigs thyme
- 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels
- 1/4 red bell pepper, finely chopped
- Salt and black pepper
- Hot pepper sauce
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 3 tablespoons snipped fresh chives
- 4 6 ounces halibut fillets, skinned
- 2 tablespoons finely chopped fresh parsley
Pesto Minestrone
By ccavaletti
In a saucepan, cook sausage and fennel over medium-high, stirring, 5 minutes
- 8 oz fresh Italian sausage, crumbled
- 1 c chopped fennel
- 3 cups chicken stock
- 1 can (15.5 oz) diced tomatoes
- 1 bag (10 oz) frozen mixed vegetables
- 1/4 c pesto
- shaved Parmesan cheese
Broccoli Potato Soup
By ccavaletti
Simmer water, bullion, broth, hash browns, broccoli and onions for 20 minutes
- 2 c water
- 4 c chicken broth
- 4 tsp chicken bullion
- 2 lbs frozen hash browns
- 20 oz frozen broccoli
- 1 c chopped onion
- 2 c milk
- 2 cans cream of chicken soup
- 2 c Velveeta cheese, cubed
Honey-Cinnamon Tres Leches Cake
By ccavaletti
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy
- 1/2 cup butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon SPICE ISLANDS Ground Saigon Cinnamon, divided
- 1 cup milk
- 1 teaspoon SPICE ISLANDS Pure Vanilla Extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups whipping cream, divided
- 5 tablespoons honey, divided
Creamy Chicken Florentine bake
By ccavaletti
Preheat oven to 400º. Spray a deep 13x9-inch baking dish with cooking spray
- 1-1/2 c whole milk
- 1 c half-and-half
- 1-1/2 c mozzarella cheese
- 1/2 lb ziti pasta, cooked according to package directions
- 2 c fresh baby spinach
- 1 rotisserie chicken, meat shredded, skin and bones discarded
- 1 (14 oz) can quartered artichoke hearts, drained
- 2 c cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 c shredded Parmesan cheese
Turtle Trifle
By ccavaletti
1. Beat mascarpone cheese, whipping cream and vanilla extract in a large bowl at medium speed 2-3 minutes or until ...
- 8 oz mascarpone cheese, softened*
- 1 1/2 cups whipping cream
- 1 1/2 tsp vanilla extract
- 1 (2 lb) frozen pecan pie, thawed and cut into 1-inch cubes (I couldn't find a frozen one, so I bought one at Baker's Square)
- 1/3 cup chocolate fudge
- 1/3 cup caramel topping
- 1/2 cup chopped pecans, toasted
- 8 oz cream cheese may be substituted.
Brussels Sprouts with Pancetta
By ccavaletti
Preheat oven to 425º. Toss together Brussels sprouts and next 3 ingredients in a 15 x 10-inch jelly roll pan
- 2 lbs fresh Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 (1/8" thick) pancetta slices
- 1 Tbsp freshly grated Parmesan cheese