Ccavaletti's profile page
Recipes
Pork Roast With Carolina Gravy
By ccavaletti
1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks
- 4 medium leeks
- 1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)
- Kitchen string
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 thick bacon slices, chopped
- 1 tablespoon vegetable oil
- 10 garlic cloves, halved
- 3 medium onions, halved and sliced
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 10 fresh thyme sprigs
- 4 bay leaves
- 1 tablespoon butter
Fettuccine Alfredo
By ccavaletti
Bring a large pot of salted water to a boil
- Kosher salt
- 1 lb fettuccine
- 1-1/2 c heavy cream
- 6 Tbsp unsalted butter, cut into cubes
- 1/4 tsp freshly ground nutmeg (optional)
- Freshly ground pepper
- 1 c grated parmesan cheese (about 2 ounces), plus more for topping
Chicken Rice Casserole
By ccavaletti
Place broccoli in a 1-1/2 qt baking dish and bake at 350 for 15 minutes to partially thaw
- 10 oz chopped frozen broccoli
- 1 c raw Minute Rice
- 1 c diced cooked chicken
- 1 c grated cheddar cheese
- 1 medium onion, chopped
- 1 c milk
- 1 can cream of celery soup
Sweet-'n'-Salty Honey Cheese Spread
By ccavaletti
This is always a big hit!
- 1 (10.5-oz.) goat cheese log
- 1/2 cup roasted, salted sunflower seeds
- 1/3 cup honey
- 1 pt. fresh raspberries, blackberries, or blueberries
- Garnish: fresh mint leaves
- Assorted crackers
Scrambled Egg Turnovers
By ccavaletti
Preheat the oven to 425 degrees
- 1 small zucchini, shredded
- Salt and pepper
- 6 eggs
- 1/4 teaspoon dried oregano
- 2 tablespoons unsalted butter
- 2 ounce sheet puff pastry, thawed and halved lengthwise
- 1 1/2 cups shredded cheddar cheese
- 4 3/4-inch-thick tomato slices
Devil's Food Sandwich Cookies
By ccavaletti
Combine cake mix, shortening and eggs
- 18-1/4 oz pkg Devil's Food cake mix
- 3/4 c shortening
- 2 eggs
- 8 oz cream cheese, softened
- 1/2 c margarine, softened
- 1/2 tsp almond extract
- 16 oz powdered sugar
Chili Mac
By ccavaletti
In a 6-qt Dutch oven, heat oil over medium-high heat
- 1 Tbsp vegetable oil
- 1 lb lean ground beef
- 1-1/2 c chopped yellow onion
- 2 cloves garlic, minced
- 1 (1.25 oz) pkg chili seasoning
- 1 tsp kosher salt
- 2 c whole milk
- 1 (14.5 oz) can chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (12 oz) box rotini pasta
- 1-1/2 c shredded Monterey Jack cheese
- 1-1/2 c shredded Cheddar cheese
- 2 Tbsp chopped green onions
Veggie Pizza
By ccavaletti
Unroll the crescent rolls and press together at the seams on a greased cookie sheet
- Finely chopped vegetables:
- 2 tubes Pillsbury Crescent Rolls
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 pkg Hidden Valley Ranch dressing mix - original
- red onion
- cucumber
- carrots
- broccoli
- cauliflower
- tomato
- black olives
- Finely shredded cheddar cheese
Beef Stew
By ccavaletti
Coat the meat in flour, salt and pepper
- Other veggies are optional:
- 2 lbs stew meat, cut up into small pieces
- flour
- salt
- pepper
- 1 medium onion
- oil
- beef bullion
- diced potatoes
- carrots
- flour
- green beans, corn or peas
Taco Soup
By ccavaletti
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish