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Tuna Melt Pie

Tuna Melt Pie

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Preheat the oven to 450°

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 6 ounces mushrooms, chopped
  • Four 5-ounce cans tuna, drained
  • 2 tablespoons mayonnaise
  • 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
  • 3/4 cup milk
  • 3 eggs, lightly beaten
  • 1/4 cup flour
  • 2 tablespoons butter, melted
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Polenta Bites Provençal

Polenta Bites Provençal

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Finely chop 1/4 cup each pitted green and black olives, 1 garlic clove and 1 anchovy fillet

  • 1/4 cup pitted green olives
  • 1/4 cup black olives
  • 1 garlic clove
  • 1 anchovy fillet
  • 1/4 cup chopped tomatoes
  • Chopped fresh oregano, for seasoning
  • 1 tablespoon extra-virgin olive oil
  • 16 slices prepared polenta
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Southwest Frito Pie

Southwest Frito Pie

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In a Dutch oven, cook beef over medium heat until no longer pink; drain

  • 2 lbs lean ground beef
  • 3 Tbsp chili powder
  • 2 Tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 c water
  • 1 can (15 oz) pinto beans, rinsed and drained, optional
  • 4-1/2 c corn chips
  • 2 c shredded lettuce
  • 1-1/2 c (6 oz) shredded cheese
  • 3/4 c chopped tomatoes
  • 6 Tbsp finely chopped onion
  • Sour cream and minced fresh cilantro, optional
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Almond Chicken Salad Recipe

Almond Chicken Salad Recipe

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In a large bowl, combine chicken, grapes, celery, onions and eggs

  • 4 c cubed cooked chicken
  • 1-1/2 c seedless green grapes, halved
  • 1 c chopped celery
  • 3/4 c sliced green onion
  • 3 hard-cooked eggs, chopped
  • 1/2 c mayo
  • 1/4 c sour cream
  • 1 Tbsp prepared mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp celery salt
  • 1/8 tsp ground mustard
  • 1/8 tsp paprika
  • 1/2 c slivered almonds, toasted
  • 1 kiwi, peeled and sliced, optional
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Cajun Pot Roast with Maque Choux

Cajun Pot Roast with Maque Choux

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Trim fat from meat. Sprinkle Cajun seasoning over all sides of the meat; rub in with your fingers

  • 2 - 2-1/2 lb boneless beef chuck roast
  • 1 Tbsp Cajun seasoning
  • 10 oz frozen whole kernel corn
  • 1 large green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 tsp sugar
  • 1/2 tsp bottled hot pepper sauce
  • 1/8 tsp ground black pepper
  • 1 (14-1/2 oz) can diced tomatoes, undrained
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Seven-Layer Burritos

Seven-Layer Burritos

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In a medium saucepan, heat the beans, stock, hot sauce and cumin over medium-low, stirring until warm, about 10 min...

  • 2 cans (16 oz each) spicy vegetarian refried beans
  • 3/4 c vegetable stock
  • 2 tsp hor sauce, such as Frank's RedHot
  • 1 tsp ground cumin
  • 1 small red onion, finely chopped
  • 3 jalapeño chiles, seeded and finely chopped
  • 1 lemon, juiced
  • 1 clove garlic, grated
  • Salt
  • 2 ripe avocados, pitted and peeled
  • 3 plum tomatoes, seeded and chopped
  • 1/3 c cilantro, finely chopped
  • 4 large flour tortillas
  • 3/4 lb pepper jack cheese, shredded
  • 1 romaine heart, chopped
  • 1 c sour cream
  • 1 c pimiento-stuffed green olives, chopped
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Salmon with Parmesan-Herb Crust

Salmon with Parmesan-Herb Crust

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Preheat oven to 375º. Sprinkle salmon with salt

  • 4 (6 oz) salmon fillets
  • 1/4 tsp salt
  • 1 Tbsp fresh lime juice
  • 1 tsp olive oil
  • 1/2 c fine, dry breadcrumbs
  • 1/2 c shredded Parmesan cheese
  • 2 Tbsp melted butter
  • 1-1/2 tsp salt-free tomato-basil seasoning blend
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Green Olive and Garlic Pimiento Cheese Cups

Green Olive and Garlic Pimiento Cheese Cups

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In a large bowl, stir together cheese and next 3 ingredients

  • 1 (16 oz) block extra-sharp Cheddar cheese, shredded
  • 1 c mayonnaise
  • 1 (4 oz) jar diced pimientos, drained
  • 1.2 c chopped garlic-stuffed green olives
  • 4 (1.9 oz) boxes frozen phyllo cups, thawed
  • Garnish: sliced garlic-stuffed green olives
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Mexican-Style Shredded Chicken

Mexican-Style Shredded Chicken

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In a small bowl, stir together cumin, chili powder, salt and pepper; sprinkle onto chicken

  • 1-1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 lbs boneless skinless chicken breasts
  • 1 c chopped yellow onion
  • 1 Tbsp minced garlic
  • 1 (10 oz) can diced tomatoes with mild green chiles
  • 1/4 c chicken broth
  • 1 lime, juiced
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Burrito Bake

Burrito Bake

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HEAT oven to 350°F. COOK meat with seasoning mix as directed on package

  • 1 lb. lean ground beef
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 12 flour tortillas (6 inch)
  • 1 can (16 oz.) Refried Beans
  • 1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
  • Sour cream
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