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Recipes
Summer Tortellini Salad
By ccavaletti
Place tortellini in a bowl, add carrots, parsley, onion, tomatoes, and zucchini or cucumbers
- 3 c (12 oz) frozen cheese filled tortellini, cooked & rinsed
- 1 med zucchini, thinly sliced (or cucumber)
- 1 large carrot, peeled and chopped
- 1/4 c fresh parsley, chopped
- 1 pint cherry or grape tomatoes, halved
- 4 green onions, thinly sliced
- 1/2 c ranch dressing
- 1/2 oz (2 Tbsp) fresh grated Parmesan cheese
Prosciutto-Wrapped Mango Bites
By ccavaletti
1. Cut mango into 1/4- to 1/2-inch slices (about 16)
- 1 ripe mango, peeled
- 1 1/2 cups loosely packed arugula
- 1 (1-oz.) package fresh basil
- 4 very thin prosciutto or country ham slices
- 1/4 teaspoon coarsely ground pepper
Puffy Cheese Pastries
By ccavaletti
In medium bowl, combine each sheet of puff pastry into a 12x10-inch rectangle
- 1 cup cheddar cheese , shredded
- 1 cup parmesan cheese , shredded
- 1 cup pecans , finely chopped
- 2 teaspoons smoked paprika
- 2 (17 1⁄3; ounce) boxes frozen puff pastry , thawed
- 1 large egg , lightly beaten
Family Reunion Macaroni Salad
By ccavaletti
Prepare dinners as directed on package
- 2 pkgs (14 oz each) Kraft Deluxe Macaroni and Cheese Dinner
- 1 c Miracle Whip dressing
- 1/2 c milk
- 1/2 c finely chopped celery
- 1 small red pepper, finely chopped
- 4 hard-cooked eggs, peeled, chopped
- 2/3 c sliced green onions
Beef and Radiatore
By ccavaletti
Cook ground beef and onion in a 10" skillet, stirring frequently, until beef is brown; drain
- 1 lb ground beef
- 1 medium onion, chopped (about 1/2 cup)
- 4 oz uncooked radiatore or elbow macaroni (about 1-1/4 cup)
- 1 small green pepper, chopped (1/2 cup)
- 1 - 11 oz can condensed cheddar cheese soup
- 2 c water
- 2 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 - 10 oz pkg frozen peas
Chunky Beef 'n' Tomato Chili
By ccavaletti
Cook beef in a Dutch oven over medium heat, stirring occasionally into large chunks, 10 minutes or until no longer ...
- 1 pound ground round
- 1 (14.5-ounce) can diced tomatoes with green peppers and onions
- 1 (14.5-ounce) can diced tomatoes with zesty mild green chiles
- 1 (10-ounce) can condensed beef broth
- 2 garlic cloves, pressed
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper
- 1 (15-ounce) can light kidney beans, rinsed and drained
- 1 (15-ounce) can dark kidney beans, rinsed and drained
- Toppings: chipotle hot sauce, shredded Cheddar cheese, chopped green onions, Quick Creamy Vegetable Dip
No-Cook Vanilla Ice Cream
By ccavaletti
In a medium bowl, whisk the sugar and cornstarch
- 3/4 c sugar
- 2 Tbsp cornstarch
- 2 c cold heavy cream
- 1 c cold whole milk
- 1 tsp pure vanilla extract
Beef Goulash Soup
By ccavaletti
In a large Dutch oven or pot, heat the oil
- 2 Tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/4 c Hungarian paprika
- 2 tsp caraway seeds, chopped
- 1 lb ground beef
- 2 Tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 1 c thinly sliced roasted red peppers
- 1 qt. beef broth
- salt and papper
- 4 oz wide egg noodles
- Creme fraiche or sour cream, for serving
Sea Scallops with Creamed Corn and Tarragon
By ccavaletti
In a large skillet, heat the EVOO, 3 turns of the pan, over medium to medium-high heat
- 3 tbsp. EVOO2 tsp. anchovy paste or 4 flat anchovy fillets
- 4 ears corn, kernels scraped from the cob
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/3 About 1/3 cup white vermouth or 1/4 cup Pernod
- 3/4 cup heavy cream
- Salt and black or white pepper
- 1/4 cup fresh tarragon leaves, chopped
- 16 large sea scallops, trimmed and patted dry
- Vegetable oil, for frying
- Microgreens or pea shoots, for garnish
Baked Spinach Ravioli
By ccavaletti
Preheat broiler. Melt the butter in a large ovenproof skillet over medium-high heat
- 4 Tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1/4 c all-purpose flour
- 2 c whole milk
- Kosher salt and freshly ground pepper
- 2 9-ounce packages refrigerated cheese ravioli
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 ounces low-moisture mozzarella, cut into 1//2-inch cubes
- 1/4 c grated grana padano or parmesan cheese