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Recipes
Beef-and-Asparagus Bundles
By ccavaletti
1. Snap off and discard tough ends of asparagus
- 16 asparagus spears
- 1 (4-oz.) package garlic-and-herb spreadable cheese
- 2 heads Bibb lettuce, leaves separated
- 8 thin slices deli roast beef, halved
- 1 red bell pepper, cut into 16 strips
- 16 fresh chives (optional)
Caramelized Onion-and-Goat Cheese Bread
By ccavaletti
1. Place pecans in a single layer in a baking sheet
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1 medium-size sweet onion, halved and thinly sliced
- 1/2 teaspoon sugar
- 1 large garlic clove, minced
- 1 (10.5-oz.) goat cheese log
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8.5-oz.) loaf French bread baguette, cut in half lengthwise
- 1/2 cup honey
Pumpkin Crunch Mix
By ccavaletti
1. Preheat onen to 300. Line a baking sheet with parchment paper
- 4 c toasted rice cereal
- 3 c small pretzels
- 1 c pumpkin seeds
- 1/2 c butter, melted
- 1 tsp pumpkin pie spice
- 1 c white chocolate morsels
- 1 c dried cranberries
Spring Potato Toss
By ccavaletti
Southern Living MARCH 2010
- Small red potatoes, cooked and quartered
- Fresh sweet peas, cooked
- Refrigerated pesto
- Lemon juice
- Cooked and crumbled bacon
Bacon -Wrapped Pork Tenderloin
By ccavaletti
Preheat oven to 425. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork
- 1 (1-lb) pork tenderloin
- 1 tsp steak seasoning
- 3 bacon slices, cut in half crosswise
Graveyard Pizza
By ccavaletti
PREHEAT oven to 350°F. Chop 8 of the cookies; set aside
- 16 Halloween OREO Cookies, divided
- 1 pkg. (19.5 oz.) brownie mix
- 1-1/4 cups Miniature Marshmallows
- White decorating icing and assorted Halloween candies (worm-shaped chewy fruit snacks or bugs)
- ingredients to make brownies as directed on package
Denver Eggs-and-Potato Hash Sammies
By ccavaletti
Preheat the oven to 400º
- 2 Tbsp extra-virgin olive oil (EVOO)
- 1 clove garlic, crushed
- 8 small yukon gold potatoes, thinly sliced
- Salt and pepper
- 3 Tbsp butter
- 12 eggs
- 3 Tbsp milk
- 2 tsp hot pepper sauce
- 3/4 lb mushrooms, thinly sliced
- 1 large green bell pepper, seeded, quartered lengthwise and thinly sliced
- 3/4 lb cooked ham steak, cut into matchsticks
- 6 thin scallions, thinly sliced on an angle into 2-inch pieces
- 8 slices good-quality white or whole wheat pullman bread, toasted and lightly buttered
Sage-and-Pecan Pork Tenderloin Cutlets
By ccavaletti
1. Bring vinegar to a boil in a small saucepan over medium-high heat
- 1 cup red wine vinegar
- 5 tablespoons seedless blackberry preserves
- 1/2 teaspoon salt
- 1 pound pork tenderloin
- 3/4 cup fine, dry breadcrumbs
- 1/2 cup finely chopped pecans
- 2 teaspoons rubbed sage
- 2 large eggs, beaten
- 4 teaspoons olive oil, divided
- Fresh spinach leaves (optional)
- Garnish: fresh blackberries
Bagna Cauda Cauliflower Pasta
By ccavaletti
In a small saucepan of salted water, simmer the garlic for 20 minutes
- 2 heads (about 24 cloves) hard-neck or purple garlic, separated into cloves with the skin on
- Fine sea salt and black pepper
- 1 pound egg tagliatelle or fettuccine pasta
- 1 large head white, purple or yellow cauliflower, cored
- 1/4 cup EVOO
- 20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
- 4 tablespoons butter
- 1 pint heavy cream or half-and-half
- 1/4 cup finely chopped flat-leaf parsley
Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise
By ccavaletti
Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper
- 1/2 turkey breast, bone in, about 4 pounds
- Olive oil
- Salt and coarsely ground black pepper
- 12 slices bacon, cut 1/2-inch thick
- 4 ounces soft goat cheese
- 4 ounces prepared mayonnaise
- 1 tablespoon finely chopped fresh sage leaves
- 12 (1-inch) thick slices country white bread, grilled
- 2 green tomatoes, cut into 1/4-inch thick slices
- Watercress