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Recipes
Pesto Grilled Cheese Sandwiches
By ccavaletti
Spread 4 slices of bread with 2-3 tsp pesto sauce each
- 8 slices Italian bread
- Pesto Sauce
- 8 slices Provolone or mozzarella cheese
- 8 slices of tomato
- butter
Cajun Beef Casserole
By ccavaletti
Prepare corn bread batter according to package directions
- 1 pkg (8-1/2 oz) corn bread/muffin mix
- 1 lb ground beef
- 2 cans (14-1/2 oz each) diced tomatoes, drained
- 2 c frozen mixed vegetables, thawed
- 1 can (6 oz) tomato paste
- 1 - 2 tsp Cajun seasoning
- 1 c (4 oz) shredded cheddar cheese
- 2 green onions, thinly sliced
Aunt Peggy's Lima Beans
By ccavaletti
In a large Dutch oven, combine beans and remaining 6 ingredients
- 4 (16 oz) packages frozen lima beans
- 2 (32 oz) cartons chicken broth
- 1 (16 oz) package bacon, halved crosswise
- 1 large sweet onion, thinly sliced
- 2 Tbsp minced garlic
- 1-1/2 tsp ground black pepper
- 1 tsp salt
Pretzel Salad
By ccavaletti
Mix pretzels, melted butter and 3 Tbsp sugar
- 2 c coarsely ground pretzels
- 1 c and 3 Tbsp sugar
- 1-1/2 sticks margarine
- 8 oz cream cheese
- 1 large Cool Whip
- 2 pkgs strawberry Jello
- 2 small boxes frozen strawberries - thawed and separated
French Onion Dip Steak Sandwiches
By ccavaletti
In a large skillet, heat olive oil over medium heat
- 3-1/2 3-1/2 3-1/2 Tbsp extra-virgin olive oil
- 2 2 2 onions, thinly sliced
- Salt and pepper
- 4 4 4 oz cream cheese
- 6-inch 6-inch Four 6-inch hoagie rolls, split and toasted
- 1-1/4 1-1/4 1-1/4 lbs flank steak, thinly sliced
Grilled Pork Tenderloin Sandwiches
By ccavaletti
1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon coarsely ground pepper
- 2 (3/4-lb.) pork tenderloins
- Vegetable cooking spray
- 6 whole wheat hamburger buns
- 6 tablespoons Vidalia Onion Barbecue Sauce
Sausage & Goat Cheese Strata
By ccavaletti
In a large bowl, whisk eggs, milk, oregano, salt and pepper
- 10 eggs
- 3 c whole milk
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 16 c (1 lb) cubed country white bread
- 1 lb hot Italian sausage, cooked and crumbled
- 2 jars (12 oz each) marinated quartered artichoke hearts, drained
- 1 jar (12 oz) jar roasted red peppers, drained and sliced
- 5 oz package goat cheese, crumbled
Mom Bruck's Cheesecake
By ccavaletti
Mix crust ingredients and firmly pan into a 9x13" pan
- Crust:
- 1-1/2 c graham cracker crumbs (about 18 crackers)
- 2 Tbsp sugar
- 4 Tbsp margarine
- Batter:
- 1-1/2 lb cream cheese, softened
- 1 c sugar
- 1/4 tsp sugar
- 5 whole eggs
- 1-1/2 tsp vanilla
- Topping:
- 1-1/2 pints sour cream
- 1/2 c sugar
- 1-1/2 tsp vanilla
Roasted Salmon with Mom's Sauce, String Beans and Pine Nuts
By ccavaletti
Position a rack in the center of the oven; preheat to 425 degrees
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons grainy mustard
- 1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
- Coarse salt and black pepper
- 9 tablespoons EVOO, plus more for brushing
- Ice water
- 6 ounces green and yellow string beans
- 2 skinless salmon fillets (6 to 7 oz each)
- 1 tablespoon butter
- 2 tablespoons pine nuts, toasted
Deconstructed Tex-Mex Potpies
By ccavaletti
Preheat the oven to 425º
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten with a splash of water
- 1 Tbsp vegetable oil or EVOO
- 3 Tbsp butter
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 small ribs celery, chopped
- 2-3 large cloves garlic, finely chopped
- 1 jalapeño chile pepper, seeded and chopped
- 1 tsp ground cumin (about 1/3 palmful)
- 1 tsp ground coriander (about 1/3 palmful)
- salt and pepper
- 2 Tbsp flour
- 2 c chicken stock
- 3 c chopped or shredded rotisserie chicken meat
- Worcestershire sauce and hot sauce, to taste