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Recipes
Muffuletta-style Sandwich
By ccavaletti
Cut the top third off the top of the bread
- 12 " loaf of round Italian bread
- Deli meats and cheeses, such as turkey, salami, prosciutto, pepperoni, provolone, mozzarella
- fresh basil
- roasted peppers
- sliced tomatoes
- vinaigrette
Penne alla Senese
By ccavaletti
Bring a large pot of water to a boil for the pasta
- 1/2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb good-quality Italian sweet sausage, casings removed
- 1 c good-quality walnut halves, chopped
- 2 large shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 1/4 lb sliced prosciutto di Parma or another prosciutto, finely chopped
- 2 Tbsp finely chopped rosemary
- 1/4 c brandy or vin santo (Tuscan fortified wine)
- 1 c heavy cream
- 2 Tbsp sage, thinly sliced
- 1 lb penne rigate (with ridges)
- 1 c (4 oz) grated Parmigiano-Reggiano cheese, plus more for serving
Pulled Chicken Sandwiches with Tangy Slaw
By ccavaletti
Preheat oven to 375º. In a small bowl, mix 1/2 Tbsp of the sugar, 1 tsp each salt and pepper, and the paprika
- 2-1/2 Tbsp turbinado or light brown sugar
- 1-1/4 tsp salt
- 1-1/4 tsp freshly ground black pepper
- 1/2 tsp sweet paprika
- 2 lbs bone-in, skinless chicken breasts
- 2/3 c cider vinegar
- 1 Tbsp ketchup
- 2 large cloves garlic, minced
- 1/8 tsp cayenne (optional)
- 3 c coleslaw mix (4.5 oz) or shredded cabbage
- 6 whole-grain hamburger buns
Brownie Candy Cups
By ccavaletti
Preheat oven to 350. Place 30 2" foil liners in muffin pans
- 1 pkg brownie mix
- 2 eggs
- 1/3 c water
- 1/4 c oil
- 30 miniature Reese's Peanut Butter Cups
Spring Onion Chicken Breasts & Rice Pilaf with Almonds
By ccavaletti
Heat a saucepan with a lid over medium to medium-high
- RICE PILAF WITH ALMONDS
- 1/3 c (a fat handful) sliced almonds
- 3 Tbsp butter
- A small handful (about 1/8 lb) thin spaghetti, broken into 1- to 2-inch pieces
- 1 c American basmati rice
- Salt and Pepper
- 2 to 2-1/2 2 to 2-1/2
- CHICKEN
- 4 boneless, skinless chicken breasts (about 1-1/2 lbs total), lightly pounded
- Salt and pepper
- 2 tsp olive oil
- 2 Tbsp butter
- 1 bunch spring onions or scallions, chopped, whites and greens separated
- 2 Tbsp chopped thyme
- 2 large cloves garlic, chopped
- 2 Tbsp flour
- 1/2 c dry white wine
- 1 c chicken stock
- 1 small lemon, juiced (about 3 Tbsp)
Cilantro-Lime Salad Dressing
By ccavaletti
Puree all ingredients in a food processor or blender until smooth
- 1 c loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado, diced
- Juice of 1 lime
- 2 garlic cloves
- 1/4 c olive oil
- 1-1/2 tsp white wine vinegar
- 1/8 tsp salt
- 2 tsp honey
Brown Rice
By ccavaletti
Saute onions in a pan with butter until onions become transparent
- 4-5 cups boiled brown rice
- onions
- 1 stick butter
- 2 pork chops, shredded
- 4-5 eggs
- milk
- 1/4 soy sauce - to taste
Ammonia Cookies
By ccavaletti
Tanya's recipe: Beat butter for a long time
- 2 sticks unsalted butter, softened
- 3/4 c sugar (can use granulated or 1/2 granulated and 1/2 powdered)
- 1-1/2 c Wondra flour
- 1 tsp vanilla
- 1/2 to 1 tsp ammonia bicarbonate
Apricot Glazed Ribs
By ccavaletti
Mix all but the ribs in a non-metal bowl; add ribs
- 1/2 c A-1 Steak Sauce
- 1/2 c apricot preserves
- 1/3 c ketchup
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- 4 lbs country style pork ribs
White Beans
By ccavaletti
In a skillet over medium heat, coat pan with olive oil
- 2 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 2 cans cannellini beans, rinsed and drained
- 1 roasted red pepper, chopped
- 2 sprigs fresh rosemary, stripped and finely chopped
- 1 handful flat-leaf parsley, chopped
- salt and pepper