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Chef Carl Congelo's Recipes: Pumpkin Cookies & Italian Beef Stew

Chef Carl Congelo, of Rania's Catering, stopped by PTL to make a delicious fall feast!

Pumpkin Cookies

Makes: 5 dozen

  • 3/4 c crisco
  • 1 1/2 c sugar
  • 1 1/2 c pumpkin
    ____________
  • 1/2 T baking powder
  • 1/2 T baking soda
  • 1/2 T vanilla
  • 1/2 t ginger
  • 1/4 t ground cloves
  • 1/2 T cinnamon
  • 3 C flour
  • 1/2 c gold raisins
  • 1/4 c chopped fine walnuts

Mix first 3 ingredients in mixer with paddle attachment until creamy.
Add all of the rest of ingredients and incorporate well.

Drop on greased or parchment lined baking sheet/space one inch apart.

Bake 350 deg. for 12-15 min. Bottoms should be light golden.

When cooled, apply icing/nice amount to the top of each cookie

  • 1/2 T butter
  • approx.1- 2 T milk
  • approx. 3-4 T real maple syrup
  • approx. 1 C powdered sugar
  • amounts will vary to get a creamy and a little stiff icing.

Grilled Ciabatta

1 loaf of Ciabatta bread. Cut in half length wise.
Grill dough side down on grill pan or outside grill until hot and grill marks.
Apply lots of butter until melts/when bread is very hot.

Fall/Winter Italian Beef Stew

Serves: 6-8

  • 3 pounds ground beef (not too fatty)
  • 1 c onion chopped
  • 1 c carrot chopped
  • 1 c celery chopped
  • 6 cloves garlic chopped
  • 2 T chopped fresh basil
  • 1/2 t dried thyme
  • 3 cups chicken stock (can or box -get quality stock)
  • 1/2 c red wine vinegar
  • s and p to taste
  • 2 c chopped butternut squash
  • 2 cups chickpeas/rinsed and drained
  • 1/2 c red bell pepper diced
  • 3 T olive oil
  • zest of 1 lemon
  • 3 cups of crushed tomato
  • 5 cups chopped kale (get rid of stems)

Saute in large pot, olive oil, onions then add beef and quickly saute until golden. Add carrots, celery, garlic, basil, thyme,squash, bell pepper.

Saute quickly. Now add stock, tomato,lemon zest. Let cook until start to bubble. Add s and p to taste. Add chickpeas.

Simmer for at least 15-20 min.(Vegetables should be tender)

Add Kale and simmer another 5-10 min. Until Kale is tender.

Add wine vinegar at end and adjust seasoning if needed.

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