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Recipes
COLESLAW DRESSING
By curly
Blend all ingredients thoroughly and chill
- 1 cup mayonnaise
- 1/4 cup sugar
- 1 Tbsp white vinegar or lemon juice
- 1 Tbsp white graded or pureed horseradish
- 1/4 tsp celery seed
- White pepper, if desired
REDUCED-FAT DOUBLE LAYERED CHOCOLATE PIE
By curly
Pour 1 ½ cups milk into medium bowl; add pudding mixes
- 1 1/2 cups plus 1 Tbsp cold skim milk, divided
- 2 (4-serving-size) packages chocolate flavor instant pudding & pie filling
- 1 (6-ounce) READY CRUST Graham Cracker Pie Crust
- 4 ounces reduced-fat cream cheese, softened
- 1 Tbsp sugar
- 1 1/2 cups thawed frozen light whipped topping
- 2 tsps grated semi-sweet or milk chocolate candy bar (optional)
MAPLE-PECAN SWEET POTATOES
By curly
Preheat oven to 400 degrees
- 2-3/4 pounds sweet potatoes or 2 large and 1 small can, drained
- 1/4 cup half-and-half
- 3 Tbsps butter, melted
- 3 Tbsps maple syrup
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup mini-marshmallows
- 2 Tbsps chopped pecans
DRESSED-UP FRENCH GREEN BEANS
By curly
Cook green beans according to package directions
- 4 cups frozen French-style green beans
- 2 Tbsps crumbled cooked bacon
- 2 tsps lemon juice
- 2 tsps olive oil
- 2 tsps Dijon mustard
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp dill weed
- 1/4 tsp pepper
FRESH LEMON VINAIGRETTE
By curly
Combine 12 ounces of cooked green beans with lemon juice, lemon zest, garlic, salt and pepper in a bowl
- 1/4 cup fresh lemon juice (approx 1 & 1/2 lemons)
- 1 clove garlic, minced
- zest of 1 & 1/2 lemons
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
PASTA WITH TOMATO, SHRIMP & BROCCOLI SAUCE
By curly
Cut the broccoli into florets
- 1 bunch (about 1 1/4 pounds) fresh broccoli
- 1 pound rotini (twists) pasta
- 2 Tbsps olive oil
- 1 can (about 28 ounces) crushed tomatoes
- 1 tsp minced fresh garlic
- 1 tsp salt
- 12 ounces medium-size uncooked shrimp, shelled and deveined
- For garnish: Romano or Parmesan cheese, grated and shaved with a vegetable peeler
BEEF & TATER BAKE
By curly
Place Tater Tots in an ungreased 13-in
- 4 cups frozen Tater Tots
- 1 pound ground beef
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
- 1 medium tomato, chopped
- 1 can (2.8 ounces) French-fried onions, divided
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided
- 1/3 cup 2% milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
BREAD AND BUTTER PICKLES
By curly
In a large bowl, mix together cucumbers, onions, garlic and salt
- 25 pickling cucumbers, thinly sliced
- 6 onions, thinly sliced
- 3 cloves garlic, chopped
- 1/2 cup salt
- 3 cups cider vinegar
- 5 cups white sugar
- 2 Tbsps mustard seed
- 1 1/2 tsps celery seed
- 1/2 tsp whole cloves
- 1 Tbsp ground turmeric
PECAN FRENCH TOAST
By curly
In a small bowl, whisk the first eight ingredients
- 4 eggs
- 2/3 cup orange juice
- 1/3 cup 2% milk
- 1/4 cup sugar
- 1 tablespoon grated orange peel
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 6 slices Italian bread (1 inch thick)
- 1/3 cup butter, melted
- 3/4 cup chopped Pecans
- Maple syrup
HONEY-TERIYAKI CHICKEN - Martha
By curly
Wow! This is excellent and easy
- 1/2 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 garlic cloves, minced
- 2 tablespoons peeled and finely grated fresh ginger
- Coarse salt and ground pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)