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Recipes
CHOCOLATE ZUCCHINI BREAD
By curly
Excellent
- 3/4 cup oil
- 1 cup sugar
- 2 eggs
- 3 – 1 oz. squares semi-sweet chocolate, melted
- 1 cup grated zucchini, unpeeled
- 1 1/2 cups flour
- 1 tsp cinnamon
- dash of nutmeg
- 3/4 tsp soda
- 1 tsp baking powder
BANANA CREAM & CHOCOLATE PIE
By curly
Sprinkle grated chocolate evenly over pie crust; set aside
- 1 bar (7 ounces) milk chocolate, grated
- 1 prepared chocolate crumb pie crust (6 ounce)
- 1 1/2 cups cold milk
- 1 package (4-serving-size) instant banana or French vanilla pudding and pie filling mix
- 1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
- 2 medium bananas, sliced, divided
- Mint leaves for garnish (optional)
GOULASH (Rachel Ray)
By curly
Cook pasta according to directions
- Salt and freshly ground black pepper, to taste
- 1 pound elbow macaroni
- 2 pounds lean ground beef
- 1 medium white onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 Tbsp paprika 1
- Pinch of nutmeg
- 1 tsp marjoram
- 1 can (14 oz) crushed tomatoes
- 3 rounded Tbsps sour cream
- 2 pats butter or drizzle of evoo
- chopped fresh flat-leaf parsley
- 1 tsp caraway seeds
FUDGY PECAN BROWNIES - Gluten Free
By curly
Preheat oven to 350 degrees
- 6 tablespoons unsalted butter, cut into pieces, plus more for pan
- 1/3 cup cornstarch (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 12 ounces semisweet chocolate chips
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup chopped toasted pecans
SAND ART BROWNIE MIX
By curly
In a small bowl, combine flour and salt
- ADDITIONAL INGREDIENTS:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 2/3 cup sugar
- 1/3 cup baking cocoa
- 1/2 cup semisweet chocolate chips
- 1/2 cup vanilla or white chips
- 1/2 cup chopped pecans
- 3 eggs
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
BAKED ZITI
By curly
Heat a large pot of water (2 quarts of water) to a strong boil
- 1 pound ziti (can sub penne) pasta
- Olive oil
- 1 pound bulk Italian sausage or ground beef or pork
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 1 Tbsp fresh rosemary (or basil), minced
- 1 Tbsp Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
- 1/2 pound of mozzarella cheese, grated
- 1 heaping cup of ricotta cheese
- 1 cup grated parmesan or pecorino cheese
PIZZA PANINI
By curly
Preheat an electric panini press on the “panini” setting
- 1 loaf rosemary slab bread or focaccia, cut in half horizontally, then crosswise into 4 equal pieces
- 1 Tbs. olive oil
- 1 cup (8 fl. oz./250 ml) marinara sauce
- 6 oz. (185 g) mozzarella cheese, shredded
- 1/3 cup (1 1/4 oz./35 g) thinly sliced red onion
- 8 thin prosciutto slices (about 4 oz./125 g)
- 1 1/2 oz. (45 g) arugula
WEEKDAY LASAGNA
By curly
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (28 ounces) crushed tomatoes
- 1-3/4 cups water
- 1 can (6 ounces) tomato paste
- 1 envelope spaghetti sauce mix
- 1 egg, lightly beaten
- 2 cups (16 ounces) fat-free cottage cheese
- 2 tablespoons grated Parmesan cheese
- 6 uncooked lasagna noodles
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
SCUM DELICIOUS BURGERS
By curly
- 1 ½ pounds ground beef
- 3 Tbsps finely chopped onion
- ½ tsp garlic salt
- ½ tsp pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup canned sliced mushrooms
- 6 bacon strips, cooked and crumbled
- ¼ cup mayonnaise
- 6 hamburger buns, split
- Lettuce leaves and tomato slices, optional
ZESTY COLESLAW DRESSING
By curly
Combine all ingredients in a bowl; stir with a wire whisk until blended
- 1/2 cup plain low-fat yogurt
- 1/4 cup nonfat sour cream alternative
- 1 Tbsp Dijon mustard
- 1 Tbsp cider vinegar
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp sugar
- 1/2 tsp celery seeds
- 1/2 tsp prepared horseradish
- 1/4 tsp salt
- 1/4 tsp pepper