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Recipes
SOUTHERN STYLE SPARERIBS
By curly
Arrange the spareribs, meaty side up, in a foil-lined shallow baking pan
- Basting sauce:
- 2-1/2 TO 3 lbs. spareribs
- Dash salt
- Dash black pepper
- Dash paprika
- 1 lemon, thinly sliced
- 2/3 cup onions, chopped
- 2/3 tomato ketchup
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 1 tsp mustard powder
- 1/4 tsp Tabasco sauce
- Or use your favorite brand of barbecue sauce from the supermarket
ITALIAN CHICKEN ROLL-UPS
By curly
Flatten chicken to 1/4-in
- 8 boneless skinless chicken breast halves (4 ounces each)
- 8 thin slices (4 ounces) deli ham
- 4 slices provolone cheese, halved
- 2/3 cup seasoned bread crumbs
- 1/2 cup grated Romano or Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 cup milk
- Cooking spray
CREAMY PASTA PRIMAVERA
By curly
Cook carrots and broccoli in boiling water 3-4 minutes or until tender; drain well
- 1-1/2 cups thinly sliced carrots
- 2 cups bite-size broccoli
- 1 package (6 oz) frozen snow peas
- 1 package (10 oz) fettuccine or medium-wide noodles, cooked and drained
- 2 cups prepared Hidden Valley Ranch Original Ranch Salad Dressing
- 1/4 cup Parmesan cheese (optional)
- 2 Tbsp chopped parsley (optional)
SEAFOOD FETTUCCINE
By curly
In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes
- 3/4 pound uncooked medium shrimp, peeled and deveined
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, cubed
- 1 package (8 ounces) fettuccine, cooked and drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 cup sour cream
- Minced fresh parsley, optional
TORTELLINI AND CHICKEN SOUP
By curly
Spray a large nonstick Dutch oven or large sillet with nonstick cooking spray
- 2 boneless, skinless chicken breast halves, cut into 1/2 inch pieces
- 1/2 cup chopped onion
- 2 (14.5 oz) cans fat-free chicken broth with 1/3 less salt
- 2 cups water
- 1 (9 oz) pkg refrigerated cheese-filled tortellini
- 2 cups broccoli florets
- 1/2 tsp dried oregano leaves
- 1/8 tsp pepper
LEMON TERIYAKI GLAZED CHICKEN
By curly
Combine all ingredients except chicken in a skillet
- 1/2 cup ReaLemon lemon juice from concentrate
- 1/2 cup soy sauce
- 1/4 cup sugar
- 3 tsps brown sugar
- 2 tsps water
- 1 – 1 1/2 tsps minced garlic
- 3/4 tsp ground ginger
- 2 pounds chicken pices
CHICKEN PASTA PRIMAVERA
By curly
Cook spaghetti according to package directions
- 6 ounces uncooked spaghetti
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup water
- 1 Tbsp lemon juice
- 1 1/2 tsps dried basil
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 package (16 ounces) frozen California-blend vegetables, thawed
- 4 cups cubed cooked chicken breast
- 3 Tbsps grated Parmesan cheese
SUPREME NOODLES AND HAM
By curly
Prepare vegetables according to directions; drain
- 16-oz pkg frozen broccoli-cauliflower supreme
- 6 ounces (3 cups) wide egg noodles
- 3 Tbsps butter
- 3 Tbsps chopped onion
- 8 oz cooked ham, julienne sliced
- 8 oz sour cream
- ¾ cup grated Parmesan cheese
- ¼ tsp nutmeg
- ¾ cup milk
MACARONI & CHEESE (Martha Stewart)
By curly
Pour in buttered dish. Place ½ cup grated cheese on top
- 1 pound macaroni (cooked)
- 3 cups milk
- 4 Tblsps (1/2 can) Tomato Paste
- 3-4 cups cheese (Swiss, cheddar, white cheddar, Monterey jack, Guierre)
- 1/4 tsp cayenne
- 1/2 tsp black pepper
- 1 tsp salt
FUDGE-TOPPED BROWNIES
By curly
Preheat over to 350 degrees
- 1 cup butter, melted
- 2 cups sugar
- 1 cup unsifted flour
- 2/3 cup cocoa
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup milk
- 3 tsps vanilla
- 1 cup walnuts, chopped
- 1 12-oz pkg semi-sweet chocolate chips
- 1 14-oz can Eagle brand sweetened condensed milk