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Recipes
THREE-CHOCOLATE FUDGE
By curly
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter
- 1 tablespoon butter
- 3-1/3 cups sugar
- 1 cup packed dark brown sugar
- 1 can (12 ounces) evaporated milk
- 1 cup butter, cubed
- 32 large marshmallows, halved
- 1 teaspoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- 14 ounces milk chocolate, chopped
- 2 ounces semisweet chocolate, chopped
- 2 cups chopped pecans, toasted
PUMPKIN PIE
By curly
Combine pumpkin, brown and granulated sugars, cinnamon, ginger, nutmeg and salt in mixing bowl
- Crust for 9-inch pie
- 1 1/2 cups canned pumpkin
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 cups half and half
- 4 eggs, beaten
- 2 Tbsps melted butter
PORK CHOPS WITH THYME SAUCE
By curly
Melt 1 tablespoon butter. Saute' onion until crisp-tender
- 1-1/2 lbs. pork chops, about 1/2-inch thick
- 2 Tbsp butter or margarine
- 1/2 onion, thinly sliced
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 2 Tbsp all-purpose flour
- 1 tsp dried sage leaves
- 1 tsp dried thyme leaves
- 3/4 cup dry white wine or broth
- Salt to taste
FISH TACOS BY BOBBY FLAY
By curly
Preheat grill to medium-high heat
- PUREED TOMATO SALSA:
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- GARNISH
- Shredded white cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
- 2 tablespoon peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 4 large ripe tomatoes, chopped
- 1 serrano chile
- 1 jalapeno, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper
POTATO AND CHEDDAR SOUP
By curly
Using a medium-sized stock pot bring water to a boil, add potatoes and cook until tender
- 2 cups water
- 2 cups peeled and cubed red potatoes
- 3 Tbsps melted butter
- 1 small onion, chopped
- 3 tbsps all-purpose flour
- salt and pepper to taste
- 3 cups milk
- 1/2 tsp white sugar
- 1 cup shredded Cheddar cheese
- 1 cup diced ham
CHEESE POTATO PUFF
By curly
Place potatoes in a large saucepan and cover with water
- 12 medium potatoes, peeled and cubed
- 2 cups (8 ounces) shredded cheddar or Swiss cheese, divided
- 1-1/4 cups milk
- 1/3 cup butter, softened
- 1 to 2 teaspoons salt
- 2 eggs, lightly beaten
BEEF MARINADE
By curly
Combine all ingredients and pour over meat
- 1/4 cup Worcestershire sauce
- 2 Tbsps lemon juice
- 2 Tbsps salad oil
- 1/4 cup instant minced onion
- 3/4 tsp salt
- 2 cloves garlic, minced or pressed, or 1/2 tsp instant minced garlic
APPLESAUCE BARBECUE CHICKEN
By curly
Sprinkle chicken with pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 2/3 cup chunky applesauce
- 2/3 cup spicy barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
BRUSSELS SPROUTS WITH TOASTED ALMONDS
By curly
Pour chicken broth over brussels sprouts in a 1-1/2 quart glass baking dish Cover with paper towel and cook in t...
- 3 Tbsps chicken broth
- 1 1/2 pounds (about 1 quart) brussels sprouts
- 3 Tbsps soft butter
- 1 Tbsp lemon juice
- Salt and pepper to taste
- 1/4 cup toasted slivered almonds
SPICED CHICKEN IN WINE
By curly
Rub chicken pieces with cut side of lemon half; reserve lemon
- 4 chicken breast halves, skinned
- 1/2 lemon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 small onions, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup water