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Recipes
HEARTY VEGETABLE STEW SEASONED WITH BEEF
By curly
Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups
- 2 (14.5 oz) cans fat-free beef broth
- 1/2 pound lean, boned chuck roast
- 1 tsp olive oil, divided
- 4 cups vertically sliced onion
- 1/3 cup tomato paste
- 3 garlic cloves, minced
- 3 cups cubed carrots
- 3 cups cubed red potatoes
- 2-1/2 cups quartered mushrooms
- 1/2 cup dry red wine
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (10 oz) pkg frozen green peas, thawed
- 2 Tbsps water
- 1 Tbsp cornstarch
PISTACHIO NUT SALAD (GLO)
By curly
Stir pudding into pineapple until dissolved
- 1 small package pistachio pudding
- 1 8-oz container cool whip
- 1 20-oz crushed pineapple, undrained
- 1/4 cup walnuts, chopped
- 2 hands full of small marshmallows
PUMPKIN DESSERT SQUARES (WMS SONOMA)
By curly
Preheat oven to 350 degrees
- 1 box yellow cake mix
- 8 Tbsps unsalted butter, melted
- 4 Tbsp unsalted butter, cut into small pieces
- 3 eggs
- 1 jar Pecan Pumpkin butter
- 2 Tbsps milk
- 1 Tbsp all-purpose flour
- 1/4 cup sugar
- 1 tsp ground cinnamon
STEAMED HALIBUT WITH VEGETABLES
By curly
Cut 4 (18 x 12 inch) pieces of heavy-duty aluminum foil
- 4 (4-oz) halibut steaks
- 1 cup small frozen broccoli flowerettes, thawed
- 1/2 cup shredded carrot
- 2 Tbsps chopped green onions
- 2 Tbsps dry white wine
- 3/4 tsp garlic powder
- 1/2 tsp dried whole dill weed
HAM A LA KING WITH PEAS
By curly
Bake pastry shells according to package directions
- 1 package (10 ounces) frozen puff pastry shells
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1/2 cup hot water
- 1-1/2 cups milk
- 3 slices process American cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 2 cups cubed fully cooked ham
- 1/2 cup frozen peas, thawed, optional
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons diced pimientos
- 2 tablespoons minced fresh parsley
CHICKEN DIVAN
By curly
Brown chicken lightly in oil
- 1 1/2 cups (3/4 lb) skinned chicken cut into pieces
- 2 Tbsps oil
- 2 Tbsps sherry
- 1 pkg (10 oz) broccoli florets
- 1 can cream of mushroom soup
- 1 cup water
- 1 1/2 cups minute rice
- 1 Tbsp grated parmesan cheese
LEMON SQUARES
By curly
Mix together first 3 ingredients until crumbly
- 3/4 cup butter
- 1/3 cup powdered sugar
- 1 1/2 cups flour
- 3 eggs, beaten lightly
- 3 Tbsps flour
- 1/3 cup fresh lemon juice
- 1 1/2 cup sugar
- 1/4 tsp baking powder
- 1 tsp lemon rind
SENSIBLY DELICIOUS CHOCOLATE CHIP COOKIES
By curly
Preheat oven to 350 degrees
- 3 cups all-purpose flour
- 1 1/2 tsps baking soda
- 1 tsp salt
- 1 1/4 cups packed dark brown sugar
- 1/2 granulated sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 egg whites
- 1/3 cup water
- 2 cups (12 oz pkg) chocolate chips
- 1/3 cup chopped nuts
MEDITERRANEAN POTATO SALAD
By curly
Mix vinegar, salt, and thyme; whisk in olive oil; reserve
- 2 Tbsps white wine vinegar
- 1/2 tsp salt
- 1 Tbsp fresh thyme leaves
- 1/3 cup extra virgin olive oil
- 1 1/2 pounds small red potatoes
- 1 1/2 cups sliced green onions
- 2/3 cup coarsely chopped Kalamata olives, pitted
- 3 Tbsps chopped sundried tomatoes, packed in oil, drained
- 3 Tbsps chopped Italian (flat leaf) parsley
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper (optional)
- (you can use many different varieties of small potatoes in this salad, including Yukon gold and purple.)
CORN CHOWDER (RACHAEL RAY)
By curly
Heat a deep pot over medium to medium-high heat
- 3 Tbsps corn or other vegetable oil
- 3 medium white potatoes, peeled and diced
- 1 medium onion, chopped
- 3 stalks celery from heart of stalk, chopped
- 2 bay leaves, fresh or dried
- 1 Tbsp Old Bay seasoning
- Coarse salt and black pepper, to taste
- 3 Tbsps all-purpose flour
- 1 pkg (10 ounces) frozen corn kernels, defrosted and drained
- 1 can (15 ounces) vegetable or chicken broth
- 1 quart whole milk or 1% low-fat milk
- 4 scallions, chopped, to garnish
- Oyster crackers, for topping