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Recipes
EGG, ASPARAGUS, & PICKED ONION SANDWICHES
By curly
Hard boil the eggs and set aside
- 1/2 a bunch of asparagus spears (about 15-20 spears)
- 2 small baguettes (or one large one and you'll have bread leftover)
- 2 eggs, hard boiled
- 2 Tbsps olive oil
- 2 Tbsps diced red onion
- 2 Tbsps French mustard
- 1/4 cup red wine vinegar
- lemon juice to taste
- fresh dill
- salt and pepper
MOM'S MEATLOAF
By curly
Preheat oven to 350°. In a large bowl, combine the first seven ingredients
- 2 eggs, lightly beaten
- 3/4 cup 2% milk
- 2/3 cup finely crushed saltines
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
- Dash pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
PORK AND EGG LO MEIN
By curly
Bring a pot of lightly salted water to a boil
- Kosher salt
- 6 ounces dried lo mein noodles, spaghetti or linguine
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
- 2 1/2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 bunch scallions, thinly sliced
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 4 cups broccoli slaw mix
- 1 red bell pepper, thinly sliced
CHICKEN TORTELLINI ALFREDO
By curly
Cook tortellini according to package directions
- 1 package (9 ounces) refrigerated spinach or cheese tortellini
- 2 cups fresh broccoli florets
- 1 cup fresh baby carrots
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 1 large onion, cut into wedges
- 1-1/2 teaspoons minced garlic
- 3/4 pound boneless skinless chicken breasts, cut into strips
- 1 jar (15 ounces) Alfredo sauce
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
SUMMERTIME SLAW
By curly
Add 1 package coleslaw mix
- Mix 1 cup mayo with
- 2 Tbsps sugar
- 2 Tbsps vinegar
- 1 tsp celery seed
- 1 tsp ground mustard
- 1/2 tsp seasoned salt
CHEESY O'BRIEN EGG SCRAMBLE
By curly
1. In a large skillet, prepare hash browns according to package directions; sprinkle with garlic salt and pepper
- 1 pkg. (28 ounces) frozen O’Brien hash brown potatoes
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 pound sliced bacon, cooked and crumbled
- 12 eggs, lightly beaten
- 2 Tblsp. Butter
- 2 cups (8 ounces) shredded cheddar cheese
ROASTED & CHARRED BROCCOLI WITH PEANUTS
By curly
Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick
- 1 bunch broccoli (about 1 1/2 lb.), ends trimmed, stems peeled
- 3 Tbsps olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsps unseasoned rice vinegar
- 1/4 cup unsalted, roasted peanuts, coarsely chopped
- 1/2 tsp sugar
- 2 Tbsps nutritional yeast, plus more
- 4 scallions, thinly sliced
- Flaky sea salt (such as Maldon)
REALLY EASY TO MAKE APPLE CAKE
By curly
Prepare cake mix according to package directions for a 10 inch tube pan
- 1 (18.25 ounce) package yellow cake mix
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 Granny Smith apples – peeled, cored and finely diced
THATSA BOWL OF TACO SALAD
By curly
Spin lettuce and drain. Transfer to large bowl with cover
- 1 head lettuce torn into blue-size pieces
- 4 medium tomatoes, cored and cut into pieces
- 1 green onion
- 1 cup grated sharp Cheddar cheese
- 1 can kidney beans (16 oz) drained
- 1 bottle (16 oz) Catalina salad dressing
- 1 lb. lean ground beef
- 1 packet taco seasoning mix (1 oz)
- 6 oz tortilla chips (half of 13.5 oz bag) crushed
TOMATO VEGETABLE SOUP
By curly
Bring tomatoes, broth and water to a boil in a 3-quart saucepan
- 14 1/2 oz can diced tomatoes in juice
- 10 1/2 ounce can condensed chicken broth, reconstituted, or 2 1/2 cups ready to serve
- 1 cup water
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup fresh green beans, cut into half-inch pieces
- 1/4 cup diced onion
- 1/2 small clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp marjoram
- 1/8 tsp thyme
- pinch black pepper