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Recipes
THE PANTRY COLESLAW
By curly
The Pantry is a very popular 24/7 restaurant located in downtown Los Angeles
- 1 large head cabbage, finely shredded
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1/3 cup oil
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dry mustard
- 1/8 teaspoon celery salt
- 1 dash black pepper
- 1 tablespoon lemon juice
- 1/2 cup half-and-half
- 1/4 teaspoon salt (optional)
COUNTRY-STYLE POT ROAST
By curly
In a large re-sealable plastic bag or deep glass bowl, combine the first 10 ingredients; mix well
- 2 cups water
- 2 cups vinegar
- 6 medium onions, thinly sliced
- 12 whole peppercorns
- 4 bay leaves
- 4 whole cloves
- 2 tsps salt
- 1 tsp Worcestershire sauce
- ½ tsp pepper
- ½ tsp garlic powder
- 1 boneless roast (3-1/2 to 4 pounds)
- 2 Tbsps vegetable oil
- 10 medium carrots, cut into 1-inch chunks
- 5 to 7 Tbsps cornstarch
- 1/3 cup cold water
HIDDEN VALLEY PASTA PRIMAVERA
By curly
Steam carrots, broccoli and pea pods together until crisp-tender; cool
- 1 cup carrots cut into 1/4 inch diagonal slices
- 1 cup broccoli flowerettes
- 6 oz. fresh or 6 oz. pkg. frozen pea pods
- 8 oz fettuccine
- 3 cans (14 1/2 oz each) chicken broth
- 1 Tbsp fresh or dry basil leaves
- 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
- 1 Tbsp grated Parmesan cheese
- Fresh-snipped parsley
CHERRY-BLACKBERRY CRISP
By curly
In a large bowl, combine the brown sugar, tapioca, extract and cinnamon
- TOPPING:
- 2/3 cup packed brown sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 4 cups frozen pitted tart cherries, thawed
- 2 cups frozen unsweetened blackberries, thawed
- 1-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- Dash salt
- 2/3 cup cold butter
- 1-1/2 cups finely chopped walnuts
- Whipped cream
PUMPKIN-PECAN PIE
By curly
Preheat the oven to 350 degrees
- 2 2 2 cups chopped pecans
- 1/4 1/4 2 cups plus 2 Tbsps packed light brown sugar
- 3 3 3 Tbsps unsalted butter, melted
- 1 1/3 1 1/3 1/3 cups canned solid-pack pumpkin
- 1 1/2 1 1/2 1/2 tsps ground ginger
- 1 1/2 1 1/2 1/2 tsps ground cinnamon
- 1 1 1 tsp ground allspice
- 3 3 3 eggs, slightly beaten
- 1/3 1/3 1/3 cup unsulphured molasses
- 2 2 2 Tbsps granulated sugar
- 1 1 1 cup sour cream
- 1/2 1/2 1/2 cup heavy cream
- Whipped cream, as accompaniment
- 10-inch PASTRY - Makes a single 10-inch crust
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 1/4 1/4 1/4 tsp baking powder
- 1/4 1/4 1/4 tsp salt
- 6 6 6 Tbsps cold butter, cut into small pieces
- 2 2 2 Tbsps vegetable shortening
- 1 1 1 egg, lightly beaten
DR. FOSTER'S FUDGE
By curly
Combine marshmallows, milk, butter, sugar and salt in saucepan
- 4 cups (8 ounces) miniature marshmallows
- 2/3 cup evaporated milk
- 1/4 cup butter or margarine
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 (12-ounce) package semisweet chocolate pieces (this is about 2 cups)
- 1 teaspoon vanilla
- 1/2 cup chopped nuts (I prefer using 1 cup)
SMOKED SAUSAGE & SAUERKRAUT
By curly
Place sausage in large skillet with 1/3 cup water
- 6 fully cooked sausage links or Polish Kielbasa (about 1 1/2 pounds, cut into 2 inch pieces on the diagonal.
- 1/2 cup packed brown sugar
- 2 Tbsps country-style Dijon mustard or German-style mustard
- 1 tsp caraway seeds
- 1/2 tsp dill weed
- 1 32-oz. jar sauerkraut, drained
- 1/2 cup (2 oz) shredded Swiss cheese
COUNTRY FRENCH APPLE CRESCENT CASSEROLE
By curly
Heat oven to 375 degrees. In small bowl, combine 2 tablespoons sugar and ½ teaspoon cinnamon; blend well
- SAUCE:
- 2 Tbsps sugar
- 1/2 to 1 tsp cinnamon
- 8-oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
- 1 large apple, peeled, cored, cut into 8 slices
- 1/2 cup sugar
- 1/2 cup whipping cream
- 1 Tbsp almond extract or amaretto
- 1 egg
- 1/2 cup sliced almonds
- Cinnamon
SHRIMP & COUSCOUS WITH YOGURT-HUMMUS SAUCE
By curly
Preheat the broiler to high
- 1 cup whole wheat couscous
- 1/4 cup dried apricots, chopped (or golden raisins)
- 2 tablespoons olive oil
- 1/2 cup 2-percent plain Greek yogurt
- 1 tablespoon prepared hummus
- 2 tablespoons chopped fresh mint or dill
- Kosher salt
- 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
- 1 cup cherry tomatoes, halved
- 1/4 to 1/2 teaspoon hot paprika
- Juice of 1/2 lemon
BAKED CHICKEN BREASTS
By curly
Makes 1 or more chicken breasts Heat the oven to 400°F with a rack in the middle position
- 1 or more boneless, skinless chicken breasts