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Recipes
BEST-EVER PUMPKIN PIE
By curly
Roll out dough and fit into deep pie pan; form a fluted edge
- 2 cups pumpkin puree
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 Tbsp flour
- 1/2 tsp salt
- 1 1/2 tsps cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- pinch freshly ground black pepper
- 1 cup heavy cream and 1/3 cup milk, OR
- 1 can evaporated milk
- 2 eggs, lightly beaten
- 3 Tbsps bourbon or rum
- 1 1/2 tsps pure vanilla extract
- Whipped cream
TABOULE CHICKEN SALAD
By curly
Combine wheat and contents of Spice Sack in a large bowl
- 1 (5.2 ounce) package NEAR EAST Taboule Wheat Salad Mix
- 1 cup cold water
- 1 Tbsp olive oil
- 1/2 cup sliced green onion
- 1/2 cup minced fresh parsley
- 1 tsp dried oregano
- 2 Tbsp lemon juice
- 1/2 tsp freshly ground pepper
- 2 medium tomatoes, seeded and diced
- 2 cups cubed cooked chicken
- Lettuce leaves
- 1 medium cucumber, cut in half lengthwise, seeded and thinly sliced
CORN SPOON BREAD
By curly
Melt butter in a 2 quart casserole
- 1 stick butter
- 1 can whole kernel corn, drained
- 1 can cream style corn
- 1 cup sour cream
- 1 pkg (8 oz) corn muffin mix
- 2 eggs
RASPBERRY TRUFFLE BROWNIES
By curly
In a microwave, melt chocolate and butter; stir until smooth
- FROSTING:
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup butter, cubed
- 2 eggs
- 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- 12 fresh raspberries
WORLD'S BEST LEMON PIE
By curly
In a medium saucepan, combine sugar, cornstarch, flour and salt
- MERINGUE:
- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups water
- 3 egg yolks, beaten
- 1 tablespoon butter
- 1/4 cup lemon juice
- 1 teaspoon grated lemon peel
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
EASY CORN CHOWDER
By curly
In a large saucepan, combine corn, onion potatoes, water and bouillon
- 1 (11 oz) can whole kernel sweet corn, undrained
- 1/2 cup chopped onion
- 1/2 cup cubed peeled potatoes
- 1/3 cup water
- 2 tbsps chicken-flavored instant bouillon
- 1 3/4 cups milk
- 1 Tbsp butter
- 2 Tbsps all-purpose flour
THREE CHEESE TACO DIP
By curly
Combine cream cheese, sour cream and seasonings, mixing until well blended
- 12 ounces cream cheese
- 1/2 cup sour cream
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1/8 tsp ground red pepper
- 1/2 cup salsa
- 2 cups shredded lettuce
- 2 cups (8 oz) cheddar jack cheese, fancy, shredded
- 1/2 cup diced plum tomatoes
- 1/2 cup black olives
- 1/3 cup green onion, sliced
- Tortilla chips
SKILLET PORK STEW
By curly
Spray large nonstick skillet with nonstick cooking spray
- 3 boneless pork loin chops (about 1 lb), cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 (1-lb) package frozen broccoli, carrots and cauliflower
- 1/4 cup water
- 2 Tbsps tomato paste
- 1 (12-oz) jar seasoned gravy for pork
SHREDDED BEEF AU JUS
By curly
Cut roast in half and place in a 4- or 5-qt
- 1 boneless beef chuck roast (3 pounds)
- 2 cups water
- 2 teaspoons beef bouillon granules
- 1-1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon dried rosemary, crushed
- 8 hamburger buns, split
COPYCAT PANERA BROCCOLI SOUP
By curly
Melt butter in a large stockpot or Dutch oven over medium heat
- 1/4 cup unsalted butter, cubed
- 3 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 tsp nutmeg
- 2 cups milk
- 1/2 cup heavy cream
- 16 ounces broccoli florets
- 1 carrot, julienned
- 2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste