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Recipes
SALMON WITH GINGER SAUCE
By curly
Cut fish crosswise into 6 equal pieces; place fish, skin side down, in a shallow baking dish
- 1 (1 1/2-pound) salmon fillet about 1 inch thick
- 1 cup orange juice
- 1 Tbsp low-sodium soy sauce
- 2 tsps peeled, grated gingerroot
- 1 tsp Dijon mustard
- 1/8 tsp pepper
- Vegetable cooking spray
DEVILISHLY GOOD EGGS
By curly
Put eggs in pot. Cover with cold water and bring just to a boil
- 4 eggs
- 1/4 cup mayonnaise
- 1/4 tsp dry mustard
- salt and pepper
- 4 dashes hot-pepper sauce
- 1 tsp pickle relish, optional
- chopped fresh parsley
- paprika
VEGETABLE SPLIT-PEA SOUP
By curly
In a 6-quart Dutch oven or stockpot, combine split peas and 12 cups water
- 2 cups dried green split peas, rinsed
- 5 cups water
- 2 (11-1/2 oz) cans (3 cups) tomato juice
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups coarsely chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped peeled turnip or potato
- 1/3 cup grated or shredded Parmesan cheese, if desired
TACO SOUP
By curly
Brown meat. Drain. Add onion and minced garlic, salt, pepper, taco seasoning and dressing mix
- 2 lbs. ground meat
- 1 large onion, chopped
- 1 Tbsp minced garlic
- 2 pkgs taco seasoning mix
- 2 pkgs Hidden Valley Ranch dressing
- salt – pepper – red pepper flakes
- 2 14-oz cans pinto beans
- 2 14-oz cans hot chili with beans
- 2 14-oz cans stewed tomatoes
- 2 14-oz cans Mexican stewed tomatoes
- 1 can whole kernel corn, drained
- 1 can cut green beans, drained
- 4 small zucchini
- 1 can chicken broth
- generous squirt of ketchup
KELLY'S CHILI
By curly
Cook on simmer 1 hour or more
- Brown together:
- 3 pounds hamburger
- 2 small onions
- Drain excess oil
- Add spices after above is complete:
- 1 tsp garlic - Refrigerator kind
- 1 Tbsp cumin
- 3 Tbsps chili powder
- 3/4 tsp cayenne pepper
- 1/2 tsp paprika
- Then add:
- 4 - 14 -1/2 oz cans cut tomatoes
- 3 - 15 -1/4 oz cans dark red kidney beans
- 1 - 29 oz can tomato sauce
- 1 - 6 oz can tomato paste
ZUCCHINI CRESCENT PIE RECIPE
By curly
Separate crescent dough into eight triangles
- 1 package (8 oz) refrigerated crescent rolls
- 2 medium zucchini, sliced lengthwise and quartered
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 2 tsps minced fresh parsley
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 2 eggs, lightly beaten
- 2 cups (8 oz) shredded part-skim mozzarella cheese
- 3/4 cup cubed fully cooked ham
- 1 medium Roma tomato, thinly sliced
TWICE-BAKED DEVILED POTATOES
By curly
Scrub and pierce potatoes; place on a microwave-safe plate
- 4 small baking potatoes
- 1/4 cup butter, softened
- 1/4 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup real bacon bits
- 2 green onions, chopped
- 1 teaspoon Dijon mustard
- Dash paprika
APRICOT GLAZED PORK CHOPS
By curly
In a small bowl, combine the preserves, dressing and mustard
- 2/3 cup apricot preserves
- 1/2 cup Italian salad dressing
- 2 tablespoons Dijon mustard
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
SCALLOPED CORN
By curly
Heat oven to 350 degrees. Coat a deep 8-cup casserole dish with cooking oil
- 2 cups corn kernels, fresh or frozen
- 1 can (14.75 oz) creamed corn
- 1 container (8 oz) French onion sour cream dip
- 1 egg, lightly beaten
- 1 box (8.5 oz) corn muffin mix
- 1/4 cup (1/2 stick) butter, melted
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
TAMALE PIE
By curly
In a 2-1/2 qt. microwave-safe dish, combine beef, sausage, onion and garlic
- 1 pound ground beef
- ¼ pound bulk pork sausage
- ¼ cup chopped onion
- 1 garlic clove, minced
- 1 can (14.5 oz) stewed tomatoes, drained
- 1 can (11 oz) whole kernel corn, drained
- 1 can (6 oz) tomato paste
- 1/4 cup sliced ripe olives
- 1 1/2 chili powder
- 1/2 tsp salt
- 1 egg
- 1/3 cup milk
- 1 pkg (8.5 oz) corn bread/muffin mix Paprika
- ½ cup shredded cheddar cheese