Curly's profile page
Recipes
VEGGIE HAM & EGGS
By curly
In a large skillet, sauté the ham, mushrooms and onions in butter for 6 minutes or until tender
- 1 cup cubed fully cooked ham
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced green onions
- 2 Tbsps butter
- 8 eggs
- 1/4 cup milk
- 1/4 tsp salt
- 1 cup (4 ounces) shredded cheddar cheese
CHERRY COBBLER
By curly
Mix cherry pie filling with extract
- 1 can (21 ounce) cherry pie filling
- 1/2 tsp Almond Extract
- 3 Tbsps butter
- 3/4 cup flour
- 1 Tbsp and 2 tsps sugar
- 1 tsp baking powder
- Dash of nutmeg
- 1/8 tsp salt
- 1 egg
- 3 Tbsps milk
CHICKEN/ASPARAGUS ROLL-UPS
By curly
Season pounded chicken breasts lightly with salt and pepper
- 4 whole chicken breasts, split, skinned, boned and pounded thin
- Salt and pepper to taste
- 1 pound fresh asparagus, trimmed and washed
- 2 Tbsps flour
- 1 garlic clove, minced
- 1 tsp salt, divided
- 1/2 tsp leaf thyme, divided
- 1/4 tsp paprika
- 2 cups white onion, sliced 1/4 inch thick
- 3 large tomatoes, sliced 1/2 inch thick
- 1/2 cup chicken broth
BLACK PEPPER CARAMEL SHRIMP
By curly
Bruce Weinstein and Mark Scarbrough, Cooking Light APRIL 2013
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 1/2 tablespoons dark sesame oil
- 1 pound large shrimp, peeled and deveined
- 2 cups diagonally cut snow peas
- 2 teaspoons minced fresh garlic
- 2 teaspoons freshly ground black pepper
- 1/8 teaspoon salt
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons brown sugar
- 2 teaspoons fish sauce
HAM & BROCCOLI PUFFS
By curly
In a large bowl, combine the first six ingredients
- 4 cups frozen broccoli florets, thawed and finely chopped
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 pound thinly sliced deli ham, finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/4 teaspoon salt
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 eggs, beaten
SWEET POTATO CUSTARD PIE
By curly
Place sweet potatoes in a large saucepan and cover with water
- 2 small sweet potatoes, peeled and chopped
- 3/4 cup marshmallow creme
- 1/2 cup butter, cubed
- 1 can (5 ounces) evaporated milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pastry for single-crust pie (9 inches)
- 1/2 cup whipping topping
ALMOND POPPY SEED MUFFINS
By curly
Preheat oven to 325 degrees
- 4 large eggs
- 2 cups sugar
- 1 ¾ cups (13 oz can) evaporated milk
- ¼ cup milk
- 2 cups vegetable oil
- 3 ½ tsps baking powder
- 1/2 tsp salt
- 4 cups flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup poppy seeds
MAPLE-BALSAMIC DRESSING
By curly
In a blender, combine vinegar and syrup
- 1/3 cup balsamic vinegar
- 1/3 cup maple syrup
- 1/3 cup olive oil
CHICKEN SALAD
By curly
Dice chicken breasts, celery, onions and grapes
- 2 cups cooked chicken
- 2 stalks celery
- 3 green onions
- 1/2 cup green grapes
- 1/2 cup red grapes
- 1 cup mayonnaise
- Chopped pecans
SWEET POTATO CASSEROLE
By curly
Preheat oven to 400 degrees
- 4 pounds sweet potatoes (5 large) peeled and cut crosswise into 3/4-inch thick slices
- 1/3 cup packed dark brown sugar
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 4 Tbsps butter (1/2 stick) cut into small pieces
- 1/2 cup coarsely chopped walnuts