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Recipes
EASY BANANA BREAD
By curly
Mash bananas with fork or electric mixer
- 3 ripe or overripe bananas (4 if small)
- 1 cup sugar
- 1 egg
- 1 ½ cups flour
- ¼ cup butter, melted
- 1 tsp baking soda
- 1 tsp salt
- 1 cup walnuts or pecans, chopped
CARROTS AND POTATOES GRATIN
By curly
Position rack in top third of oven and preheat to 375 degrees
- 2-1/4 pounds baking potatoes, peeled, thinly sliced
- 1-1/4 pounds large carrots, peeled, thinly sliced
- 1 tsp salt
- 6 ounces Gruyere cheese, grated
- 1 cup chicken broth
- 1/4 cup (1/2 stick) unsalted butter
FRUITED CHICKEN PASTA SALAD
By curly
Cook pasta according to package directions
- 2 cups uncooked bow tie pasta
- 2 cups cubed cooked chicken
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup halved green grapes
- 3/4 cup ranch salad dressing
PORK CHOPS & GRAVY
By curly
Mix wine, cloves and soup
- 4 pork chops
- one can Cream of Mushroom soup
- 1/4 cup white wine
- 2 cloves garlic
GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK
By curly
1. Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F
- 4 large cloves garlic, cracked away from skin
- 1 cup flat-leaf parsley, a few generous handfuls
- 1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
- 1 lemon, grate 1 tablespoon zest then cut into wedges
- 4 bone-in, skin-on chicken breasts or thighs
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- Extra-virgin olive oil, for liberal drizzling
BARBECUE CHICKEN WITH MUSTARD GLAZE
By curly
This is easy and yummy!
- 2 tablespoons dark brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon sherry or red wine vinegar
- 1 tablespoon Dijon mustard
- 8 (6-ounce) skinless, bone-in chicken thighs
- Cooking spray
HEARTY BEEF ENCHILADAS
By curly
SAUCE: Heat oil in a skillet over medium-high heat
- MINUTE ENCHILADA SAUCE:
- 1/4 cup vegetable oil
- 2 Tbsps self-rising flour
- 1/4 cup New Mexico or California chili powder
- 1 1/2 cups water
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- ENCHILADAS:
- 1 pound ground beef
- 1 medium onion
- 1 (15.5 oz) can chili beans, undrained
- 10 ounces of enchilada sauce, divided
- 1/2 cup salsa, divided
- vegetable oil
- 7 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese
- 2 Tbsps sliced ripe olives
RHUBARB MERINGUE PIE
By curly
In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly
- FILLING:
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup shortening
- 1 tablespoon beaten egg
- 1/4 teaspoon white vinegar
- 3 to 4-1/2 teaspoons cold water
- 3 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- Dash salt
- 3 egg yolks
- 1 cup heavy whipping cream
- MERINGUE:
- 4 teaspoons plus 1/3 cup sugar, divided
- 2 teaspoons cornstarch
- 1/3 cup water
- 3 egg whites
- 1/8 teaspoon cream of tartar
OVEN FRIED CHICKEN - Everyday Foods
By curly
Excellent and Easy! - Marinated the chicken the night before
- 1 whole chicken, cut into 10 pieces, wings reserved for another use
- 1/4 cup low-fat buttermilk
- 1 garlic clove, minced
- coarse salt and ground pepper
- 6 slices whole-wheat bread
- 3 tablespoons vegetable oil
BIG DADDY'S CAROLINA BARBECUE SAUCE
By curly
Mix all except soy, butter and smoke
- 1 cup prepared yellow mustard
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid smoke (hickory flavoring)