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Recipes
PEPPER-HERB BEEF STROGANOFF
By curly
In 8-inch nonstick skillet, melt butter over medium-high heat
- 1 tablespoon butter or margarine
- 1/2 lb boneless beef sirloin steak, cut into thin bite-size strips
- 1/4 teaspoon garlic salt
- 1/4 teaspoon coarse ground black pepper
- 1 1/2 cups sliced fresh mushrooms (4 oz)
- 1/4 cup Progresso® beef flavored broth (from 32-oz carton)
- 1 tablespoon chili sauce
- 1/4 teaspoon dried thyme leaves
- 1/4 cup chive-and-onion sour cream
- 2 tablespoons chopped fresh parsley
- Hot cooked noodles, if desired
CREAMY TUNA CAESAR SUB
By curly
Mix mayo, dressing and cheese
- Hard cooked eggs or chicken can substitute for the tuna.
- 1/2 cup mayonnaise
- 1/2 Caesar Italian dressing or Ranch Dressing
- 1/2 cup grated Parmesan cheese
- 2 cans (6 oz ea.) tuna, drained, flaked
- 1 loaf French bread or 4 Italian bread rolls (6-inch)
- 2 cups torn romaine lettuce
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
BLUEBERRY PEACH COBBLER
By curly
In a large saucepan, combine the brown sugar, cornstarch and mace
- TOPPING:
- 1/2 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground mace
- 1/4 cup sherry or unsweetened
- apple juice
- 5 cups sliced peeled peaches
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- Dash salt
- 1/4 cup cold butter, cubed
- 1/4 cup milk
- 1 egg, lightly beaten
NEW ORLEANS STYLE JAMBALAYA
By curly
Heat oil in large saucepan over medium heat
- 1/4 cup vegetable oil
- 8 links Emeril’s Kicked Up Smoked Sausage, cut into 1/4 inch rounds
- 2 lbs. boneless white and dark meat chicken, cut into 1 inch cubes
- 1/2 tsp. cayenne pepper
- 2 Tbsp. Emeril’s Original Essence
- 3 cups chopped onions
- 1 cup chopped green bell peppers
- 2 Tbsp. garlic
- 3 cups long-grain rice
- 5 cups low-sodium chicken stock
- 1 bay leaf
- 1 cup chopped green onions
BACON CHEESEBURGER PASTA
By curly
Cook pasta according to package directions
- 8 ounces uncooked penne pasta
- 1 pound ground beef
- 6 bacon strips, diced
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/2 cup water
- 1 cup (4 ounces) shredded cheddar cheese
- Barbecue sauce and prepared mustard, optional
CUCUMBER POTATO SALAD
By curly
Place potatoes in a large kettle; cover with water
- 5 pounds red potatoes
- 4 celery ribs, sliced
- 1 bunch green onions, sliced
- 2 tablespoons dill weed
- 2 teaspoons salt
- 2 cups Mayonnaise
- 1 bottle (16 ounces) cucumber ranch salad dressing
BAKED BEANS
By curly
Mix all ingredients in crock pot
- 5 slices bacon, fried crisp
- 2 (16-ounce) cans baked beans, drained
- 1/2 medium onion, chopped
- 1 1/2 tsps prepared mustard
- 1/2 cup ketchup
- 1/2 cup hickory smoked barbecue sauce
- 1/2 cup brown sugar
TENNESSEE PEACH PUDDING
By curly
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon
- TOPPING:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon,
- optional
- 1/2 cup milk
- 3 cups sliced peeled fresh or
- frozen peaches
- 1-1/2 cups water
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon butter
- 1/4 teaspoon ground nutmeg
DIVINE TRUFFLE BROWNIES
By curly
Heat oven to 350 degrees (325 degrees for glass baking dish)
- 1 pkg (8 oz) Baker’s semi-sweet or 1 pkg (6 oz) Baker’s bittersweet baking chocolate squares, divided
- 1/4 cup (1/2 stick) butter
- 3/4 cup sugar, divided
- 3 eggs, divided
- 1 cup flour
- 2/3 cup heavy or whipping cream
BALSAMIC CHICKEN BREASTS
By curly
In a large resealable plastic bag, combine the flour, pepper and salt
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed