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Recipes
CHICKEN NOODLE SOUP
By curly
In a large pot, heat oil over medium-high
- 1 Tbsp olive oil
- 2 stalks celery, diced small
- 2 medium carrot, diced medium
- 1 medium yellow onion, diced small
- Salt and pepper
- 4 cups chicken broth
- 1-1/4 pounds boneless, skinless chicken breasts
- 6 ounces vermicelli or angel hair pasta broken into 1-1/2 inch pieces
- 1/4 cup chopped fresh dill
MELT-IN-YOUR-MOUTH CUTOUT SUGAR COOKIES
By curly
Combine all ingredients. Mix well
- 1 ½ cups powdered sugar
- 1 cup butter
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 ½ cups unsifted flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ICING: 2 cups powdered sugar
- 2 Tbsps butter
- 1 egg white
- pinch of salt
- 1 tsp almond extract
- food coloring and sprinkles (optional)
CHICKEN PINOT NOIR
By curly
Place chicken in a 13 x 9 x 2 inch baking dish coated with cooking spray
- 8 (6-oz) skinned chicken breast halves
- Vegetable cooking spray
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/4 tsp ground mace
- 1/4 tsp ground cumin
- 1/4 tsp rubbed sage
- 1/4 tsp pepper
- 5 cloves garlic, peeled
- 2 medium onions, peeled and quartered
- 1 cup Pinot Noir
- 1/4 cup sherry vinegar
- 1 (14-1/2 ounce) can Italian-style stewed tomatoes, undrained
THOUSAND ISLAND DRESSING
By curly
Combine ingredients; stir well
- 1/2 cup plain low-fat yogurt
- 1/2 cup mayonnaise
- 1/4 cup chili sauce
- 2 Tbsps sweet pickle relish
- 1 Tbsp minced fresh onion
- 1 Tbsp finely chopped celery
- 1 tsp lemon juice
- 1/8 tsp pepper
CHILI CON QUESO from Irene Fiori
By curly
Brown ground beef with onion in large pan
- 3 pounds lean ground beef
- 2 Tbsp cumin
- 4 Tbsp garlic powder
- 3 Tbsp salt
- 3 Tbsp black pepper
- 2 pounds cheddar cheese, grated
- 1 large onion, diced
- 2 small cans diced green chiles
- 2 small cans Hunts tomato sauce with basil, garlic and oregano
VEGGIE BEEF SKILLET SOUP
By curly
1. Heat large skillet over medium-high heat until hot
- 12 oz. lean ground beef
- 1 tablespoon extra-virgin oil
- 2 cup coarsely chopped cabbage
- 1 cup frozen mixed vegetables
- 1 tablespoon beef bouillon granules
- 1 can (14 1/2 oz) stewed tomatoes
- 2 cups water
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
HAM AND POTATO SOUP
By curly
Combine the potatoes, celery, onion, ham and water in a stockpot
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 Tbsps chicken bouillon granules
- 1 tsp ground white or black pepper, or to taste
- 5 Tbsps butter
- 5 Tbsps all-purpose flour
- 2 cups milk
TANGY CAULIFLOWER SALAD
By curly
Combine cauliflower, grapes and walnuts
- 1 large head cauliflower broken into florets
- 1 cup halved green grapes
- 1 cup coarsely chopped walnuts
- 1 cup mayonnaise
- 1/3 cup honey
- 1 Tbsp mustard
CREPES
By curly
In a bowl combine milk, flour, eggs, oil, and ½ teaspoon salt
- 1 ½ cups milk
- 1 cup all purpose flour
- 2 eggs
- 1 tablespoons cooking oil
TACO SEASONING (LOW SODIUM)
By curly
Mix all ingredients together
- 1 tablespoon Chili Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Ground Oregano