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Recipes
CHILI CHEESE DIP From the Lloyd’s kitchen
By curly
Heat all ingredients in small crock-pot until heated thoroughly
- 1 can Dennison’s Chili – no beans
- 1 8 oz. pkg. cream cheese
EGGPLANT PARMESAN
By curly
Kathy Kitchens Downie, RD,, Cooking Light SEPTEMBER 2010
- Eggplant:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
CALIFORNIA-STYLE CHICKEN
By curly
Cut off all excess fat from chicken
- 1 chicken, 3 lbs., cut into pieces
- 2 Tbsps oil
- 2 tsp minced garlic
- 3 tsp grated lemon rind
- 4 Tbsps lemon juice
- 1 Tbsp honey
- 1/4 tsp each salt and pepper
- 1 tsp dried oregano leaves
- 1/2 tsp dried thyme leaves
- Pinch of red pepper or crushed red pepper
ENGLISH TOFFEE BARS
By curly
Beat butter and brown sugar until light and creamy
- 1 cup (2 sticks) butter, plus extra for preparing pan
- 1 cup brown sugar, packed
- 1 egg yolk
- 1 tsp vanilla
- 1 cup flour
- 1/4 tsp salt
- 1 (7-ounce) milk chocolate bar, broken into pieces
- 1/2 cup toasted slivered or sliced almonds
HEARTY BAKED STEW
By curly
In a Dutch oven or greased 13 x 9 x 2 inch baking dish layer the potatoes and carrots
- 3 medium potatoes, peeled and sliced
- 3 medium carrots, sliced
- 3/4 pound ground beef
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup frozen peas
- 2 medium onions, sliced
- 2 Tbsps butter
- Salt and pepper to taste
ONE-PAN PAPRIKA CHICKEN W/ POTATOES & TOMATOES
By curly
Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before bakin...
- 6 to 8 chicken thighs (about 3 pounds, bone-in and skin-on)
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 teaspoons paprika
- 4 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1 red onion, cut into 8 wedges
- 6 garlic cloves, unpeeled
- 1/2 pint cherry tomatoes
- Handful of thyme sprigs
- Leaves from 3 to 4 parsley sprigs, for garnish
CORN SOUFFLE
By curly
Lightly butter a 1-quart glass baking dish or souffle dish
- 2 eggs
- 5 tsps cornstarch
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (16-oz) cream-style corn
- 1 cup light cream
CLASSIC EGGNOG
By curly
In a medium bowl, beat egg whites until they start to thicken
- 12 large egg whites
- 1 cup plus 2 Tbsps sugar
- 12 egg yolks
- 1/2 tsp salt
- 3 cups heavy cream
- 1 tbsps vanilla
- 7 cups whole milk
- 2 cups rum
- 1 cup brandy
- Freshly grated nutmeg
- Cinnamon sticks
CHICKEN A'LA QUEEN (Rachel Ray)
By curly
Bake the pastry shells according to package directions
- 8 puff pastry shells (Pepperidge Farm)
- 2 Tbsps extra-virgin olive oil
- 4 ribs celery with leafy tops, chopped
- 3 carrots, chopped
- 1 large onion, chopped
- 1 bay leaf
- Salt and freshly ground pepper
- 2 Tbsps butter
- 2 Tbsps flour
- One 32-oz container (4 cups) chicken broth
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- 1 cup heavy cream or half and half
- 1 small bunch (about 10 oz) asparagus, trimmed & cut on a diagonal, 1-inch pieces
- 2 cup frozen peas
- 3 Tbsps chopped fresh tarragon
SWEET & SOUR DRESSING (For Mandarin Salad)
By curly
Shake together and refrigerate
- 1/4 cup vegetable oil
- 2 T. sugar
- 1/4 cup vinegar
- 1 T. snipped parsley
- 1/2 tsp. salt
- Dash of pepper
- Dash of red pepper sauce (Tabasco)