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CRUSTY BAKED CHICKEN

CRUSTY BAKED CHICKEN

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Wash chicken. Trim off excess fat

  • 1 frying chicken, 3 lbs., cut in pieces
  • 1 egg
  • 1/4 cup milk or half-and-half
  • 1 cup instant potato flakes
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp poultry seasoning
  • 1/2 cup Parmesan cheese
  • 2 Tbsp melted butter
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MEDITERRANEAN POTATO SALAD

MEDITERRANEAN POTATO SALAD

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(you can use many different varieties of small potatoes in this salad, including Yukon gold and purple

  • 2 Tbsps white wine vinegar
  • 1/2 tsp salt
  • 1 Tbsp fresh thyme leaves
  • 1/3 cup extra virgin olive oil
  • 1 1/2 pounds small red potatoes
  • 1 1/2 cups sliced green onions
  • 2/3 cup coarsely chopped Kalamata olives, pitted
  • 3 Tbsps chopped sundried tomatoes, packed in oil, drained
  • 3 Tbsps chopped Italian (flat leaf) parsley
  • Salt and freshly ground black pepper, to taste
  • 1/4 tsp crushed red pepper (optional)
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BEEF TACO SKILLET

BEEF TACO SKILLET

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Cook beef in skillet until browned, Pour off fat

  • 1 pound ground beef
  • 1 can tomato soup
  • 1 cup Pace chunky salsa or Picante Sauce
  • 1/2 cup water
  • 8 flour or corn tortillas (6") cut into 1" pieces
  • 1 up shredded Cheddar cheese
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SLOW COOKER CHICKEN RICE CASSEROLE

SLOW COOKER CHICKEN RICE CASSEROLE

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The basmati rice we are using in this recipe usually needs 3 cups of liquid for 2 cups of rice

  • 1-1/2 lbs. chicken breasts
  • 2 Tbsp olive oil
  • 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 4 teaspoons finely chopped garlic (about 4 cloves)
  • 2 cups basmati long grain rice
  • 1 cup diced canned (or fresh) tomatoes
  • 1/2 cup frozen peas (optional)
  • 1 1/2 cups chicken stock
  • 3/4 teaspoon black pepper
  • 2 bay leaves
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CURRIED OLIVE EGG SALAD

CURRIED OLIVE EGG SALAD

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In a large bowl, combine the first nine ingredients

  • 6 hard-cooked eggs, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 pita pocket halves
  • 8 lettuce leaves
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PARTY CHEESE DIP From the Lloyd’s kitchen

PARTY CHEESE DIP From the Lloyd’s kitchen

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Combine first 4 ingredients in crock-pot and heat until cheese is melted

  • 1 (11 oz) can cheddar cheese soup, undiluted
  • 1 (8 oz) carton French onion dip
  • 1 cup (4 oz) shredded sharp cheddar cheese
  • _ teaspoon, dry mustard
  • 1/8 teaspoon ground red pepper, optional
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BLACK FOREST MOUSSE

BLACK FOREST MOUSSE

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Prep time: 10 minutes Total time: 15 minutes

  • 1 (1 oz.) square unsweetened chocolate, melted
  • 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
  • 1 cup cold water
  • 1 (4 serving size) package instant chocolate flavor pudding mix
  • 3/4 teaspoon almond extract
  • 2 cups (1 pint) whipping cream, whipped
  • 1 (21 oz.) can Comstock Brand Cherry Filling or Topping, chilled
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BEEF RAGU WITH RAVIOLI

BEEF RAGU WITH RAVIOLI

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In a large skillet, cook beef and onion over medium heat until no longer pink; drain

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 pound plum tomatoes, diced
  • 1 cup beef broth
  • 1/2 cup red wine or additional beef broth
  • 1 can (6 ounces) tomato paste
  • 2 tsps minced fresh rosemary
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 package (20 ounces) refrigerated cheese ravioli
  • Grated Parmesan cheese, optional
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LEMON MOUSSE

LEMON MOUSSE

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In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth

  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 3 cups fat-free milk
  • 2/3 cup lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 2 cups reduced-fat whipped topping
  • 3 drops yellow food coloring, optional
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SHRIMP SCAMPI (Simply Recipes)

SHRIMP SCAMPI (Simply Recipes)

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We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the but...

  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
  • 1/2 cup white wine
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice
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