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Recipes
SAGE & ROSEMARY PORK CHOPS
By curly
Heat closed contact grill 5 minutes
- 2 boneless pork loin chops (3/4 inch thick)
- 2 teaspoons olive or vegetable oil
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon garlic-pepper blend
- 1/4 teaspoon dried rosemary leaves, crushed
MEXICAN RICE
By curly
Are you craving that great Mexican rice from your favorite taco stand? Here it is
- 12 ounces Tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 lime
BROCCOLI CHEDDAR CASSEROLE
By curly
Prep your ingredients while you are heating the blanching water to save time
- 2 pounds (900g)broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
- Salt for blanching water
- 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
- 5 eggs, beaten
- 1/3 cup (43g) all purpose flour
- 1/2 cup (118 ml) cream
- 1 cup (236 ml) whole milk
- 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
- 1/2 teaspoon salt
- 2 teaspoons Dijon mustard
- 8 ounces (225g) cheddar cheese, grated
LEMON & ROSEMARY CHICKEN
By curly
Preheat oven to 400°. Sprinkle chicken with salt and pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 1 shallot, finely chopped
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons grated lemon peel
- 4-1/2 teaspoons lemon juice
- 1/4 cup cold butter
SWEET/SOUR MEATBALLS (Margaret Walters)
By curly
Mix first 4 ingredients and form into meatballs
- 2 pounds ground beef
- 1 envelope dry onion soup mix
- 1 cup bread crumbs
- 2 eggs
- Meat Sauce: 1 can sauerkraut
- 1 1/2 cups whole cranberry sauce
- 1/2 cup brown sugar
- 1 12-oz. bottle chili sauce
SUGAR COOKIES (LA TIMES)
By curly
Cream butter and sugar. Blend in baking soda, salt and vanilla extract
- 1 cup butter
- 2 cups sugar
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 3 eggs, beaten
- 3 2/3 cups flour
- 2 tsps baking powder
CAMPBELL’S GOLDEN CHICKEN WITH NOODLES
By curly
Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker
- 2 cans (10-3/4 oz) Campbell’s cream of chicken or 98% fat free cream of chicken soup
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tbsp. Dijon mustard
- 1 - 1/2 tsp. garlic powder
- 8 large carrots
- 8 boneless chicken breast halves
- 8 cups hot cook egg noodles
- Chopped fresh parsley
DECADENT TRIPLE-LAYER MUD PIE
By curly
Combine sweetened condensed milk and chocolate in medium bowl; stir until smooth
- 1/4 cup sweetened condensed milk
- 2 (1-ounce) squares semisweet baking chocolate, melted
- 1 (6-ounce) READY CRUST Chocolate Pie Crust
- 3/4 cup chopped pecans, toasted
- 2 cups cold milk
- 2 (4-serving-size) package JELL-O chocolate flavor instant pudding & pie filling
- 1 (8-ounce) tub COOL WHIP Whipped topping, thawed, divided
TEXAS TWO-STEP CHICKEN PICANTE
By curly
Mix picante sauce, sugar and mustard
- 1 1/2 cups Pace Picante sauce
- 3 Tbsps packed light brown sugar
- 1 Tbsp Dijon-style mustard
- 4 boneless, skinless chicken breasts
- 3 cups hot cooked rice
BRANDIED PECAN PIE
By curly
Prepare pie crust. Preheat oven to 375 degrees
- 1 recipe pie crust
- 3 large eggs, lightly beaten
- 3/4 cup packed dark-brown sugar
- 3/4 cup dark corn syrup
- 3 Tbsps unsalted butter, melted
- 1 tsp vanilla extract
- 4 tsps brandy
- 1/4 tsp fine salt
- 2 cups pecans, toasted