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Recipes
BREADED RANCH CHICKEN - From: Taste of Home – April/May 2000
By curly
In a shallow bowl, combine the cornflakes, Parmesan chesses and salad dressing mix
- 3/4 cup crushed cornflakes
- 3/4 cup grated Parmesan cheese
- 1 envelope ranch salad dressing mix
- 8 boneless skinless chicken breast halves (2 pounds)
- 1/2 cup butter or margarine, melted
CHICKEN PICCATA
By curly
To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 3 Tbsp grated Parmesan cheese
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 4 Tbsp olive oil
- 4 Tbsp butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 Tbsp lemon juice
- 1/4 cup brined capers
- 2 Tbsp fresh chopped parsley
ZUCCHINI NUT BREAD
By curly
Preheat oven to 350°. Grease two 8x4-in
- 2 cups sugar
- 1 cup canola oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon grated lemon peel
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 2 cups shredded zucchini (about 2 medium)
- 1/2 cup chopped walnuts or pecans
Italian Seasoning
By curly
Mix all ingredients in a spice grinder
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 3 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
SPLIT PEA SOUP
By curly
1. Cut all of the vegetables into 1/4 inch dice and place them in the Crock-Pot
- 2 carrots
- 2 ribs of celery
- 1 onion
- 1 parsnip
- 1 leek (3 inches of green left on)
- 1 ripe tomato
- 1 ham hock
- 1 3/4 cups dried split peas
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 4 cups defatted chicken broth
- 4 cups water
- Salt and pepper, to taste
- 2 tablespoons chopped parsley
LEMON BREAD
By curly
In a large bowl, cream butter and sugar until light and fluffy
- GLAZE:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup 2% milk
- 1/2 cup confectioners' sugar
- 2 tablespoons lemon juice
PUDDING-FILLED DEVIL'S FOOD CAKE
By curly
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- PUDDING:
- 4 egg whites
- 1/2 cup butter, softened
- 1-3/4 cups sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups 2% milk
- 2 egg yolks, beaten
- 3 ounces unsweetened chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- FROSTING:
- 1 cup sugar
- 3 egg whites
- 3 tablespoons cold water
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
ROOT BEER FLOAT PIE
By curly
Set aside and refrigerate 1/2 cup whipped topping for garnish
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 3/4 cup cold diet root beer
- 1/2 cup fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 graham cracker crust (9 inches)
- Maraschino cherries, optional
HEARTY VEGETABLE BEEF RAGOUT
By curly
Cook pasta according to package directions; drain
- 4 cups uncooked whole wheat spiral pasta
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 jar (24 ounces) meatless spaghetti sauce
- 2 cups finely chopped fresh kale
- 1 package (9 ounces) frozen peas, thawed
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Grated Parmesan cheese, optional
ROAST BEEF PANINI
By curly
Combine mayonnaise, tomatoes, garlic, horseradish, ketchup and cayenne in a small bowl
- 1/4 cup mayonnaise
- 1/3 cup pickled sweet cherry peppers, sliced
- 2 tsp oil-packed sun-dried tomatoes, minced
- Pinch of red pepper flakes
- 1 tsp garlic, minced
- 4 slices white or wheat bread, 1/2” thick
- 1 tsp prepared horseradish
- 1 tsp ketchup
- Softened butter
- Pinch of cayenne
- 1/2 cup white Cheddar cheese, shredded
- 1/3 cup red onion, slivered
- 4 oz. deli roast beef, thinly sliced