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Recipes
BASIC PIZZA DOUGH - From the kitchen of: Cooking Light Sept. 2006
By curly
1. Dissolve the honey and yeast in ¾ cup warm water in a large bowl
- 2 teaspoons honey
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100 to 110 degrees)
- 2 1/4 cups all-purpose flour (about 10 ounces divided)
- 1/2 teaspoon salt
- Cooking spray
- 2 tablespoons stone ground yellow cornmeal
CINNAMON FRENCH TOAST
By curly
In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy
- 1 large egg
- 2 egg whites
- 1/4 cup skim milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 8 1-inch-thick diagonally cut slices French bread
TWICE BAKED SWEET POTATOES
By curly
Scrub and pierce sweet potatoes
- 6 medium sweet potatoes
- ¼ cup butter, cubed
- 2 cups (8 oz) shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- ½ tsp salt
- 1/8 tsp pepper
APPLE BUTTER
By curly
Peel, core and slice the apples into eighths
- 4 pounds apples
- 1 cup apple cider
- 1 cup water
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 cups sugar
ORANGE TAPIOCA SALAD (Bonnie)
By curly
In a saucepan, bring water to a boil
- Drain and cool in refrigerator at start of Jell-O:
- 3 cups boiling water
- 1 sm. Pkg. (3 oz.) Orange Jell-O
- 1 sm. Pkg. (3.4 oz.) Instant Vanilla Pudding
- 1 sm. Pkg. (3 oz.) Tapioca Pudding
- 1 can mandarin oranges, drained
- 1 can (8 oz.) crushed pineapple, drained
- 1 carton (8oz.) frozen whipped topping, thawed
- 1 can mandarin oranges
- 1 8 oz. pineapple chunks
- 1 8 oz. cool whip
CHEESEBURGER PASTA
By curly
Cook pasta according to package directions
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 pound lean ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 2 tablespoons dill pickle relish
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 1 teaspoon steak seasoning
- 1/4 teaspoon seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- Chopped green onions, optional
PARMESAN CRUSTED CHICKEN
By curly
Preheat oven to 425°. Combine Mayonnaise with cheese in medium bowl
- 1/2 cup Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 tsp. Italian seasoned dry bread crumbs
TURKEY MEATLOAF WITH FONTINA AND MUSHROOMS
By curly
This is the BEST meatloaf recipe! Yum-O!
- 2 tablespoons vegetable oil
- 1/2 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
- 2 garlic cloves, minced
- 1 cup cup shredded fontina cheese (4 ounces)
- 1 slice day-old bread, cubed
- 1 large egg
- 1 tablespoon finely chopped fresh sage leaves
- 1 1/2 pounds ground turkey (93 percent lean)
CHEESY CHICKEN & SALSA SKILLET
By curly
COOK pasta as directed on package, omitting salt
- 2 cups multi-grain penne pasta, uncooked
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1-1/4 cups TACO BELL® Thick & Chunky Salsa
- 1 cup frozen corn, thawed
- 1 large green pepper, cut into strips
- 1 cup KRAFT® Mexican Style 2% Milk Finely Shredded Four Cheese
SMOKIN' CHICKEN BURGER - Rachel Ray
By curly
Very Good! Excellent when hungry for burgers
- 6 tablespoons butter, softened
- 1 pound white mushrooms, finely chopped
- Salt and pepper
- 3/4 pound ground chicken
- 6 slices bacon, cut in half crosswise 2 onions, thinly sliced
- 1 cup chicken broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 4 kaiser rolls, split