Curly's profile page
Recipes
FRUIT CAKE (Mom's Way)
By curly
Sample the whiskey to check for quality
- 1 cup water
- 1 cup sugar
- 4 large eggs
- 2 cups dried fruit
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- lemon juice
- nuts
- 1 bottle whiskey
PASTA PRIMAVERA (Cooking Light)
By curly
Drop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes
- 2 cups (1-inch diagonally sliced) asparagus
- 2 cups sliced carrots
- 1 1/2 cups snow peas
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 6 cups hot cooked fettuccine (10 oz)
- 1/2 cup (2 ounces) grated fresh Parmesan, divided
- 1/4 cup chopped fresh parsley
- 2 Tbsps dry white wine
- 1/2 tsp salt
- 1/2 tsp pepper
SLIM CHICKEN PARMESAN
By curly
Excellent! and Easy!
- 8 ounces whole wheat penne pasta
- Four 5-ounce skinless, boneless chicken breast halves
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/3 cup dry red wine
- One 28-ounce can chopped tomatoes
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup finely chopped flat-leaf parsley
CHICKEN WITH MUSHROOMS
By curly
Place flour in a shallow dish
- 1/4 cup all-purpose flour
- 1 1/2 pounds chicken cutlets
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 tablespoons fresh thyme leaves, chopped
- 1 pound button mushrooms, trimmed and quartered
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
BACARDI RUM CAKE
By curly
Preheat oven to 325 degrees
- Glaze:
- 1 cup chopped pecans or walnuts
- 18 ½ oz pkg yellow cake mix
- 3 ¾ oz pkg instant vanilla pudding mix
- 4 eggs
- ½ cup cold water
- ½ cup cooking oil
- ½ cup Bacardi dark rum (80 proof)
- ¼ lb. butter
- ¼ cup water
- 1 cup sugar
- ½ cup Bacardi dark rum
THE LADY'S CHICKEN NOODLE SOUP
By curly
For the stock: add all ingredients to a soup pot
- Stock:
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- Soup:
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
BRONZED BIRDS
By curly
Place game hens in shallow baking pan
- 3 (20 oz) game hens
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup honey
- 1/4 cup Grand Marnier or Bourbon
- 1/2 cup butter, melted
GLUTEN-FREE PIE DOUGH
By curly
In a food processor, pulse flour and salt until combined
- Add this dough recipe to you gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg
- 2 to 4 tablespoons ice water
CRISPY ONION CHICKEN
By curly
Coat chicken with honey mustard, then roll in crushed onions
- 2 boneless skinless chicken breast halves (5 ounces each)
- 2 tablespoons honey mustard
- 1/2 cup crushed french-fried onions
CHICKEN ROULADES WITH WHITE WINE REDUCTION
By curly
This recipe could easily be doubled or tripled and would make a wonderful entrée to serve to guests
- 12 12 12 pitted Kalamata olives, divided
- 3 3 3 Tbsps fresh bread crumbs
- 3 3 3 Tbsps sun-dried tomatoes packed in oil
- 1 1 1 Tbsp lemon zest
- 1 1 1 clove garlic, minced
- 1 1 1 tsp oregano
- 2 2 2 boneless, skinless chicken breasts, trimmed
- 2 2 2 tsps extra virgin olive oil
- 1/4 1/4 1/4 cup diced onion
- 1/4 1/4 1/4 cup dry white wine
- 1-1/2 1-1/2 1-1/2 cups low-sodium chicken broth
- 1 1 1 Tbsp fresh lemon juice
- 1 1 1 tsp cornstarch