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Recipes
HERBED BEEF PATTIES
By curly
In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper and paprika
- TOPPING:
- 1 1/4 lbs. lean ground beef
- 3 Tbsps cold water
- 1/2 tsp garlic salt
- 1 tsp dried oregano leaves
- Dash black pepper
- Dash paprika
- All-purpose flour
- 1 egg, slightly beaten
- 1/4 cup fine seasoned bread crumbs
- 2 Tbsps butter
- 1 cup spaghetti sauce
- 3/4 cup grated Cheddar cheese
- 2 Tbsps Parmesan cheese
- 1 Tbsp chopped fresh herbs such as basil leaves, sage, oregano or thyme
AU JUS GRAVY MIX
By curly
Combine all ingredients in a blender or food processor; whirl to a fine powder
- 2 tablespoons plus 1 teaspoon granulated beef bouillon
- 2 teaspoons granulated onion bouillon
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon pepper
- 2 tablespoons cornstarch
BREAKFAST BISCUIT CUPS
By curly
In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1/3 pound bulk pork sausage
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon pepper, divided
- 3/4 cup plus 1 tablespoon 2% milk, divided
- 1/2 cup frozen cubed hash brown potatoes, thawed
- 1 tablespoon butter
- 2 eggs
- 1/8 teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- 1/2 cup shredded Colby-Monterey Jack cheese
APRICOT-GLAZED PORK TENDERLOIN
By curly
Place pork on a rack in a shallow roasting pan
- 2 pork tenderloins (1 pound each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
HEARTY CORN & CHEDDAR CHEESE CHOWDER
By curly
Boil potato in 2 cups salted water with bay leaf, sage and cumin until just barely tender, about 15 minutes
- 1 lg. potato, peeled and diced
- 1 bay leaf
- 1/4 tsp. dried sage
- 1/2 tsp. cumin seeds
- 3 tbsp. butter
- 1 onion, finely chopped
- 3 tbsp. flour
- 2 c. milk, or more to taste
- 1 (11 oz.) can corn or equivalent fresh kernels
- Chopped chives and parsley
- 3 tbsp. flour
- 1/4 tsp. nutmeg
- Salt and pepper
- 4 oz. sharp Cheddar cheese, grated
- 4 to 5 tbsp. dry white wine
CHOCOLATE CHIP WHOLE-WHEAT COOKIES
By curly
Adjust two oven racks to divide the oven into thirds
- 2 1/2 cups lightly spooned whole-wheat flour
- 1/3 cup instant non-fat dry milk powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp vanilla
- 1 1/4 cups firmly packed dark brown sugar
- 3 eggs
- 1 1/2 cups coarsely broken walnuts or pecans
- 1 package (12 oz) semisweet chocolate pieces
CAULIFLOWER AND LETTUCE SALAD - From Earlene
By curly
Break up together. Mix together, then add dressing
- Dressing:
- 1 large Bermuda onion chopped
- 1 head cauliflower
- 1 head lettuce
- 1 lb. bacon fried crisp and crumbled
- 1 pint mayo
- 1/4 cup sugar
- 1/4 cup parmesan cheese
Thin and Crispy Chocolate Cookies
By curly
Method 1 In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne
- 1 1/2 cups (195 g) all-purpose flour
- 3/4 cup (70 g) natural, unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 8 Tbsp (1 stick, 110 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 egg (size large)
- 1 1/2 teaspoons vanilla
- 1 teaspoon molasses
IT'S EASY BEING GREEN SMOOTHIE
By curly
In a Vitamix blender, combine all the ingredients in the order listed and cover with the lid
- 1/2 cup (2 1/2 oz./75 g) green grapes
- 1 orange, peeled and halved
- 1/2 banana, peeled
- 1/2 cup (2 oz./60 g) chopped carrot
- 2 cups (2 oz./60 g) lightly packed fresh spinach
- 1/2 cup (2 1/2 oz./75 g) frozen pineapple chunks
- 1 1/2 cups (6 oz./185 g) ice cubes
PECAN STICKY MUFFINS
By curly
In a large bowl, combine flour, baking powder, cinnamon and salt
- Topping:
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 tsp. vanilla extract
- 1/4 cup butter or margarine, melted
- 1/4 cup packed brown sugar
- 1 cup chopped pecans