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Recipes
ANGEL FOOD (HONEYCOMB) CANDY
By curly
Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat, stirring constantly until sugar dissolves, 3...
- 1 cup sugar
- 1 cup dark corn syrup
- 1 Tbsp vinegar
- 1 Tbsp baking soda
- 2 pounds semisweet or bittersweet chocolate
HAWAIIAN BARBECUE BEANS
By curly
In a 4-qt. slow cooker, combine the beans, pineapple, barbecue sauce and ginger
- 4 cans (15 ounces each) black beans, rinsed and drained
- 1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
- 1 bottle (18 ounces) barbecue sauce
- 1-1/2 teaspoons minced fresh gingerroot
- 1/2 pound bacon strips, cooked and crumbled
FRESH PEACH PIE
By curly
Combing sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan
- 1 (9-inch) pie shell, baked
- 1-1/4 cup white sugar
- 1/4 cup water
- 4 Tbsps cornstarch
- 1 Tbsp butter
- 2 cups fresh peaches, pitted and mashed
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 4 cups fresh peaches - pitted, skinned, and sliced
MARGARITA SLUSHES
By curly
Place all ingredients in blender and process on high
- 1 lime, juiced, plus 2 lime slices, for garnish
- 2 scoops lemon sorbet
- 4 scoops lime sherbet
- 4 shots tequila
- 1/2 shot Triple Sec or other orange liqueur
PEPPERMINT-MERINGUE BROWNIE CAKE
By curly
Preheat oven to 350 degrees
- FOR CAKE:
- Cooking spray
- 1 stick unsalted butter
- 8 ounces semisweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 3/4 cup all-purpose flour (spooned and leveled)
- FOR MERINGUE:
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon cornstarch
- 4 large egg whites
- Cream of tartar
- 1 cup superfine sugar
- 1/4 teaspoon peppermint extract
CORN SPOON BREAD
By curly
Melt butter in 2 quart casserole
- 1 stick butter
- 1 can whole kernel corn, drained
- 1 can cream style corn
- 1 cup sour cream
- 1 pkg (8 oz) corn muffin mix
- 2 eggs
HASH BROWN QUICHE
By curly
Press hash browns between paper towels to remove excess moisture
- 3 cups frozen loose-pack shredded hash browns, thawed
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1 cup diced fully cooked ham
- 4 eggs
- 1 cup milk
- 1 Tbsp dried minced onions
EASY SANGRIA
By curly
Combine ½ cup wine, brandy, Triple Sec, and sugar in a 2-quart glass measure
- 1 (1.5-liter) bottle dry red wine, divided
- 2 Tbsps brandy
- 2 Tbsps Triple Sec
- 1/3 cup sugar
- 2/3 cup fresh orange juice
- 2 Tbsps fresh lime juice
- 2 Tbsps fresh lemon juice
- 5 whole cloves
- 3 whole allspice
- 1 (3-inch) cinnamon stick
- 2 cups sparkling water, chilled
- 8 orange wedges
- 5 lemon slices
- 5 lime slices
WEEKNIGHT PORCHETTA
By curly
Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp
- 4 garlic cloves finely chopped; plus 2 heads, halved crosswise
- 1 Tbsp coarsely chopped fresh rosemary, plus 4 sprigs
- 1 Tbsp fennel seeds, coarsely chopped
- 1-1/2 tsps kosher salt
- 2 Tbsps olive oil, divided
- Freshly ground black pepper
- 1 1 1/2-lb. pork tenderloin
- 4 slices bacon
TACO CASSEROLE
By curly
In a large saucepan, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 cup salsa
- 1/2 cup mayonnaise
- 2 teaspoons chili powder
- 2 cups crushed tortilla chips
- 1 cup (4 ounces) shredded Colby cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 medium tomato, chopped
- 2 cups shredded lettuce