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Recipes
HOMEMADE TACO SEASONING
By curly
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- 6 TBSP chili powder
- 4 tsp ground cumin
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1/8 tsp cayenne pepper
SANGRIA
By curly
Mix together and enjoy!
- 1 gallon burgundy wine
- 5 cups sugar
- 3 3/4 cups lemon juice
- 2 1/2 cups orange juice
- 1 – 28 oz. bottle club soda
- 1 sliced orange for garnish
CHICKEN MARSALA WITH PASTA
By curly
In a large saucepan, sauté mushrooms and garlic in 1 tablespoons butter for 4-5 minutes or until tender
- 2 cups sliced fresh mushrooms
- 2 tsps minced garlic
- 1/4 cup butter, divided
- 2 1/4 cups hot water
- 1/4 cup marsala wine or chicken broth
- 1 envelope (4.3 oz) fettuccine and
- chicken-flavored sauce mix
- 4 boneless skinless chicken breast halves
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp vegetable oil
- 2 Tbsps sour cream
CHICKEN DIVAN
By curly
In medium bowl, thoroughly combine all ingredients except noodles
- 2 to 3 cups cooked, cut up chicken (large chunks
- 1/2 small onion, chopped
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1/2 cup mayonnaise
- 3 Tablespoons flour
- 2 stalks celery, thinly sliced
- 1 package (10 oz) frozen broccoli spears, thawed and cut into 1-inch pieces
- 1/2 tsp curry powder
- 1 Tablespoon lemon juice
- Hot buttered noodles
COCKTAIL MEATBALLS - Sue Hanson
By curly
Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted
- 1 bottle (12 oz) chili sauce
- 1 jar (10 oz) grape jelly
PULLED PORK TACOS
By curly
Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- Coarse salt and pepper
- 3 pounds boneless pork shoulder roast, cut into 2-inch pieces
- Corn tortillas, pickled red onions, sour cream, cilantro leaves, and lime wedges, for serving
ANADAMA BREAD
By curly
Preheat oven to 375°. Lightly butter an 8x4” loaf pan and line with parchment paper, leaving generous overhang
- 2 Tbsps. unsalted butter, room temperature, plus more
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.)
- 1 cup stone-ground medium cornmeal
- 1/4 cup mild-flavored (light) molasses
- 2 Tbsps. hemp seeds or white sesame seeds
- 1 Tbsps. nigella seeds or black sesame seeds
- 2 tsp. golden flaxseed
- 2 tsp. brown flaxseed
- 2 tsp. poppy seeds
- 1-1/4 tsp. kosher salt
- 2 cups all-purpose flour, plus more for surface
- 1 large egg, beaten to blend
- Salted butter (for serving)
CINNAMON ROLLS
By curly
On a lightly floured surface, roll dough out to a 10 x 12 inch rectangle
- One loaf Bridgford Ready-Dough, thawed
- 4 Tbsps melted butter
- ½ cup sugar
- ¼ cup chopped nuts, and/or raisins
- 2 tsps cinnamon
SEASONED FRENCH BREAD From Sue Hanson
By curly
Butter one side of each slice of bread
- 1 loaf French bread, sliced
- Parmesan cheese
- Original blend “Mrs. Dash”
CHOCOLATE-CHIP PUMPKIN BREAD
By curly
In a large bowl, combine the flour, cinnamon, salt and baking soda
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 1-1/2 cups (6 ounces) semisweet chocolate chips