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Recipes
CARROT CAKE (CREATIVE COOKING) (MOM)
By curly
Preheat oven to 350 degrees
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsps baking soda
- 2 tsps baking powder
- 2 tsps cinnamon
- 1/4 tsp salt
- 3 cups grated carrots
- 1 1/2 cups coarsely chopped pecans or walnuts
- CREAM CHEESE ICING
- 1 box (16 oz) powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
PULLED PORK SANDWICHES
By curly
Preheat oven to 325 degrees
- 2 Tbsp packed light brown sugar
- 2 Tbsp paprika
- 2 Tbsp kosher salt
- 1 tsp dry mustard
- 1 tsp blck pepper
- 1 boneless pork shoulder roast (3 pounds)
- 1 1/2 cups stout
- 1/2 cup cider vinegar
- 6 to 8 large hamburger buns, split
- 3/4 cup barbecue sauce
SWEET POTATO ENCHILADA STACK
By curly
In a large microwave-safe bowl, combine sweet potato and water
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon water
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) enchilada sauce
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded cheddar cheese
PASTITSIO
By curly
Cook macaroni according to package directions
- 1 package (7 ounces) uncooked elbow macaroni
- 1 pound ground beef or lamb
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt, divided
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1/4 teaspoon ground cinnamon, optional
- 1/2 cup grated Parmesan cheese, divided
- 3 tablespoons butter
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- 1-1/2 cups 2% milk
- 1 egg, lightly beaten
JOHNNY'S LEMON PEPPER CHICKEN
By curly
Marinate chicken in above overnight
- Skinless chicken
- Light beer
- 2 T. Meat tenderizer
- Lawrey’s Spicy Seasoning
- 1 1/2 cloves fresh garlic
- 2-3 fresh lemons
- Worsestershire sauce
- 3-4 T. balsamic vinegar
- 1 capful liquid smoke
HAM & BEAN STEW
By curly
In a 3-qt. slow cooker, combine all ingredients; mix well
- 2 cans (16 ounces each) baked beans
- 2 medium potatoes, peeled and cubed
- 2 cups cubed fully cooked ham
- 1 celery rib, chopped
- 1/2 cup water
TROPICAL CHICKEN SALAD
By curly
1. Break up Member’s Mark Chicken Breast with a fork
- 1 can (12.5 oz.) Members Mark Chicken Breast – drained
- 1 can (8 oz.) Pineapple Chunks – drained
- 1 can (11 oz.) Mandarin Oranges – drained
- 1 stalk celery – chopped
- 1/2 tsp. Garlic powder
- 1/4 cup diced pecans, walnuts, or almonds
- 1/3 cup mayonnaise
SHRIMP PASTA SALAD
By curly
Bring a large pot of salted water to a boil, add pasta and cook until al dente
- 2 cups dry fusilli pasta
- 1/2 pound cooked large shrimp, cut in half
- 1 cup steamed broccoli
- 1/4 cup onion
- 1/4 cup celery
- 3 Tbsps mayonnaise
- 3 dashes cayenne pepper
- 1 tsp Dijon mustard
- salt and pepper to taste
- shredded cheddar cheese
ZINFANDEL DARK CHOCOLATE CAKE (From Dunning Vineyards)
By curly
Preheat oven to 350 degrees Spray a 13 x 9 pan with non-stick spray
- 2 cups sugar
- 1-3/4 cups flour
- 3/4 cup Hershey's Natural
- Unsweetened cocoa
- 1-1/2 tsps baking powder
- 1-1/2 tsps baking soda
- Pinch of salt
- ___________________________
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1-1/2 tsps vanilla extract
CHILI
By curly
Coat a large saucepan with cooking spray; place over medium-high heat until hot
- Vegetable cooking spray
- 1 pound ground round
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 (15-oz) can no-salt-added kidney beans, undrained
- 1 (14.5 oz) can no-salt-added stewed tomatoes
- 2 (8-oz) cans no-salt-added tomato sauce
- 1 Tbsp dried oregano
- 1 ½ tsps chili powder
- 1 ½ tsps ground cumin
- ½ tsp salt
- ¼ to ½ tsp ground cinnamon
- ½ tsp pepper
- 7 Tbsps nonfat sour cream
- Sliced green onions (optional)