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Recipes
CHICKEN WINGS - TINA TAYLOR
By curly
Mix all ingredients in a bowl then add chicken wings into sauce, place into baking pan
- 2 cups - Brown Sugar
- 1/2 cup - soy sauce
- 3/4 - Worcestershire sauce
- 1/4 tsp - dry mustard
- 1/2 tsp - black pepper
- 2 tablespoons - ground sage
- 5 pounds - chicken wings
BRUSSELLS SPROUTS W/TOASTED ALMONDS
By curly
Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil
- 1 lb fresh brussels sprouts, trimmed of ragged or old-looking outer leaves
- 4-6 Tbsp butter
- 1/2 onion, chopped
- Salt and Pepper
- 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
- 1/4 cup toasted slivered almonds
BEEF BARLEY STEW
By curly
In a large skillet, brown beef and onion in oil until meat is no longer pink; drain
- 1-1/2 pounds beef stew meat, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 4 cups water
- 1 can (15 ounces) tomato sauce
- 5 medium carrots, cut into 1/2-inch pieces
- 1 celery rib, thinly sliced
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 cups fresh or frozen green beans, thawed
- 2 cups fresh or frozen corn, thawed
- 3/4 cup medium pearl barley
WHERE’S THE FAT CHOCOLATE SAUCE From the kitchen of: Lloyd
By curly
1) Stir together sugar, cocoa powder and cornstarch in small saucepan
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 4 teaspoons cornstarch
- 2/3 cup evaporated skim milk
- 1 teaspoon vanilla
CHICKEN ENCHILADAS
By curly
1. Preheat oven to 350°. 2
- Prep Time: 15 minutes
- 2 cans (12.5 oz.) Members Mark Chicken Breast – drained
- 1/2 cup chopped onion
- 2 cans (10 oz.) Enchilada Sauce
- 8 oz. shredded cheese
- 1 pkg. 9” Flour Tortillas (approximately 12)
GULF COAST SHRIMP SPREAD
By curly
Bring water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes
- 2 quarts water
- 1 1/4 pounds medium fresh unpeeled shrimp
- 1 large shallot, peeled and quartered
- 1 1/4 cups low-fat sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1/4 tsp hot sauce
PORK CHOPS WITH CORN STUFFING
By curly
Heat oil in large skillet over medium heat until hot
- 1 Tbsp oil
- 6 boneless pork loin chops about 3/4-inch thick
- 1 1/2 tsps dried pork seasoning (1/4 tsp each seasoned salt, garlic powder, thyme leaves, and black pepper)
- 4 cups cornbread stuffing mix
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 tsp dried sage leaves, crushed
- 1 (14 1/2-oz) can ready-to-serve chicken broth
- 1 (11 oz) can Green Giant Mexicorn Whole Kernel Corn, drained
- 1 egg, beaten
RAGU BOLOGNESE
By curly
In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pi...
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 pound bacon strips, diced
- 2 medium onions, chopped
- 2 celery ribs chopped
- 2 small carrots, chopped
- 4 garlic cloves minced
- 1 cup dry red wine or beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 Tbsp tomato paste
- 2 bay leaves
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp each ground cumin, nutmeg and pepper
- 1/2 cup heavy whipping cream
- 2 Tbsp butter
- 2 Tbsp minced fresh parsley
- 1/2 cup grated Parmesan cheese
- Hot cooked pasta and additional Parmesan cheese
ASIAN BEEF & NOODLES
By curly
1. In a large skillet, brown ground beef over medium heat 8 -10 minutes or until no longer pink, breaking up into 3...
- 1 1/4 pounds ground beef
- 2 pkgs. (3 oz. each) Oriental flavor instant ramen noodles
- 2 cup frozen vegetable mixture
- 1/4 teaspoon ground ginger
- 2 tablespoons thinly sliced green onion
COCKTAIL MEATBALLS
By curly
Combine meatball ingredients
- SAUCE:
- 1 pound ground beef
- 1 egg
- 1/2 cup bread crumbs
- 1/2 cup ketchup
- 1 Tbsp parsley flakes
- 1/2 tsp onion powder
- 1/2 tsp seasoned salt
- 1 pinch black pepper
- 1 (14 oz) bottle hot or regular ketchup
- 2 Tbsps cornstarch
- 1 (12 oz) jar apple jelly
- 1 (12 oz) jar currant jelly