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Recipes
HERBED HAMBURGERS
By curly
Mix all ingredients in a large bowl until well blended
- 1 pound lean ground beef
- 1/2 cup finely chopped red onion (2 medium size) or thinly sliced green onions
- 2 Tbsp bottled steak sauce
- 1 tsp minced garlic
- 2 tsp dried thyme leaves
- 1/2 tsp ground ginger
BALSAMIC-GLAZED CHICKEN BREASTS
By curly
Sprinkle both sides of chicken breasts with salt and pepper to taste and set aside
- 4 boneless, skinless chicken breast halves
- salt, pepper
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic, minced
- 2 Tbsps chopped rosemary
- 2 Tbsps chopped oregano
APPRICOT-GLAZED HAM & SWEET POTATOES
By curly
In 12-inch skillet over medium-high heat, in hot butter, cook ham steak until browned on both sides
- 1 Tbsp butter
- 1 fully cooked smoked ham center slice, ¾ inch thick
- ½ cup apricot preserves
- 1 Tbsp lemon juice
- 1/8 tsp ground cloves
- 1 (17-oz) can whole yams
- 2 green onions
- ¼ cup pecans
COUNTRY APPLE PIE
By curly
Prepare and roll out pastry
- Pastry for 2 crust 9-inch pie
- 2/3 to 3/4 cup sugar, depending on tartness of apples
- 2 Tbsps all-purpose flour
- 1 1/2 Tbsps Apple Bake Seasoning (Watkins)
- 1 tsp vanilla
- 7 cups thinly sliced, peeled and cored apples
- 1 Tbsps butter
- Milk
- 1 1/2 tsp sugar
- Pinch of cinnamon (6 oz)
TOMATO & BACON QUESADILLA
By curly
Place the following on one half of each tortilla: ¼ cup cheese, 2 Tbsps tomatoes, 1 Tbsp bacon, and 1 Tbsp basil,...
- 8 flour tortillas (8-inch each)
- 8 ounces shredded Mexican-blend cheese (2 cups)
- 1 can (14.5 oz) Hunt’s Petite Diced tomatoes, drained
- 8 bacon slices, cooked and crumbled
- 1/2 cup loosely packed chopped fresh basil (optional)
- 2 Tbsps vegetable oil, divided
CHICKEN PARMESAN
By curly
In a shallow dish, beat egg
- 1 egg or 2 egg whites
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1/2 cup Italian-seasoned dry bread crumbs
- 2 Tbsps butter
- 2 cups prego Traditional Spaghetti Sauce
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes, optional
- 4 cups hot cooked spaghetti (about 8 ounces dry)
MEXICAN BEAN DIP
By curly
In blender at low speed, blend vegetarian beans in tomato sauce until smooth
- 1 16-oz can vegetarian beans in tomato sauce
- 1 tsp red wine vinegar
- 1 tsp Worcestershire
- 1/2 tsp garlic salt
- 1/2 tsp chili powder
- 1/4 tsp salt
ROOT BEER GLAZED CHICKEN
By curly
Flatten chicken breasts slightly
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons canola oil
- 1 cup root beer
- 1/2 cup packed brown sugar
- 1/4 cup ketchup
- 4 teaspoons Dijon mustard
- 2 teaspoons grated lemon peel
COCOA MERINGUES WITH BERRIES
By curly
Place egg white in a small bowl; let stand at room temperature for 30 minutes
- BERRY SAUCE:
- 1 egg white
- 1/8 tsp cream of tartar
- Dash salt
- 3 Tbsps sugar, divided
- 1 Tbsp baking cocoa
- 1/4 tsp vanilla extract
- 2 Tbsps finely chopped bittersweet chocolate
- 2 Tbsps sugar
- 1 tsp cornstarch
- 2 Tbsps orange juice
- 1 Tbsp water
- 1/2 cup fresh or frozen blueberries, thawed
- 1/2 cup fresh or frozen raspberries, thawed
PORK GOULASH
By curly
This is soooo good! Worth eating every week
- 3 pounds pork roast, cut into 1-1/2-inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons sweet Hungarian paprika
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 sweet red pepper, cored and diced
- 3 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 1 14 1/2 ounce can diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- Chopped fresh parsley
- Cooked egg noodles (optional)