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Recipes
SPICED SHRIMP WITH GINGER RICE & PEAS
By curly
In a medium saucepan, heat 2 teaspoons oil over medium-high
- 4 teaspoons vegetable oil
- 2 scallions, white and green parts separated and thinly sliced
- 1 tablespoon minced peeled fresh ginger
- 1 cup long-grain white rice
- Coarse salt and ground pepper
- 1 cup frozen peas
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Lime wedges, for serving
CHOCOLATE-PECAN BROWNIES
By curly
Preheat oven to 325 degrees
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1/3 cup butter
- 2 Tbsps water
- 1 package (12 ounces) semisweet chocolate morsels
- 1 tsp vanilla
- 2 large eggs
- 1/2 cup chopped pecans
MUSTARD PORK MEDALLIONS
By curly
In a shallow bowl, combine bread crumbs, thyme, garlic salt and onion powder; set aside
- 1/2 cup seasoned dry bread crumbs
- 1/2 tsp dried thyme
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1 1/4 pounds pork tenderloin
- 1/4 cup Dijon mustard
- 1 Tbsp butter, melted
STUFFED HAM ROLLS
By curly
In a large bowl, combine the stuffing, boiling water and 2 tsps butter
- 2 cups seasoned stuffing cubes
- 1/2 cup boiling water
- 2 tsps plus 2 Tbsps butter
- 8 fully cooked ham slices (1/8 inch thick)
- 8 slices Swiss cheese
- 1 egg, lightly beaten
- 1 Tbsp water
- 1/2 cup dry bread crumbs
MICROWAVE MEATLOAF
By curly
Mix together all ingredients except meat, then add meat
- 2 eggs
- 2/3 cup oatmeal
- 1 cup milk
- 1 tsp salt
- ¼ tsp poultry seasoning
- ¼ tsp pepper
- 1 tsp worcestershire sauce
- 1 large onion, chopped
- 1 ½ pounds ground beef
STOVETOP ITALIAN MACARONI
By curly
In a Dutch oven, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 can (28 ounces) unsalted diced tomatoes, undrained
- 2 cups water
- 1 envelope onion soup mix
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 cups uncooked elbow macaroni
- 1/2 cup grated Parmesan cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
SAUSAGE STUFFING
By curly
Cook sausage. Drain. Melt margarine
- 1 pound breakfast sausage
- 3/4 cup chopped onion
- 1 1/2 cups finely diced celery
- 3/4 cup margarine, melted
- 8 cups white bread cubes
- 3 teaspoons poultry seasoning
- 1/4 teaspoon ground black pepper
SAUCY PEACH-BALSAMIC CHICKEN
By curly
Sprinkle chicken with salt and pepper
- 4 4 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 2 2 2 tablespoons butter
- 1/4 1/4 1/4 cup reduced-sodium chicken broth
- 1/4 1/4 1/4 cup sherry or additional reduced-sodium chicken broth
- 1/3 1/3 1/3 cup peach preserves
- 2 2 2 garlic cloves, thinly sliced
- 2 2 2 teaspoons minced fresh tarragon
- 1 1 1 tablespoon balsamic vinegar
- 1 1. 1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
TACO SALAD
By curly
In a large saucepan, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1/2 cup ketchup
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium head iceberg lettuce, torn
- 2 medium tomatoes, diced
- 1 cup (4 ounces) shredded Mexican cheese blend
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup mayonnaise
- 1/4 cup taco sauce
- 1 package (10-1/2 ounces) corn chips
CHEESY CHICKEN CORDON BLEU
By curly
1. Heat oven to 350. Spray 15 x10 x 1 pan
- 4 boneless skinless chicken breast halves
- 2 (1 oz.) slices 97% fat-free ham, cut in half
- 1/4 cup fat-free cream cheese
- 1 oz (1/4 cup) shredded Swiss cheese
- 1 egg white
- 1/2 cup Progresso Italian style bread crumbs
- nonstick spray
- paprika