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CARROT & GINGER SOUP

CARROT & GINGER SOUP

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In a 4-quart saucepan, melt butter over medium heat

  • 1/4 cup butter
  • 2 medium onions, chopped
  • 2 Tbsps grated, peeled, fresh ginger root
  • 1-1/2 pounds carrots, peeled and thinly sliced
  • 6 cups chicken or vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp black pepper
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CHERRY CRUNCH PIE

CHERRY CRUNCH PIE

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Preheat oven to 375 degrees

  • 1 graham cracker pie crust
  • 1 large egg yolk, slightly beaten
  • 1 30-ounce can cherry pie filling
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 2 Tbsps sugar
  • 2 Tbsps light brown sugar, firmly packed
  • 1/3 cup all-purpose flour
  • 1/3 cup quick-cooking oats
  • 3 Tbsps butter, melted
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CHEESY POTATO SHEPHERDS PIE

CHEESY POTATO SHEPHERDS PIE

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1. Oven 375. Spray skillet with cooking spray

  • 1 lb. lean ground beef
  • 1/2 cup chopped onion
  • 1 3/4 cups water
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 1/2 c. mashed potato flakes
  • 1 cup milk
  • 1 (12 oz.) jar home-style beef gravy
  • 2 tablespoons chili sauce or ketchup
  • 1 (9 oz.) pkg. green giant frozen vegetables
  • 1 egg, slightly beaten
  • 2 oz. (1/2 cup) shredded cheddar cheese
  • Paprika, if desired
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CHILI BEER CHICKEN

CHILI BEER CHICKEN

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In a shallow dish mix flour, salt and pepper

  • 6 chicken breast halves
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 Tbsps butter
  • 2 onions, sliced
  • 1 bottle (12 oz) beer
  • 1 cup chili sauce
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MINI ORIENTAL ROLLS

MINI ORIENTAL ROLLS

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Rinse bean sprouts under running cold water; drain

  • 8 ounces bean sprouts (about 4 cups)
  • 1 pound ground pork
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped water chestnuts
  • 1/4 cup sliced green onions (with tops)
  • 1 tsp cornstarch
  • 1 tsp five spice powder
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 8 frozen phyllo sheets, thawed
  • 3 Tbsp butter, melted
  • 1/4 cup dry mustard
  • 3 Tbsp cold water
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LIBHT BASIL CHICKEN SALAD SANDWICH

LIBHT BASIL CHICKEN SALAD SANDWICH

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In a mixing bowl, add chicken, dressing, celery, onions, juice and basil

  • 2 cups chicken breast, cooked and diced
  • 1/2 cup light salad dressing or mayonnaise
  • 1/2 cup chopped celery
  • 1 Tbsp lemon juice
  • 1/2 tsp dried basil leaves
  • 8 slices Italian bread
  • 4 tomato slices
  • 4 lettuce leaves
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BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

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1. Preheat oven to 350 degrees F (175 degrees C)

  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 (10 ounce) packages chopped frozen broccoli, thawed
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1 1/2 teaspoons lemon juice
  • 12 buttery round crackers, crushed fine
  • 2 tablespoons butter
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FRESH CORN QUICHE

FRESH CORN QUICHE

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Preheat oven to 375 degrees

  • 3 large eggs
  • 1/2 small onion, coarsely chopped
  • 1 Tbsp all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 1/3 cups half and half
  • 3 Tbsps butter, melted
  • 2 cups fresh corn kernels or frozen, thawed
  • 1 deep-dish unbaked pie crust
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CHICKEN & VEGETABLES

CHICKEN & VEGETABLES

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Place vegetables on top of chicken

  • Chicken
  • Chopped onions, celery and carrots
  • 1/2 package Good Seasons Italian Dressing mix
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TERIYAKI MARINADE

TERIYAKI MARINADE

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For chicken: Marinate all day

  • Mix together:
  • 1/2 cup soy sauce
  • 1 cup water
  • 1/4 cup white wine
  • 1 T. sugar
  • 3-4 green onions, chopped
  • Grated ginger root
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