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Recipes
TURKEY DIVAN
By curly
Preheat oven to 350. Divide broccoli spears into 4 portions; wrap turkey breast slice around each portion of brocco...
- 1 (10 oz.) package frozen broccoli spears, thawed and drained
- 4 (1oz.) slices deli turkey breast
- 1 (12 oz.) jar Heinz Home style roasted turkey gravy
- 1 cup shredded Swiss cheese
- 2 tablespoons shredded parmesan cheese
MOCHA WALNUT TORTE
By curly
In food processor, finely grind walnuts with flour
- GLAZE:
- 1 cup (4 oz) walnuts
- 2 Tbsps all-purpose flour
- 2/3 cup butter
- 9 oz semi-sweet chocolate
- 6 eggs, lightly beaten
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp dry instant coffee
- 2 Tbsps water
- Combine 1/4 cup whipping cream, 4 oz. semi-sweet chocolate, and 1 tsp each vanilla extract and dry instant coffee in pan. Cook over low heat, stirring constantly, until melted and smooth.
SUPREME NOODLES AND HAM
By curly
Prepare vegetables according to directions; drain
- 16-oz pkg frozen broccoli-cauliflower supreme
- 6 ounces (3 cups) wide egg noodles
- 3 Tbsps butter
- 3 Tbsps chopped onion
- 8 oz cooked ham, julienne sliced
- 8 oz sour cream
- ¾ cup grated Parmesan cheese
- ¼ tsp nutmeg
- ¾ cup milk
LAYERED COOKIE MIX
By curly
Have ready a clean 1-quart reusable plastic or glass canister
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup brownulated sugar (in grocery baking section)
- 3/4 cup swirled chocolate chips
SMOTHERED BURRITOS
By curly
Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde
- 1 can (10 ounces) green enchilada sauce
- 3/4 cup salsa verde
- 1 pound ground beef
- 4 flour tortillas (10 inches)
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
PUMPKIN MOUSSE PIE
By curly
Prepare pie filling mix as directed on package with ¾ cup milk
- 1 package (4 serving size) Jello Vanilla Flavor instant pudding and pie filling
- 3/4 cup cold milk
- 1/2 cup solid-pack pumpkin
- 3/4 tsp pumpkin pie spice
- 3 1/2 cups Cool Whip, thawed
- 1 baked 9-inch pie shell, cooled
CORN CHOWDER (Phillip)
By curly
Fry bacon in large dutch oven
- 4 slices bacon, fried crisp
- 1 large onion, chopped
- 1 can chicken broth + 1/2 can water
- 3 large potatoes, potatoes, diced
- Salt and pepper to taste
- 3 cans cream-style corn
- 1 can whole kernel corn, drained
- 2 cans evaporated milk
- 4 cups cheddar cheese, grated
CHOCOLATE PECAN PIE
By curly
Preheat oven to 350 degrees with rack in lowest position
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 recipe basic pie crust, rolled and fit into a 9-inch pie plate
- 1 cup pecans
ISAIAH'S INCREDIBLE QUICHE
By curly
Prepare and roll piecrust
- 4 eggs
- 1 cup half & half (or 1/2 cup each of milk and half & half)
- 3 1/2 cups of shredded Monterey Jack cheese
- 1 3/4 cups shredded Swiss cheese
- 1/4 medium onion, grated
- Crust for 9” pie
- Nutmeg (dash, or to taste)
- Tabasco sauce (2 shakes)
MOZZARELLA & TOMATO SKILLET PITA PIZZAS
By curly
Use scissors to cut around the edge of each pita to make two thin rounds
- 4 pita rounds, 8- to 12-inches
- 1 1/2 pounds fresh mozzarella
- 4 medium tomatoes, thinly sliced
- 1 pint mixed cherry tomatoes, halved
- Olive oil, for sprinkling
- Salt and pepper, to taste
- Large handful fresh basil leaves