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KIELBASA & SAUERKRAUT SKILLET DINNER

KIELBASA & SAUERKRAUT SKILLET DINNER

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Heat oil in large skillet

  • 4 Tbsps olive oil
  • 1 pound kielbasa sausage, cut into 1 or 1/2 inch-thick slices
  • 1 small onion, thinly sliced
  • 2 cups sauerkraut (1 can) rinsed and well drained
  • 2 tsps Dijon mustard
  • 1/2 tsp caraway seeds
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ITALIAN MINI MEAT LOAVES WITH MAC AND THREE CHEESES

ITALIAN MINI MEAT LOAVES WITH MAC AND THREE CHEESES

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Put a large pot of water on to boil for pasta

  • 1 1/3 pounds ground sirloin
  • 1 large egg, beaten
  • 2/3 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmigiano, plus 1/2 cup
  • 1/2 small green bell pepper, chopped
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta
  • 2 tablespoons butter
  • 2 tablespoon all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp Cheddar
  • 1/2 cup shredded asiago cheese
  • 1 teaspoon coarse black pepper
  • 1/2 cup Italian bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme leaves
  • 2 to 3 tablespoons chopped rosemary leaves
  • 1/4 cup chopped flat-leaf parsley
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TOSSED SALAD WITH CREAMY DRESSING

TOSSED SALAD WITH CREAMY DRESSING

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Combine first 4 ingredients in a large bowl; toss well, set aside

  • 2-1/2 cups loosely packed torn Boston lettuce
  • 2-1/2 cups loosely packed torn curly endive lettuce
  • 2-1/2 cups loosely packed torn Romaine lettuce
  • 1/2 cup thinly sliced red cabbage
  • 1/4 cup plain low-fat yogurt
  • 3 Tbsps mayonnaise
  • 1 tsp instant minced onion
  • 1/2 tsp dried whole Basil
  • 1-1/2 tsps Cider vinegar
  • 1/8 tsp pepper
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ALMOND PORK CHOPS WITH HONEY MUSTARD

ALMOND PORK CHOPS WITH HONEY MUSTARD

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In a food processor, process the almonds until finely chopped

  • 1/2 cup smoked almonds
  • 1/2 cup dry bread crumbs
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
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CURRIED OLIVE EGG SALAD

CURRIED OLIVE EGG SALAD

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In a large bowl, combine the first nine ingredients

  • 6 hard-cooked eggs, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 pita pocket halves
  • 8 lettuce leaves
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TWO-PEA SOUP

TWO-PEA SOUP

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1. Preheat oven to 425 degrees F

  • 1 large onion, cut in wedges
  • 2 medium carrots, cut in 1-inch pieces
  • 2 stalks celery, cut in 1-inch pieces
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 cup dry split peas, rinsed and drained
  • 2 pounds meaty smoked pork hocks
  • 1/2 teaspoon dried summer savory or marjoram, crushed
  • 1/4 teaspoon black pepper
  • 1 16 ounce frozen green peas
  • 1/3 cup packed fresh Italian (flat-leaf) parsley leaves
  • 2 tablespoons lemon juice
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BEST PUMPKIN PIES (2 PIES)

BEST PUMPKIN PIES (2 PIES)

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Preheat oven to 425 Combine all topping ingredients in a small bowl; mix with a fork until crumbly

  • Topping:
  • 2 (9-inch) deep-dish pie crusts
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 cup chopped pecans or walnuts
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Filling:
  • 1-1/2 cups packed dark brown sugar
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 egg yolks
  • 2 tsps finely grated orange rind
  • 1 (29 oz) can pure pumpkin
  • 2 (12-oz) cans evaporated milk
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LEMON AND GARLIC ROAST PORK

LEMON AND GARLIC ROAST PORK

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Trim fat from pork. Combine next 5 ingredients in a small bowl; stir well and rub evenly over pork

  • 1 (3 1/4 pound) lean, boneless pork loin roast
  • 3/4 tsp grated lemon rind
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 3 garlic cloves, minced
  • 1 cup low-salt chicken broth
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BEER CAN CHICKEN

BEER CAN CHICKEN

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Preheat oven to 350 degrees

  • RUB:
  • Approximately a four-pound chicken
  • 1 can of beer
  • 2 Tbsps smoked paprika
  • 2 Tbsps salt
  • 2 Tbsps onion powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp ground cumin
  • 2 tsps dried thyme
  • 2 tsps dried oregano
  • 2 tsps black pepper
  • 2 tsps garlic powder
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Picnic Bars Recipe

Picnic Bars Recipe

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In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 cup cold butter, cubed
  • 2 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 cup chopped walnuts
  • 1 . In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.
  • 2 . Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
  • 3 . Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
  • 4 . Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen.
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