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Recipes
TACO SEASONING
By curly
Mix all ingredients together
- 1 Tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp crushed red pepper flakes, OR 1/8 tsp cayenne
- 1/4 tsp oregano
- 1/2 tsp paprika
- 1-1/2 tsps ground cumin
- 1 tsp black pepper
GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI
By curly
1. In a medium bowl, combine onion and vinegar; season with salt and pepper
- 1 medium red onion, thinly sliced
- 2 Tbsps red-wine vinegar
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breasts (1 1/2 pounds) cut into 1-inch pieces
- 2 tsps finely grated lemon zest, plus 4 tsps lemon juice (from 2 lemons)
- 2 tsps dried oregano
- 1/2 English cucumber, halved crosswise and thinly sliced
- 2/3 cup nonfat plain Greek yogurt
- 1/4 cup chopped fresh parsley leaves
- 4 tsps extra-virgin olive oil
- 1 pint grape or cherry tomatoes, halved (2 cups)
- cooked long-grain white rice, for serving
LANCE'S FISH MARINADE
By curly
Put above ingredients with fish in ziplock bag and marinate for 1/2 hour
- 3 Tbsps oil
- 2 Tbsps lemon juice
CHICKEN & BOWS
By curly
Cook pasta according to package directions
- 1 package (16 ounces) bow tie pasta
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 clove garlic, minced
- 1/4 cup butter, cubed
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 cups frozen peas
- 1-1/2 cups 2% milk
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup grated Parmesan cheese
MEATBALL CABBAGE ROLLS
By curly
In a Dutch oven, cook cabbage in boiling water just until leaves fall off head
- 1 large head cabbage
- 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
- 1 small onion, chopped
- 1/3 cup uncooked long grain rice
- 2 tablespoons chili powder
- Salt and garlic powder to taste
- 1 pound ground turkey or beef
POT ROAST #1
By curly
Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enoug...
- 3 1/2 lb beef roast
- 1 Tbsp olive or grapeseed oil
- Salt, pepper, Italian seasoning to taste
- 1 large yellow onion, chopped or sliced
- 4 cloves of garlic, peeled
- 1/2 cup red wine
- Several carrots, peeled and cut lengthwise
MARINATED ITALIAN SALAD
By curly
In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts
- 4 cups fresh broccoli florets
- 3 cups fresh cauliflowerets
- 1/2 pound sliced fresh mushrooms
- 2 celery ribs, chopped
- 4 green onions, thinly sliced
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 bottle (16 ounces) Italian salad dressing
- 1 envelope Italian salad dressing mix
- 1 pint cherry tomatoes, halved
- 1 can (2-1/4 ounces) sliced ripe olives, drained
BARBECUE BEEF SANDWICHES
By curly
In a large nonstick skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain
- 1-1/2 pounds lean ground beef (90% lean)
- 2 celery ribs, sliced
- 1 large onion, chopped
- 1 can (8 ounces) tomato sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons barbecue sauce
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 6 hamburger buns, split
HAM & SUN-DRIED TOMATO ALFREDO
By curly
Cook linguine according to package directions
- 8 ounces uncooked linguine
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1 cup cubed fully cooked ham
CHEESECAKE CHERRY PIE
By curly
Crust: Cream shortening, sugar and salt, add flour
- Crust:
- 1/2 cup butter
- 1 cup sifted flour
- 1/4 tsp salt
- 2 Tbsps sugar
- Cheesecake topping:
- 1 8-oz package softened cream cheese
- 1 unbeaten egg
- 1/3 cup sugar
- 1/2 tsp vanilla