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Recipes
SPICED CHAI MIX
By curly
In a food processor, combine all dry ingredients; cover and process until powdery
- 3 cups nonfat dry milk powder
- 1-1/2 cups sugar
- 1 cup unsweetened instant tea
- 3/4 cup vanilla powdered nondairy creamer
- 1-1/2 tsps ground ginger
- 1-1/2 tsps ground cinnamon
- 1/2 tsp round cardamom
- 1/2 tsp ground cloves
- OPTIONAL GARNISH: Whipped Cream
PARMESAN PORK AND PENNE IN TOMATO SAUCE
By curly
Cook penne to desired doneness as directed on package
- 8 oz. (2 1/2 cups) uncooked penne or mostaccioli
- 2 Tbsps plain bread crumbs
- 2 Tbsps grated parmesan cheese
- 1 (3/4 lb) pork tenderloin, thinly sliced
- 2 tsps olive oil
- 1 (14.5 oz) can diced tomatoes with garlic, oregano and basil, undrained
- 1 (8 oz) can no-salt-added tomato sauce
- 1/2 cup sliced green onions
- 1 (2 1/4-oz) can sliced ripe olives, drained
FIVE-SPICE CHICKEN BREASTS WITH CHERRY-MADEIRA SAUCE
By curly
Preheat an oven to 400°F (200°C)
- 1 tsp. five-spice powder
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 4 bone-in, skin-on chicken breast halves, each 10 to 12 oz. (315 to 375 g)
- 1/2 cup (4 fl. oz./125 ml) Madeira
- 1/2 cup (2 oz./60 g) dried cherries
- 2 tsp. vegetable oil
- 1/4 cup (1 1/4 oz./40 g) finely chopped shallot
- 1 tsp. chopped fresh thyme
- 1 Tbs. chicken demi-glace
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 2 Tbs. unsalted butter
MOM'S APPLE PIE I
By curly
1. Preheat oven to 450 degrees F (225 degrees C)
- 1 recipe pastry for a 9 inch double crust pie
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tart apples - peeled, cored and sliced
- 2 tablespoons butter
- 2 tablespoons whiskey
CASHEW CHICKEN WITH NOODLES
By curly
1. Cook rice noodles according to package directions
- 8 ounces uncooked thick rice noodles OR fettucini or linguini
- 1/4 cup low sodium soy sauce
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 6 green onions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 2 tablespoons sweet chili sauce
- Add additional water or chicken broth if sauce is too thick.
RAW VEGETABLE DIP
By curly
Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl
- 1 cup sour cream
- 1 cup mayonnaise
- 2 teaspoons minced onion
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh dill
- 2 teaspoons seasoned salt
PANERA BREAD BALSAMIC DIPPING OIL
By curly
In a mixing bowl, combine all ingredients and whip thoroughly until all ingredients are fully incorporated
- 1 cup balsamic vinegar
- 3 cups extra-virgin olive oil
- 1/4 tsp garlic, minced
- 1/4 cup pecorino cheese
ASPARAGUS IN LEMON BUTTER
By curly
Cut asparagus into pieces about 1½ inches long
- 1 pound fresh asparagus, tough stems remover or 2 packages frozen asparagus spears
- 4 tablespoons butter, melted
- 1/2 teaspoon grated lemon peel
- 2 tablespoons fresh lemon juice
PIE DOUGH
By curly
Combine flour and salt. Add shortening and cut it into the flour mixture until mixture resembles coarse meal
- 3 cups all-purpose flour
- 1 tsp salt
- 8 ounces (1 stick) shortening
- 1 egg
- 1 Tbsp sugar
- 3/4 tsp vinegar
- Cold water
BLACK BEANS AND PORK
By curly
Excellent and easy. I added peas to the rice for extra veggies
- 1 1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch cubes
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 15 ounce cans black beans, drained and rinsed
- 1 14 1/2 ounce can diced tomatoes with green chilies (such as del Monte)
- 1/4 cup chopped cilantro
- 3 cups cooked white rice (optional)