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HEARTY VEGETABLE AND BEAN SOUP

HEARTY VEGETABLE AND BEAN SOUP

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Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrot...

  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato)
  • 2 carrots, peeled and sliced into 1” pieces
  • 2 stalks celery, diced
  • 1 cup whole kernel corn (optional)
  • Kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
  • 2 cups frozen or fresh green beans
  • 4 cups vegetable broth, low sodium (chicken broth can be substituted)
  • 1/4 cup freshly chopped parsley
  • 1 (14.5 oz.) can diced tomatoes
  • 2 cans cannellini beans, drained and rinsed (navy, black, pinto or chick peas can be substituted)
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FESTIVE PEA SALAD

FESTIVE PEA SALAD

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In a large bowl, combine the peas, onions and pimientos

  • 1 package (16 ounces) frozen petite peas, thawed
  • 1-1/2 cups fresh snow peas, trimmed and halved
  • 1 cup chopped red onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/3 cup mayonnaise
  • 1/3 cup Sour Cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Dash to 1/8 teaspoon ground nutmeg
  • 5 bacon strips, cooked and crumbled
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TEXAS CHOCOLATE CUPCAKES

TEXAS CHOCOLATE CUPCAKES

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In a large bowl, combine the flour, sugar, salt and baking soda

  • CARAMEL ICING:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup baking cocoa
  • 1 cup water
  • 1 cup canola oil
  • 1/2 cup butter, cubed
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 2 to 2-1/4 cups confectioners' sugar
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SPICY SHRIMP KABOBS

SPICY SHRIMP KABOBS

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In a small saucepan, melt butter; add the lemon juice, spices, lemon peel and salt

  • 1/4 cup butter, cubed
  • 2 Tbsp lemon juice
  • 1 tsp ground coriander
  • 1 tsp ground cumin'1/2 tsp paprika
  • 1/2 tsp grated lemon peel
  • 1/4 tsp salt
  • 1 pound uncooked large shrimp peeled, and deveined
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CHICKEN PARMIGIANA #2

CHICKEN PARMIGIANA #2

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Combine first 4 ingredients in a shallow dish

  • 1/3 cup all-purpose flour
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 6 (4 oz) skinned, boned, chicken breast halves
  • 2 egg whites, lightly beaten
  • 2 cups cornflakes, coarsely crushed
  • Vegetable cooking spray
  • 1 (26 oz) jar low-fat spaghetti sauce
  • 3/4 cup (3 oz) shredded part-skim mozzarella cheese
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HAM & BROCCOLI QUICHE #2

HAM & BROCCOLI QUICHE #2

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Heat oven to 350 degrees. Prepare pastry

  • Pastry for 9-inch one-crust pie
  • 1 cup sliced mushrooms (3 oz)
  • 1 clove garlic, finely chopped
  • 2 tsps butter
  • 1/2 cup Kraft pizza blend shredded cheese
  • 1 cup cooked chopped broccoli
  • 12 ounces gourmet thin shaved smoked ham
  • 3 eggs
  • 1 cup milk
  • 2 tsp all-purpose flour
  • 1/4 tsp white pepper
  • 1/4 tsp nutmeg
  • 2 Tbsps Parmesan or Romano cheese
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TOMATO-MEAT SAUCE

TOMATO-MEAT SAUCE

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In a large skillet, heat the oil over medium heat

  • This full-bodied meat sauce is so quick and easy to prepare that you may never reach for a jar of prepared sauce again.
  • 2 Tbsps olive oil
  • 1 medium-size onion, chopped
  • 12 ozs. Lean ground beef
  • 1 tsp salt
  • 1 tsp minced fresh garlic
  • 1 tsp dried basil leaves, crumbled
  • 1/4 tsp granulated sugar
  • 1 can (about 35 oz) whole tomatoes, undrained
  • 3 Tbsps tomato paste
  • 1 pound spaghetti, cooked and drained
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LUSCIOUS LEMON BARS

LUSCIOUS LEMON BARS

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In a small bowl, cream butter and confectioners' sugar until light and fluffy

  • FILLING:
  • 1/4 cup butter, softened
  • 2 tablespoons confectioners' sugar
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon confectioners' sugar
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ZUCCHINI OATMEAL MUFFINS

ZUCCHINI OATMEAL MUFFINS

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Grease 12 3-inch muffin-pan cups

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup pecans, chopped
  • 1/2 cup quick-cooking oats,
  • uncooked
  • 1 Tblsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 medium zucchini (10 ounces)
  • finely shredded
  • 1/4 cup salad oil
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POTATO SALAD SEASONING

POTATO SALAD SEASONING

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Mix well and grind in a coffee grinder Store in glass jar with air tight cap NOTE: I usually triple this recipe ...

  • 1 Tbsp black pepper
  • 1 tsp salt
  • 1/2 tsp powdered chicken bouillon
  • 1 Tbsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp celery seeds
  • 1 tsp marjoram leaves, dried
  • 1 large bay leaf, dried
  • 1 tsp dried dill . . . optional
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