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Recipes
SAUCY CHICKEN & ASPARAGUS
By curly
If desired, partially cook the asparagus; drain
- 1 1/2 pounds fresh asparagus spears, halved
- 4 boneless skinless chicken breast halves
- 2 Tbsps cooking oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can condensed cream of chicken soup, undiluted
- 1/3 cup mayonnaise
- 1 tsp lemon juice
- 1/2 tsp curry powder
- 1 cup (4 ounces) shredded cheddar cheese
PEACH DELIGHT
By curly
In a small bowl, combine whipped topping mix, milk and vanilla; beat until stiff
- 1 prepared pie shell (graham cracker, chocolate wafer or butter shortbread)
- 2 envelopes dry whipped topping mix (1.3 oz) each
- 3/4 cup cold low-fat milk
- 2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup cocoa
- 5 to 6 ripe peaches, peeled and coarsely chopped
POTATO LATK
By curly
Blend potatoes and onion in a food processor
- 6 baking potatoes, peeled and cut into small pieces
- 1 onion, chopped into small pieces
- 2 eggs
- 1/2 cup flour
- 1 teaspoon salt
- Oil for frying (canola or vegetable)
YUMMY CHOCOLATE CAKE
By curly
In a large bowl, combine the cake mix, pudding mix, water and egg whites
- FROSTING:
- 1 package chocolate cake mix (Pillsbury 50% less sugar)
- 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
- 1-3/4 cups water
- 3 egg whites
- 1-1/4 cups cold fat-free milk
- 1/4 teaspoon almond extract
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- Chocolate curls, optional
PEPPERCORN PORK CHOPS
By curly
Rinse the pork chops with cool water and pat dry with paper towels
- Sauce:
- 4 well-trimmed boneless pork center loin chops (4 ounces each)
- 2 tsps cracked black peppercorns
- 1/4 tsp salt
- 1 Tbsps olive oil
- 1/4 cup dry sherry
- 1/4 cup chicken broth
- 2 tsps Dijon mustard
SCALLOPED POTATOES W/CARMELIZED ONIONS & GRUYERE
By curly
Heat olive oil on medium high heat in a thick-bottomed sauté pan
- 2 Tbsp olive oil
- 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
- 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
- 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
- 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper if that is what you have)
- 1 teaspoon of butter to butter the gratin or casserole dish
- 1 teaspoon finely minced fresh rosemary
ENCHILADA SAUCE
By curly
Heat oil in a skillet over medium-high heat
- 1/4 cup vegetable oil
- 2 Tbsps self-rising flour
- 1/4 cup chili powder
- 1 (8 oz) can tomato sauce
- 1-1/2 cups water
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 14 tsp onion salt
GERMAN CHOCOLATE BARS RECIPE
By curly
1. Place cake mix in a large bowl; cut in butter until crumbly
- 1 package German chocolate cake mix
- 2/3 cup cold butter, cubed
- 1 cup semisweet chocolate chips
- 1 can coconut-pecan frosting
- 1/4 cup milk
HONEY-DIJON POTATO SALAD
By curly
Place potatoes in a large saucepan and cover with water
- 2-1/4 pounds small red potatoes
- 3 tablespoons vinegar
- 1 small onion, chopped
- 3/4 cup chopped celery
- 1 tsp celery seed
- 5 tablespoons chopped dill pickles
- 1 teaspoon salt-free seasoning blend
- 1/4 teaspoon pepper
- 1 cup fat-free mayonnaise
- 1/3 cup fat-free honey-Dijon salad dressing
- 2 tablespoons Dijon mustard or regular mustard
- 2 hard-cooked eggs, chopped
MOCHA PUDDING CAKE #2
By curly
Preheat oven to 350 degrees
- 1 cup all-purpose flour
- 1 cup sugar, divided
- 6 Tbsps unsweetened cocoa, divided
- 1 1/4 Tbsps instant coffee granules
- 2 tsps baking powder
- 1/4 tsp salt
- 1/2 cup 2% reduced-fat milk
- 3 Tbsps canola oil
- 1 tsp vanilla
- Cooking spray
- 1 cup boiling water
- 1 cup vanilla light ice cream