Curly's profile page
Recipes
Chicken Vegetable Soup (Grandpa)
By curly
Bring turnips, rutabaga and carrots to boil in chicken stock
- 1 can Costco shredded chicken breasts with liquid
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 15 oz can stewed tomatoes with liquid, cut up
- 1 rutabaga peeled and diced
- 1 turnip peeled and diced
- 6 small brown mushrooms
- 3 carrots, peeled and sliced
- 1 cup celery, chopped
- 1 small onion, diced
- 1 tsp to 1 Tbsp Hatch mild chile pepper seasoning
- 1 tsp to 1 Tbsp thyme
- 4-5 small bay leaves
- 1 Tbsp chile powder
- 1-1/4 cups 3-cheese tortellini
- 2 quarts no-salt chicken stock
RASPBERRY OATMEAL BARS
By curly
In a large bowl, combine the cake mix, oats and butter until crumbly
- 1 package yellow cake mix (regular size)
- 2-1/2 cups quick-cooking oats
- 3/4 cup butter, melted
- 1 jar (12 ounces) seedless raspberry preserves
- 1 tablespoon water
HAM-BASIL QUICHE
By curly
Prebake pie shell for 5 minutes at 400 degrees
- FILLING:
- 1 9-inch pie shell, prebaked
- 1 cup cooked diced ham
- 1 cup grated Mozzarella or Jack cheese
- 1 Tbsp chopped fresh basil or 1 tsp dried basil leaves
- 1 Tbsp mustard
- 3 eggs
- 3/4 cup whipping cream
- Dash black pepper
- 1 Tbsp Parmesan cheese
- Sliced tomatoes for garnish
- Basil leaves or parsley, for garnish
CLASSIC CHICKEN PARMESAN
By curly
Preheat oven to 350 degrees
- 4 skinless, boneless chicken breast halves
- 2 cups low-fat whole wheat crackers such as Breton
- 2 tsps dried oregano, divided
- 1 tsp garlic powder
- cooking spray
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1/4 cup dry red wine
- 1 (28-ounce) can crushed tomatoes, undrained
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup grated fresh Parmesan cheese
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
GRANDMA'S BANANA BREAD
By curly
Quick breads taste better the day after they're baked
- 5 Tbsps butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 egg whites
- 1 tsp vanilla extract
- 1 1/2 cups mashed, very ripe bananas
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup heavy cream
- 1/2 cup chopped walnuts
MOLASSES-BOURBON PECAN PIE
By curly
In a large bowl, combine flour and salt; cut in shortening until crumbly
- FILLING:
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons shortening
- 5 to 6 tablespoons ice water
- 3/4 cup packed brown sugar
- 3/4 cup corn syrup
- 1/2 cup molasses
- 3 tablespoons butter
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 2 cups pecan halves
- Whipped cream
HERB CRUSTED PORK TENDERLOIN
By curly
Place the pork loin in a rack in a roasting pan
- SAUCE:
- 1 boneless pork loin, with fat left on
- 1 tsp salt
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 1/2 cups chopped button mushrooms
- 2 Tbsps sliced green onion
- 1 clove garlic
- 1 Tbsp butter
- 1 Tbsp cornstarch
- 1 Tbsp parsley
- 1/2 tsp dried thyme
- Dash black pepper
- 1/3 cup water
- 1 Tbsp dry sherry
- 1/2 tsp beef bouillon granules
FISH TACOS WITH LIME-CILATRO CREMA
By curly
Lisa Bell, Cooking Light DECEMBER 2006
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds red snapper fillets
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage