Gazelle's profile page
Recipes
Banana Pudding Parfaits #2
By Gazelle
Made this for my family for a Sunday dinner, yummy!!!
- 3-1/3 cups cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 2/3 cup fat-free sour cream
- 1/4 teaspoon vanilla extract
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
- 32 reduced-fat vanilla wafers
- 3 medium ripe bananas, cut into 1/4-inch slices
Cabbage Roll Soup by Anna Olson
By Gazelle
Cook diced bacon in heavy bottomed soup pot until crisp
- 3 strips diced bacon
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 medium carrot, grated
- 11/2 lbs lean ground beef
- 1 clove garlic
- 6 cups diced green or savoy cabbage
- 2 28oz tins diced tomato
- 3 cups sodium reduced chicken stock/broth
- 1/4 cup cider vinegar
- 2 tbsp. prepared horseradish
- 1 tbsp sweet paprika
- 2 tsp celery salt
- 2 bay leaves
- 1/2 cup long grain rice
- to taste salt and pepper
- garnish sour cream
Pork - BBQ Pulled Pork - Slow Cooker
By Gazelle
4 hamburger buns, warmed For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, re...
- BBQ Sauce:
- 1/2 cup ketchup
- 2 Tbsp + 2 tsp brown sugar
- 2 Tbsp + 2 tsp apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne
- 1/8 teaspoon red pepper flakes
- Pinch salt and freshly ground black pepper
- Spice Rub:
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- One 2 1/2-pound boneless pork shoulder, excess fat trimmed
- Tangy Carrots:
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 1/2 tablespoons fresh parsley leaves, chopped
- 2 carrots, shredded
- Salt and freshly ground black pepper
Autumn Apple and Pear Lattice Pie
By Gazelle
did not try yet
- Pastry:
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter, cut into small pieces
- 6 tablespoons cold shortening, cut into small pieces
- 8 tablespoons ice water, or as needed
- Filling:
- 1 cup sugar
- 3 tablespoons flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 2/3 pounds Granny Smith apples - peeled, cored and cut into 1/4-inch-thick slices
- 1 2/3 pounds firm ripe Anjou pears - peeled, cored and cut into 1/4-inch-thick slices
- 1 egg yolk
- 2 teaspoons water
- 1 tablespoon butter, cut into bits
- 1 tablespoon white sugar
Spinach, Cheese, and Bacon Bread Puddings
By Gazelle
You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a chees...
- 8 ounces multigrain bread, cut into 3/4-in. cubes (about 6 cups)
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 1 teaspoon minced garlic
- 4 center-cut bacon slices, chopped
- 8 ounces fresh baby spinach
- 3/4 cup 1% low-fat milk
- 1/4 cup unsalted chicken stock (such as Swanson)
- 3 large eggs, lightly beaten
- 2 1/2 ounces fontina cheese, grated and divided (about 2/3 cup)
- Cooking spray
Spinach Pesto Pasta with Shrimp
By Gazelle
Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahea...
- 2 cups packed fresh baby spinach
- 1 cup packed fresh basil leaves
- 1/2 cup loosely packed fresh flat-leaf parsley
- 1/2 cup seeded chopped plum tomato
- 6 tablespoons chopped toasted walnuts
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
- 1 garlic clove, chopped
- 2 tablespoons extra-virgin olive oil
- 8 ounces uncooked whole-wheat penne pasta
- 1 pound fresh asparagus, cut into 2-in. pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound large fresh shrimp, peeled and deveined
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/2 cup halved multicolored grape tomatoes
- 1/4 teaspoon kosher salt
Slow-Cooker Chicken Stock
By Gazelle
Combine carrot, celery, onion, chicken, parsley, thyme, bay leaf, garlic and peppercorns in a 6-quart slow cooker
- 1 medium carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 4 pounds skinless chicken leg quarters
- 6 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 clove garlic, crushed
- 20 whole peppercorns
- 9 cups water
Cucumber-Cilantro Margarita
By Gazelle
easy
- muddle 6 cucumber slices,
- 1/4 cup each cilantro and sugar and 2 lime wedges in a cocktail shaker.
- Add 5 ounces silver tequila
- 4 ounces triple sec
- juice of 2 limes.
- Fill with ice and shake well.
- rub the rims of 2 rock glasses with lime wedges and dip in coarse salt.
- Fill with ice, strain the margaritas into the glasses.
- Garnish with cilantro springs and cucumber slices.
- Bon Appetit
Seven Layer Magic Bars (With a Sturdy Crust)
By Gazelle
Adding the extra crumbs and mixing the crumbs separately give these bars a base that is sturdy enough to eat withou...
- 2 cups graham cracker crumbs
- 1/2 cup butter or 1/2 cup margarine, melted
- 3/4 cup butterscotch chips
- 3/4 semi-sweet chocolate chips
- 1 cup flaked coconut
- 1 cup nuts, chopped
- 1 (14 ounce) can sweetened condensed milk
Candy Cane Fudge
By Gazelle
A simple, festive and deliciously tasty peppermint fudge recipe for the Holidays everyone is sure to enjoy!
- 2 (10-ounce) packages vanilla baking chips (3 1/2 cups)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 1/2 cups crushed candy canes
- 4 dash red or green food coloring