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Recipes
Hash Brown Potatoes
By dashy_65
Arrange potatoes in a vegetable steamer over boiling water; cover and steam 15 minutes
- 6 medium round red potatoes peeled (about 2 1/2lb)
- 1/2 t. salt
- 1/2 t. pepper
- 1 T. margarine
- 1/2 c. chopped onion
Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios
By dashy_65
Divide kiwifruit and oranges evenly among 6 serving bowls; top evenly with grapefruit and pomegranate seeds
- 3 kiwifruit, peeled and sliced (about 1 cup)
- 4 oranges, peeled and sliced (about 2 cups)
- 2 red grapefruit, peeled and sectioned (about 2 cups)
- 1/4 cup pomegranate seeds (about 1 pomegranate)
- 1 teaspoon orange-flower water (optional)
- 2 tablespoons coarsely chopped pistachios
Cinnamon Candy Popcorn
By dashy_65
Place puff corn curls in a large bowl and set aside
- 8 oz puff corn curls
- 1 c. butter or margarine
- 1/2 c. light corn syrup
- 1 package (9 oz) red-hot candies
Oatmeal-Apple Crisp
By dashy_65
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife
- 1/2 cup whole-wheat flour
- 3/4 cup quick-cooking oats
- 3/4 cup packed dark brown sugar, divided
- 3/4 teaspoon ground cinnamon, divided
- 1/2 cup chilled butter, cut into small pieces
- 6 cups chopped peeled Granny Smith apple (about 2 1/2 pounds)
- 1/2 cup raisins
- Cooking spray
- 3 cups vanilla fat-free frozen yogurt
Maple Butter
By dashy_65
Lorrie Hulston Corvin, Cooking Light JANUARY 2007
- 6 tablespoons butter, softened
- 3 tablespoons maple syrup
- 1/8 teaspoon salt
Minestrone Soup
By dashy_65
In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender
- 4 medium carrots, chopped
- 1 medium zucchini, sliced
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) vegetable broth
- 3 cups V8 juice
- 1 can (15 ounces) garbanzo beans or chickpeas, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup frozen cut green beans
- 1/2 cup uncooked elbow macaroni
- 1 teaspoon dried basil
- 1 tablespoon minced fresh parsley
Mexican-style Goulash
By dashy_65
In large nonstick skillet, cook onion over med
- 1 can Black Beans, drained and rinsed
- 1 cup chopped onion
- 1 can (14 1/2 oz. ) diced tomatoes, drained
- 1 can (8 oz. ) tomato sauce
- 1 cup fresh or frozen corn
- 1/2 cup water
- 1 1/4 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 2/3 cup uncooked elbow macaroni
- 2/3 cup shredded reduced-fat cheddar cheese
Pumpkin Pie with Gingersnap Crust
By dashy_65
Process oats in food processor until finely ground
- 1/3 cup regular oats, uncooked
- 2/3 cup gingersnap crumbs (about 15 cookies)
- 2 T. butter, melted
- 1/4 t. cinnamon
- 2/3 cup sugar
- 1 t. cinnamon
- 1/2 t. vanilla
- 1/4 t. cardamom
- 1/4 t. ginger
- 1/4 t. nutmeg
- 1/4 t. allspice
- 1/8 t. salt
- 1 1/4 cup evaporated skimmed milk
- 1 (16 oz) pumpkin
- 2 eggs
German Potato Soup
By dashy_65
In a Dutch oven, combine the first six ingredients; bring to a boil
- DROP DUMPLINGS:
- 6 cups cubed peeled potatoes
- 1-1/4 cups sliced celery
- 1/2 cup chopped onion
- 5 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Butter
- Minced fresh parsley
- 1 egg, beaten
- 1/3 cup water
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
Quick-and-Easy Quiche
By dashy_65
Cooking Light MAY 1996
- 1 cup egg substitute
- 1 cup water
- 1/2 cup low-fat buttermilk biscuit and baking mix
- 1/2 cup instant nonfat dry milk powder
- 1/2 cup plain nonfat yogurt
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon hot sauce
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 3/4 cup diced low-salt, reduced-fat ham
- 1/2 cup chopped green onions
- Vegetable cooking spray
- Cherry tomatoes (optional)
- Green onion slices (optional)