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Recipes
Seven Vegetable Marinade
By dashy_65
Bring to boil: vinegar, sugar, oil
- 1 can French Style Green Beans, rinsed and drained
- 1 can peas, rinsed and drained
- 1 can white sweet corn, drained
- 1 c. celery, chopped fine
- 1 c. cucumber with rind, chopped fine
- 1 c. green pepper, chopped fine
- 1 c. onion, chopped fine
- 3/4 c. white vinegar
- 1 c. sugar
- 1 T. salad oil
Sweet Potato Biscuits
By dashy_65
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour (about 9 ounces)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup pureed cooked sweet potatoes, cooled
- 1/3 cup fat-free milk
- Cooking spray
Fresh Mint Ice Cream
By dashy_65
1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat
- 2 cups 2% reduced-fat milk
- 1 cup half-and-half
- 1 (1-ounce) package fresh mint sprigs
- 3/4 cup sugar
- Dash of salt
- 2 large egg yolks
- Small fresh mint leaves (optional)
Cran-Apple Walnut Cake
By dashy_65
In a bowl, beat the egg, egg whites, brown sugar, oil, applesauce and vanilla
- 1 egg
- 2 egg whites
- 1-3/4 cups packed brown sugar
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking sdoa
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups chopped peeled apples
- 2 cups fresh cranberries, halved
- 1/2 cup chopped walnuts
- 2 teaspoons confectioners' sugar
Coconut-Topped Bananas
By dashy_65
In small bowl, stir together the yogurt and peanut butter; set aside
- 2 T. vanilla fat-free low-cal yogurt
- 2 T. creamy peanut butter
- 1/3 c. cornflakes, coarsely crushed
- 2 T. flaked coconut
- 2 small bananas (each about 6" long)
Broccoli Wild Rice Soup
By dashy_65
In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil
- 5 cups water
- 1 package (6 ounces) long grain and wild rice mix
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1-1/2 cups fat-free milk
- 1 package (8 ounces) fat-free cream cheese, cubed
- 1/4 teaspoon salt
- 3 cups frozen chopped broccoli, thawed
- 1 large carrot, shredded
- 1/4 cup sliced almonds, toasted
Grilled Eggplant Stack
By dashy_65
Place eggplant slices in a colander
- 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
- 3/4 teaspoon salt, divided
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 tablespoon brown sugar
- 1 small zucchini (about 4 ounces)
- 1 small yellow squash (about 4 ounces)
- 1 large red bell pepper, quartered lengthwise and seeded
- 1 teaspoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) goat cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
Vegetable Chili with Harvest Beans
By dashy_65
Sort and wash beans; place in a large Dutch oven
- 1 cup dried black beans
- 1 cup dried calypso or pinto beans
- 1 cup dried snowcap, Appaloosa, or pinto beans
- 2 tablespoons olive oil
- 1 3/4 cups diced onion
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 3/4 cup diced yellow bell pepper
- 1/2 cup minced seeded jalapeño pepper (about 4 large)
- 3 garlic cloves, minced
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup masa harina or cornmeal
- 2 tablespoons unsweetened cocoa
- 5 (14 1/2-ounce) cans vegetable broth
Warm Tuscan Bean Salad
By dashy_65
In large nonstick skillet coated with Pam, saute onion, green pepper and garlic in oil until tender
- 1 small onion, thinly sliced
- 1 small green pepper, chopped
- 1 garlic clove, minced
- 3 t. olive oil
- 1 large tomato, coarsely chopped
- 1 t. dried basil
- 1 t. dried oregano
- 1/4 t. salt
- 1/4 t. pepper
- 1 can (15 oz) white kidney or cannellini beans, rinsed and drained
Strawberry-Rhubarb Ice Cream
By dashy_65
1. Combine milk and half-and-half in a heavy saucepan over medium-high heat
- 2 1/2 cups whole milk
- 3/4 cup half-and-half
- 1 cup sugar, divided
- 3 large egg yolks
- 2 cups chopped fresh rhubarb
- 1/3 cup fruity red wine (such as merlot)
- 3 cups chopped fresh strawberries (about 1 pound)