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Recipes
Caramel Bananas Foster
By dashy_65
Cut each banana in half crosswise, and cut each half into quarters lengthwise
- 2 medium size, firm ripe bananas
- 1/4 c. plus 2 T. Caramel Sauce
- 2 T. dark rum
- 2 c. vanilla low-gat frozen yogurt
Cranberry-Orange Tea Cake
By dashy_65
Preheat oven to 350°. Lightly spoon flours into dry measuring cups, and level with a knife
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup granulated sugar
- 2/3 cup sweetened dried cranberries, coarsely chopped
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup 1% low-fat milk
- 2 tablespoons butter, melted
- 1 tablespoon grated orange rind
- 1 large egg
- Cooking spray
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
Mexican Chili Soup
By dashy_65
Heat chicken broth and tomatoes just to boiling; immediately reduce heat
- 4 cups chicken broth
- 1 (28 oz.) plum tomatoes
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 ( 4oz.) can diced green chilies
- 1 lb. can pinto beans
- 1 ( 15 oz.) can garbanzo beans
- 1 1/2 cup cooked chicken, diced
- 2 cups cooked macaroni
Luscious Lemon Bars
By dashy_65
Spray 8 inch pan with Pam
- Crust:
- 1 c. flour
- 1/8 t. salt
- 1/2 c. confectioners sugar
- 1 stick butter, melted but not hot
- Filling:
- 2 large eggs
- 3/4 c. sugar
- 1 1/2 T. flour
- 6 T. juice from 2 lemons
- 2 t. finely grated lemon zest
Bulgur Chili
By dashy_65
Place bulgur in a large bowl; stir in boiling water
- 3/4 cup bulgur
- 2 cups boiling water
- 1-1/2 cups finely chopped green peppers
- 1 large onion, chopped
- 2 teaspoons canola oil
- 2 cups reduced-sodium tomato juice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 to 3 tablespoons chili powder
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 cup shredded reduced-fat cheddar cheese
Sautéed Green Beans and Onions with Bacon
By dashy_65
Cooking Light NOVEMBER 2000
- 1 pound green beans, trimmed and halved crosswise
- 4 bacon slices
- 1 (16-ounce) bottle cocktail onions, drained
- 2 teaspoons sugar
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons cider vinegar
- 1/4 teaspoon black pepper
Shrimp Pie
By dashy_65
Kathryn Conrad, Cooking Light JUNE 2005
- 1 1/4 cups all-purpose flour
- 1/4 cup semolina or pasta flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, chilled and cut into small pieces
- 1 tablespoon vegetable shortening
- 1/4 cup ice water
- 1/2 teaspoon cider vinegar
- Cooking spray
- 12 ounces uncooked large shrimp, peeled, deveined, and chopped
- 1/4 cup (2 ounces) fat-free cream cheese, softened
- 1/2 cup egg substitute, divided
- 2 teaspoons all-purpose flour
- 1 cup evaporated fat-free milk
- 1/2 cup (2 ounces) shredded Havarti or fontina cheese
- 1 1/2 tablespoons chopped fresh dill
- 1/8 teaspoon salt
Tex-Mex Bean and Corn Casserole
By dashy_65
Heat oven 375* Spray 2 qt
- 1 (15 oz) spicy chili beans, undrained
- 1 (15 oz) black beans, drained and rinsed
- 1 (14.5 oz) no salt added diced tomatoes, undrained
- 1 C. frozen corn
- 1 1/2 t. cumin
- 7 (6") corn tortillas, cut in half, cut into thin strips
- 4 oz (1 cup) shredded reduced fat sharp cheddar cheese
South-of-the-Border Pizza
By dashy_65
L. Alyson Moreland, Cooking Light MAY 1996
- 6 (7-inch) pita bread rounds, unsplit
- Vegetable cooking spray
- 1 (16-ounce) can fat-free refried beans
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/2 cup diced tomato
- 1/4 cup sliced ripe olives
- 3/4 cup (3 ounces) preshredded Mexican 4-cheese blend (a blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses)
- 1 1/2 cups thinly sliced iceberg lettuce
- 6 tablespoons nonfat sour cream
Chinese Coleslaw
By dashy_65
Toss all vegetables and sesame seeds to combine
- DRESSING:
- 5 cups coarsely chopped Chinese or napa cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions (1-inch pieces)
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 tablespoons sesame seeds, toasted
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground ginger
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce