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Blazin' Baked Beans

Blazin' Baked Beans

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Preheat oven to 350°. Cook bacon in a large nonstick skillet over medium-high heat until crisp

  • 1/4 pound finely diced bacon slices (raw)
  • 1 1/2 cups chopped onion
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons finely chopped chipotle chile, canned in adobo sauce
  • 5 (16-ounce) cans navy beans, rinsed and drained
  • 1 (18-ounce) jar low-sodium barbecue sauce
  • Cooking spray
0/5 (0 Votes)

Oatmeal Waffles

Oatmeal Waffles

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In large bowl, combine egg substitute and buttermilk

  • Egg Substitute equivalent to 2 eggs
  • 2 Cups. buttermilk
  • 1 cup. quick-cooking oats
  • 1 Tbs. molasses
  • 1 Tbs. vegetable oil
  • 1 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • Confectioners' sugar and strawberries, optional
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Southwestern Falafel with Avocado Spread

Southwestern Falafel with Avocado Spread

By

Krista Ackerbloom Montgomery & Ann Taylor Pittman, Cooking Light AUGUST 2005

  • Spread:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • 1 mashed peeled avocado
  • 2 tablespoons finely chopped plum tomato, seeded
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • 2 (6-inch) pitas, each cut in half crosswise
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Minestrone Soup

Minestrone Soup

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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
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Double Cherry Dessert

Double Cherry Dessert

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Mix dry cake mix, eggs and butter until smooth

  • 1 Betty Crocker cherry chip cake mix
  • 2 eggs
  • 1/2 butter, melted
  • 1 (21 oz) can cherry pie filling
  • 1/2 C. chopped nuts if desired
  • 1 C. powdered sugar
  • 1 T. water
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Lentil Soup with Carrots and Rosemary

Lentil Soup with Carrots and Rosemary

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In medium saucepan, heat oil and saute onion until golden, about 8 minutes

  • 3 T. olive oil
  • 1 large onion, chopped (1 1/4 to 1 1/2 C.)
  • 2 medium cloves garlic, chopped
  • 4 medium carrots, sliced or chopped (about 1 1/4C.)
  • 1 t. dried rosemary, crumbled fine
  • 2 C. lentils
  • 2 (13 3/4 oz) cans chicken or beef broth
  • 1 qt. water or 2 bouillon cubes dissolved in 3 1/2 cup water
  • 1/2 t. pepper
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Banana Spice Cake

Banana Spice Cake

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In a bowl, beat the egg yolk, oil and bananas

  • GLAZE:
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 cup mashed ripe bananas (about 3 medium)
  • 2 cups cake flour
  • 1-1/4 cups sugar, divided
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon each salt, ground cloves, ginger and allspice
  • 1/2 cup fat-free milk
  • 1/4 cup orange juice concentrate
  • 2 tablespoons fat-free plain yogurt
  • 1 tablespoon grated orange peel
  • 1 tablespoon vanilla extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons fat-free milk
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Peach Angel Dessert

Peach Angel Dessert

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In a small saucepan, combine sugar and cornstarch

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons corn syrup
  • 1/4 cup peach, apricot or orange gelatin powder
  • 1 loaf-shaped angel food cake (10-1/2 ounces)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2/3 cup confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 cups sliced peeled fresh or frozen unsweetened sliced peaches, thawed
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Vegetarian Jambalaya

Vegetarian Jambalaya

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In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook...

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3 cups chopped fresh tomatoes
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 6 tablespoons reduced-fat sour cream
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Salmon-Pasta Toss

Salmon-Pasta Toss

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1. Cook and drain linguine as directed on package, omitting salt

  • 8 oz uncooked linguine
  • 1 tablespoon olive oil
  • 12 oz skinless salmon fillets, cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 12 asparagus spears, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh or 2 teaspoons dried basil leaves
  • 12 grape tomatoes
  • 2 medium green onions, sliced (2 tablespoons)
  • 4 teaspoons cornstarch
  • 1 cup Progresso® chicken broth (from 32-oz carton)
  • 1/4 cup shredded Parmesan cheese
0/5 (0 Votes)