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Recipes
Curried Chicken Salad with Apples and Raisins
By dashy_65
Barbara Seelig Brown, Cooking Light AUGUST 2005
- 1/4 cup low-fat mayonnaise
- 1 teaspoon curry powder
- 2 teaspoons water
- 1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces)
- 3/4 cup chopped Braeburn apple (about 1 small)
- 1/3 cup diced celery
- 3 tablespoons raisins
- 1/8 teaspoon salt
Onion Confit
By dashy_65
Heat oil in pot over medium low heat
- 3 T. olive oil
- 8 large red or yellow onions, chopped, or 3-10 oz bags frozen diced onions (8 cups)
- 1 t. salt
- 1 C. beer
- 1/2 t. dried thyme
- 2 T. Dijon mustard
Cream of Carrot Soup
By dashy_65
Chop carrots and simmer in chicken broth, covered
- 2 pounds carrots, small or organic
- 6 cups chicken broth or stock
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1 T. olive oil
- 1 1/2 cups whole milk or yogurt
- minced cilantro or dill
Dried-Fruit Stuffing
By dashy_65
Preheat the oven to 400°
- One 1-pound loaf unsliced white sandwich bread, cut into 3/4-inch cubes
- 1 1/2 sticks (6 ounces) unsalted butter
- 3 large granny smith apples, cored and finely chopped
- 1 large onion, chopped
- 3 ribs celery with leafy tops, chopped
- 2 cups chicken broth
- 1 cup golden raisins
- 1/2 cup dried sour cherries
- 1/2 cup chopped flat-leaf parsley
- Salt and pepper
Southwestern Chowder
By dashy_65
Mix broth, salsa, beans and corn in 3 quart saucepan
- 2 (14 1/2 oz) reduced sodium fat free chicken broth
- 1 jar (16 oz) Taaco Bell home original Salsa
- 1 (15 oz) kidney beans, drained and rinsed
- 1 (7 oz) whole kernel corn, drained
- 3/4 c. elbow macaroni
- 1 c. halved zucchini slices
- 1/2 t. cumin
- 1/2 c. Kraft Mexican style shredded cheese
Almond Pudding
By dashy_65
Beat eggs in saucepan. Stir in sugar, milk and salt
- 3 eggs
- 1/4 C. sugar
- 2 C. warm milk
- 1/8 t. salt
- 1 t. almond extract
- 1 t. vanilla
- 1 can (11 oz) mandarin oranges, drained
- 1 jar (6 oz) maraschino cherries, drained, chopped
- 1/2 C. chopped almonds
Cranberry Phyllo Tart
By dashy_65
1. In a small saucepan combine the cranberries, 1/4 cup sugar, and the orange juice
- 1 cup cranberries
- 1/4 cup sugar
- 1 tablespoon orange juice
- 1 8-ounce package light cream cheese
- 1/4 cup sugar
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- 4 sheets frozen phyllo dough, thawed
- 1 ounce white chocolate, melted (optional)
Pumpkin-Black Bean Soup
By dashy_65
Place tomatoes and beans in a food processor; process until about half the beans are smooth
- 1 1/2 cups drained diced canned tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 teaspoon olive oil
- Cooking spray
- 1 1/2 cups finely chopped onion
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can pumpkin
- 1 cup sour cream
- 1/2 cup sliced green onions
- Pumpkinseed kernels (optional)
Lemon-Filled Sponge Cake with Fluffy Frosting
By dashy_65
Prepare basic sponge batter and bake as directed in ungreased 10" tube (angel food cake) pan
- Lemon Filling:
- Basic Sponge Cake Batter
- 1/4 c. plus 2 T sugar
- 3 T. cornstarch
- 1/4 t. salt
- 1 1/3 c. 2% milk
- 2 T. butter or margarine
- 1 t. lemon zest
- 1/4 c. plus 2 T. fresh lemon juice
- Fluffy Frosting:
- 1/2 c. sugar
- 3 T. water
- 1/8 t. cream of tartar
- dash of salt
- 1 egg white
Golden chicken with autumn vegetables
By dashy_65
Heat little oil. Add chicken and cook for 10 mins
- 4 skinless, boneless chicken breast halves
- 1 C. Chicken broth
- 1 T. Minced garlic
- 1/2 t. Dried rosemary leaves
- 1/4 t. Thyme
- 2 large sweet potatoes, cut into 1/2" pieces
- 2 C. Fresh whole green beans