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Recipes
Onion Biscuits
By dashy_65
Preheat oven to 450°. Heat a small nonstick skillet coated with cooking spray over medium-high heat
- Cooking spray
- 1 cup minced fresh onion
- 1/2 teaspoon sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable shortening
- 3/4 cup low-fat buttermilk
- 1 egg, lightly beaten
- 2 teaspoons water
Red Beans and Rice Salad
By dashy_65
In a large bowl, combine the first eight ingredients
- 2 cups cooked brown rice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup finely chopped green pepper
- 1/2 cup cubed peeled mango or peaches (1/2-inch cubes)
- 1/2 cup finely chopped red onion
- 1/2 cup salsa, well drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh cilantro
Dutch Beets
By dashy_65
Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside
- 2 cans (13-1/4 ounces each) sliced beets
- 1 tablespoon finely chopped onion
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Rice 'n' Black Bean Bake
By dashy_65
In a large bowl, combine the first four ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (8 ounces) tomato sauce
- 1 jar (8 ounces) picante sauce
- 2 cups cooked rice
- 1 cup (8 ounces) sour cream
- 2 cups (8 ounces) shredded cheddar cheese, divided
- Corn or tortilla chips
Caramel-Apple Phyllo Tart
By dashy_65
Melt margarine in skillet
- 1 T. margarine or butter
- 6 Granny Smith apples, peeled and cut into 16 slices
- 1/2 cup golden raisins
- 1/3 cup firmly packed brown sugar
- 1/2 t. cinnamon
- 6 sheets frozen phyllo pastry, thawed
- 1 t. powdered sugar
- 1/4 cup 1% lowfat milk
- 12 small soft caramel candies
Roasted Garlic-Potato Soup
By dashy_65
Remove white papery skin from each garlic head (do not peel or separate cloves)
- 5 whole garlic heads
- 2 bacon slices, diced
- 1 cup diced onion
- 1 cup diced carrot
- 2 garlic cloves, minced
- 6 cups diced baking potato (about 2 pounds)
- 4 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 cup 2% low-fat milk
- 1/4 cup chopped fresh parsley
Black Bean, Rice, and Sweet Corn Salad
By dashy_65
Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil
- 1 cup water
- 1 teaspoon salt, divided
- 1/2 cup long-grain rice
- 6 tablespoons fresh lime juice (about 2 large limes)
- 2 tablespoons extravirgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 cup rinsed and drained canned black beans
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup chopped fresh cilantro
Peach Upside-Down Cake
By dashy_65
Preheat oven to 350°. Combine the first 4 ingredients in a bowl
- 3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Cooking spray
- 2/3 cup sugar
- 1/4 cup butter, softened
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 1/4 cups vanilla fat-free frozen yogurt
- 6 tablespoons fat-free caramel sundae syrup, warmed
Hearty Carrot Muffins
By dashy_65
In a large bowl, beat the milk, syrup, egg whites and oil until smooth
- 3/4 cup fat-free milk
- 1/2 cup maple syrup
- 2 egg whites
- 1 tablespoon canola oil
- 1/2 cup grated tart apple
- 1/2 cup shredded carrot
- 3/4 cup whole wheat flour
- 1/2 cup wheat bran
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Creole Butter Beans
By dashy_65
In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pepper
- 1 cup water
- 2 cans (15 ounces each) butter beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons brown sugar
- 4-1/2 teaspoons chili sauce
- 1/4 teaspoon prepared mustard
- 1/8 teaspoon hot pepper sauce