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Recipes
Kidney Bean Salad
By dashy_65
Drain beans; rinse in cold water; drain well
- 1 1/2 lb can kidney beans
- 1/2 c. diced celery
- 1/3 c. diced sweet pickles
- 1/2 c. sliced stuffed olives
- 1/4 to 1/3 c. mayonnaise
- 3 T. chili sauce
Coffee Cake Muffins
By dashy_65
Preheat oven to 400°. Combine first 3 ingredients; set aside
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 cup reduced-fat sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 6 tablespoons powdered sugar
- 3 teaspoons fresh orange juice
- Dash of salt
Easy Enchiladas
By dashy_65
In a small bowl, combine chicken and cream cheese
- 2 cups cubed cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 8 flour tortillas (8 inches)
- 1 cup (8 ounces) plain yogurt or sour cream
- 1 cup salsa
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Shredded lettuce and chopped tomatoes, optional
Rich Truffle Wedges
By dashy_65
In a microwave or double boiler, melt butter and chocolate; stir until smooth
- GLAZE:
- 1/2 cup butter
- 6 ounces semisweet chocolate, chopped
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 1/4 cup butter
- 2 ounces semisweet chocolate, chopped
- 2 teaspoons honey
- SAUCE:
- 2 cups fresh or frozen unsweetened raspberries
- 2 tablespoons sugar
- Whipped cream, fresh raspberries and mint, optional
Broccoli With Dijon Vinaigrette
By dashy_65
Cooking Light JANUARY 1996
- 2 1/4 pounds fresh broccoli
- 2 teaspoons olive oil
- 1/4 cup finely chopped green onions
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dry mustard
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
Basque Vegetable Stew
By dashy_65
In Dutch oven, briefly saute garlic, onion, leeks, carrot, potatoes and rutabaga in olive oil
- 1 T. olive oil
- 2 large cloves galic, crushed
- 1 medium onion, chopped
- 2 leeks, sliced (white parts only)
- 1 large carrot, sliced (about 1C.)
- 2 potatoes, cubed (about 2 C.)
- 1 rutabaga, cubed (about 2 C.)
- 1 C. water
- 1 bay leaf
- 1/2 cabbage, thinly sliced (about 8 C.)
- 1 16oz can white beans, rinsed and drained
- 1/4 t. thyme
- 1/4 C. fresh parsley, chopped
- 1/4 t. black pepper
Raspberry Coffee Ring
By dashy_65
Heat oven to 350 degrees F
- 1 cup all-purpose flour
- 1 cup firmly packed brown sugar
- 2/3 cup oat bran
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 1/4 cups vanilla low-fat yogurt
- 1/2 teaspoon grated lemon rind
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 cup raspberries
- 1 tablespoon all-purpose flour
- Cooking spray
- 1/2 cup sifted confectioners' sugar
- 2 teaspoons skim milk
Raspberry Streusel Muffins
By dashy_65
In a large bowl, combine the first six ingredients
- TOPPING:
- 1-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup plus 2 tablespoons fat-free milk
- 2 tablespoons butter, melted
- 1-1/4 cups fresh or frozen raspberries
- 1 teaspoon grated lemon peel
- 1/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
- 1 tablespoon butter, melted
- GLAZE:
- 1/4 cup confectioners' sugar
- 1-1/2 teaspoons lemon juice
Blueberry-Peach Cobbler
By dashy_65
1. Preheat oven to 375°. 2
- 2 1/2 pounds peaches, peeled, pitted, and sliced
- 1 tablespoons fresh lemon juice
- 1/2 cup plus 2 T. granulated sugar, divided
- 1/8 teaspoon salt, divided
- 3/4 cups plus 1 tablespoons all-purpose flour, divided
- Cooking spray
- 1/2 teaspoon baking powder
- 1/4 cup butter, softened
- 1 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 T buttermilk
- 1 cups fresh blueberries
- 1 tablespoons turbinado sugar
Loaded Macaroni and Cheese
By dashy_65
Victoria Riccardi, Cooking Light MAY 2000
- 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk
- 3 garlic cloves, minced
- 1 cup (4 ounces) shredded fontina cheese
- 1 cup (4 ounces) grated Asiago cheese
- 1/4 cup chopped fresh basil
- 1 tablespoon spicy brown mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 8 cups water
- 5 cups uncooked macaroni or cavatappi pasta (about 12 ounces)
- 2 cups broccoli florets
- 1 cup diced carrot
- 1 cup (2-inch) julienne-cut red bell pepper
- 1 cup frozen petite green peas, thawed