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Recipes
Irish Mint Brownies
By dashy_65
In a microwave, melt butter and bittersweet chocolate; stir until smooth
- FILLING:
- 1 cup butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 cup (6 ounces) double dark chocolate chips or HERSHEY’®S Semi-Sweet Chocolate Chips
- 1/2 cup chopped walnuts
- 4 ounces white baking chocolate, chopped
- 1/4 cup refrigerated Irish creme nondairy creamer
- 1 cup heavy whipping cream
- 15 mint Andes candies, chopped
- ICING:
- 12 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons butter
- Mint Andes candies, halved, optional
Marjoram Lentils
By dashy_65
In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender
- 4 medium carrots, chopped
- 2 medium onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) vegetable broth
- 1 cup dried lentils, rinsed
- 3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
- 1-1/2 teaspoons rubbed sage
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup sherry or additional vegetable broth
- 1/4 cup minced fresh parsley
- 3 tablespoons shredded Swiss cheese
Yellow Squash Gingerbread
By dashy_65
Place squash on several layers of paper towel; cover with additional towels
- 2 c. coarsely shredded yellow squash (about 3/4 lb)
- 2 1/2 c. flour
- 1/3 c. firmly packed brown sugar
- 2 t. soda
- 2 t. ground ginger
- 1 t. cinnamon
- 1/2 t. allspice
- 1/2 t. cloves
- 2/3 c. mollases
- 3 T. vegetable oil
- 1 t. vanilla
- 1 egg, lightly beaten
- 1 egg white, lightly beaten
- 1 T. powdered sugar
Mint-Fudge Tart
By dashy_65
Preheat oven to 350°. To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork unt...
- Crust:
- 32 reduced-fat chocolate wafer cookies, finely crushed
- 2 tablespoons butter or stick margarine, melted
- 1 large egg white
- Filling:
- 1/3 cup unsweetened cocoa
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 1/4 cup fat-free chocolate sundae syrup (such as Smucker's)
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 2 large eggs
- Topping:
- 8 crème de menthe chocolaty mint thins (such as Andes)
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Chicken and Spinach Tortilla Bake
By dashy_65
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch
- 1 tablespoon extra-virgin olive oil
- 4 chicken cutlets (about 1 pound)
- Salt and pepper
- 1 1/2 cups store-bought salsa verde
- 3/4 cup ricotta cheese
- 4 large flour tortillas, cut into wedges
- 1/2 red onion, thinly sliced
- 3 cups baby spinach (about 1/4 pound)
- 2 cups shredded pepper jack cheese
Vegetarian Chili
By dashy_65
1. Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons canola oil
- 2 cups chopped onion (about 1)
- 1 1/2 cups chopped green bell pepper (about 1)
- 1 1/2 cups chopped red bell pepper (about 1)
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 2 cups organic vegetable broth (such as Emeril's)
- 1 cup beer
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 1 (15 1/2-ounce) can small red beans, rinsed and drained
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/2 cup preshredded reduced-fat Mexican blend cheese
Cucumber-Yogurt Dressing
By dashy_65
Cooking Light JANUARY 2007
- 1 cup plain fat-free yogurt
- 1/2 cup diced seedless cucumber
- 1/4 cup minced red onion
- 1 teaspoon fresh lemon juice
Hot Cocoa Mix
By dashy_65
Put in large bowl and sift together
- 2 C. powdered sugar
- 2 C. non-fat dry milk powder
- 3/4 C. unsweetened cocoa
- 2/3 C. non dairy creamer
Turkey Vegetable Soup
By dashy_65
In 5 quart stock pot, combine broth through salt
- 4 C. fat-free turkey or chicken broth
- 1 (14 oz) can Italian tomatoes, undrained
- 1 medium zucchini, cut into 1/2" slices
- 1 medium carrot, cut into 1/2" slices
- 1 stalk celery, cut into 1/2" slices
- 1 leek, thinly sliced
- 1 C. green beans, cut into 2" pieces
- 1/2 C. lima beans
- 3 T. pearl barley
- 1 T. dry parsley flakes
- 1 t. garlic
- 3/4 t. pepper
- 1/2 t. oregano
- 1/4 t. salt
- 2 C. cooked turkey or chicken, cut into 1" chunks
- 1 C. broccoli florets
- 1/2 C. peas
- 1 ear corn cut from cob
Creamy Tomato-Balsamic Soup
By dashy_65
Preheat oven to 500°. Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl
- 1 cup less-sodium beef broth, divided
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 cup coarsely chopped onion
- 5 garlic cloves
- 2 (28-ounce) cans whole tomatoes, drained
- Cooking spray
- 3/4 cup half-and-half
- Cracked black pepper (optional)