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Recipes
Tortellini Soup
By dashy_65
In a large saucepan, saute garlic in butter for 1 minute
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
- 1 package (10 ounces) frozen chopped spinach, thawed
Grilled Peanut Butter and Banana Split Sandwich
By dashy_65
Maureen Callahan, Cooking Light JANUARY 2006
- 2 (1-ounce) slices firm white sandwich bread, divided
- 1 teaspoon butter, softened
- 1 tablespoon creamy peanut butter
- 2 teaspoons honey
- 1/2 teaspoon semisweet chocolate minichips
- 1 large strawberry, thinly sliced
- 1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
- 1 tablespoon pineapple jam
Sauteed Sweet Potatoes and Peppers
By dashy_65
1. In large nonstick skillet, combine all ingredients except chives
- 1 1/2 pound Sweet potatoes; peeled and
- cut into One half inch cubes
- 2 cup Chopped onions
- 1 lg Red bell pepper; finely
- chopped
- 1/3 cup Water
- 1/2 teaspoon Salt
- 1 dash Pepper
- 1/4 cup Chopped fresh chives
Barbecue Beans
By dashy_65
Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp
- 3 bacon slices
- 1 1/2 cups chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 4 garlic cloves, minced
- 1 pound dried Great Northern beans
- 10 cup water, divided
- 1 tablespoon vegetable oil
- 3/4 cup barbecue sauce
- 1/2 cup packed dark brown sugar
- 1/3 cup beer
- 3 tablespoons maple syrup
- 2 tablespoons stone-ground mustard
- 1 teaspoon salt
Chunky Vegetable Chili
By dashy_65
Heat all ingredients except zucchini to boiling in Dutch oven, breaking up tomatoes and stirring occasionally; redu...
- 2 medium potatoes, cubed (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 small yellow bell pepper, chopped (1/2 cup)
- 1 T. chili powder
- 1 t. ground cumin
- 1 can (28 oz) whole tomatoes, undrained
- 1 can (15 to 16 oz) garbanzo beans, rinsed, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (8 oz) tomato sauce
- 1 medium zucchini, cubed (1 cup)
Marbled Cheesecake
By dashy_65
Wrap outside bottom and sides of 9" springform pan with heavy-duty aluminum foil
- 1/2 cup chocolate wafer cookie crumbs (about 8)
- 1 cup sugar
- 1/4 cup flour
- 1 T. vanilla extract
- 2 (8 oz) tubs nonfat process cream cheese product, softened
- 1 (16 oz) nonfat sour cream
- 4 eggs
- 3 (1 oz) squares sweet baking chocolate, melted
Tomato Sauce
By dashy_65
Cooking Light APRIL 2000
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1/2 cup dry red wine
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (28-ounce) cans whole plum tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 2 bay leaves
Apricot-Almond Tea Bread
By dashy_65
Grease and flour 8 1/2 X 4 1/2 loaf pan
- 1 (6 oz) dried apricots, coarsley chopped
- 3/4 c. orange juice
- 2 1/2 c. flour
- 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 3 1/2 t. B.P.
- 1 t. salt
- 3 T. butter, melted
- 1/2 c. skim milk
- 1 egg
- 1 c. slivered or whole natural almonds, toasted and coarsely chopped
Smoked Bean Ragout
By dashy_65
Margarett Malone and Chef Eric Tucker, Millennium, San Francisco, California, Cooking Light MARCH 1995
- 1 cup dried white beans
- 1 cup dried baby lima beans
- 6 cups water
- 1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke)
- 2 bay leaves
- 4 whole garlic heads
- 2 cups cubed peeled butternut squash
- 4 cups vertically sliced onion
- 1/2 cup sherry
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 1 (14 1/2-ounce) can vegetable broth
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 2 cups chopped tomato
- Corn Risotto
Hearty Italian Bean Soup
By dashy_65
Cut ham into 1/2" pieces; dice celery; thinly slice carrots; chop onion and dice zucchini
- 1/4 lb cooked ham, in one piece
- 2 medium celery stalks
- 2 medium carrots
- 1 medium onion
- 1 medium (8oz) zucchini
- 2 (15oz) cans cannellini beans, rinsed and drained
- 1/2 t. basil leaves
- 1/4 t. pepper
- 1 (14 to 16oz) stewed tomatoes
- 1 (13 to 14oz) chicken broth
- 1/2 medium size bunch spinach, chopped with tough stems removed
- grated Parmesan cheese