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Recipes
Fruit Crisp
By dashy_65
Combine first 4 ingredients in a small bowl; toss gently
- 1/2 cup sliced strawberries
- 1/2 cup frozen blueberries
- 2 t. lemon juice
- 1 (11 oz) mandarin oranges in light syrup, drained
- 3 T. flour
- 2 T. brown sugar
- 2 T. quick cooking oats
- 1/4 t. cinnamon
- 1/8 t. nutmeg
- 2 T. chilled butter, cut into small pieces
Hot Mozzarella Rounds
By dashy_65
Heat broiler. In 5 cup blender container place reserved vegetables, tomato sauce, parsley and vinegar
- 1 1/2 C. reserved Roasted Vegetable Ratatouille
- 1/3 C. tomato sauce
- 2 T. chopped fresh parsley
- 1 1/2 t. red wine vinegar
- 5 whole English muffins, split, toasted
- 3 oz (3/4 cups) Mozzarella Cheese, shredded
Baked Potato Soup
By dashy_65
Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Oven-Baked Chicken Parmesan
By dashy_65
Preheat oven to 400 *. Dip Chicken in egg, than bread crumbs, coating well
- 4 boneless, skinless chicken breast halves
- ( about 1 1/4 lbs.)
- 1 egg, slightly beaten
- 3/4 cup Italian seasoned dry bread crumbs
- 1 jar ( 26 to 28 oz. ) Pasta Sauce
- 1 cup shredded mozzarella cheese
Zucchini Pancakes with Red Bell Pepper
By dashy_65
Combine first 5 ingredients in medium bowl; stir well
- 1/2 c flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/8 t salt
- 1/8 t ground red pepper
- 1/2 c nonfat buttermilk
- 2 t vegetable oil
- 1 1/4 c shredded zucchini
- 1/2 c finely chopped red bell pepper
- 2 T parmesan cheese
- 2 t dried basil
Asian Vegetable Stir-Fry
By dashy_65
Dave DiResta and Joanne Foran, Cooking Light MAY 2000
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons oil
- 1 Vidalia or other sweet onion, cut into 8 wedges
- 1 medium zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
- 1 medium yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
- 1 cup chopped celery
- 2 cups (1/4-inch-thick) sliced green bell pepper
- 1/2 cup water
- 1/4 cup drained, sliced water chestnuts
- 2 cups thinly sliced napa (Chinese) cabbage
- 1 tablespoon pine nuts
Tart Cherry Soup Recipe
By dashy_65
Neva Arthur of New Berlin, Wisconsin spices up her sweet-tart soup with a hint of cinnamon
- 2 cans (14-1/2 ounces each) water-packed pitted tart cherries
- 1/2 cup orange juice
- 1/2 cup sugar
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 1/2 teaspoon ground cinnamon
- 4 lime slices
Salted Caramel Ice Cream
By dashy_65
1. Place milk in a medium saucepan over medium-high heat
- 3 1/2 cups 2% reduced-fat milk
- 3 large egg yolks
- 1 1/4 cups packed brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon flake salt
Spinach Gnocchi
By dashy_65
Cook potatoes 35 mins. or until tender
- 4 large baking potatoes, peeled (about 2 1/4 lb)
- 2 C. flour, divided
- 1 t. salt
- 1/4 t. black pepper
- 1/4 t. nutmeg
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 (10 oz) pkg frozen spinach, thawed, drained and squeezed dry
- 6 T. butter, melted
- 3/4 C. grated fresh Parmesan Cheese
Lemon Streusel Cake
By dashy_65
Cut butter into cake mix until crumblly; remove 1 cup mixture for topping
- Filling:
- 1 pkg lemon cake mix with pudding
- 1/2 c. butter
- 3/4 c. milk
- 2 eggs
- 1/4 c. sugar
- 8 oz cream cheese, softened
- 1 T. lemon juice
- 1 t. grated lemon rind
- Topping:
- 1/2 c. chopped walnuts