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Recipes

Tuna Burgers

Tuna Burgers

By

Greg Patent, Cooking Light JANUARY 1995

  • 2 tablespoons nonfat mayonnaise
  • 2 tablespoons creamy mustard-mayonnaise blend
  • 1 egg white
  • 2 (6 1/8-ounce) cans albacore tuna in water, drained and flaked
  • 1/2 cup dry breadcrumbs, divided
  • 1/4 cup chopped green onions
  • Vegetable cooking spray
  • 1/4 cup nonfat mayonnaise
  • 4 (1 1/2-ounce) hamburger buns, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 slices sweet onion
0/5 (0 Votes)

Cracker Barrel's Hash Brown Casserole

Cracker Barrel's Hash Brown Casserole

By

Preheat oven to 450* . Combine hash browns, cheese, onion in large bowl

  • 1 (26 oz.) bag of frozen country-style hash browns
  • 2 cups shredded colby cheese
  • 1/4 c. minced onion
  • 1 c. milk
  • 1/2 c. can broth
  • 2 Tbs. butter melted or split
  • dash garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
0/5 (0 Votes)

Garlic Thyme Potatoes

Garlic Thyme Potatoes

By

Peel a narrow strip of skin around the center of each potato

  • 2 pounds small red potatoes
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Linguine with Arugula Pesto

Linguine with Arugula Pesto

By

1. Cook pasta according to package directions, omitting salt and fat

  • 12 ounces uncooked linguine
  • 1 tablespoon pine nuts, toasted
  • 1 garlic clove, crushed
  • 2 cups loosely packed arugula
  • 2 cups loosely packed basil leaves or spinach leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons grated fresh pecorino Romano cheese
5/5 (1 Votes)

Lentil Vegetable Soup

Lentil Vegetable Soup

By

In a large saucepan, combine the first eight ingredients

  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1 medium onion, chopped
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup uncooked long grain brown rice
  • 1/2 cup tomato juice
  • 1 can (5-1/2 ounces) spicy hot V8 juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 medium potato, peeled and cubed
  • 1 medium tomato, cubed
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
0/5 (0 Votes)

Tiramisu Anacapri

Tiramisu Anacapri

By

Combine first 3 ingredients in a large bowl; stir well with a whisk

  • 1 cup  cold water
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 (1.4-ounce) package sugar-free vanilla instant pudding mix
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
  • 1 cup  hot water
  • 1/2 cup  Kahlúa (coffee-flavored liqueur)
  • 1 tablespoon  instant espresso or 2 tablespoons instant coffee granules
  • 24 cakelike ladyfingers (2 [3-ounce] packages)
  • 3 tablespoons  unsweetened cocoa, divided
0/5 (0 Votes)

Black Bean Salsa

Black Bean Salsa

By

In a large bowl, combine the first 13 ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and diced
  • 2 plum tomatoes, chopped
  • 1 medium red onion, finely chopped
  • 4 green onions, finely chopped
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/3 cup orange juice
  • 1 teaspoon ground cumin
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon coarsely ground pepper
  • Tortilla chips
5/5 (1 Votes)

Easy Lemon Ice Cream with Gingersnap Cookies

Easy Lemon Ice Cream with Gingersnap Cookies

By

Combine ice cream, lemon rind, and lemon juice; cover and freeze until firm

  • 4 cups vanilla low-fat ice cream, softened
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 16 Gingersnap Cookies
0/5 (0 Votes)

Pineapple Pudding

Pineapple Pudding

By

In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened

  • 2 cups (16 ounces) fat-free sour cream
  • 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
  • 1 package (1 ounces) sugar-free instant vanilla pudding mix
  • 6 vanilla wafers
0/5 (0 Votes)

Persimmon Gingerbread

Persimmon Gingerbread

By

Preheat oven to 350°. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well ...

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see "Persimmon Puree Pointers," below)
  • 1/3 cup molasses
  • 3 large eggs
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup boiling water
  • 1/3 cup chopped almonds, toasted
  • Cooking spray
  • 2 teaspoons powdered sugar
0/5 (0 Votes)