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Recipes
White Bean Soufflé with Thyme and Garlic
By dashy_65
Elizabeth J. Taliaferro, Cooking Light APRIL 1996
- Vegetable cooking spray
- 1 teaspoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (15.8-ounce) can Great Northern beans, drained
- 1 (4-ounce) carton egg substitute
- 1/2 cup (2 ounces) grated Asiago cheese
- 5 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
Classic Crunchy Chicken
By dashy_65
In bowl, combine first 8 ingredients; mix well
- 1 can cream of chicken soup, undiluted
- 1 can (10oz) chunk white chicken, drained or 2 Cups cooked chicken
- 1 (8oz) water chestnuts, drained and sliced
- 2 C. cooked wild rice
- 3/4 C. milk
- 2 to 4 T. slivered almonds
- 1/2 t. thyme
- 1/4 t. pepper
- 1/2 C. french fried onions, optional
Chicken and Root Vegetable Potpie
By dashy_65
Maureen Callahan, Cooking Light SEPTEMBER 2007
- 3 cups fat-free, less-sodium chicken broth
- 1 1/2 cups frozen green peas, thawed
- 1 cup (1/2-inch) cubed peeled baking potato
- 1 cup (1/2-inch) cubed peeled sweet potato
- 1 cup (1/2-inch) cubed peeled celeriac (celery root)
- 1 cup (1/2-inch-thick) slices parsnip
- 1 (10-ounce) package frozen pearl onions
- 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 2/3 cup all-purpose flour (about 3 ounces), divided
- 1 1/2 cups fat-free milk
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Cooking spray
- 1 sheet frozen puff pastry dough, thawed
Apple Crumb Croustades
By dashy_65
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife
- Crust:
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/8 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3 1/2 tablespoons ice water
- Filling:
- 2 cups chopped peeled Granny Smith apple (about 2 medium)
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon water
- 1 large egg white
- Topping:
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons chilled butter, cut into small pieces
Chilled Rhubarb Soup
By dashy_65
In a 3-qt. saucepan, bring strawberries, rhubarb and orange juice to a boil
- 1 pint fresh strawberries, sliced
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
- 1-1/4 cups orange juice
- 1/2 to 1 cup sugar
- Sliced oranges, kiwifruit and/or additional strawberries, optional
Company Corn
By dashy_65
Cook corn according to package directions
- 2 packages (10 ounces each) frozen corn
- 1 medium onion, chopped
- 1/4 cup chopped celery
- 1/3 cup butter, cubed
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried savory
- 1/2 teaspoon white pepper
- 3/4 cup sour cream
- 1 teaspoon lemon juice
White Bean 'n' Barley Soup
By dashy_65
Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in
- 1-1/2 cups dried great northern beans
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 4 cups water
- 3 medium carrots, sliced
- 2 medium sweet red peppers, chopped
- 2 celery ribs, chopped
- 1/2 cup medium pearl barley
- 1/2 cup minced fresh parsley, divided
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
Ladyfinger Ice Cream Cake
By dashy_65
Arrange ladyfingers around the edge and on the bottom of a 9-in
- 2 packages (3 ounces each) ladyfingers, split
- 3 cups vanilla ice cream, softened
- 1 jar (16 ounces) hot fudge ice cream topping
- 1 package (8 ounces) HEATH® BITS OF BRICKLE® Toffee Bits
- 3 cups chocolate ice cream, softened
- 3 cups coffee ice cream, softened
Ruby Red Raspberry Trifle
By dashy_65
In medium saucepan combine raspberries in syrup and cornstarch; stir until well blended
- 3 (10 oz) pkg. frozen raspberries in syrup, thawed
- 2 T. cornstarch
- 1/2 c. sliced almonds
- 2 1/2 skim milk
- 2 (3.5oz) instant French vanilla pudding mix
- 1 T. vanilla
- 1 (8 oz) pkg (about 3 cups) Cool Whip thawed
- 3 (3 oz) pkg. ladyfingers, split
Italian Beef
By dashy_65
Put everything in crock pot on low night before
- Rump Roast
- 2 packages of au juice
- 1 can beef broth
- 1 seven seasons salad dressing mix (zesty italian)
- 1 can pepperachions, sliced
- 1/2 jar juice