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Recipes
Banana-Nut Bread
By dashy_65
Combine first 7 ingredients in a large bowl; beat at med
- 1 cup. mashed very ripe banana (about 3 small)
- 1/2 cup. sugar
- 1/2 cup. plain nonfat yogurt
- 1/4 cup margarine, melted
- 1 tsp. vanilla
- 1 egg
- 1 egg white
- 2 cups. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup. chopped pecans, toasted
- cooking spray
Anzac Biscuits
By dashy_65
Preheat oven to 325°. Combine first 5 ingredients in a bowl
- 1 cup regular oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking soda
- 3 tablespoons water
- 1/4 cup stick margarine or butter, melted
- 2 tablespoons golden cane syrup (such as Lyle's) or light-colored corn syrup
- Cooking spray
Oven French Fries
By dashy_65
In a large bowl, combine the cornstarch, water and soy sauce until smooth
- 1 tablespoon cornstarch
- 2 cups water
- 1 tablespoon reduced-sodium soy sauce
- 2 medium potatoes, peeled and cut into strips
- 2 teaspoons olive oil
- 1/8 teaspoon salt
Spinach and Kale Turnovers
By dashy_65
Liz Zack, Cooking Light JANUARY 2007
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 garlic clove, chopped
- 3 cups chopped kale (about 1 small bunch)
- 1 (6-ounce) package fresh baby spinach
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup (3 ounces) crumbled feta cheese
- 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
- Cooking spray
- 2 1/2 tablespoons grated fresh Parmesan cheese
Refrigerator Bran Muffins
By dashy_65
Mix cereal and wheat bran in large bowl
- 2 cups. All-Bran Cereal
- 2/3 cups. wheat Bran
- 1 1/3 cups. boiling water
- 2 2/3 cups. flour
- 1 Tbs. baking soda
- 1 tsp, cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 2 cups. low-fat buttermilk
- 1/2 cup. egg substitute
- 1 cup. sugar
- 1/2 cup. light brown sugar
- 1/2 cup. vegetable oil
- 1 tsp. vanilla
Lemon Risotto Primavera
By dashy_65
Cook asparagus and onion for 5 to 7 mins in hot oil until crisp tender
- 1 T. olive oil
- 1 lb. fresh asparagus, trimmed, cut into 1" pcs.
- 1/4 C. chopped green onions
- 1 1/2 C. uncooked Arborio rice (short grain rice)
- 1 t. grated lemon peel
- 2 (14 1/2 oz) fat-free chicken broth with 1/3 less sodium
- 1/2 C. water
- 1 C. frozen sweet peas, thawed
- 2 T. chopped fresh parsley
Apricot-Glazed Pork Tenderloin
By dashy_65
Place pork on a rack in a shallow roasting pan
- 1 pork tenderloin (3/4 pound)
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Dash pepper
- 1/3 cup apricot preserves
- 1 tablespoon sherry or Progresso ® Reduced-Sodium Chicken Broth
- 1 teaspoon Dijon mustard
- 1 garlic cloves, minced
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
Cinnamon Peach Crisp
By dashy_65
In a bowl, combine the peaches, orange juice, brown sugar and cinnamon
- CINNAMON-SUGAR:
- 4 cups sliced peeled fresh peaches
- 1/2 cup orange juice
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- 1-1/2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
Caramel Filled Chocolate Cookies
By dashy_65
In small bowl, combine flour, cocoa and soda, blend well
- 2 1/2 c. flour
- 3/4 c. unsweetened cocoa
- 1 t. baking soda
- 1 c. white sugar
- 1 c. margarine, softened
- 1 c. brown sugar, packed
- 2 t. vanilla
- 2 eggs
- 1 c. chopped pecans (do not double)
- 1 T. sugar
- 48 Rolo candy (9oz package)
Spinach and Kale Turnovers
By dashy_65
Liz Zack, Cooking Light JANUARY 2007
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 garlic clove, chopped
- 3 cups chopped kale (about 1 small bunch)
- 1 (6-ounce) package fresh baby spinach
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup (3 ounces) crumbled feta cheese
- 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
- Cooking spray
- 2 1/2 tablespoons grated fresh Parmesan cheese