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Recipes
Hungry Girl Baked Ziti
By fluteanjel
Directions: Preheat oven to 375 degrees
- Ingredients:
- 5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
- 1 cup thinly sliced onion
- 2 cups chopped brown mushrooms
- 1 tbsp. chopped garlic
- 2 cups fresh spinach
- 3/4 cup low-fat/light ricotta cheese
- 2 tbsp. chopped fresh basil
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
- 2 tbsp. reduced-fat Parmesan-style grated topping
Southern Corn Bread Dressing
By fluteanjel
Cooking Light NOVEMBER 1996 Amount per serving Calories: 262 Calories from fat: 25% Fat: 7
- Speckled Corn Bread
- 1 (12-ounce) can refrigerated buttermilk biscuits
- 2 tablespoons rubbed sage
- 1 teaspoon poultry seasoning
- 1/4 to 1/2 teaspoon pepper
- 1 teaspoon margarine
- Cooking spray
- 1 cup chopped celery
- 1 cup chopped onion
- 4 (10 1/2-ounce) cans low-salt chicken broth
- 2 large egg whites, lightly beaten
Streuseled Sweet Potato Casserole
By fluteanjel
Cooking Light NOVEMBER 2002 Occassionally, I substitute out vanilla flavored milk or vanilla liquid coffee creame...
- 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
- 1/2 cup half-and-half
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup chopped pecans
Green Bean Casserole With Crispy Shallots
By fluteanjel
Recipe courtesy Ellie Krieger for Food Network Magazine
- 1/4 cup olive oil
- 6 medium shallots, sliced into rings (about 1 cup)
- 1 1/2 pounds thin fresh string beans or haricots verts, trimmed
- 1 pound button mushrooms, sliced
- 6 large cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3 cups low-fat (1 percent) milk
- 3 tablespoons all-purpose flour
- 1/3 cup plus 2 tablespoons freshly grated parmesan cheese
- 1/2 cup finely chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground pepper
- Olive oil cooking spray
EJ's Simple Oven-BBQ Ribs
By fluteanjel
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, copyright 2007
- 2 racks baby back ribs
- 6 tablespoons Emeril's Rustic Rub, recipe follows
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- Emeril's Bam B Q Sweet Original Barbecue Sauce
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Chai
By fluteanjel
Combine first 6 ingredients in a medium saucepan; bring to a boil
- 1 1/2 cups water
- 7 cardamom pods, crushed
- 6 whole cloves
- 4 white peppercorns
- 1 (1/2-inch) piece peeled fresh ginger, coarsely chopped
- 1 cinnamon stick, broken
- 1 cup whole milk
- 1 tablespoon black tea leaves (such as Darjeeling or Assam)
- 1/4 cup honey
Blue-Ribbon Apple Pie
By fluteanjel
To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife
- Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup chilled butter or stick margarine, cut into small pieces
- 1/4 cup vegetable shortening
- 1/2 teaspoon cider vinegar
- 5 to 7 tablespoons ice water
- Filling:
- 2 cups thinly sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or Crispin (about 1 pound)
- 2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (about 1 pound)
- 1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (about 1/2 pound)
- 1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (about 1/2 pound)
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray
- 2 teaspoons fat-free milk
- 1 tablespoon granulated sugar
Whole-Wheat Cinnamon-Raisin Bread
By fluteanjel
Recipe courtesy Ellie Krieger for Food Network Magazine
- 2 cups bread flour, plus more for dusting
- 2 cups whole-wheat flour
- 1/4 cup nonfat dry milk
- 1 large egg
- 2 tablespoons canola oil, plus more for brushing
- 3 tablespoons honey
- 2 teaspoons salt
- 1 1/2 teaspoons instant dry yeast
- Cooking spray
- 2/3 cup raisins
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1/3 cup packed dark brown sugar
Nutty Apple Spice Cake with Quick Butterscotch Sauce
By fluteanjel
Preheat oven to 350°. To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended
- Cake:
- 2 cups sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups diced Granny Smith apple (about 3/4 pound)
- 1/2 cup chopped walnuts or pecans, toasted
- Cooking spray
- Sauce:
- 1/3 cup golden raisins
- 1/4 cup dark rum or apple juice
- 1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)
Brown Butter Salted Caramel Cookies
By fluteanjel
1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt
- For Rolling the Cookies:
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, sliced
- 1 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 1 cup caramel squares, cut into 1/4's
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Sea salt, for sprinkling on top of cookies