hese scones using the \"Bisquick Heart Healthy\" lower fat product, but the
Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
Remove pot from heat and stir in milk until incorporated and soup is creamy.
he process.
Prepare the potatoes: Prepare a large pot with
ender.
Stir in broth, potatoes and dill.
Heat to
Wash, peel and cube potatoes.
Place in 3-quart
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot.
Season nutria with salt, pepper and garlic, and place nutria over vegetables.
Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours).
Garnish with vegetables and demi-glace.
In blender container, puree 1 cup beans with 1 cup vegetable broth until smooth.
Set aside.
In large saucepan, heat water and saute onion and garlic until softened.
Mix seasonings, except parsley and stir.
Add bean puree and simmer, covered, for 10 minutes.
Add potatoes and carrots; cook for 5 minutes.
Add reserve beans and cook for an additional 5 minutes.
Add reserved beans and cook for an additional 5 minutes.
Sprinkle with parsley and serve.
Makes 4 servings.
Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
Cut roast into 1 1/2 inch cubes.
Season with the pepper.
add to pot and brown for 4 - 5 minutes.
Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
Bring to boil.
Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
Cover and simmer until tender about 45 minutes.
Dice peeled potatoes and add to pot.
Add more water if needed.
Simmer until tender, about 45 minutes.
In soup pot, melt butter with oil.
Add onion and leek and cook until tender.
Add tomatoes and 2 cups water.
Stir in carrots, potatoes, bay leaf, thyme, oregano, sage, salt and pepper.
Heat to a boil; reduce heat to medium and simmer for 35 minutes.
Add beans, 1 can water, chili mac noodles, escarole, broccoli, parsley and basil.
Cook an additional 20 minutes.
Add bouillon mixture with potatoes, celery, onion, parsley flakes and pepper.
Bring to a boil, then cover and simmer 10 minutes.
Then add milk and cheese and simmer until cheese is melted.
Broil potatoes on baking pan; spray with Pam and sprinkle with basil powder or Italian seasoning.
Turn after 2 to 3 minutes, until brown.
Combine other ingredients; stir well.
Add paprika and top with Parmesan cheese (nonfat).
Chill well and serve.
Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
In a saucepan, combine the butter, soup, cheese and sour cream.
Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.
br>2. Cut the heart in half lengthwise so that
Place beef heart in large kettle and cover
In large saucepan, saute onion and potatoes in oil over medium-high heat for 5 to 7 minutes.
Add the water, peas and lentils and cook over medium to low heat for 30 minutes.
Add remaining ingredients and cook another 20 minutes.
Heart healthy and low-fat.
Grease well a jelly roll pan.
Spread pizza crust in pan. Spread a thin layer of pizza sauce over the crust.
Crumble the ground turkey over the sauce.
Add the shredded cheese.
Bake in 425\u00b0 oven for 15 to 18 minutes.
If you like, you can add onions, green peppers and mushrooms before sprinkling the cheese on top.
00\u00b0.
Spray mini heart pan with vegetable pan spray
Baking Temperature: 425\u00b0.
Baking Time: 30 to 35 minutes.
Press thawed hash browns between paper towels to remove excess moisture.
Press into bottom and up sides of ungreased 9-inch pie plate.
Drizzle with melted margarine.
Bake at 425\u00b0 for 25 minutes.
Combine ham, cheese and green pepper; spoon over crust. Mix eggs, milk and pepper.
Pour over hash browns.
Reduce heat to 350\u00b0 and bake for 20 to 30 minutes.
Allow to cool 10 minutes before cutting.
Serve with salsa.
Serves 6.
Mix ingredients in a blender; occasionally scrape sides of blender with a rubber spatula until mixture is smooth and creamy. Chill.
Serve over baked potatoes; garnish with green onion or parsley.