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Peanut Butter Waffles

Peanut Butter Waffles

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1. Sift together dry ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 tablespoon melted butter
  • 1/4 cup peanut butter
  • 1 cup milk
  • 1 egg, separated
  • 1/2 teaspoon vanilla
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Asparagus and Wild Rice Soup

Asparagus and Wild Rice Soup

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1. Prepare rice according to package directions, set aside

  • 1/2 cup long grain and wild rice blend, uncooked
  • 1 tbsp canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb asparagus, in ½" slices
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1 pinch pepper
  • 1 can evaporated milk
  • 2 tbsp cornstarch
  • 1/3 cup chopped parsley
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Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

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1. Beat eggs and milk together in large saucepan

  • 3 eggs, beaten
  • 2 cups milk
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 2 cups half and half
  • 1 tablespoon vanilla
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Pilaf with Currants and Cumin

Pilaf with Currants and Cumin

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Lighter, Quicker, Better

  • 2 teaspoons olive oil
  • 1 teaspoon cumin seeds
  • 1 cup basmati rice
  • 1 tablespoon dried currants
  • 2 cups water, or 1 cup water and 1 cup broth
  • 1/2 teaspoon salt
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Banana-Bran Muffins

Banana-Bran Muffins

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Essential Eating Well

  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1 cup mashed banana
  • 1 cup buttermilk
  • 1 cup wheat bran
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chip, optional
  • 1/3 cup chopped walnuts, optional
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Ina Garten's Barbecue Sauce

Ina Garten's Barbecue Sauce

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1. In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until...

  • 1 1/2 cups chopped yellow onion (1 lg. onion)
  • 1 tbsp minced garlic (3 cloves)
  • 1/2 cup vegetable oil
  • 1 cup tomato paste (10 ounces)
  • 1 cup cider vinegar
  • 1 cup honey
  • 1/2 cup Worcestershire sauce
  • 1 cup Dijon mustard
  • 1/2 cup soy sauce
  • 1 cup hoisin sauce
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tbsp crushed red pepper flakes
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Black Bean Chili

Black Bean Chili

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1. Soak beans in plenty of water several hours or overnight

  • 4 cups dried black beans
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 1/4 teaspoons salt
  • pepper
  • 2 teaspoons basil
  • 1/2 teaspoon oregano
  • crushed red pepper
  • 1 tablespoon lime juice
  • 2 green bell peppers, chopped
  • 2 chili peppers, minced (I use jalapenos, Mollie recommends Anaheims or poblanos)
  • 1/2 cup tomato puree
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Curried Chicken Salad

Curried Chicken Salad

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1. Combine sour cream-parsley

  • 1/3 cup nonfat sour cream
  • 2 tablespoons cold water
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon vinegar
  • 2 tablespoons minced parsley
  • 1 1/2 cups boiling water
  • 1 1/2 cups rice
  • 1 onion, diced
  • 1 1/2 cups diced chicken, cooked
  • 10 ounces frozen broccoli flowerets, thawed
  • 1/2 cup celery, diced
  • 8 cherry tomatoes, halved
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Thai Chicken Pizza

Thai Chicken Pizza

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California Pizza Kitchen Cookbook – Recipezaar

  • SPICY PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/2 cup hoisin sauce
  • 1 tablespoon honey
  • 2 teaspoons red wine vinegar
  • 2 teaspoons minced garlic
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Viatnamese chili sauce , OR dried chili flakes
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • THAI CHICKEN PIECES
  • 1 tablespoon olive oil
  • 10 ounces boneless skinless chicken breast, cut into 3/4 inch cubes
  • FOR THE PIZZA
  • 1 recipe pizza dough
  • 2 cups shredded mozzarella cheese
  • 4 scallions, slivered diagonally
  • 1/2 cup white bean sprouts
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped roasted peanuts
  • 2 tablespoons chopped cilantro
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Whole Wheat Fusilli with Beef Ragu

Whole Wheat Fusilli with Beef Ragu

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Essential Eating Well

  • 8 ounces 90%-lean ground beef
  • 1 teaspoon extra-virgin olive oil
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 6 ounces cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (not drained) (28-ounce)
  • 1/2 cup dry red wine
  • 1 teaspoon fennel seeds, crushed Large pinch of crushed red pepper (1 to 2)
  • 1/4 teaspoon salt, or to taste
  • 12 ounces whole-wheat fusilli or rotini
  • 2 tablespoons chopped fresh parsley (optional)
  • 6 tablespoons freshly grated Parmesan cheese (optional)
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