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Recipes
Baked Macaroni and Cheese with Stewed Tomatoes
By Bostoncook
1. Preheat oven to 350 degrees
- 1 lb macaroni
- 3 cups milk
- 1/4 lb butter
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp cornstarch
- 1/4 cup milk
- 12 ozs cheddar cheese
- 2 cans stewed tomatoes
Carrot Pineapple Bundt Cake
By Bostoncook
Light Jewish Holiday Desserts
- 1 cup flour
- 2/3 cup sifted cake flour
- 1 3/4 cups whole wheat pastry flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup raisins
- 1/2 cup walnuts, chopped
- 1/4 cup canola oil
- 3 tablespoons water
- 2 cups brown sugar
- 1 egg, at room temperature
- 8 ounces crushed pineapple, with juice
- 3 cups grated carrots, packed
Double Fudge Cream Cheese Brownies
By Bostoncook
1. Heat oven to 350. 2. Melt butter and chocolate
- 1 cup butter
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 1 1/2 cups flour
- 4 eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1 cup chocolate chips
- 1/4 cup sugar
- 2 tablespoons butter
- 3 ounces cream cheese
- 1 egg
- 1 tablespoon flour
- 1/2 teaspoon vanilla
Unbelievable Chicken
By Bostoncook
Allrecipes
- 1/4 cup cider vinegar
- 3 tablespoons prepared coarse-ground mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- ground black pepper to taste
- 6 tablespoons olive oil
- 6 skinless, boneless chicken breast halves
Lokshen Kugel
By Bostoncook
1. Heat oven to 350. 2
- 12 ounces egg noodles, yolk-free, cooked
- 2 cups lowfat cottage cheese
- 2 cups lowfat sour cream
- 1/2 cup apple juice, frozen concentrate
- 3 egg whites
- 1/2 cup egg beaters® 99% egg substitute
- 1 tablespoon vanilla
- 28 ounces crushed pineapple
- 2 teaspoons cinnamon
Oatmeal Muffins
By Bostoncook
CLBB-Kari
- 1 cup oats
- 2 cups buttermilk
- 1/2 cup packed brown sugar
- 4 tablespoons butter, melted
- 1 large egg
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup raisins, optional
Roasted Cornmeal Blueberry Muffins
By Bostoncook
CLBB-Stephanie
- 1 cup yellow cornmeal
- 1 large egg, at room temperature
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream, or plain yogurt
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries, picked over, rinsed and blotted dry (or whole frozen unthawed berries with all ice particles removed)
- granulated sugar
Cod Fish Cakes
By Bostoncook
Simply Recipes
- 1 lb cod fillets
- 2 medium-sized russet potatoes
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 Tbsp freshly grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, lightly beaten
- Grapeseed oil, or other high smoke point oil such as canola oil, for frying
Grilled Tomato, Smoked Turkey, and Muenster Sandwich
By Bostoncook
1. Combine onion-thyme. 2
- 1 tablespoon minced red bell pepper
- 3 tablespoons fat-free sour cream
- 1 tablespoon dijon mustard
- 1/4 teaspoon thyme
- 4 teaspoons butter, softened
- 4 slices sourdough bread
- 6 slices smoked turkey breast, honey-roasted; fat-free
- 4 slices tomato
- 2 slices muenster cheese
Raisin Bread
By Bostoncook
Put ingredients into bread machine pan in recommended order
- 1 cup water, plus 2 tablespoons
- 2 tablespoons canola oil
- 2 tablespoons honey
- 2 1/2 cups flour
- 3/4 cup wheat flour
- 3 tablespoons powdered milk
- 2 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 2 teaspoons yeast
- 3/4 cup raisins