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Recipes
Honey Oatmeal Bread
By Bostoncook
Place ingredients in manufacturer's suggested order
- 1 1/2 cups water
- 2 tbsp oil
- 1/3 cup honey
- 1 tsp salt
- 1 1/2 cups oats
- 3 1/2 cups bread flour
- 2 1/2 tsp yeast
Green Bean and New Potato Salad
By Bostoncook
CL, May 2005
- 1 1/2 pounds new potatoes
- 2 cups green beans, in 1-inch pieces
- 2/3 cup low-fat mayonnaise
- 2 tablespoons grainy mustard
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
- 1 Dash salt
- 1 garlic clove, minced
- 1/2 cup minced red onion
- 1/4 cup chopped fresh basil
Spiced Butternut Squash
By Bostoncook
BA
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 1 butternut squash, 1" pieces
- 2 1/2 teaspoons minced garlic
- 1/3 cup nonfat chicken broth
- 1/4 cup white wine
- 2 teaspoons minced ginger
- 1/4 teaspoon five-spice powder
- 1/8 teaspoon cayenne
Slow Cooker Stuffing
By Bostoncook
1. Melt butter or margarine in a skillet over medium heat
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups bread cubes, dry
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 1/2 cups chicken broth, or
- as needed
- 2 eggs, beaten
Broccoli with Garlic Sauce
By Bostoncook
1. Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a small bowl, set aside
- 1/2 cup low sodium chicken broth
- 3 tbsp sake, or rice wine
- 2 tbsp soy sauce, low sodium
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tsp sugar
- 1 tbsp canola oil
- 3 garlic cloves, minced
- 1 lb broccoli florets
Banana-Blueberry Crumb Muffins
By Bostoncook
CLBB –Helene
- CRUMB TOPPING:
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 bananas
- 1/4 cup sugar
- 1/4 cup corn syrup
- 1 egg
- 1/4 cup margarine, melted
- 2/3 cup blueberries
- 1/4 cup brown sugar
- 2 tablespoons whole wheat flour
- 1/8 teaspoon ground cinnamon
- 2 tablespoons oats
- 1 tablespoon butter
Easy Salmon Cakes
By Bostoncook
EW Winter 2004
- Creamy Dill Sauce:
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
- 1 large egg, lightly beaten
- 1 1/2 teaspoons Dijon mustard
- 1 3/4 cups fresh bread crumbs, from whole wheat bread
- 1/2 teaspoon freshly ground pepper
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup nonfat plain yogurt
- 2 scallions, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, or parsley
- Freshly ground pepper to taste
- 1 lemon, cut into wedges
The Creamiest Apple Crisp
By Bostoncook
Recipezaar
- 3 cups peeled sliced tart apples
- 3 ozs cream cheese
- 3/4 cup sour cream
- 3/4 cup sugar
- 2 tbsp flour
- 1 egg
- 3/4 tsp vanilla
- 1/4 cup butter, softened
- 1/4 cup oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
Spiced Indian Rice with Peas
By Bostoncook
1. Saute onion in oil 8 mins
- 3 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 2 cups basmati rice
- 1 tablespoon garam masala
- 4 cups nonfat chicken broth
- 3/4 cup sliced carrot
- 3/4 cup green beans, 1" pieces
- 1 cinnamon stick, halved
- 1/2 teaspoon salt
- 2 cups peas
Broccoli Cheese Melt
By Bostoncook
WW Vegetarian Cookbook
- 4 cups broccoli florets, steamed and chopped
- 1 part skim milk mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil, or 1 tablespoon dried
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried
- 3 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 8 ounces french bread loaf