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Recipes
Chinese Chicken with Black Pepper Sauce
By Bostoncook
1. Mix together sauce ingredients in a small bowl and set aside
- 1 lb boneless skinless chicken breasts
- 6 tbsp cornstarch
- 1 onion, diced
- 1 cup frozen peas and carrots
- cooking oil
- hot steamed rice
- 1/4 cup oyster sauce
- 1 tsp soy sauce
- 1 tsp pepper
- 1/2 tsp white pepper
- 1 tsp rice wine, or sake
Vegetable and Chickpea Curry
By Bostoncook
1. Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 cup slices carrot (1/4-inch-thick)
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 3 cups cooked chickpeas (garbanzo beans)
- 1 1/2 cups cubed peeled baking potato
- 1 cup diced green bell pepper
- 1 cup cut green beans (1-inch)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 can diced tomatoes (14.5-ounce) undrained
- 1 can vegetable broth (14-ounce)
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 6 lemon wedges
Granola
By Bostoncook
Kathleen Daelemann
- 1 1/2 cups light brown sugar
- 1/2 cup water
- 4 teaspoons vanilla
- 7 cups oats
- 1 cup nuts, almonds, walnuts, pecans - whatever you like
- 2 cups raisins
Sweet and Spicy Crockpot Chicken
By Bostoncook
1. Heat oil in skillet. Add chicken and brown on all sides
- 1 tbsp oil
- 6 boneless skinless chicken breast halves
- 4 cloves garlic, minced
- 1/2 cup brown sugar
- 1 cup soy sauce
- 1 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp cayenne
- salt and pepper
- 1/4 cup cornstarch
- 1/4 cup water
Snickerdoodles
By Bostoncook
1. Preheat oven to 375°. 2
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 1 large egg
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
Crab Stuffed Portobellos
By Bostoncook
1. Preheat oven to 425*F. 2
- 8 Portobello mushroom caps
- 1 block fat-free cream cheese (8-ounce) softened
- 1/2 cup finely chopped green onions
- 1/4 cup light mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon old Bay Seafood seasoning
- 1 Dash ground red pepper
- 1 pound crabmeat
- 1 cup cherry tomatoes, quartered
- 1/2 cup Swiss cheese, lowfat, shredded
- 1/2 cup dry breadcrumbs
Cranberry Feta Pinwheels
By Bostoncook
1. Combine all ingredients except tortillas, mix well
- 1 package dried cranberries (170 grams)
- 1 cream cheese (250 grams)
- 1 cup feta cheese
- 1/4 cup chopped scallion
- 4 large flour tortillas
Hot Fudge Pudding Cake
By Bostoncook
1. Heat oven to 350. 2. Mix dry ingredients
- 1 1/4 cups flour
- 3/4 cup sugar
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup sugar
- 2 tablespoons cocoa powder
- dash salt
- 1 1/3 cups hot water
- whipped cream, or ice cream
Hominy and Black Bean Stuffed Peppers
By Bostoncook
Simple Slow Cooker Recipes
- 2 cups salsa
- 1/3 cup tomato paste
- 1/2 teaspoon cumin
- 4 bell peppers, green, yellow, orange, or red
- 1 can black beans, 15 oz, rinsed and drained
- 1 can hominy, 15 oz, drained
- 1 cup cheddar cheese
Red velvet crackle cookies
By Bostoncook
Parade Magazine
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups firmly packed golden brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 4 oz semisweet chocolate, finely chopped and melted
- 1 Tbsp red gel food coloring
- 3/4 cup confectioners’ sugar