Bostoncook's profile page
Recipes
Vanilla Buttercream Frosting
By Bostoncook
Countrylifecityliving
- 8 tablespoons butter, softened
- 4 cups confectioner's sugar
- 6 tablespoons cream, or milk, plus more if needed
- 2 teaspoons vanilla
Turkey Breast with Herbed Cream Cheese
By Bostoncook
Recipelink
- 1 turkey breast, fresh or thawed, (5 to 6 lb.)
- 2 tablespoons butter
- 1 green onion, chopped fine
- 1 clove garlic, chopped fine
- 2 ounces cream cheese, softened
- 1 tablespoon soy sauce
- 1 tablespoon minced, fresh parsley
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
Multigrain Blueberry Waffles
By Bostoncook
Meals that Heal
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups nonfat milk
- 2 egg whites
- 3 tablespoons packed brown sugar
- 1 tablespoon vegetable oil
- 2 cups blueberries
- 1 1/2 cups sliced strawberries
- 1/2 cup maple syrup
Oatmeal Bread
By Bostoncook
Put ingredients into bread machine pan in recommended order
- 1 cup water, plus 2 tablespoons
- 1 1/2 tablespoons canola oil
- 2 tablespoons maple syrup
- 2 1/4 cups flour
- 3/4 cup wheat flour
- 1/2 cup oats
- 2 tablespoons powdered milk
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons yeast
Spiced Carrot and Zucchini Quinoa
By Bostoncook
1. Combine first 4 ingredients in heavy large saucepan
- 4 cups water
- 2 cups quinoa, rinsed well, drained
- 2 tablespoons dried currants
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 medium carrots, peeled, cut into small cubes
- 2 medium zucchini, trimmed, cut into small cubes
- 1 tablespoon Hungarian sweet paprika
- 1 teaspoon ground cinnamon
- 1/2 cup chopped fresh cilantro
Your Pad Thai or Mine
By Bostoncook
Vegetarian Planet
- 3/4 pound rice noodles
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons hot chili sauce
- 3 tablespoons canola oil
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1 teaspoon ginger root, minced
- 1 carrot, peeled and julienned
- 10 scallions, halved and cut into 2" lengths
- 1 cup mung bean sprouts
- 1/4 cup chopped peanuts
- 1/4 cup cilantro
- 1 lime, sliced
Vegetarian Shepard's Pie
By Bostoncook
1. Heat oven to 350. 2
- 2 cups mashed potatoes
- 1 onion, chopped
- 1 tablespoon olive oil
- 1 pound broccoli, chopped
- 1 green bell pepper, chopped
- 4 carrots, diced
- 1/2 teaspoon basil
- 1 bay leaf
- 3/4 cup chopped tomato
- 1 bunch spinach
- 1 teaspoon salt
- 1/3 cup feta cheese
- pinch paprika
Mashed Sweet Potatoes with Marsala
By Bostoncook
1. Preheat oven to 425°. 2
- 1 pound sweet potatoes
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons lowfat buttermilk
- 1 tablespoon Marsala wine
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Thyme sprigs (optional)
Spicy Border-Style Tomato Salad
By Bostoncook
Moosewood Restaurant Daily Special
- 1 large tomato, chopped
- 2 tablespoons minced onion
- 1/2 chile, seeded and minced
- 1 teaspoon cilantro
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, 1-1 1/2
- salt and pepper
Best Ever Sloppy Joes
By Bostoncook
1. In Dutch oven, cook beef, onion, celery, and green pepper until meat is done; drain
- 2 lbs lean ground beef, or turkey
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped green peppers
- 1 1/2 cups canned diced tomatoes
- 1/4 cup catsup
- 2 tablespoons brown sugar
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon paprika