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Recipes
Honey-Oatmeal Sandwich Bread
By Bostoncook
King Arthur Flour Whole Grain Baking
- 1 1/4 cups boiling water (10 ounces)
- 1 cup old-fashioned rolled oats (3.5 ounces)
- 2 tablespoons unsalted butter (1 ounce) cut into 3 pieces
- 1 1/2 teaspoons salt
- 1/4 cup honey (3 ounces)
- 1 cup whole wheat flour (4 ounces)
- 1 2/3 cups all-purpose flour (7 ounces)
- 1/4 cup nonfat dry milk (1 ounce)
- 1/2 cup chopped pecans, finely chopped, or wallnuts (optional), (1 7/8 ounces)
- 2 teaspoons instant yeast
Asian Chicken Noodle Soup
By Bostoncook
1. Mix soy sauce, mirin, 1 tsp sesame oil, garlic, ginger, sugar, vinegar, and chile paste
- 4 tablespoons soy sauce
- 2 tablespoons white wine, originally called for mirin
- 1 teaspoon dark sesame oil, plus 1 teaspoon
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon sugar
- 4 tablespoons rice vinegar
- 1/2 teaspoon Vietnamese chile paste
- 8 cups chicken broth
- 12 ounces boneless skinless chicken breast, cut crosswise into thin strips, optional
- 4 cups chopped Chinese vegetables , or Napa cabbage
- 5 ounces angel hair pasta, prepared according to package, originally called for rice noodles
- 1/2 cup chopped cilantro
- 6 scallions, thinly sliced on the bias
Coconut Rice 2
By Bostoncook
1. Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil
- 3/4 cup light coconut milk (reserve 2 Tablespoons)
- 1 1/2 cups water
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 cup basmati rice
- 1/2 teaspoon dried basil, or 2 teaspoons fresh
Died and Went to Heaven Chocolate Cake
By Bostoncook
1 3/4 cups flour 1 cup sugar 3/4 cup dutch-process cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking
- 1 3/4 cups flour
- 1 cup sugar
- 3/4 cup dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups lowfat buttermilk
- 1 cup brown sugar
- 1/2 cup egg substitute
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 cup brewed coffee, strong
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons lowfat buttermilk
Coconut Meringues
By Bostoncook
1. Preheat oven to 250°. 2
- 1/4 teaspoon cream of tartar
- 1 Dash salt
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
- 1/2 cup coconut, toasted
- 1 tablespoon unsweetened cocoa
Rigatoni Puttanesca
By Bostoncook
1. Saute onion and garlic in oil 10-15 minutes
- 3 tablespoons olive oil
- 1 large onion, slivered
- 4 cloves garlic, minced
- 56 ounces Italian plum tomatoes, crushed
- 1 tablespoon tomato paste
- 4 ounces anchovies, chopped
- 3/4 cup black olives, chopped
- 4 tablespoons capers, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 pinch cayenne
- pepper
- 1 pound rigatoni
- 1/4 cup parmesan cheese
Spiced-Up Grilled Cheese
By Bostoncook
BA, 2/03
- 1 can tomato paste (6 ounce)
- 3 tablespoons chipotle chile canned in adobo, chopped
- 1 tablespoon molasses
- 12 thick slices sourdough bread
- 18 ounces sharp cheddar cheese, thinly sliced
- 4 plum tomatoes, cut into 1/4-inch-thick slices
- 1 small red onion, thinly sliced
- 1 cup fresh cilantro leaves
- 6 tablespoons butter, room temperature
Asian-Style Meat Loaves
By Bostoncook
CL, 3/06
- 1 package rice crackers (3 1/2-ounce)
- 1 pound ground turkey
- 1/2 pound ground pork
- 1 cup chopped green onions
- 1/2 cup hoisin sauce, divided
- 1/2 cup chopped red bell pepper
- 1/2 cup waterchestnuts, canned, drained and chopped
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon minced ginger
- 1/4 teaspoon salt
- 3 garlic cloves, minced
- 2 large egg whites
Country Style Blueberry Muffins
By Bostoncook
1. Mix flour-cinnamon. Cut in butter
- 2 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup sugar
- 3 tablespoons nonfat vanilla yogurt
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 teaspoon lemon zest
- 1 1/2 cups blueberries
Lemon Rosemary Green Beans
By Bostoncook
Epicurious
- 2 pounds green beans, 1" pieces
- 3 tablespoons light butter
- 1 teaspoon lemon zest
- 1 teaspoon rosemary