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Recipes
Classic Basil Pesto
By Bostoncook
CL
- 2 cups basil
- 1/3 cup grated fresh Parmesan cheese (about 1 1/2 ounces)
- 1/4 cup nonfat chicken broth
- 1 tablespoon chopped walnuts
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Cornmeal Scones
By Bostoncook
CL, 10/04
- 1 2/3 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 1/2 tablespoons butter, chilled and cut into small pieces
- 1/2 cup 1% low-fat milk
- 1 large egg, lightly beaten
Zesty Roasted Tuna Steaks
By Bostoncook
1. Mix chili-pepper. Chill several hours
- 1 scotch bonnet chiles, minced
- 2 scallion, minced
- 3 tablespoons lemon juice
- 1 teaspoon lime juice
- 1/4 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/4 teaspoon lemon zest
- 1/8 teaspoon clove, ground
- 1/8 teaspoon cinnamon
- 3 cloves garlic, minced
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon olive oil
- 2 tuna steaks
Vidalia Onion Casserole
By Bostoncook
1. Heat oven to 350. 2
- 3 cups vidalia onion, quartered and sliced
- 1/4 cup nonfat chicken broth
- 1 cup cornbread stuffing mix
- 2 tablespoons nonfat chicken broth
- 1/2 cup egg beaters® 99% egg substitute
- 3/4 cup 1% low-fat milk
- salt and pepper
- 1/3 cup lowfat cheddar cheese
Lemon Brown Sugar Blueberry Pancakes
By Bostoncook
1. In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter
- 1 large egg
- 1 tablespoon freshly grated lemon zest
- 3/4 cup milk (Used skim)
- 3 tablespoons firmly packed dark brown sugar
- 2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle (only used 1 Tb of butter, and none on griddle)
- 3/4 cup all-purpose flour, plus 2 tablespoons
- 1 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, picked over
- maple syrup as an accompaniment
Swiss Cheese and Mushroom Quiche
By Bostoncook
1. Heat oven to 375. 2. Saute onions in butter a few minutes, until they begin to soften
- 1 pie crust
- 1 teaspoon butter
- 1 1/2 cups chopped onion
- 1/4 pound sliced mushrooms
- 1/2 teaspoon salt
- pepper, to taste
- 1 pinch thyme
- 1/2 teaspoon dry mustard
- 4 large eggs, or 2 eggs and 2 egg whites
- 1 1/2 cups milk
- 2 tablespoons flour
- 1 1/2 cups swiss cheese, grated
- paprika
Baked Penne with Turkey Meatballs
By Bostoncook
1. Make meatballs: In a bowl, stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, sal...
- 1 pound Ground turkey
- 1 large Garlic clove, minced
- 3/4 cup Fresh bread crumbs
- 1/2 cup minced onion
- 3 tablespoons Pine nuts, toasted, cooled,
- and chopped
- 1/2 cup minced parsley
- 1 large Egg, beaten lightly
- 1 teaspoon Salt
- 1 teaspoon pepper
- 4 tablespoons Olive oil
- 1 pound penne pasta
- 1 1/2 cups mozzarella cheese
- 1 cup romano cheese
- 6 cups Tomato sauce
- 1 container ricotta cheese, 15 oz
Cornmeal Pancakes
By Bostoncook
Innrecipes
- 1/4 cup Egg Beaters® 99% egg substitute
- 1 cup nonfat buttermilk
- 1 tablespoon olive oil
- 1 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Creamy Penne with Mushroom and Tuna Sauce
By Bostoncook
Not Your Mother’s Slow Cooker Cookbook
- 2 tablespoons butter
- 2 shallots, chopped
- 8 ounces mushrooms, quartered
- 2 tablespoons flour
- 1 cup chicken broth
- 13 ounces evaporated milk
- 3 ounces cream cheese, crumbled
- 6 1/2 ounces white tuna in water, drained and flaked
- 1 cup peas
- salt and pepper
- 8 ounces penne lisce
- 1/2 cup corn flakes, crushed
- 1 1/2 tablespoons butter, melted
- 1 cup cheddar cheese, shredded
Chicken Tacos
By Bostoncook
Recipelink
- 1 pound boneless skinless chicken breasts
- 1 packet taco seasoning mix
- 1 cup chicken broth