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Recipes
Peanut Butter Chocolate Chip Ice Cream
By Bostoncook
CLBB-Jewel
- 1/4 cup sugar
- 3 large eggs
- 1 cup skim milk
- 1/2 cup peanut butter
- 1 cup fat-free sweetened condensed milk
- 1/2 cup half-and-half, fat free
- 2 tsp Vanilla
- 1/2 cup mini-chocolate chips
7-Layer Dip
By Bostoncook
Recipezaar
- 14 ounces canned black beans
- 1/8 cup salsa
- 2 avocados
- 1 tablespoon lemon juice
- dash garlic salt
- 16 ounces lowfat sour cream
- 1 package taco seasoning mix
- 1 bunch scallion, chopped
- 2 tomatoes, chopped
- 4 ounces black olives, sliced
- 8 ounces lowfat cheddar cheese
Banana, Raisin, and Oatmeal Pancakes
By Bostoncook
BA, 2/04
- 1 cup oats, not quick cook
- 1 cup flour
- 1/4 cup brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 cup nonfat yogurt
- 3/4 cup skim milk
- 1/2 cup egg substitute, liquid
- 1/2 teaspoon vanilla extract
- 2 bananas, ripe, mashed
- 1 cup raisins
- 1 tablespoon unsalted butter, melted additional melted butter
Banana Gratins
By Bostoncook
Gourmet, 1/04
- 2 bananas, firm-ripe; thinly sliced crosswise
- 1 cup lowfat sour cream
- 2 teaspoons vanilla
- 1/4 cup turbinado sugar
Zucchini Bread with Blueberries
By Bostoncook
1. Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs
- 3 eggs, beaten
- 1 cup oil
- 2 1/2 cups sugar
- 2 cups zucchini, grated
- 2 tsp vanilla
- 1/2 tsp almond extract
- 3 cups flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 cups blueberries, fresh or frozen, thawed and drained
Lightened-Up Mashed Potato Stroganoff Pie
By Bostoncook
Canadian Living Test Kitchen
- 2 cups mashed potatoes
- 1 egg
- 1 can evaporated milk
- 1 lb lean ground beef
- 1 tsp vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 4 tsp all-purpose flour
- 1 can sliced mushrooms, drained and rinsed
- 1/4 cup light sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup lowfat cheddar cheese
Sour Cream Apple Pancakes
By Bostoncook
Recipezaar
- 3/4 cup flour
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups peeled, cored, and shredded apple
- 1 1/4 cup sour cream
- 1 egg, lightly beaten
- 1 tsp vanilla
Asian Shrimp and Noodle Soup
By Bostoncook
Williams Sonoma Soup for Supper
- 9 cups nonfat chicken broth
- 4 slices ginger root
- 3/4 pound Chinese noodles, fresh; can use more or less, can also use angel hair
- 1 teaspoon canola oil
- 6 scallions, 5 chopped, 1 minced
- 2 shallots
- 2 cloves garlic
- 1 stalk lemongrass, cut up - tender base portion only
- 1 jalapeno, cut up
- 2 tablespoons sliced ginger root
- 2 tablespoons canola oil
- 1 tablespoon lime zest
- 1 pound shrimp, peeled, deveined, halved lengthwise
- 1/4 pound mushrooms, sliced
- 1/4 pound snow peas, in strips
- 2 cups bean sprouts, or spinach, sliced
- 2 tablespoons lime juice
- salt and pepper
- 2 tablespoons fresh basil, shredded
- 2 tablespoons fresh mint, shredded
Aromatic Middle Eastern Soup
By Bostoncook
EW
- 2 cloves garlic, crushed, but not peeled
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon black peppercorns
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon turmeric
- 1 cinnamon stick
- 33 ounces nonfat chicken broth
- 1 tablespoon olive oil
- 2 onions, chopped
- 1/2 cup basmati rice
- 1 lemon
- 12 ounces garbanzo beans, canned, drained and rinsed
- salt and pepper
Cornmeal Waffles
By Bostoncook
CL
- Cooking spray
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups lowfat buttermilk
- 1/2 cup maple syrup
- 1 tablespoon vegetable oil
- 2 large egg yolks
- 2 large egg whites