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Recipes
Pumpkin-Praline Muffins
By Bostoncook
CLBB-Stephanie-BH&G New Baking Book
- Topping:
- 1/3 cup brown sugar
- 2 tablespoons sour cream
- 2/3 cup chopped pecans
- Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 egg, beaten
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
- 2/3 cup brown sugar
- 1/3 cup melted butter
Streusaled Sweet Potato Casserole
By Bostoncook
1. Heat oven to 375. 2. Place potatoes in Dutch oven with water to cover
- 14 cups sweet potatoes, peeled and in 1" cubes, about 5 lbs
- 1/2 cup half and half
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, chilled, in small pieces
- 1/2 cup chopped pecans
Apple and Brown Rice Pilaf
By Bostoncook
Recipelink
- 1/2 onion, minced
- 1 tablespoon canola oil
- 1 1/2 cups brown rice, instant
- 1 1/4 cups nonfat chicken broth
- 1/2 teaspoon dried thyme, crushed
- salt and pepper to taste
- 2 cups Rome apples, cored and diced
- 2 tablespoons parsley, chopped
Artichoke Bruschetta
By Bostoncook
Bon Appetit
- 1 jar artichoke hearts, marinated in water (12 oz) drained, patted dry, chopped
- 1/2 cup grated Romano cheese
- 1/3 cup red onion, finely chopped
- 5 tablespoons lowfat mayonnaise
- 16 French baguette slices
Garlic Frittata
By Bostoncook
Recipegoldmine
- 8 eggs
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 4 cloves fresh garlic, minced
- 1/2 cup onion, chopped
- 4 ounces kielbasa, chopped
- 4 potatoes, shredded
- 4 ounces shredded Cheddar cheese
Multigrain Pancakes
By Bostoncook
1. Combine flour-salt. 2
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oats
- 2 tablespoons yellow cornmeal
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1/4 cup nonfat yogurt
- 1 tablespoon vegetable oil
- 1 large egg
Pasta e Fagioli
By Bostoncook
CLBB
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 2 carrots, diced
- 2 cans nonfat chicken broth (15 oz); low-sodium
- 2 cans white beans (15 oz) drained and rinsed
- 1 can plum tomatoes (14 1/2 oz) chopped in juices
- 4 ounces elbow macaroni
- 1/4 cup grated Parmesan cheese
Smothered Chicken
By Bostoncook
Sara Moulton
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 cups carrots, diagonally sliced
- 1 cup sliced onion
- 1 clove garlic, minced
- 16 ounces sliced mushrooms
- 1/4 cup flour
- 1 can nonfat chicken broth, 14-oz
- 1 teaspoon thyme
Barbara's Oatmeal Pancakes
By Bostoncook
1. In a medium bowl, mix the buttermilk with the oats and refrigerate overnight
- 2 cups buttermilk
- 1 cup rolled oats, not instant or quick cooking
- 2 large eggs, beaten
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Pinch salt
- 3 tablespoons unsalted butter, melted, plus more for the griddle
- Pure maple syrup and applesauce, for serving
String Beans with Garlic, Anchovies, and Hot Peppers
By Bostoncook
James Peterson
- steamed green beans
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 10 anchovy fillets, minced
- 2 teaspoons crushed red pepper flakes