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Recipes
Banana Coconut Muffins
By Bostoncook
Gourmet, 5/04
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 bananas, mashed (3/4 cup)
- 1/4 cup light butter, melted
- 1/4 cup banana yogurt
- 1/3 cup sugar
- 1/4 cup egg substitute
- 1/2 teaspoon vanilla
- 1/2 cup sweetened coconut flakes
Chipotle Chilaquiles
By Bostoncook
1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost s...
- 1 can whole tomatoes (28-ounce) drained and 1/2 cup liquid reserved
- 2 chipotle chile canned in adobo
- 1 1/2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 3 garlic cloves, very finely chopped
- 1 1/2 cups chicken broth
- Salt
- 8 ounces tortilla chips
- 1 1/2 cups cooked chicken, shredded
- 1/4 cup queso anejo, or parmesan
- 1/3 cup sour cream
- 1/4 cup chopped cilantro
Garlicky Shrimp Tapas
By Bostoncook
Epicurious –
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 small bay leaf
- 1/4 teaspoon red pepper flakes, depending on how hot you want it (1/4 to 1/2)
- 1 tablespoon minced fresh parsley
Teriyaki Grilled Salmon
By Bostoncook
Alaska Seafood Marketing Institute
- 1/4 cup brown sugar, not packed
- 3 tablespoons oil
- 3 tablespoons soy sauce
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced ginger
- 4 salmon fillets, 4-6 ounces each
Low-Fat Carrot Cake
By Bostoncook
Ladies Home Journal
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon salt
- 1 cup firmly packed brown sugar
- 1 cup plain nonfat yogurt
- 1/3 cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 2 teaspoons vanilla extract
- 1 pound carrots, shredded
- ORANGE GLAZE
- 1 3/4 cups confectioner's sugar
- 2 tablespoons fresh orange juice
Bow Knot Dinner Rolls
By Bostoncook
1. To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer
- DOUGH
- 3/4 cup very warm water (70 to 80ºF)
- 1/4 cup butter or margarine (1/2 stick), cut up
- 1 egg
- 1 teaspoon salt
- 3 cups bread flour
- 3 tablespoons sugar
- 2 teaspoons Fleischmann's® Bread Machine Yeast
- TOPPING
- 1 egg
- Sesame or poppy seeds
Wild Mushroom Risotto
By Bostoncook
How to Cook Everything
- 3/4 ounce dried porcini mushrooms
- 4 cups chicken stock, or beef or vegetable
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chopped mushrooms, variety
- 2 shallots, minced
- 1 1/2 cups arborio rice
- salt and pepper
- 1/2 cup dry white wine
- parmesan cheese
Chocolate Chip Mint Ice Cream
By Bostoncook
CLBB-Valchemist
- 2 cups fat free half-and-half
- 14 ozs low-fat sweetened condensed milk
- 1 envelope whipped topping mix (such as Dream Whip)
- 1 tsp peppermint extract
- 2 drops green food coloring (2 to 3)
- 1/3 cup miniature chocolate chips
Thai Broccoli Salad
By Bostoncook
1. Combine peanut butter-red pepper flakes
- 1/4 cup peanut butter
- 2 tablespoons equal® sweetener, or 3 packets
- 1 1/2 tablespoons hot water
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons canola oil
- 3 cups broccoli florets
- 1/2 cup chopped red bell pepper
- 1/4 cup scallion
- 1 clove garlic, crushed
Strawberry Salad with Poppy Seed Dressing
By Bostoncook
CL, June 2003
- 3 tablespoons sugar
- 3 tablespoons light mayonnaise
- 2 tablespoons skim milk
- 1 tablespoon poppy seeds
- 1 tablespoon white wine vinegar
- 1 (10-ounce) bag romaine lettuce
- 1 cup sliced strawberries
- 2 tablespoons slivered almonds, toasted