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Recipes
Chicken Tamale Casserole
By Bostoncook
CL, 11/08
- 1 cup shredded 4-cheese Mexican blend cheese, divided
- 1/3 cup nonfat milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 can creamed corn (14 3/4-ounce)
- 1 box corn muffin mix (8.5-ounce)
- 1 can chopped green chiles (4-ounce) drained
- 1 can red enchilada sauce (10-ounce)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
The Best (No Kidding) Buttermilk Pancakes
By Bostoncook
1. Beat the yolks until pale and smooth
- 3 eggs, separated
- 1 2/3 cups buttermilk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
Key Lime Pie
By Bostoncook
1. Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray
- Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 2 tbsp water
- 1 tbsp vegetable oil
- Filling:
- 14 oz lowfat sweetened condensed milk
- 1/2 cup ricotta cheese
- 4 ozs light cream cheese, softened
- 1/3 cup lime juice
- 2 tsp lime zest
- 1/4 cup sugar
Microwave Risotto
By Bostoncook
1. Melt butter and oil in microwave
- 1 1/2 tbsp butter
- 1 1/2 tbsp olive oil
- 1/4 cup chopped scallion
- 1 rib celery
- 1/4 cup parsley
- 1 cup arborio rice
- 2 cups chicken broth, will need more
- 3/4 lb shrimp
- 1/2 lb asparagus
- 1 cup peas
Mushroom Sauce 2
By Bostoncook
1. Saute shallot in butter about 2 minutes
- 2 teaspoons butter
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 4 cups sliced mushrooms
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons brandy
- 1 1/2 tablespoons flour
- 1 cup evaporated skim milk
- 2 tablespoons sour cream
Strawberry Cheesecake Muffins
By Bostoncook
CLBB-Kari – 500 Best Muffins
- 4 oz neufchatel cheese, softened
- 1/4 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup egg substitute
- 1 1/4 cups skim milk
- 1/2 cup brown sugar
- 1/3 cup melted butter
- 1 tsp lemon zest
- 1/4 tsp almond extract
- 1/4 cup strawberry jam
Cinnamon Crumble Apple Pie
By Bostoncook
1. Mix flour-sugar. Cut in butter and shortening until coarse meal forms
- CRUST:
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup unsalted butter, chilled
- 1/4 cup vegetable shortening, frozen solid
- 3 tablespoons ice water (or more)
- 1/2 teaspoon apple cider vinegar
- FILLING:
- 3 1/4 pounds Granny Smith apples, peeled
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- TOPPING:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled
Confetti Quesadillas
By Bostoncook
CL Complete
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup corn
- 1 clove garlic, minced
- 2/3 cup chopped tomatoes
- 1 1/2 teaspoons minced jalapeno
- 1/2 pound shrimp, chopped
- 2 tablespoons lemon juice
- 2 tablespoons cilantro
- 1/4 teaspoon salt
- 8 fat-free flour tortillas, 8"
- 1 cup mozzarella cheese, part skim milk
Harvest Wheat Bread
By Bostoncook
1. Combine cracked wheat and boiling water in bread machine, let soften 30 mins
- 1/4 cup cracked wheat
- 1 1/4 cups boiling water
- 1/4 cup olive oil
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 cups Bread Flour
- 1 cup Whole Wheat Flour
- 1 tablespoon wheat gluten (optional)
- 1/4 cup sunflower seeds
- 2 teaspoon active dry yeast
Layered Creamed Spinach Meatloaf
By Bostoncook
Good Housekeeping
- 1 tbsp olive oil
- 1 onion, chopped
- 1 fennel bulb, chopped
- 1 package spinach, thawed and squeezed dry
- 1/4 tsp nutmeg
- 1 cup fresh bread crumbs
- 1/2 cup romano cheese
- 1/2 cup heavy cream
- 1 tsp salt
- 2 pounds ground beef, or meatloaf mix
- 2 eggs