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Recipes
East-West Ginger Cake with Cardamom Cream
By Bostoncook
Ming Tsai
- 1/2 cup sugar
- 1 egg
- 1/2 cup canola oil
- 1/2 cup molasses
- 1/2 cup candied ginger root, minced; (or 2 tbs minced ginger plus 1 tb sugar)
- 1/2 cup water
- 1 1/3 cups flour (half each of cake and all purpose flours)
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- CARDAMOM CREAM
- 1 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon ground cardamom
- Mint leaves for garnish
Cinnamon Swirl Bread
By Bostoncook
American Heart Association
- 2 envelopes dry yeast
- 1/4 cup water, lukewarm
- 2 1/2 tablespoons sugar
- 1 3/4 cups skim milk
- 1 teaspoon salt
- 3 cups sifted all purpose flour
- 2 tablespoons canola oil
- 3 cups sifted all purpose flour
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
Risotto with Clams, Garlic, and Parsley
By Bostoncook
1. Saute 1/4 cup onion in 1 tsp oil with garlic and pepper flakes 3 mins
- 1 cup chopped clams
- 1 teaspoon olive oil
- 3/4 cup chopped onion
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- pinch red pepper flakes
- 1/4 cup fresh parsley, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 3 cups nonfat chicken broth
- 3 cups clam juice
- salt and pepper
Picnic Oven-Fried Chicken
By Bostoncook
EW, Summer 2003
- 1/2 cup nonfat buttermilk
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon hot sauce, such as Tabasco
- 2 1/2 pounds skinless boneless chicken breast
- 1/2 cup whole-wheat flour
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons paprika
- 1 teaspoon thyme
- 1 tablespoon baking powder
- 1/8 teaspoon salt, or to taste
- freshly ground black pepper to taste
Sugar and Spice Angel Food Cake
By Bostoncook
1. Heat oven to 375. 2
- 1 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon allspice
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 2/3 cups egg white, from 12-14 eggs
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 3/4 cup sugar
- 1/4 cup brown sugar
Rosemary Tomato Parmesan Bread
By Bostoncook
Recipezaar
- 1/2 cup water
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, snipped into small pieces
- 1/3 cup parmesan cheese, grated
- 2 cups bread flour
- 2 teaspoons yeast
- 1/4 cup chopped sun-dried tomatoes
Creamy Mushroom Sauce
By Bostoncook
1. Saute shallot in butter 2 mins
- 2 teaspoons light 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
- 4 1/2 teaspoons flour
- 1 cup evaporated skim milk
- 2 tablespoons nonfat sour cream
Favorite Turkey Burgers
By Bostoncook
Martha Stewart Everyday Food, #4 2003
- 1 1/2 pounds lean ground turkey
- 1/2 cup gruyere cheese, shredded
- 4 scallions, sliced
- 1/4 cup bread crumbs
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- salt and pepper
Coconut Banana Bread with Lime Glaze
By Bostoncook
CL, 9/03
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar substitute, splenda
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 1/2 cups mashed banana, about 3 bananas
- 1/4 cup lowfat yogurt
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla
- 1/2 cup coconut
- 1 tablespoon coconut
- 1/2 cup powdered sugar
Vermont Maple Syrup Muffins
By Bostoncook
CLBB-Kari
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 egg, room temperature
- 1/2 cup milk
- 1/2 cup maple syrup
- 1/2 cup melted butter