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Recipes
Ranch Seasoned Oyster Crackers
By Bostoncook
foodgeeks
- 1 (14-ounce) bag oyster crackers
- 1/2 cup olive or vegetable oil
- 1 package Hidden Valley Ranch dry seasoning
Scallops with Pesto
By Bostoncook
1. Cook scallops in butter until opaque, 2-3 mins
- 1 pound bay scallops
- 2 tablespoons butter
- 1 pinch red pepper
- 1/2 lemon, juice from
- 1 tablespoon chopped capers
- 3 tablespoons pesto sauce, 3-4
- Italian bread
Black Eyed Peas with Coconut Rice and Avocado Salsa
By Bostoncook
1. Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden b...
- 2 cans black eyed peas (30 oz)
- 1 can coconut milk
- 1 1/2 cups rice
- 1 cup water (1 to 1 3/4)
- 1 tsp salt
- 2 avocados, diced
- 2 large tomatoes, diced
- 1/2 small red onion, chopped
- 1/3 cup cilantro, chopped
- 1 lime, optional
- Salt and pepper
- 1 1/2 cups cheddar cheese
Crock Pot Indian Pudding
By Bostoncook
1. Lightly grease crock. Preheat on high for 20 minutes
- 3 cups 1% low-fat milk
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup light brown sugar
- 1/3 cup molasses
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon ginger
Tropical Muffins
By Bostoncook
1. Preheat oven to 375. 2
- 2 1/4 cups flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 6 tbsp butter
- 1 1/2 cups crushed pineapple
- 1 tsp vanilla
- 1/2 tsp coconut flavor
Oatrmeal Cookies
By Bostoncook
1. Heat oven to 375. 2. Combine dry ingredients
- 1 cup flour
- 1 cup oats
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 egg whites
- 1/3 cup corn syrup
- 1 teaspoon vanilla
- 1/2 cup raisins
Charred Corn Salad with Jalapenos and Avocados
By Bostoncook
1. Heat a heavy skillet, preferably cast-iron
- 5 ears corn
- 2 jalapenos
- 2 green onions, minced
- 1/2 cup diced red onion
- 2 tablespoons minced cilantro
- Juice from 1 lime
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 avocados
Dutch Apple Pancake
By Bostoncook
1. Saute apples in butter until tender, about 5 mins
- 2 teaspoons butter
- 2 apples, peeled and in 1/2" cubes
- 1/2 cup egg beaters® 99% egg substitute
- 1/3 cup nonfat dry milk
- 1/4 cup water
- 3 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
Risotto with Butternut Squash and Sage
By Bostoncook
1. Heat oven to 350. 2
- 1 butternut squash, cubed
- 1 tablespoon olive oil
- 18 leaves sage, 12 whole, 6 shredded
- 1/2 teaspoon salt
- pepper
- 7 cups nonfat chicken broth
- 2 tablespoons light butter
- 1 tablespoon olive oil
- 1 onion, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup parmesan cheese
Charred Sugar-Crusted Alaska Salmon
By Bostoncook
CLBB-zackaboo
- Dry Sugar Rub:
- 2 Tablespoons sugar
- 1 Tablespoon chili powder
- 1 teaspoon black pepper
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon paprika
- 1/2 Tablespoon salt
- 1/4 teaspoon dry mustard
- 1 dash cinnamon
- 4 salmon fillets, skinned
- 2 Tablespoons olive oil