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Recipes
Luscious Lemon Cake
By Bostoncook
1. Preheat oven to 350 2
- 1 1/3 cups sugar
- 6 tablespoons butter, softened
- 1 tablespoon lemon zest
- 3 tablespoons lemonade, frozen concentrate, thawed
- 2 teaspoons vanilla
- 2 eggs
- 2 egg whites
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 tablespoons butter, softened
- 2 teaspoons lemon zest
- 2 teaspoons lemonade, frozen concentrate, thawed
- 1/2 teaspoon vanilla
- 8 ounces neufchatel cheese
- 3 1/2 cups sugar, powdered
Pete's Whole Wheat Bread
By Bostoncook
CLBB-Recipegirl
- 2 cups whole wheat flour, sifted
- 4 cups bread flour, sifted (4 to 5)
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp yeast (rounded tbsp)
- 2 ozs honey
- 1 2/3 cup water
- 2/3 cup milk
- 4 tbsp unsalted butter
Smoky-Spicy Black Bean Quesadillas
By Bostoncook
1. Put beans, chiles and sugar in blender
- 1 can black beans (15-oz.) rinsed and drained
- 2 chipotle chile canned in adobo, chopped (2 to 3)
- 2 Tbs. dark brown sugar
- 8 corn tortillas (6-inch)
- 1 cup grated quesillo cheese (1/4 lb.) string cheese or Monterey Jack cheese
- 2 Tbs. chopped cilantro
- 16 slices white onion, from 1 large
Baked Sweet Potatoes with West African-Style Peanut Sauce
By Bostoncook
1. Preheat oven to 375°. 2
- 6 medium sweet potatoes (about 3 pounds)
- 1 teaspoon canola oil
- 1/3 cup finely chopped onion
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon ground red pepper
- 3/4 cup water
- 3/4 cup tomato sauce
- 1/4 cup peanut butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Avgolemono
By Bostoncook
1. Simmer broth. Season. Add rice
- 6 cups nonfat chicken broth
- salt and pepper
- dillweed
- 1/2 cup white rice
- 3 eggs
- 3 tablespoons lemon juice
Two-Layer Greek Dip
By Bostoncook
CLBB-jabelt
- 2 containers plain yogurt (8 ounce)
- 1 package cream cheese (8 ounce) softened
- 1 package feta cheese (8 ounce) drained and crumbled
- 3 cloves garlic, crushed
- salt and pepper to taste
- 1 English cucumber, peeled and diced
- 5 Roma tomatoes, seeded and chopped
- 5 green onions, chopped
- 1 can sliced black olives (4 ounce)
- black pepper to taste
- pita bread rounds, cut into triangles
Old-Fashioned Cucumbers
By Bostoncook
1. Layer cucumber and onion in bowl
- 1 quart cucumbers, peeled and sliced thin
- 1 onion, sliced
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/2 teaspoon celery seed
Salmon Rice Salad with Lemon Pepper Dressing
By Bostoncook
Friday is Fish
- 1 cup chicken broth
- 1 cup rice
- 2 cloves garlic, minced
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 bell pepper, in bite-sized pieces
- 1 pint cherry tomatoes, halved
- 4 scallions, chopped
- 1/4 cup fresh dill, or 2 tsp dried
- 6 1/2 ounces salmon, drained
- 1 head lettuce
Barbecued Chicken Thighs with Brown Sugar-Hickory Sauce
By Bostoncook
BA, 7/04
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup bottled chili sauce
- 1/2 cup barbecue sauce, hickory flavored
- 1/2 cup brown sugar (packed)
- 6 tablespoons fresh lemon juice
- 3 garlic cloves, crushed
- 2 teaspoons onion powder
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon dry mustard
- 12 chicken thighs, with skin and bones
Eggplant Parmesan 2
By Bostoncook
Sunset Lowfat Italian (from Sunset Classics)
- 3 egg whites
- 3 tablespoons marsala wine
- 1 cup dry bread crumbs
- 1/2 cup parmesan cheese
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 2 eggplants
- 1/4 cup cornmeal
- 3/4 cup nonfat sour cream
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 3 cans diced tomatoes, drained well (14.5 oz each)
- 1/2 teaspoon basil
- 2 large tomatoes, thinly sliced
- 1 cup mozzarella cheese