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Recipes
Apple Chips
By Bostoncook
Wondertime
- 1 1/2 tablespoons sugar (confectioners' or granulated)
- 1 teaspoon cinnamon (or more to taste)
- 1 pinch ground cloves
- 1 pinch nutmeg
- 1 large apple, such as Braeburn or Granny Smith
Rye Bread
By Bostoncook
Put items into bread machine pan in recommended order
- 2 1/2 teaspoons yeast
- 2 1/3 cups bread flour
- 1 1/3 cups rye flour
- 1/4 cup powdered milk
- 3 teaspoons caraway seed
- 1 teaspoon salt
- 1 1/3 tablespoons canola oil
- 2 tablespoons honey
- 1 cup water
- 2 tablespoons water
Cheese-Stuffed Mushrooms
By Bostoncook
1. Chop mushroom stems. Saute with onion and garlic in butter
- 1 pound mushrooms
- 1/4 cup chopped scallion
- 1 clove garlic, minced
- 1/4 cup light butter
- 1/2 cup dry bread crumbs
- 1/4 cup parmesan cheese
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon pepper
Chipotle Slaw
By Bostoncook
CLBB-Bobmark
- 2 teaspoons chipotle chile canned in adobo, minced
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1/2 tsp salt
- 1/4 pound shredded cabbage, about 1 cup
- 1/4 pound shredded red cabbage, about 1 cup
- 1/4 cup red onion, chopped
- 1/4 cup chopped green onions
Nepalese Egg Salad
By Bostoncook
1. Place the eggs in a saucepan with cold water to cover and bring to a boil; then lower the heat, cover, and simme...
- 4 large eggs
- 1 tbsp canola oil
- 1 tsp black mustard seeds
- 1/8 tsp cayenne (1/8 to 1/4)
- 1/2 tsp cumin seeds
- 1/3 cup light mayonnaise
- 1 tbsp lemon juice
- 1 cup chopped tomatoes
- 1/4 tsp salt, or to taste
Chocolate Chunk Oatmeal Muffins with Chocolate Streusel
By Bostoncook
1. Preheat oven to 400. 2
- Chocolate topping
- 1/3 cup demerrera sugar
- 1/4 cup all-purpose flour
- 2 tablespoons dutch-process cocoa powder
- 2 tablespoons butter, melted
- Muffin Batter
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup bittersweet chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup honey
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
Fettuccine Alfredo
By Bostoncook
1. Boil stock until reduced by half (~3 mins)
- 1 1/2 cups fat-free chicken broth
- 2 scallions, minced
- 1/4 cup parsley, minced
- 1/2 cup white wine
- 1/4 cup evaporated skim milk
- 1 tablespoon flour
- salt and pepper
- 2 tablespoons parmesan cheese
- 1 carrot, julienned
- 1 1/2 cups broccoli, chopped
- 1 1/2 cups cauliflower, chopped
- 1 cup mushrooms, sliced
- 1/2 red bell pepper, sliced
- 1/4 cup peas
- 1/2 pound fettucine
Golden Corn Chowder with Roasted Chilies
By Bostoncook
CL, 9/99
- 6 jalapeno chile peppers
- 3 cups Yukon gold potatoes, cubed
- 2 tablespoons butter
- 1 cup chopped onion
- 2/3 cup bell pepper, orange or yellow, chopped
- 3 tablespoons chopped celery
- 3 cups corn kernels
- 3 cups 1% low-fat milk
- 2 cups chopped yellow tomato
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 tablespoons reduced fat monterey Jack cheese, shredded
- 2 tablespoons cilantro
Parmesan Beef Stuffed Peppers
By Bostoncook
Recipezaar
- 1/2 lb extra lean ground beef
- 1/2 lb ground pork
- 1 egg
- 1/4 cup parmesan cheese
- 1/2 cup fresh breadcrumbs
- 1 tablespoon garlic, minced
- 1/2 teaspoon seasoned salt
- black pepper
- 1/4 cup half and half
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup rice (1/2 to 3/4)
- 3/4 cup ketchup (3/4 to 1)
- 1/4 cup green peppers, chopped finely
- 1/4 cup onions, chopped finely
- 4 green peppers, cut in halves, lengthwise and seeds removed
- Sauce
- 1/2 cup ketchup
- 1/4 cup chili sauce, sweet
- 1/4 cup water
Vidalia Onion Risotto with Feta Cheese
By Bostoncook
CL, 7/00
- 2 teaspoons vegetable oil
- 2 cups vidalia onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 29 ounces chicken broth
- 1/2 cup feta cheese
- 1/3 cup fresh parsley
- 1/4 cup parmesan cheese
- pepper