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Recipes
Put the Lime in the Coconut Muffins
By Bostoncook
Recipezaar
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1/2 cup key lime juice
- 1 cup coconut (1 to 1 1/2)
Basil and Parmesan Scones
By Bostoncook
Culinary Café
- 1 cup All-Purpose Flour
- 1 cup pastry flour
- 1 tablespoon baking powder
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
- 1/4 cup cold butter (1/2 stick) cut in pieces
- 2 large eggs
- 1/2 cup buttermilk, or plain yogurt
- additional Parmesan cheese
Crostini with Fresh Mozzarella and Anchovy Sauce
By Bostoncook
BA, 5/05
- 2 tablespoons unsalted butter (1/4 stick)
- 2 anchovy fillets, drained, chopped
- 1 tablespoon whole milk
- 18 slices baguette, 1/2" thick
- 2 tablespoons extra-virgin olive oil
- 1/2 pound buffalo mozzarella, thinly sliced, patted dry
Crispy Butternut Wontons with Spicy Tomato Sauce
By Bostoncook
CL, 11/03
- Sauce
- 1 1/2 teaspoons olive oil
- 1 1/2 cups leeks, thinly sliced
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 can whole tomatoes, undrained and chopped (14.5 oz can)
- 1 strip orange rind (3 inch)
- 1 bay leaf
- 1 sprig fresh tarragon
- Wontons
- 1 small butternut squash (about 1 1/2 lbs)
- 1/2 cup water
- 1/2 cup ricotta cheese
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons dry bread crumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon water
- 1 large egg, lightly beaten
- 24 won-ton wrappers
Beer Braised Pot Roast and Vegetables with Polenta
By Bostoncook
1. Preheat the oven to 325 degrees F
- Polenta:
- 5 slices bacon, diced
- 1 beef chuck roast (4 to 4 1/2 pound)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound thinly sliced onion
- 8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 beer (12-ounce)
- 1 cup beef broth
- 3 cups tomatoes, peeled, seeded, and diced and their juices
- 4 large carrots, peeled and cut into 3-inch sticks 1/4 pound parsnips, peeled and cut into 3-inch sticks
- 1/2 pound turnips, peeled and cut into 1 1/2-inch wedges
- 1/4 cup chopped parsley
- 4 cups water
- 2 1/2 cups milk (2 1/2 to 2 3/4)
- 1 1/2 teaspoons minced garlic
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups cornmeal
- 5 tablespoons unsalted butter, cut into pieces
- 2 tablespoons parmesan cheese
Cha-ching! Carrot Spice Muffins
By Bostoncook
Recipezaar
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp allspice
- 1/3 cup honey, or brown sugar
- 1 egg
- 1/2 cup buttermilk, or yogurt
- 1/3 cup oil, or melted butter or applesauce
- 1/2 tsp vanilla
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped nuts
Cinnamon-Apple Cake
By Bostoncook
1. Preheat oven to 350°. 2
- 1 1/4 cups sugar, divided
- 1/2 cup stick margarine, softened
- 1 teaspoon vanilla extract
- 6 ounces light cream cheese, softened (about 3/4 cup)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups granny Smith apple, chopped, peeled, about 2 apples
Honey Oat Muffins
By Bostoncook
1. In large bowl, combine flour, 1 cup (250 mL) of the oats, raisins, bran, cinnamon, baking powder, baking soda an...
- 1 1/2 cups flour
- 1 1/4 cups oats
- 1 cup raisins
- 1/2 cup natural bran
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup honey
- 1 egg
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla
Pizza Crust
By Bostoncook
Good Food Gourmet
- 1 cup warm water
- 1 package active dry yeast
- 1 pinch sugar
- 3 cups flour
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Cucumber Feta Salsa
By Bostoncook
CL, 7/02
- 1 cup feta cheese
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
- 1 1/2 cups cucumber, peeled, seeded and chopped
- 1 cup red onion, diced
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh dill, chopped