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Indian Keema with Peas

Indian Keema with Peas

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1. Puree onion-oil. Saute until soft

  • 3/4 cup minced onion
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic
  • 1 tablespoon canola oil
  • 1 tablespoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1 pound lean ground beef
  • 1 cup chopped tomato (canned works)
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne
  • 1 cup peas, thawed if frozen
  • pepper, to taste
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Sauteed Spinach

Sauteed Spinach

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Chowhound

  • baby spinach
  • huge clove of garlic - sliced thin
  • 1 teaspoon olive oil
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Apple Cake with Toffee Crust

Apple Cake with Toffee Crust

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1. Make the cake: Preheat the oven to 325°

  • CAKE
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 large Granny Smith apples-peeled, cored and cut into 1/2-inch dice
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • TOFFEE SAUCE
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 3/4 cup heavy cream, plus 2 tablespoons
  • 2 tablespoons unsalted butter
  • 1 tablespoon brandy
  • CARAMELIZED APPLES
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 3 large Granny Smith apples-peeled, cored and cut into 8 wedges each
  • 1/8 teaspoon cinnamon
  • 2 tablespoons water
  • Vanilla ice cream, for serving
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Crockpot Fruited Oatmeal

Crockpot Fruited Oatmeal

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1. Grease the inside of the crockpot

  • 2 cups milk
  • 1/4 cup brown sugar
  • 1 tbsp melted butter
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup oats
  • 1 cup chopped apples
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
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Vegetable Couscous

Vegetable Couscous

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1. Saute mushrooms and garlic in 1 tb oil

  • 8 ounces fresh mushrooms, chopped
  • 3 cloves garlic, minced
  • 3/4 cup roasted red peppers, chopped
  • 1 can diced tomatoes, undrained
  • 10 ounces frozen chopped spinach, thawed and drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 tablespoons lemon juice
  • 1 box couscous
  • 2 cups water
  • 4 ounces feta cheese, crumbled
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Mostaccioli Broccoli Bake

Mostaccioli Broccoli Bake

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1. Cook pasta. Drain. 2

  • 2 3/4 cups mostaccioli
  • 1/4 cup light butter
  • 1/4 cup flour
  • 2 cups 1% low-fat milk
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 3 cups broccoli, cooked and chopped
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Zucchini Cornmeal Bread

Zucchini Cornmeal Bread

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1. Pour the warm water into a small bowl or 1-cup liquid measuring cup

  • 1/2 cup warm water (105 to 115 degrees F)
  • 1 tablespoon active dry yeast (1 package)
  • 1 tablespoon sugar
  • 1/2 cup warm milk (105 to 115 degrees F)
  • 1 large egg
  • 1 1/4 teaspoons salt
  • 3 tablespoons olive oil
  • 1/4 cup parmesan cheese
  • 1/2 cup cornmeal
  • 3 cups bread flour
  • 1 1/4 cups zucchini, coarsely grated, with peel
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Crockpot Turkey Stuffed Green Peppers

Crockpot Turkey Stuffed Green Peppers

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1. Cut the tops off the peppers, remove seeds and fiber

  • 6 green bell peppers
  • 1 lb ground lamb
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 1/2 cups cooked basmati rice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1 cup beef broth
  • 2 tsp cornstarch
  • 3 tbsp tomato paste
  • 1 tsp lemon juice
  • 1/2 cup sour cream
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Cinnamon Doughnut Muffins

Cinnamon Doughnut Muffins

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1. In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon

  • TOPPING:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • Jam of your choice
  • 1/4 cup butter or margarine, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
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Vegetable Lasagna

Vegetable Lasagna

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1. Heat oven to 350. 2. Simmer veggies 10-12 mins, until tender

  • 2 zucchini, chopped
  • 1/2 green bell pepper, chopped
  • 1 onion, chopped
  • 3 plum tomatoes, chopped
  • 8 ounces tomato sauce
  • 2 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 15 ounces lowfat ricotta cheese
  • 1/4 cup romano cheese
  • 2 tablespoons parsley
  • 1 egg
  • 16 ounces lasagna noodle
  • 1/2 cup lowfat mozzarella cheese
0/5 (0 Votes)