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Recipes
Loridonna's Lemon Ricotta Cheese Pancakes
By Bostoncook
CLBB-Canice
- 3/4 cup flour
- 1/2 tsp. grated nutmeg
- 1 tsp. baking powder
- 1 cup lowfat ricotta cheese
- 2 eggs
- 1/3 cup milk
- 1/3 cup canola oil
- 1 large lemon, juice and zest from
- confectioners' sugar
- maple syrup
Cumin-Dusted Chicken Breasts with Guacamole Sauce
By Bostoncook
1. To prepare sauce, combine first 8 ingredients; set aside
- SAUCE:
- 1/4 cup finely chopped green onions
- 1/4 cup chopped parsley
- 1/4 cup fat-free sour cream
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 avocado, seeded and coarsely mashed
- CHICKEN:
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 boneless skinless chicken breast halves
Chewy Oatmeal Decorating Cookies
By Bostoncook
King Arthur Flour Whole Grain Baking
- 1 cup butter
- 3/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 cup oats
- 1/2 cup whole wheat flour
- 2 cups flour
Waldorf Astoria's Red Velvet Cake
By Bostoncook
Stephan's mom
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 ounces red food coloring
- 2 heaping tablespoons cocoa powder
- 1 cup buttermilk
- 2 1/4 cups cake flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 3 tablespoons flour
- 1 cup milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup butter, no substitutes
Hot Peppered Pinto Soup with Garlic
By Bostoncook
CL
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 tablespoons lime juice
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon tabasco sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 14 ounces nonfat chicken broth
- 14 ounces pinto beans, canned, drained and rinsed
Warm Apple-Buttermilk Custard Pie
By Bostoncook
CL, 3/03
- Crust:
- 1/2 package pie dough (such as Pillsbury), (15-ounce)
- Streusel:
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons cold butter, cut into small pieces
- Filling:
- 5 cups granny smith apple, peeled and sliced; about 2 pounds
- 1 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups nonfat buttermilk
- 1 teaspoon vanilla extract
Golden Fish Nuggets with Dilled Tartar Sauce
By Bostoncook
CL 5-Star Recipes
- 2 tablespoons light mayonnaise
- 2 tablespoons nonfat yogurt
- 4 teaspoons pickle relish
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon dill
- 1/4 cup corn flakes, crushed
- 2 tablespoons corn flakes, crushed
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 pound whitefish fillets, in 1" pieces
- 2 egg whites, lightly beaten
Jamaican Jerk Chicken Hash
By Bostoncook
CL, 10/99
- 1/4 cup chopped scallion
- 2 tablespoons ginger root, minced
- 1 tablespoon chopped jalapeno
- 1 tablespoon lime juice
- 1 tablespoon dark rum
- 1 tablespoon molasses
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 2 cloves garlic, crushed
- 1 1/2 pounds chicken pieces
- 3 cups potato, peeled and cubed
- 2 teaspoons canola oil
- 2/3 cup evaporated skim milk
- 1/4 teaspoon salt
Penzey's No-Chill Cut Out Cookies
By Bostoncook
Penzey's
- Vanilla Frosting:
- 1 Cup butter, softened, 2 sticks
- 1 Cup sugar
- 1 large egg
- 1 tsp. vanilla
- 3 Cups all-purpose flour
- 2 tsp. baking powder
- 2 Cups powdered sugar
- 2 tsp. butter, melted
- 3 TB. milk
- 1 tsp. vanilla
- 1/4 tsp. vanilla
Seven Layer Rigatoni
By Bostoncook
CLBB-Lillith
- 3 cups rigatoni
- 1 lb Italian sausage
- 28 ounces crushed tomatoes
- 3 garlic cloves, minced
- 3 tbsp fresh garlic
- 8 ozs mushrooms, sliced
- 7 ounces roasted red peppers, chopped drained
- 1 cup parmesan cheese
- 2 1/2 cups mozzarella cheese