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Recipes
Green Beans with Honey-Cashew Sauce
By Bostoncook
In large skillet, sauté cashews in butter over low heat until lightly browned--about 5 minutes
- 1/4 cup cashews, coarsely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 pound green beans, trimmed, cooked tender-crisp, drained
Hot Corn Dip with Crispy Tortilla Chips
By Bostoncook
Emeril
- 2 tablespoons unsalted butter
- 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped red bell peppers
- 1/4 cup chopped green onions (green and white parts)
- 1 jalapeno, seeded and minced
- 2 teaspoons minced garlic
- 1/2 cup mayonnaise (1/2 to 1)
- 4 ounces monterey jack or cheddar, shredded
- 4 ounces sharp cheddar, shredded
- 1/4 teaspoon cayenne
- Tortilla chips, for dipping
Dirty Shrimp in Butter-Beer Sauce
By Bostoncook
1. Saute garlic and herbs in b utter until garlic is slightly browned
- 2 lbs shrimp, shelled and deveined
- 4 tbsp butter
- 2 tsp minced garlic
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1 tsp cayenne
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup beer
Crock Pot Chicken Stew with Cheddar Cornmeal Dumplings
By Bostoncook
1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir...
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1 large onion, diced roughly
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon sage
- 1/2 teaspoon black pepper
- 2 lbs chicken thighs, cut into 1 inch cubes
- 1 can chicken broth (14 ounce)
- 1 can condensed cream of chicken soup (10 3/4 ounce)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup sharp cheddar cheese, shredded fine
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons milk
- 2 tablespoons butter, melted
Hot Chocolate
By Bostoncook
Essential Eating Well
- 2 tablespoons sugar
- 4 teaspoons unsweetened cocoa powder
- 1 cup 1% milk, divided
- 1/4 teaspoon vanilla extract
- 1 pinch cinnamon
Hot-and-Sour Coleslaw
By Bostoncook
Gourmet, June 2004
- 1 small head cabbage, quartered, cored, and thinly sliced
- 1/2 lb carrots, 3 medium, shredded
- 1/3 cup chopped scallion
- 1 3/4 teaspoons salt
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 tablespoons minced ginger
- 1/2 teaspoon dried hot red pepper flakes
Noodle Kugel
By Bostoncook
1. Heat oven to 375. 2
- 4 cups egg noodles, yolk-free
- 3 ounces neufchatel cheese
- 1/3 cup sugar
- 3 tablespoons sugar
- 1 cup nonfat ricotta cheese
- 1 cup egg beaters® 99% egg substitute
- 3/4 cup nonfat yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple
- 1/3 cup raisins
- 1/4 teaspoon cinnamon
BROCCOLI CHEESE AND POTATO SOUP
By Bostoncook
Skinnytaste This was fabulous! added more cheddar instead of using American cheese, and added more broth
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp flour (AP, whole wheat or gluten-free flour)
- 2 1/2 cups less sodium chicken broth (or vegetable broth)
- 1 cup fat free milk
- 2 medium potatoes, peeled and diced small
- 1/4 tsp kosher salt and fresh pepper
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces
- 1-1/2 cups reduced fat shredded sharp cheddar
- 2 slices 2% American cheese
- 1 tbsp parmesan cheese
One-Dish Barley, Wild RIce, and Chicken Pilaf
By Bostoncook
1. Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender
- 1/2 cup hot water
- 1/4 cup dried porcini mushrooms, chopped
- 1 tablespoon olive oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 3/4 cup uncooked pearl barley
- 1/4 cup wild rice
- 2 teaspoons chopped fresh thyme
- 1 can nonfat chicken broth
- 2 cups chopped cooked chicken breast
- 1/2 cup grated fresh Parmesan cheese (2 ounces)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ricotta Gnocchi and Spinach Bake
By Bostoncook
Every Day with Rachael Ray, November 2007
- 2 tablespoons butter
- 1 large onion, halved and thinly sliced
- 1 1/2 cups flour, plus 1 tablespoon
- 2 cups half and half
- 1/2 teaspoon ground nutmeg
- Salt and pepper
- 5 ounces baby spinach, rinsed and drained
- 15 ounces ricotta cheese
- 3 large eggs
- 1 cup grated parmesan cheese