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Recipes
Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy
By Bostoncook
Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 8 cremini mushrooms (baby portobellos), chopped
- 8 shiitake mushrooms, chopped
- 1 shallot, chopped
- Salt and pepper
- 1 1/3 pounds ground turkey
- 2 tablespoons fresh sage
- 1 tablespoon Worcestershire sauce
- 1/2 cup Italian bread crumbs
- 1 egg, beaten
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon poultry seasoning
Italian Quesadillas
By Bostoncook
1. Heat 2 tablespoons oil in a heavy large skillet over medium-low heat
- 4 tablespoons olive oil, plus more as needed
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- 9 flour tortillas (8-inch-diameter)
- 3 cups fontina cheese, shredded
- 3/4 cup roasted red peppers, drained well and patted dry
- 1/3 cup chopped parsley, plus sprigs for garnish
- 1/3 cup parmesan cheese, plus 3 tablespoons for garnish
Strawberry Cobbler
By Bostoncook
Boston Globe
- 1 cup flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, in 1/2" pieces
- 1 cup nonfat buttermilk
- 5 cups strawberries, 4-5 cups; hulled and halved
- 1/3 cup cornstarch
- 1/2 cup sugar
- 1/2 lemon, zest of
Chipotle Chicken Enchiladas
By Bostoncook
CLBB-Lorelei
- Sauce:
- 3 boneless skinless chicken breast halves, cooked and cubed
- 9 oz lowfat cheddar cheese, grated
- 3/4 cup minced onion
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup nonfat beef broth
- 1 cup water
- 1 tsp cumin
- 3 cloves garlic, minced
- 1 tsp oregano
- 3 chipotle chiles canned in adobo, seeded and minced
- 2 Tbsp adobo sauce
- 2 Tbsp light sour cream
Cheese Enchiladas with Green Sauce
By Bostoncook
Bon Appétit, February 1995
- Sauce
- 1/2 package frozen chopped spinach (10-ounce)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whipping cream
- 1 cup milk
- 6 tablespoons chopped fresh cilantro
- 3 green onions, minced
- 1/2 can diced green chilies (4-ounce) drained
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon crushed red pepper flakes
- Enchiladas
- 1/2 cup vegetable oil
- 12 corn tortillas (6-inch)
- 3 cups lowfat cheddar cheese, shredded
- 1 1/2 cups monterey jack cheese, shredded
- 1/2 cup finely chopped onion
- 1 tablespoon chopped fresh cilantro
- 1/2 cup sour cream
Hearty Banana Muffins
By Bostoncook
CLBB-
- 3 tablespoons wheat germ, any flavor
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon margarine, melted
- 1/8 teaspoon pumpkin pie spice
- 1 1/2 cups flour
- 1/2 cup wheat germ, any flavor
- 1/2 cup firmly packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt, optional
- 3/4 cup mashed banana (about 2 medium)
- 3/4 cup skim milk
- 3 tablespoons butter, melted
- 2 egg whites, lightly beaten
Jalapeno Cheeseburgers with Bacon and Grilled Onions
By Bostoncook
BA, 7/05
- Spicy Ranch Sauce
- 1 cup lowfat mayonnaise
- 1 cup light sour cream
- 1/2 cup chopped fresh cilantro
- 6 tablespoons fresh lime juice
- 4 green onions, finely chopped
- 2 tablespoons minced jalapeno, seeded
- 1/2 teaspoon cayenne pepper
- Burgers
- 2 pounds ground sirloin
- 1 small onion, chopped (about 1 1/4 cups)
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced jalapeno, seeded
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Worcestershire-Coffee Glaze
- 1/3 cup light corn syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon instant coffee granules
- 2 teaspoons brown sugar (packed)
- 3 tablespoons butter
- 16 slices bacon
- 8 hamburger buns, or 3- to 4-inch square focaccia rolls, split horizontally
- 8 lettuce leaves
- 2 cups shredded lowfat cheddar cheese, white cheddar
- Assorted additional toppings (such as tomato and grilled onion slices)
B. Smith's Skillet Apple Pie
By Bostoncook
1. To prepare filling; melt butter in a 10-inch cast-iron skillet over medium heat, add apple slices and cook, stir...
- === FILLING ===
- 2 tablespoons unsalted butter
- 3 Golden Delicious apples, plus
- 3 Granny Smith apples, peeled, cored, sliced thin, and tossed with the lemon juice
- 1 tablespoon lemon juice
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons flour
- === TOPPING ===
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 2/3 cup half and half, used light
- 3/4 teaspoon vanilla
Champion Chicken Parmesan
By Bostoncook
CL, 10/00
- 1 ounce sun-dried tomatoes
- 1 cup boiling water
- 1 teaspoon olive oil
- 2 cups red pepper, chopped
- 1 cup onion, chopped
- 29 ounces diced tomato, undrained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 1/4 cup flour
- 1/4 cup parmesan cheese
- 1/4 teaspoon pepper
- 4 skinless boneless chicken breast
- 1 egg white, beaten
- 1 tablespoon olive oil
- 1 cup mozzarella cheese, shredded
- 3 cups linguine, cooked
Bonnie's Buffalo Chicken DIp
By Bostoncook
1. Preheat oven to 350 degrees
- 4 boneless skinless chicken breast halves (about 2 pounds), boiled, drained & shredded with 2 forks
- 1 bottle hot sauce, Frank's only - (12 ounce) Crystal is so-so but do NOT use Tabasco)
- 2 packages cream cheese (8 ounce)
- 1 bottle ranch salad dressing, lowfat (16 ounce)
- 1/2 cup chopped celery
- 8 ounces shredded Monterey Jack cheese, or sharp Cheddar cheese or combo thereof