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Recipes
Artichoke Lasagna
By Bostoncook
1. Cook pasta. Drain and rinse
- 12 ounces lasagna noodle
- 3 cups 1% low-fat milk
- 1/3 cup flour
- 3 tablespoons neufchatel cheese
- 1 cup parmesan cheese
- 1 teaspoon thyme
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped carrot
- 2 cloves garlic, minced
- 18 ounces frozen artichoke hearts, thawed and chopped
- 1 teaspoon flour
- 1/2 cup chicken broth
Truffled Asparagus Crostini
By Bostoncook
1. Preheat broiler. 2. Arrange baguette slices in a single layer on a large baking sheet; broil 1 minute or until...
- 24 slices French bread baguette (1-inch)
- 1 pound asparagus spears, trimmed
- 2 1/2 teaspoons truffle oil or extravirgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup grated Manchego cheese (2 ounces)
Tomato-Cream Penne with Vodka
By Bostoncook
1. Puree tomatoes until smooth
- 2 cans tomatoes (28 oz) drained
- 2 cups evaporated milk
- 2 tablespoons Olive oil
- 8 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 2 tablespoons vodka
- 1 pound penne pasta
- freshly ground black pepper
Milagro Meat Loaf
By Bostoncook
1. Melt butter in a heavy skillet
- 1 tablespoon unsalted butter
- 1/2 cup minced onions
- 1/2 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon cumin seeds, toasted and ground
- 1 1/4 lbs lean ground beef
- 3/4 lb ground pork
- 1 1/2 cups dry breadcrumbs
- 1/4 cup barbecue sauce
- 3 tablespoons sour cream
- 1 tablespoon Worcestershire sauce
- 1 egg
- milk, as needed
- additional barbecue sauce (optional)
Oatmeal Chocolate Chip Muffins with Chocolate Streusel
By Bostoncook
CLBB-Kari
- STREUSEL
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa
- 2 tablespoons margarine or butter, melted
- MUFFINS
- 1 1/4 cups all-purpose flour
- 1 cup oats
- 1/2 cup chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup lowfat buttermilk
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
Pumpkin Praline Pie
By Bostoncook
Food Network
- Crust
- 1 cup all-purpose flour, sifted
- 1/2 tsp salt
- 1/3 cup shortening, and 1 tbsp
- 2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry) (2 to 2 1/2)
- Praline layer
- 1/2 cup pecan pieces
- 1/2 cup dark brown sugar
- 3 tbsp. softened butter
- Pumpkin Filling
- 2 large eggs
- 3/4 cup firmly packed dark brown sugar
- 1 cup canned pumpkin
- 1 tbsp all-purpose flour
- 1/4 tsp ground cloves
- 1/4 tsp ground mace
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup evaporated milk
- Caramelized Pecans
- 16 nice pecan halves
- 3 tbsp white granulated sugar
Almost Fat-Free Cornbread
By Bostoncook
Moosewood Restaurant Lowfat Favorites
- 2 tablespoons brown sugar
- 2 egg whites
- 3/4 cup nonfat yogurt, or buttermilk
- 1/2 cup pumpkin, pureed; or sweet potato or winter squash
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
Astounding Banana Bread
By Bostoncook
1. Heat oven to 350. Spray loaf pan
- 4 bananas, ripe
- 1 1/4 cups sugar
- 1 stick butter, melted and cooled
- 1/2 cup egg beaters® 99% egg substitute
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup walnuts, chopped, toasted, optional
Beef Triangles with Chutney Sauce
By Bostoncook
CLBB
- 1/2 cup plain low-fat yogurt
- 1/2 cup mango chutney
- 1 pound ground chuck
- 1/2 cup chopped onion
- 1/3 cup dried currants
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon cornstarch
- 15 sheets frozen phyllo dough, thawed
Chicken Gyros with Dill Sauce
By Bostoncook
Recipegoldmine
- 1 cup nonfat yogurt
- 2 tablespoons fresh dill, plus 1 teaspoon
- 2 large garlic clove, finely minced
- 1 teaspoon fresh lemon juice, plus 1 tablespoon
- 1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 4 whole wheat pita breads, heated
- Salt and freshly ground pepper to taste