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Recipes
Cream Cheese Pasta Sauce
By Bostoncook
In a skillet, bring broth to a boil
- 1 can chicken broth (14 oz)
- 1 block reduced fat cream cheese (8 oz)
- 1/4 cup parmesan cheese
- 1 Tbsp dried minced onions (can use real)
- 1 clove minced garlic
- 1 pinch red pepper flakes
- salt and pepper to taste
Easy Spanish Rice
By Bostoncook
Recipezaar
- 1 cup uncooked rice
- 1 onion, chopped finely
- 1 small bell pepper, chopped
- 2 tablespoons oil
- 1 can tomatoes (28 ounce)
- 1 can tomato juice (12 ounce)
- 2 tablespoons dried parsley
- 1 teaspoon basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 drops Tabasco sauce (more to taste)
- 1/2 teaspoon allspice
Turkey Roll-Ups
By Bostoncook
Big Oven
- 6 tablespoon sharp cheddar cheese shredded
- 1 tablespoon scallions thinly sliced
- 2 teaspoon Dijon mustard
- 1 tub cream cheese
- 6 flour tortillas
- 12 slices deli turkey breast
- 12 large Fresh spinach leaves or 1 unpeeled cucumber, sliced
Grilled Pastrami-Style Salmon
By Bostoncook
1. Prepare grill. 2. Combine brown sugar and spices
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon coriander
- 1 teaspoon coarsely ground pepper
- 1/4 teaspoon allspice, 1/4-1/2 tsp
- 1 salmon fillet, 1 1/2 lb, center-cut
- 1/2 teaspoon olive oil
Lemon Angel Food Cupcakes
By Bostoncook
1. Preheat oven to 350°. Place 16 paper muffin cup liners in muffin cups
- CUPCAKES:
- 1/2 cup cake flour
- 3/4 cup powdered sugar
- 3/4 cup egg whites (about 5 large eggs)
- 1/8 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- LEMON FROSTING:
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon lemon juice (1 to 2)
Mexican Chili-Cheese Burgers
By Bostoncook
1. Combine first 9 ingredients in a bowl; stir well
- 1 pound ground round
- 1 cup chopped plum tomato
- 1/4 cup minced fresh cilantro
- 1 tablespoon chili powder
- 2 teaspoons minced jalapeno
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 slices monterey jack cheese, reduced fat, or cheddar, (3/4-ounce)
- 1/4 cup fat-free sour cream
- 4 hamburger buns (1-1/2-ounce)
- 4 iceberg lettuce leaves
- 8 slices tomato (1/4-inch-thick)
- Grilled onions (optional)
Spicy Cole Slaw
By Bostoncook
Sara Moulton
- 1 head red cabbage, shredded
- 1 bunch scallions, sliced on bias into 1" strips
- 1 cup light mayonnaise
- 1 tablespoon light brown sugar
- 2 tablespoons hot chile sesame oil
- Salt, to taste
- pepper, to taste
- 1 cup peanuts
Crockpot Chicken Vindaloo
By Bostoncook
Recipezaar
- 2 tablespoons vinegar
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger
- 3/4 tablespoon curry powder
- 1 tablespoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne
- 1 tablespoon mustard seeds
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 cinnamon stick
- 1 small onions, chopped
- 3 boneless skinless chicken breast halves, quartered
- 2 tablespoons fresh parsley, chopped
Farfalle with Feta and Chipotle
By Bostoncook
1. Toast pumpkin seeds in small skillet 3 to 4 minutes over medium heat, or until browned, shaking often
- 2 Tbs. pumpkin seeds
- 2 cloves garlic, minced (about 2 tsp.)
- 1/4 tsp. chipotle powder
- 1/4 tsp. salt
- 1 cup cilantro leaves, chopped
- 3 Tbs. lime juice
- 2 Tbs. olive oil
- 1 tsp. lime zest
- 1/2 cup crumbled feta cheese
- 10 oz. farfalle or other small pasta
Garlic Sauce
By Bostoncook
Simmer garlic and stock until reduced to about 1/2 cup stock
- 10 cloves garlic, peeled
- 1 cup vegetable broth
- 1/2 cup nonfat sour cream
- 1/4 teaspoon cumin
- salt and pepper