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Recipes
Chiles Rellenos Casserole
By Bostoncook
CL, Jan/Feb 2001
- 1 pound ground turkey
- 1 cup chopped onion
- 1 3/4 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can fat-free refried beans
- 2 cans whole chiles, drained, cut into quarters, 4 ozs each
- 1 cup lowfat cheddar cheese
- 1 cup corn, thawed and drained
- 1/3 cup flour
- 1/4 teaspoon salt
- 1 1/3 cups skim milk
- 1/8 teaspoon hot sauce
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
Salmon Party Ball
By Bostoncook
1. Combine salmon with softened cream cheese, then add all ingredients except pecans and parsley
- 1 can salmon (15 oz) drained, boned and flaked
- 1 tablespoon lemon juice
- 1 pkg cream cheese (8 oz) at room temperature
- 2 teaspoons grated onion
- 1 teaspoon horseradish
- 1/4 teaspoon salt (1/4 to 1/2)
- 1/4 teaspoon pepper
- 1/4 teaspoon liquid smoke flavoring, optional
- 1/2 cup chopped pecans, finely chopped
- 3 Tablespoons parsley, chopped
Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney
By Bostoncook
1. Heat sugar and vinegar until sugar is dissolved
- 1/2 cup brown sugar
- 3/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ginger root, grated
- 1/8 teaspoon cayenne
- 1 cinnamon stick
- 4 cups chopped apple, granny smiths, 1" pieces
- 1 cup golden raisins
- 1 baguette
- 2 teaspoons olive oil
- 1 head garlic, roasted
- 12 ounces goat cheese, room temp
Tomato Soup with Chickpeas and Pasta
By Bostoncook
Food and Wine Quick from Scratch Soups and Salads
- 7 cups canned tomatoes, with juice, 2 28-oz cans
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried sage
- 2 cups nonfat chicken broth
- 2 cups water
- 1 3/4 teaspoons salt
- 1/2 cup ditalini, or other small pasta
- 2 cups chickpeas, canned, drained and rinsed
- 1/3 cup parsley
- 1/4 teaspoon pepper
- 1/3 cup parmesan cheese
Oatmeal Muffins 2
By Bostoncook
1. Soak oats in buttermilk for 15 minutes
- 2 cups quick cooking oats
- 2 1/4 cups buttermilk
- 1/2 cup nonfat yogurt
- 1/2 cup egg substitute
- 3/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 1/3 cups whole wheat pastry flour
- 2/3 cup flour
- 1 teaspoon cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- cappuccino flavored baking chips, King Arthur
Salmon Patties
By Bostoncook
Alaska Seafood Marketing Institute
- 1 15 1/2-ounce can Alaska salmon
- 3/4 cup dry bread crumbs
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped parsley
- 1 teaspoon dill weed
- 3 egg whites
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- Hamburger buns, optional
- Lettuce leaves, optional
- Tomato slices, optional
Tomato, Cucumber, and Onion Salad with Feta Vinaigrette
By Bostoncook
Williams Sonoma Soup for Supper
- 4 beefsteak tomatoes, thinly sliced
- 2 cucumbers, halved lengthwise and thinly sliced
- 1/2 large red onion, thinly sliced
- salt and pepper
- 1 cup olive oil
- 2 tablespoons dried oregano
- 1 tablespoon minced garlic
- 1/2 cup feta cheese, crumbled
- 1/4 cup red wine vinegar
- pepper, to taste
Garlicky Roasted Broccoli
By Bostoncook
1. Heat oven to 450. 2. Toss broccoli with all other ingredients
- 1 1/2 pounds broccoli, cut into long spears
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting
By Bostoncook
Bon Appétit, November 2008
- Cake:
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1 can pumpkin (15-ounce)
- 1 1/2 cups sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 2 teaspoons orange zest
- Frosting:
- 1 pound powdered sugar, divided
- 1/2 cup heavy whipping cream, plus 1 tablespoon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- Candied orange peel*
Sauteed Chicken Breasts with Clover Honey and Chili
By Bostoncook
Recipezaar
- 1 lb boneless skinless chicken breasts, sliced thin strips
- salt and fresh ground black pepper, to taste
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 3 tablespoons shallot, minced
- 1/2 cup clover honey, slightly warmed
- 3 tablespoons sherry wine vinegar
- 3 tablespoons chili paste, ancho chilies
- 1 cup chicken stock
- 1/4 cup sour cream
- 4 tablespoons cilantro
- 1/2 cup pecans, roughly chopped, and toasted