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Recipes
Green Chile Cheeseburgers
By Bostoncook
Sara Moulton
- 1 1/2 pounds ground sirloin
- Salt, to taste
- Freshly-ground black pepper, to taste
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Chili powder
- 4 Anaheim chili peppers
- 1 poblano pepper
- 3 tablespoons Vegetable oil
- 1/4 cup Minced onion
- 1 Garlic clove, minced
- 1 1/2 teaspoons All-purpose flour
- 1/3 cup Water
- 4 slices Cheddar cheese, - (thick slices)
- 4 Hamburger buns
Garlicky Cheese Fondue
By Bostoncook
1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat
- Optional Dipping Items on Skewers:
- 8 ounces Monterey jack cheese, coarsely grated
- 8 ounces muenster cheese, coarsely grated
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 2 teaspoons minced garlic
- 1 tablespoon kirsch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- Boiled baby new potatoes in their skins, or quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms, wiped clean and stems removed
- Cubed smoked ham
- Cooked sliced hot sausage
- pretzel sticks, ¥
- Lightly toasted cubes French bread
Lemon Bars
By Bostoncook
1. Heat oven to 350. 2. Mix flour and sugar
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup butter
- 2 tablespoons flour
- 2 eggs
- 3/4 cup sugar
- 1/4 teaspoon baking powder
- 2 tablespoons lemon juice
- 1 tablespoon powdered sugar
Double Fudge Whole Wheat Brownies
By Bostoncook
King Arthur Flour Whole Grain Baking
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 3/4 cup Dutch process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups whole wheat flour
- 2 cups semi-sweet chocolate chips
Hearty Minestrone with Barley, Sage, and Beans
By Bostoncook
1. Heat olive oil in a Dutch oven over medium-high heat
- 1 teaspoon olive oil
- 2 cups finely chopped onion (about 1 medium)
- 1/2 cup finely chopped celery (about 1 stalk)
- 1/4 cup carrot, finely chopped, (about 1 medium)
- 1/4 cup sliced green onions (about 4)
- 2 tablespoons bacon, applewood-smoked, finely chopped (about 1 ounce)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- 1 1/4 cups savoy cabbage, finely chopped
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cans nonfat chicken broth (14-ounce)
- 1 can cannellini beans (16-ounce) rinsed and drained
- 1 1/2 cups yukon Gold potato, cut into (1/2-inch) cubes
- 1/2 cup uncooked pearl barley
- 2 cups green beans, cut into 1-inch pieces
Drunken Rosemary Chicken with Basmati Rice
By Bostoncook
1. Rinse thighs, pat dry. Pull off and discard skin; trim off and discard lumps of fat
- 8 chicken thighs
- salt and pepper
- 6 cloves garlic, peeled and thinly sliced
- 1 teaspoon fresh rosemary
- 1 cup dry white wine, such as chardonnay
- 1/2 cup fat-free chicken broth
- 1 1/2 cups cooked rice
- 1/4 cup scallions, chopped
Pizza Margherita
By Bostoncook
1. Heat oven to 500. 2
- 1 cup fresh mozzarella, sliced
- 1/4 cup parmesan cheese
- 6 plum tomatoes, sliced
- 1/8 cup fresh basil, slivered
- salt and pepper
Apple Bread
By Bostoncook
Unknown source
- 1 1/2 cups Granny Smith apple, peeled and grated
- 3 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest
- 1/2 cup light brown sugar
- 2 tablespoons melted butter
- 2 tablespoons nonfat buttermilk
- 1 egg
- 1 cup white flour
- 1 cup whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, used more
- 1 teaspoon vanilla
- 1/2 cup nuts, minced
Border-Style Shrimp
By Bostoncook
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- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 pounds medium shrimp, peeled and deviened
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped green onions
- lime wedges, optional
Salmon Mousse
By Bostoncook
Puree salmon-horseradish until smooth
- 14 ounces canned salmon
- 8 ounces Neufchatel cheese
- 3 tablespoons lemon juice
- 2 tablespoons diced red onion
- 1 tablespoon parsley
- 2 teaspoons horseradish
- 1/4 cup chopped nuts