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Recipes
Chicken and Green Onion Curry
By Bostoncook
1. In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onin, garlic, ginger, cinamon stick, cumi...
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced or pressed
- 1 tablespoon ginger root, grated
- 1 cinnamon stick, about 2" long
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1/4 teaspoon ground cloves
- 1/4 cardamom
- 3 1/2 pounds chicken, Whole -- cut up and skinned
- 1/2 cup chicken broth
- 2 tablespoons cornstarch, blended with 2 Tablespoons Cold Water
- salt
- 1/4 cup cilantro, lightly packed
- 1/2 cup scallions, sliced
Double Caramel Turtle Cake
By Bostoncook
CL, 2003
- Cake:
- 1 tablespoon all-purpose flour
- 1 1/2 cups boiling water
- 3/4 cup unsweetened cocoa
- 1 1/2 cups granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Frosting:
- 2 tablespoons butter
- 1/4 cup packed dark brown sugar
- 2 tablespoons skim milk (2 to 3)
- 2 teaspoons vanilla extract
- 2 cups sifted powdered sugar
- Topping:
- 2/3 cup nonfat caramel apple dip (such as T. Marzetti's)
- 1/4 cup chopped pecans, toasted
Grilled Chicken with Honey-Lime-Chipotle Sauce
By Bostoncook
Recipelink
- 1/3 cup fresh lime juice
- 2 tablespoons honey
- 4 cloves garlic, peeled and chopped
- 1 serrano pepper, or jalapeno minced
- 1 chipotle chile canned in adobo
- 1/4 teaspoon cornstarch
- 1 tablespoon minced cilantro
- 1 pound boneless skinless chicken breast halves
Spinach-Onion Quesadillas with Avocado-Chipotle Salsa
By Bostoncook
A Year in a Vegetarian Kitchen
- Avocado-Chipotle Salsa:
- 2 medium avocados, jalved, pitted, scooped from skins and cut into 1/2-inch dice
- 2 tablespoons chopped fresh cilantro
- 2 small chipotle chile canned in adobo, minced (about 2 teaspoons), with 1 teaspoon sauce
- 2 tablespoons fresh lime juice
- salt
- Spinach-Onion Quesadillas:
- 2 tablespoons extra virgin olive oil
- 3 medium onions, halved and thinly sliced
- salt
- 1 teaspoon cumin seeds (optional)
- 2 ounces baby spinach (about 2 1/2 cups)
- 8 8 inch flour tortillas
- 5 ounces cheddar cheese, or Monterey Jack cheese; shredded (about 1 1/4 cups)
Brown Bread
By Bostoncook
Moosewood Restaurant Lowfat Favorites
- 1 cup whole wheat flour, or rye flour
- 1 cup cornmeal
- 1 cup white flour
- 1 cup raisins
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 2 cups buttermilk
- 1/2 cup molasses
Chocolate and Coconut Cream Fondue
By Bostoncook
Bon Appetit
- 1 can cream of coconut (15 ounce)
- 12 ounces bittersweet chocolate, or semisweet; finely chopped
- 1/4 cup whipping cream
- 1/4 teaspoon coconut extract
- Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)
Mega Meatball Pizza
By Bostoncook
1. Preheat oven to 425 degrees F
- 1 recipe pizza dough
- 1 tbsp olive oil
- 2 tbsp rosemary, fresh, minced
- 1 tsp salt
- 2 tbsp olive oil
- 1 1/2 lbs ground sirloin
- 1 onion, finely chopped
- 4 cloves garlic, minced (4 to 6)
- 1 tsp pepper
- 6 ozs tomato paste
- 1/2 cup parmesan cheese
- 1/4 cup parsley
- 1 tsp dried oregano
- 3/4 lb mozzarella cheese
Parsley Salad
By Bostoncook
1. Rinse, spin-dry, and chill the parsley 2
- 4 bunches flat leaf parsley, leaves only
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 red onion, in wafer-thin slices
- 1 tomato, diced
Andrew's Spicy BBQ Burgers
By Bostoncook
1. Mix all the ingredients together, using breadcrumbs if required, until the meat holds together well
- 2 lbs lean ground beef
- 2 medium red onions, finely diced
- 3 tablespoons garlic, minced
- 2 tablespoons curry powder, hot
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cayenne pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder
- salt and freshly ground black pepper
Eggplant Parmesan 3
By Bostoncook
1. Preheat broiler. 2. Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat
- 1 1/2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 cans no salt-added whole tomatoes (14.5-ounce) undrained and coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
- 1/2 cup grated Parmesan cheese
- 1/3 cup dry breadcrumbs