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Recipes
Bow Tie Cajun Pasta
By Bostoncook
Arielle’s Recipes
- 2 boneless skinless chicken breast halves, cut into thin strips
- 2 tsp. Cajun seasoning
- 1 tablespoon margarine
- 8 slices bell peppers, green and red
- 4 large mushrooms, sliced
- 1 green onion, sliced
- 1 tablespoon cornstarch
- 2 cups half and half, divided
- 1/4 tsp dried basil
- 1/4 tsp lemon pepper
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. pepper
- 4 oz. farfalle, cooked and drained
- Grated Parmesan cheese
- Fresh parsley
Hot Thai Soup with Noodles
By Bostoncook
1. Mix lime-garlic. 2. Bring broth to boil
- 1 lime, diced
- 2/3 cup cilantro
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon sesame oil
- 1 serrano pepper, minced
- 2 cloves garlic, minced
- 6 cups nonfat chicken broth
- 3 cups water
- 4 ounces angel hair pasta
- 1 tomato, diced
Italian Sausage Soup
By Bostoncook
1. Heat a large saucepan over medium heat
- 8 ounces Italian sausage, turkey, hot or sweet
- 2 cups nonfat chicken broth, less-sodium
- 1 can diced tomatoes with basil (14.5-ounce) garlic, and oregano
- 1/2 cup shell pasta, small shells
- 2 cups baby spinach
- 2 tablespoons parmesan cheese
- 2 tablespoons chopped fresh basil
KIELBASA POTATO BAKE
By Bostoncook
The Midnight Baker Worth making again
- 1 lb kielbasa
- 4 large potatoes, cut in 1/2-inch cubes
- 2 tbs chopped onion
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbs olive oil
- 1 cup extra sharp cheddar cheese
- 1 tsp olive oil for greasing foil
Penne with Mushroom Pesto
By Bostoncook
Sara Moulton
- 4 tablespoons extra-virgin olive oil
- 10 ounces mushrooms, chopped fine (preferably in a food processor)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry sherry, if desired
- Salt, to taste
- black pepper, to taste
- 1 garlic clove, mashed to paste with
- 1/4 teaspoon salt
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese
- 1/2 cup parsley
- 1 pound penne rigate
Spicy Lebanese Lamb-Stuffed Squash
By Bostoncook
Recipezaar
- 3 acorn squash, halved lengthwise and seeded
- 1/2 pound ground lamb
- 1 tablespoon olive oil
- 1 tablespoon margarine
- 1 onion, minced
- 2 tablespoons parsley
- 2 tablespoons fresh mint, or 2 tsp dried
- 1/3 cup dried currants, or raisins
- 2 tablespoons pine nuts (optional)
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt (I cut way back)
- 1/4 teaspoon pepper
- 1/4 teaspoon rosemary, crumbled
- 1/8 teaspoon ground cinnamon
- 1 Pinch nutmeg
- 1 1/2 cups cooked rice
- 1 can tomato sauce (8 ounces)
- 1 tablespoon margarine, melted
Sour Cream-Banana Toffee Crumb Cake
By Bostoncook
CLBB-LindainMO/adapted from EW
- CRUMB TOPPING:
- 2 tbsp brown sugar
- 3 Tbsp all-purpose flour
- 1 tablespoon unsalted butter, cut into pieces
- 2 Tbsp English toffee bits (2 to 3)
- 1/4 tsp cinnamon, opt.
- 1/4 tsp nutmeg, opt.
- CAKE:
- 1 1/4 cups all-purpose flour, plus 2 Tbsp
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tbsp unsalted butter, softened
- 3/4 cups granulated sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
- 1/4 cup lowfat buttermilk
- 1/2 cup sour cream
- 1 mashed banana
Bratwurst Hoagies
By Bostoncook
CLBB-adm
- 10 bratwurst links
- 1 green pepper, sliced lengthwise
- 1 red pepper, sliced lengthwise
- 1 onion, sliced lengthwise
- 2 cloves garlic, sliced
- 1 teaspoon liquid smoke flavoring
- 2 cups barbecue sauce
- 12 ounces beer, or club soda
- 10 hoagie rolls, or submarine, rolls, split
Bruleed Mashed Sweet Potatoes
By Bostoncook
1. Heat broiler. 2. Combine potatoes-nutmeg
- 6 cups hot mashed sweet potatoes
- 3/4 cup whole milk
- 3 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup brown sugar
Indian Lentil Soup
By Bostoncook
1. Rinse and drain lentils
- 1/2 cup lentils
- 6 cups water
- 1 bay leaf
- 1 tomato
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon coriander
- 1/4 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/2 teaspoon cayenne
- 2 tablespoons light butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt