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Recipes
Chinese Chicken Salad with Red Chile Peanut Dressing
By Bostoncook
Bobby Flay
- 1/4 cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chipotle peppers, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 1/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 2 cups cooked chicken breast halves, shredded
- 1/2 cup chopped peanuts
- 1/4 cup mint, chopped
- Chili oil, optional
- Grilled lime halves, for garnish
Pasta Rustica with Chicken Sausage and Three Cheeses
By Bostoncook
1. In a large Dutch oven over medium heat, warm the olive oil
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 lb. chicken sausages, casings removed
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 can tomatoes (28 oz.) tomatoes coarsely chopped and puree reserved
- Salt, to taste
- 1 lb. penne pasta
- 1 1/4 cups ricotta cheese
- 2 cups fontina cheese, shredded; or mozzarella
- 1/2 cup parmesan cheese
Sesame Maple Roasted Tofu
By Bostoncook
Preheat oven to 450°F. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl
- 1 block extra-firm tofu (14-ounce) rinsed, patted dry and cut into 1-inch cubes
- 1 medium red onion, sliced
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon tahini
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon cider vinegar
- 3 cups sugar snap peas, trimmed
- 1 tablespoon sesame seeds
Winter Vegetable Soup
By Bostoncook
1. Cook carrot-thyme with 1 cup water 12-15 mins, stirring occasionally
- 1 carrot, chopped
- 1 potato, peeled and chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 12 ounces nonfat chicken broth
- 1 teaspoon chicken bouillon
- 3/4 teaspoon thyme
- 2 cups shredded cabbage
- 5 ounces frozen green beans, thawed
Sweet Green Peas and Fresh Indian Cheese in a Fragrant Tomato Sauce
By Bostoncook
Indian Home Cooking
- 1 pound whole milk ricotta cheese
- 1/2 tablespoon canola oil
- 3 cloves garlic
- 1 1/8 teaspoons cumin seeds
- 1/4 cup canola oil
- 1 piece cinnamon stick
- 6 green cardamom pods
- 5 cloves
- 12 black peppercorns, 12-15
- 4 dried red chilies
- 1/2 teaspoon coriander seeds
- 1 bay leaf
- 1 1/2 red onions, chopped
- 2 teaspoons salt
- 1 piece gingerroot, 2" piece; peeled and minced
- 1 1/2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 pound tomatoes, finely chopped
- 2 tablespoons plain yogurt
- 2 cups water
- 1 pound frozen petite peas, unthawed
- 1/8 teaspoon garam masala
- 2 tablespoons chopped cilantro
Butter Crunch Lemon-Cheese Bars
By Bostoncook
CL
- 1/3 cup butter, softened
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace, or nutmeg
- 1 cup all-purpose flour
- 1 cup lowfat cottage cheese
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon rind
- 3 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon baking powder
- 1 large egg
- 1 large egg white
Streusal Coffeecake
By Bostoncook
home economics class
- 3 tablespoons butter
- 1/3 cup butter
- 2/3 cup brown sugar
- 2 cups sifted all purpose flour
- 2 tablespoons sifted all purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 3/4 cup milk
- 2 teaspoons vanilla
Cheese and Herb Bagels
By Bostoncook
1. Sprinkle yeast over 1/4 cup water and sugar
- 1 package yeast
- 3/4 cup warm water
- 2 teaspoons sugar
- 4 cups flour
- 1 1/2 cups swiss cheese
- 1 1/2 teaspoons oregano
- 1/2 teaspoon thyme
- 1 3/4 teaspoons salt
- 6 tablespoons butter, melted and cooled
- 1/2 cup egg beaters® 99% egg substitute
- 2 quarts water
- 1 1/2 tablespoons sugar
- 1 egg, beaten with pinch salt
Traditional Greek Salad
By Bostoncook
Decoratively arrange the tomatoes, cucumber, olives, feta cheese and red onion on a platter
- 4 medium Ripe tomatoes, cored, quartered
- 1 Cucumber, cut 1/4" slices
- 1/2 cup Kalamata olives
- 6 ounces Feta cheese, crumbled
- 1/2 Red onion, thinly sliced
- 1 tablespoon Red wine vinegar
- 3 tablespoons Extra-virgin olive oil
- 1/2 teaspoon Dried oregano, crumbled
- Salt, to taste
- Freshly-ground black pepper, to taste
Caramel Layer Chocolate Brownies
By Bostoncook
1. Combine caramels and 1/3 cup milk over low heat
- 1 box German chocolate cake mix
- 1 can evaporated skim milk
- 3/4 cup butter
- 1 cup pecans
- 1 cup chocolate chips
- 50 caramel candy