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Recipes
Hot Browns
By Bostoncook
CL, 5/03
- Sauce:
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 1 cup 2% milk
- 2 ozs lowfat cheddar cheese, 1/2 cup
- 1/2 teaspoon worcestershire sauce
- 1/8 teaspoon dry mustard
- Remaining ingredients:
- 12 slice white bread, toasted
- 3 cups cooked turkey, shredded
- 12 slices tomato
- 5 slices bacon, cooked and crumbled
- 1/4 cup grated fresh parmesan cheese, 1 ounce
Low Carb Baked Spaghetti Squash with Garlic Sage Cream
By Bostoncook
Recipezaar
- 2 1/2 lbs spaghetti squash
- 3/4 cup heavy cream
- 1 clove garlic, minced
- 3 tsp fresh sage, or 1/2 tsp dried
- 1/4 cup parmesan cheese
- Salt and pepper
Simple Vanilla Gelato
By Bostoncook
1. Place 3 cups of the milk in a small saucepan with the vanilla bean over medium-low heat
- 4 cups whole milk
- 1 vanilla bean, split open
- 1 cup sugar
- 3 Tablespoons cornstarch, + 2 tsp
- 1 teaspoon vanilla extract
Cheese Enchiladas
By Bostoncook
Recipezaar
- 1 can enchilada sauce (8 ounce)
- 1 can tomato sauce (16 ounce)
- 2 tablespoons chili powder
- 1/4 cup water
- 1 large onion, diced
- 1 can black olives (8 ounce) sliced (optional)
- 10 ounces monterey jack cheese, lowfat
- 10 ounces lowfat cheddar cheese
- 12 corn tortillas (12 to 15)
Fresh Mozzarella, Tomato, and Basil Couscous Salad
By Bostoncook
CL, 6/00
- 2 cups chopped tomato
- 3/4 cup fresh mozzarella, diced
- 3 tablespoons minced shallot
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1 1/4 cups water
- 1 cup couscous
- 1/4 cup chopped basil
Lowfat Noodle Kugel
By Bostoncook
1. Heat oven to 350. 2
- 3/4 cup apple juice
- 1/2 cup egg beaters® 99% egg substitute
- 5 tablespoons raisins
- 1 tablespoon honey
- 2 teaspoons vegetable oil
- 1/2 teaspoon vanilla
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 4 1/2 ounces egg noodles, yolk-free, cooked
- 1/2 ounce sliced almonds
Italian Sausage, Onion, and Pepper Lettuce Wraps
By Bostoncook
Sautewednesday
- 1 head iceberg lettuce
- 1/4 cup olive oil
- 1 1/2 pounds hot Italian turkey sausage, removed from casings
- 1 onion, chopped
- 1 1/2 cups red and green bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- Thai chili paste, to taste
- 1/2 cup mozzarella cheese, or parmesan cheese
Lebanese Style Kafta with Grilled Pita Bread
By Bostoncook
Eating Well, Summer 2003
- 1 cup tzatziki
- 1 3/4 pounds lean beef
- 1 1/2 cups onion, minced
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 8 whole wheat pita breads
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 3 tablespoons mint, slivered
New England Toll House Muffins
By Bostoncook
CLBB – Vicanddi
- 1 cup flour, all-purpose
- 1 cup whole wheat pastry flour
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup chocolate chips
- 1 large egg
- 3/4 cup skim milk, skim
- 1 cup nonfat vanilla yogurt
- 1/4 cup butter, melted
- 1 teaspoon vanilla
Emily's Pumpkin Spice Muffins
By Bostoncook
CLBB
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup low fat sour cream
- 1/4 cup 2% milk (normally I'd use skim, but I've got 2% right now)
- 1 2/3 cup pureed pumpkin
- 1 egg
- 1 tsp vanilla
- 3/4 tsp ground ginger
- 1/2 tsp cloves - heaping
- 1 tsp cinnamon - heaping
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt