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Recipes
BLT Burger with Garlicy Mayonnaise
By Bostoncook
F&W, June 2005
- 8 strips bacon
- 8 sun-dried tomatoes, oil-packed, drained (1/4 cup)
- 1 garlic clove
- 1 chipotle chile canned in adobo, seeded, or 1 teaspoon hot sauce
- 1 teaspoon cider vinegar
- 1/2 cup mayonnaise
- Salt and freshly ground pepper
- 2 pounds ground chuck
- Extra-virgin olive oil, for brushing
- 4 kaiser rolls, split
- 1 bunch arugula, thick stems removed (6 ounces)
Caramelized Pumpkin Trifle
By Bostoncook
1. In a bowl, whisk together the sugar, cornstarch and salt
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups half-and-half
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- Pumpkin Bread or one 1 1/2 -pound loaf of gingerbread, sliced 1/4 inch thick
- Candied Pumpkin
- Softly whipped cream, for garnish
- 2 tablespoons finely chopped candied ginger, for garnish
- Mint sprigs, for garnish
Coconut Shrimp with Pineapple Salsa
By Bostoncook
Cooking Light
- 28 large shrimp, peeled and deveined
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 3/4 teaspoon cayenne
- 3 large egg whites
- 1 1/2 cups coconut, shredded
- 1 cup fresh pineapple, chopped coarsely
- 1/3 cup red onion, minced
- 1/4 cup cilantro, minced
- 1/4 cup pineapple preserves
- 1 tablespoon jalapenos, minced
- 1 1/2 tablespoons lime juice
- 1/4 teaspoon pepper
Eggplant Parmesan Hero
By Bostoncook
1. Preheat the oven to 375 degrees
- 1 pound eggplant, unpeeled
- 1 large egg
- 1 tablespoon nonfat milk
- 1/2 cup bread crumbs, seasoned -- dried
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup mozzarella cheese, part skim milk -- shredded
- 1 cup marinara sauce
- 4 hoagie rolls, split
Indonesian Cucumber Salad
By Bostoncook
Recipezaar
- 2 cucumbers
- 2 teaspoons brown sugar
- 1 teaspoon sambal oelek, chili paste
- 2 teaspoons lime juice
- 3/4 green onion, finely chopped
- salt and white pepper
Potato Kugel
By Bostoncook
1. Heat oven to 400. 2. Whisk eggs-matzo meal
- 6 potatoes, peeled and grated
- 1 onion, peeled and grated
- 1/2 cup egg beaters® 99% egg substitute
- 1 teaspoon salt
- 6 tablespoons light butter, melted
- 2 tablespoons matzo meal
Sauteed Broccoli and Red Peppers
By Bostoncook
Mastercook
- 1 bunch broccoli, cut into florets
- 2 tablespoons butter or margarine
- 2 tablespoons olive oil
- 1 red pepper, sliced into thin strips
- 2 cloves garlic, minced
- 2 tablespoons pignoli nuts, toasted
Thai Style Peanut Noodles
By Bostoncook
Puree peanut butter-chili oil
- 3 tablespoons lowfat peanut butter
- 2 tablespoons fat-free chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons ginger root, minced
- 1/4 teaspoon chili oil
- 6 ounces spaghetti
- 1/4 cup scallion, chopped
- 2 teaspoons fresh cilantro
Meatloaf Florentine
By Bostoncook
1. Heat oven to 350. 2. Combine tomato sauce-garlic powder
- 1 cup tomato sauce
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp garlic powder
- 1 lb ground beef
- 3 slices whole-wheat bread
- 1 egg white
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pkg frozen chopped spinach, thawed and drained
- 1 cup mozzarella
- 1 tbsp parmesan cheese
Quick Thai Chicken and Vegetable Curry
By Bostoncook
EW, Fall 2003
- 2 teaspoons canola oil
- 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
- 1 medium onion, halved and sliced
- 1 clove garlic, minced
- 1 tablespoon ginger root, minced
- 1 teaspoon red curry paste, to taste (1 to 2)
- 1 pound boneless skinless chicken breasts, 1" cubes
- 1 cup nonfat chicken broth
- 1 cup light coconut milk
- 1 tablespoon fish sauce, or reduced-sodium soy sauce
- 1 teaspoon light brown sugar
- 1 1/2 cups cauliflower florets
- 2 cups spinach, use baby spinach
- 1 tablespoon lime juice
- Lime wedges