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Recipes
The Ultimate Fudge Brownies
By Bostoncook
1. Preheat oven to 350 2
- 1/4 cup butter
- 1 square unsweetened chocolate (1 oz.)
- 2/3 cup cocoa
- 1 1/2 cups sugar
- 1 large egg
- 3 large egg whites
- 1 tsp. instant coffee granules, dissolved in 1 tsp. water
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Individual Chocolate Mousse Cakes
By Bostoncook
1. Heat oven to 350. 2. Combine 3/4 cup sugar-salt in saucepan
- 1 1/4 cups sugar
- 1/2 cup cocoa
- 2 tablespoons flour
- 1/8 teaspoon salt
- 3/4 cup water
- 5 ounces bittersweet chocolate, minced
- 1 tablespoon dark rum
- 1 teaspoon vanilla
- 2 eggs
- 1 egg white
Pasta and Bean Soup
By Bostoncook
1. Saute onion and half of garlic in 4 tbsp olive oil until onion softens, about 5 minutes
- 5 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 teaspoons garlic
- 1 teaspoon rosemary
- 3 cups kidney beans, or cannellini, borlotti, or other
- 2 cups diced tomatoes, with juice if canned
- 6 cups chicken broth, 6-8; warmed
- salt and pepper
- 1/2 pound small pasta
- 1/2 cup parsley
- 1/2 cup parmesan cheese
Raspberry Trifle
By Bostoncook
1. In a medium bowl, beat cream with powdered sugar until stiff peaks form
- 3/4 cup heavy cream, approx. (whip the whole 1/2 pint carton w/a little extra sugar if you want to garnish each with a dollop of whipped cream)
- 2 tbsp powdered sugar
- 8 ounces light cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 pound cake, that's baked in a 9-inch loaf pan
- 12 oz. frozen raspberries, thawed w/sugar and a little water added (may need extra berries, so buy 2 bags)
Roasted Vegetable Spread
By Bostoncook
1. Preheat oven to 400 degrees F
- 1 red bell pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 cloves garlic, crushed
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 8 ounces cream cheese
- Kosher salt, Freshly ground black pepper
- Challah, foccacia, or pita bread, for serving
Carrot Souffle
By Bostoncook
1. Heat oven to 350. 2. Cook carrot in boiling water 15 mins or until very tender, drain
- 7 cups chopped carrot
- 2/3 cup sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons flour
- 2 tablespoons melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 teaspoon powdered sugar
Grilled Kielbasa Sandwiches
By Bostoncook
Gourmet, June 2004
- 3/4 lb turkey kielbasa (3/4 to 1)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small head Boston lettuce, torn into small pieces
- 4 crusty rolls (6-inch-long) such as Portuguese, halved horizontally
Tiny French Beans with Smoked Sausage
By Bostoncook
CL, 3/03
- 2 pounds turkey kielbasa, cut into 1 1/2 inch pieces
- 1 tablespoon vegetable oil
- 1/3 cup minced shallots
- 3 garlic cloves, minced
- 2 cups white beans, dried
- 2 cups water
- 1 tablespoon dried Thyme
- 1 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 2 cans nonfat chicken broth
Middle Eastern Ground Beef Burgers
By Bostoncook
CLBB-JeAnne
- 1 pound ground beef, extra lean
- 1 cup bread crumbs, whole grain better
- 4 cloves garlic, minced
- 1/4 cup minced fresh parsley
- 1 TBSP fresh mint, minced
- 1/4 cup nonfat yogurt
- 2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 dash cayenne pepper
- fresh ground black pepper to taste
- 1/4 cup minced scallions
- 1 TBSP fresh lime juice
- 2 hamburger bun, mixed grain
- lettuce/tomato/onion (optional)
- Aioli
Carrot Tsimmes
By Bostoncook
1. Melt fat in skillet. Add carrots and cook 1 minute
- 1 tablespoon chicken fat, or shortening
- 10 carrots, 10-12; diced (about 2 lbs)
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup raisins
- 1/8 teaspoon ginger
- 3 tablespoons water