Bostoncook's profile page
Recipes
Chicken Marsala
By Bostoncook
CL, 9/03
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons flour
- 3/4 cup nonfat chicken broth
- 1/2 cup Marsala wine
- 1/2 cup green peas
- 2 tablespoons half-and-half, fat free
- 4 cups fettuccine, cooked
Chicken with 40 Cloves of Garlic
By Bostoncook
CL, 9/02
- 2 1/2 cups chopped onion
- 1 teaspoon tarragon
- 6 sprigs parsley
- 4 stalks celery, each in 3 pieces
- 8 chicken thighs without skin
- 8 chicken drumsticks, no skin, R-T-C
- 1/2 cup dry vermouth, or white wine
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- dash nutmeg
- 40 cloves garlic, unpeeled, about 4 heads
Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint
By Bostoncook
Sara Moulton
- 2 medium eggplants, cut lengthwise into 1/4-inch-thick slices
- 1/2 cup olive oil, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 2 medium red onions, cut into 1/4-inch-thick slices
- 4 flour tortillas (10-inch)
- 1/2 cup mayonnaise
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 3/4 cup feta cheese, crumbled
- 1/2 cup fresh mint leaves
Roasted Butternut Squash and Bacon Pasta
By Bostoncook
CL, 3/04
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups butternut squash, cubed and peeled
- 6 slices sweet hickory smoked bacon
- 1 cup shallots, thinly sliced
- 8 ounces penne pasta, mini
- 1/4 cup all-purpose flour
- 2 cups 2% low-fat milk
- 3 ounces provolone cheese, shredded
- 1 1/2 ounces parmesan cheese, fresh grated
Helen's Crab Stuffed Potatoes
By Bostoncook
1. Preheat oven to 400 degrees
- 6 baking potatoes
- 1 lb backfin crab meat
- 1 cup sour cream
- 1/4 cup green peppers, chopped
- 1/4 tsp pepper
- 1/4 cup grated cheese
- 1 cup milk
- 1 1/2 tsp old bay
- 1/4 cup mayonnaise
- 1/4 tsp salt
- 4 egg whites
Tomato, Garlic, and Potato Frittata
By Bostoncook
1. Whisk eggs-1/4 cup cheese, basil, 1/2 tsp salt, 1/4 tsp pepper
- 1 1/2 cups egg beaters® 99% egg substitute
- 2 egg whites
- 1/2 cup parmesan cheese
- 1/3 cup basil, slivered
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, sliced
- 1 1/2 tablespoons olive oil
- 1/2 pound potatoes, peeled and 1/4" dice
- 2 cups cherry tomatoes, whole
Kentucky Bourbon Balls
By Bostoncook
1. Mix wafers-sugar. Add corn syrup and bourbon
- 9 ounces chocolate wafer cookies, crushed
- 1/2 pound chopped pecans
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1/2 cup light corn syrup
- 1/3 cup bourbon
- chocolate sprinkles
Peanut Butter Chocolate Chip Blondies
By Bostoncook
CL
- 1 cup flour
- 1/4 cup chocolate chips, mini
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup peanut butter, creamy
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
Cod with Caesar Crust
By Bostoncook
3fatchicks
- 1/4 cup lowfat mayonnaise
- 2 tablespoons Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon anchovy paste, optional
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh bread crumbs
- 3 tablespoons chopped fresh parsley
- 4 cod fillets, 6 oz each
- Lemon wedges
Oatmeal Raisin Cookies from the Maples Inn
By Bostoncook
1. Heat oven to 375. 2. Beat sugar-butter until light and fluffy
- 3/4 cup sugar
- 1/4 cup brown sugar, firmly packed
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups oats, rolled (quick cooking)
- 1/2 cup chocolate-covered raisins