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Recipes
Bombay Sliders with Garlic Curry Sauce
By Bostoncook
BA
- 1 cup lowfat mayonnaise, divided
- 6 1/4 teaspoons curry powder, divided
- 1 1/2 tablespoons plain nonfat yogurt
- 1 1/2 tablespoons ketchup
- 1 garlic clove, minced
- 2 pounds lean ground turkey
- 6 tablespoons chopped fresh cilantro
- 1/4 cup minced green onions
- 2 tablespoons minced ginger
- 2 teaspoons ground cumin
- 3/4 teaspoon hot chili powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 16 small dinner rolls, cut horizontally in half, lightly toasted
El Ranch-o Dressing
By Bostoncook
Recipezaar
- 1 cup nonfat buttermilk
- 1 tablespoon fresh lime juice
- 1 tablespoon minced cilantro
- 1 teaspoon minced fresh oregano
- 1 tablespoon minced onion
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 2 teaspoons pepper
- 1 1/2 cups light mayonnaise, cold
Corn Chowder
By Bostoncook
1. Place potato and water in pan, bring to a boil, reduce heat and simmer until tender but not mushy
- 1 large potato, peeled and in small dice
- 2 1/2 cups water
- 1 tablespoon butter
- 1 1/2 cups chopped onion
- 1 1/2 teaspoons salt
- 1 stalk celery, minced
- 1 pound frozen corn, defrosted
- pepper
- 1/4 teaspoon thyme
- 1/2 teaspoon basil
- 1 cup half-and-half, fat free, may need more
- 8 ounces reduced fat cheddar cheese, grated
Homemade Runzas
By Bostoncook
Omaha World Herald
- 2 packages active dry yeast
- 2 cups warm milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup butter
- 7 cups flour, 7-8
- 2 pounds ground beef
- 1 head cabbage, finely shredded
- salt and pepper
Garlicky Roasted Potato Salad
By Bostoncook
CL, 9/99
- 3 pounds red potatoes, quartered
- 1 tablespoon canola oil
- 1 tablespoon stoneground mustard
- 2 teaspoons coriander seeds, crushed
- 6 cloves garlic, halved
- 1/2 cup minced parsley
- 1/2 cup lowfat yogurt
- 1/3 cup chopped scallion
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese
By Bostoncook
CL, 6/04
- 1 pound boneless skinless chicken breasts
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons olive oil
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 5 cloves garlic, minced
- 1 cup sliced onion
- 1 teaspoon sugar
- 3/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 bottle roasted red peppers, 7 oz, drained and sliced
- 1 tablespoon red wine vinegar
- 1/8 teaspoon pepper
- 1 loaf rosemary focaccia, halved horizontally
- 4 teaspoons light mayonnaise
- 3 ounces fontina cheese, sliced thin
Garlicky Green Beans
By Bostoncook
CLBB-Jewel
- 1 pound green beans, cut into 3" pieces
- 2 tablespoons light butter
- 3 cloves garlic, finely minced
- 1 teaspoon chicken bouillon granules
- 1/4 cup white wine
- salt and pepper to taste
Margarita Balls
By Bostoncook
1. Mix wafers and almonds
- 12 ounces vanilla wafers, crushed
- 1/2 pound almonds, blanched and ground
- 4 ounces white chocolate
- 1/4 cup tequila
- 1/4 cup orange marmalade
- 2 tablespoons lime juice
- 2 tablespoons light corn syrup
Barbecue Chicken Sandwiches
By Bostoncook
Recipegoldmine
- 1 pounds boneless skinless chicken breasts (1 to 2)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup chicken broth
- Cracked black pepper, to taste
- 1 cup barbecue sauce
- 1 cup Monterey jack cheese, shredded
African Sweet Potato Stew with Red Beans
By Bostoncook
CL, 10/04
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 1 garlic clove, minced
- 4 cups sweet potato, peeled and in 1/2-inch cubes
- 1 1/2 cups red beans
- 1 1/2 cups vegetable broth
- 1 cup chopped red bell pepper
- 1/2 cup water
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 can diced tomatoes (14.5-ounce) drained
- 1 can chopped green chiles (4.5-ounce) drained
- 3 tablespoons peanut butter, creamy
- 3 tablespoons dry-roasted peanuts, chopped
- 6 lime wedges