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Recipes
Island Rice
By Bostoncook
1. Bring 2 1/2 cups water to a boil in a medium saucepan; add rice and next 4 ingredients (rice through salt)
- 2 1/2 cups water
- 1 cup uncooked long-grain rice
- 1/2 cup chopped dried pineapple
- 2 teaspoons butter
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped green onions
- 2 1/2 tablespoons fresh lime juice
Raspberry Strippers
By Bostoncook
CL, 12/00
- 1/3 cup granulated sugar
- 5 tablespoons butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg white
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup raspberry jam, or apricot
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon almond extract, or vanilla
Brussels Sprouts in Garlic Butter
By Bostoncook
Recipezaar – Joy of Cooking
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, smashed with the flat of a knife
- freshly grated parmesan cheese (optional)
- salt and pepper
Grilled Lime-Amaretto Salmon
By Bostoncook
1. Combine amaretto-butter
- 2 salmon fillets
- 1/4 cup amaretto
- 1/2 lime, juice from
- 1 tablespoon light butter, melted
- cracked pepper
New England Turkey Burgers with the Works
By Bostoncook
Rachael Ray
- 3 tbsp butter
- 1 macintosh apple, cored, quartered, and chopped
- 1 onion, chopped
- 2 ribs celery, finely chopped
- 1 tsp poultry seasoning
- salt and pepper
- 1 1/4 lbs ground turkey
- 1 handful parsley, chopped
- 1 tbsp olive oil
- 1 cup whole berry cranberry sauce
- 1 tbsp orange zest
- 2 scallions, chopped
- 4 English muffins, sandwich-size
- Bibb lettuce
Chicken Breasts Florentine
By Bostoncook
Foodofthegodz
- 4 oz egg noodles, yolk-free ( 2- 2 1/2 cups)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1 cup skim milk
- 1 cup nonfat chicken broth
- 1 package frozen chopped spinach (10 oz) thawed and squeezed to drain
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 4 boneless skinless chicken breast halves, pounded thin
- 1/4 cup grated Parmesan cheese
- ground nutmeg
Express Shrimp and Sausage Jambalaya
By Bostoncook
1. Heat oil in a Dutch oven over medium-high heat
- 1 teaspoon canola oil
- 8 ounces andouille sausage (see Note) or low-fat kielbasa, cut into 1/4-inch-thick slices
- 1 bag frozen bell pepper and onion mix (16-ounce)
- 1 can reduced-sodium chicken broth (14-ounce)
- 2 cups instant brown rice
- 8 ounces raw shrimp (26-30 per pound), peeled and deveined
Creamy Stove-Top Macaroni and Cheese
By Bostoncook
1. Cook pasta according to package directions, omitting salt and fat
- 4 cups macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups nonfat milk
- 1/4 cup neufchatel cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups lowfat cheddar cheese (5 ounces)
Oven-Fried Chicken Chimichangas
By Bostoncook
Recipezaar
- 2/3 cup picante sauce
- 1 tsp cumin
- 1/2 tsp oregano
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 scallions, chopped
- 6 flour tortillas, 8"
- 2 tbsp melted butter
- cheddar cheese
- chopped scallion
- picante sauce
Beef and Cabbage Runzas
By Bostoncook
1. Saute cabbage and onion in butter until tender
- 2 tablespoons light butter
- 2 cups shredded cabbage
- 1 onion, diced
- 1/2 pound lean ground beef
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon flour
- 10 ounces bread dough
- 1 egg, beaten