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Recipes
Quick-and-Easy Cheese Blintz Casserole
By Bostoncook
1. Heat oven to 350. 2. Puree eggs-baking powder until very smooth
- 4 large eggs
- 1 1/4 cups skim milk
- 2 tablespoons light sour cream
- 1/4 cup butter, melted
- 3/4 teaspoon vanilla extract
- 1 1/3 cups flour, preferably unbleached
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 2 packages farmer's cheese (8 ounce) (about 1 pound)
- 1 container lowfat ricotta cheese (16 ounce)
- 2 large eggs
- 3 tablespoons sugar
- 1 1/2 tablespoons lemon juice
- To Serve: sour cream, plain or vanilla yogurt, applesauce
Blueberry Crisp a la Mode
By Bostoncook
1. Preheat oven to 375 degrees
- 6 cups blueberries
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup oats
- 3/4 teaspoon cinnamon
- 4 1/2 tablespoons butter, chilled, in small pieces
- 2 cups vanilla frozen yogurt
Roast Sticky Chicken
By Bostoncook
1. Mix all spices. Rub into chicken - inside and out
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 5 pounds roasting chicken
- 1 cup chopped onion
Crockpot Lasagna
By Bostoncook
1. Break noodles into pieces and place in bottom of greased crockpot
- 1 lb ground beef, or turkey, browned and drained
- 8 lasagna noodles, uncooked
- 1 jar spaghetti sauce (28 oz)
- 1 tsp oregano
- 1/3 cup water
- 1 can mushrooms, optional
- 1 onion, chopped, optional
- 15 ozs ricotta cheese
- 2 cups mozzarella cheese
Pan-Fried Onion Dip
By Bostoncook
1. Cut the onions in half, and then slice them into 1/8-inch thick half-rounds
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Quesadilla with Smoky Black Bean Spread and Salsa
By Bostoncook
Vegetarian Cooking for Everyone
- 1 recipe black bean-smoked chile dip, see recipe
- 2 corn tortillas
- vegetable oil
- monterey jack cheese
- cilantro
- pico de gallo
- diced serrano chile
Curried Snowball
By Bostoncook
1. Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper, and cayenne in a small bowl
- 8 oz. cream cheese, softened
- 4 oz. Cheddar cheese, shredded (1 cup)
- 3 tablespoons dry sherry
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 pinch cayenne pepper
- 4 oz. mango chutney (4 to 6)
- 1/2 cup minced green onions
- 1/2 cup chopped peanuts, finely chopped
- 1/2 cup coconut
Chicken with Feta Cheese Sauce
By Bostoncook
CLBB
- 4 boneless skinless chicken breasts
- 1 tablespoon butter
- 4 teaspoons flour
- 12 ounces evaporated skim milk
- 1 tablespoon chives
- 3/4 cup feta cheese
Parmesan Corn Muffins
By Bostoncook
CL, 6/04
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup nonfat buttermilk
- 3 tablespoons vegetable oil
- 2 large egg whites, lightly beaten
- 1/4 cup grated fresh parmesan cheese
Long-Simmering Tomato Sauce
By Bostoncook
1. Saute onions and garlic in stock pot in oil until just soft
- 3/4 pound onions
- 2 3/8 cloves garlic, minced
- 1/8 cup olive oil
- 112 ounces Italian plum tomatoes, with juice
- 1 1/4 tablespoons dried basil
- 1 1/4 tablespoons dried thyme
- 3/8 tablespoon salt
- 3/8 tablespoon sugar
- 3/8 teaspoon pepper