Bostoncook's profile page
Recipes
Lebanese Lentil and Rice Pilaf with Blackened Onions
By Bostoncook
1. Heat 2 tablespoons oil in large saucepan over medium-high heat
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 cans vegetable broth (14 ounce)
- 3/4 cup dried lentils, rinsed, picked over
- 3/4 cup long-grain white rice
- 2 large onions, sliced
- 3 tomatoes, quartered lengthwise
- 1 cucumber, peeled, cut into rounds
- Plain yogurt
- Chopped fresh mint
Potato and Roasted Corn Salad with Buttermilk Dressing
By Bostoncook
Sara Moulton
- 3 pounds red potatoes, small
- 1 tablespoon Olive oil
- 1 1/2 cups Fresh corn, cut from about 3 ears
- (or use thawed frozen corn)
- 1/2 cup Buttermilk
- 2 tablespoons Mayonnaise
- 1 tablespoon White wine vinegar
- Salt, to taste
- Freshly-ground black pepper, to taste
- 3 large Scallions, chopped
Broiled Sole Parmesan
By Bostoncook
1. Heat broiler. 2. In medium bowl, stir together all ingredients except fish and lemon juice
- 1/2 cup parmesan cheese
- 3 tbsp butter
- 1/8 tsp cayenne
- 2 tbsp minced scallion
- 3 tbsp mayonnaise
- 1 tsp lemon zest
- 1 1/2 lbs sole fillets
- 2 tbsp lemon juice
Carrot Salad with Lime and Cilantro
By Bostoncook
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste
- 4 medium carrots
- 1 tablespoon fresh lime juice
- 1/8 teaspoon lime zest, minced
- 2 tablespoons cilantro
- 1 teaspoon vegetable oil
Fettucine Primavera
By Bostoncook
1. Cook pasta. 2. Saute veggies with salt in 2 tb olive oil until tender-crisp
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/4 pound mushrooms, sliced
- 1/2 cup black olives, sliced
- 4 cloves garlic, minced
- 12 ounces spinach fettucine
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup fresh basil
- 1/4 teaspoon oregano
- 1/4 cup parmesan cheese
Creamy Cajun Chicken Pasta
By Bostoncook
1. Place chicken and Cajun seasoning in a bowl and toss to coat
- 2 boneless skinless chicken breasts, cut into thin strips
- 4 ounces linguine, cooked al dente
- 2 teaspoons cajun seasoning
- 2 tablespoons butter
- 1 sliced green onions
- 1 cup heavy whipping cream (1 to 2)
- 2 tablespoons chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
Cheese Souffle
By Bostoncook
1. Heat oven to 400. Spray souffle dish and sprinkle with parmesan
- 2 tablespoons parmesan cheese
- 1 1/4 cups 2% low-fat milk
- 3 tablespoons butter
- 3 tablespoons flour
- salt and pepper
- 1 pinch cayenne
- 4 egg yolks
- 1 cup shredded Swiss cheese
- 6 egg whites
Famous Challah
By Bostoncook
Recipezaar - The Spice & Spirit of Kosher-Jewish Cooking
- Glaze:
- 7 cups flour
- 2 packages dry yeast
- 1 egg, beaten
- 1/2 cup vegetable oil
- 1 tbsp salt
- 1/2 cup sugar
- 2 cups warm water
- 1 egg, beaten
- Poppy seeds or sesame seeds, optional
Very Slow Cooking Red Beans and Rice
By Bostoncook
1. Soak beans overnight. Drain and discard water
- 1 lb dried red beans
- Water
- 1 lb Cajun kielbasa
- 2 tsp salt
- 1 tsp pepper
- 4 cups water
- 6 ozs tomato paste
- 8 ozs tomato sauce
- 5 cloves garlic, minced
- Cajun seasoning, to taste
General Tso's Chicken
By Bostoncook
1. Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medi...
- 1 lb. skinless boneless chicken breast, cut into 1" pieces
- 5 tablespoons dry sherry
- 1 tablespoon cornstarch, plus 2 teaspoons
- 1 tablespoon oyster sauce
- 2 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 2 teaspoons canola oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 3 whole scallions, chopped
- 1/2 teaspoon crushed red pepper
- 2 stalks celery, chopped
- 1 whole red bell pepper, seeded and chopped