Friday, July 25, 2008

Boston Market Most Wanted Recipes

Here are Boston Market Top Secret Recipes

Boston Market Stuffing

1 (14 oz.) can clear chicken broth
1 (10 oz.) can sliced carrots - undrained
1 (4 oz.) can sliced mushrooms - undrained
2 ribs celery cut in 5 pieces each
1 tablespoon rubbed sage
1/2 teaspoon poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons bottled liquid margarine or melted butter
3 English Muffins cut into 1/2 inch cubes
1 (8 oz.) bag (6 cups) unseasoned croutons
1 tablespoon dry minced parsley
2 tablespoons dry minced onion

  1. Open the can of carrots and slice them (while still in the can) with a pairing knife.
  2. Empty sliced carrots into a Dutch oven. Add mushrooms; set aside.
  3. Pour chicken broth into a blender. Add celery pieces, sage, poultry seasoning, bouillon powder and margarine.Blend for a few seconds or until celery is finely minced.
  4. Add English muffin cubes, croutons, parsley and onion to Dutch oven.
  5. Pour in blender mixture and stir with rubber bowl scraper until completely moist.
  6. Cover and bake at 350° about 45 minutes or until steaming hot.
Serves 8

Boston Market Spicy Rice

  • 1/4 cup raw rice-shaped pasta
  • 3/4 cup minute rice
  • 1 tablespoon pimiento; chop fine
  • 1/2 teaspoon dry minced celery leaf
  • 1 teaspoon dry minced parsley
  • 1/4 teaspoon dry mustard
  • 14 oz can chicken broth
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  1. In a 2-qt saucepan combine all ingredients. Stir often and bring to a boil.
  2. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork every 5 minutes.
  3. Add salt and pepper to taste.
Serves 6

Boston Market Meatloaf

  • 1 cup tomato sauce
  • 1 1/2 tablespoon barbecue sauce
  • 1 tablespoon granulated sugar
  • 1 1/2 lbs. lean ground beef
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Dash garlic powder
  • 1 Egg
  1. Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture.
  2. With your hands, mix in remaining ingredients.
  3. Form the mixture into a loaf and place in a greased loaf pan.
  4. Bake, covered, in 400 degree oven for 30 minutes.
  5. Uncover and drain fat from the pan, then slice meatloaf while in the pan.
  6. Drizzle the reserved tomato mixture evenly over the meatloaf.
  7. Bake, uncovered, for an additional 30 minutes, or until cooked through.
Serves 5

Tip: Freshly grated Parmesan cheese is an easy meatloaf flavor booster. Try adding 1/4 - 1/3 cup to your recipe.

Boston Market Macaroni and Cheese

  • 1/4 cup butter or margarine
  • 1 tablespoon minced onion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 4 oz. processed American cheese cubed
  • 1 teaspoon salt
  • 1 dash black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)
  1. Sauté onions in butter until transparent.
  2. Stir in flour and cook 2 minutes.
  3. Slowly stir in the milk.
  4. Stir in the cheese, salt, pepper, and mustard.
  5. Continue to cook over medium heat, stirring constantly, until thickened.
  6. Stir in prepared macaroni.
  7. Lightly butter a casserole dish and pour pasta mixture to dish.
  8. Bake in a 400 degree oven for 20 minutes.
Serves 4

Tip: Al dente refers to the desired texture of cooked pasta in Italian cooking. When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. For a sharper taste to this recipe, use 2 cups of shredded sharp cheddar cheese instead of American cheese.

Boston Market Dill Potato Wedges

  • 2 medium red potatoes - unpeeled
  • Cooking oil spray
  • Garlic salt
  • Dry dill weed
  1. Preheat oven to 400 degrees.
  2. Cut potatoes into lengthwise wedges and bake in oven for 45 minutes or until tender.
  3. Spray the cut sides of the potatoes in cooking oil spray.
  4. Dust in garlic salt and dry dill weed and pan fry until lightly brown.
Serves 2

Tip: Be sure to use red potatoes because they keep their consistency and do not get mushy after baking.

Boston Market Creamed Spinach

  • 5 tablespoons butter or margarine - divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup half and half cream
  • 4 ounces cream cheese
  • 2 tablespoons minced onion
  • 1 tablespoon minced garlic
  • 2 (10 oz.) boxes frozen chopped spinach - thawed
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

  1. In a saucepan over medium-low heat, melt 3 tablespoons butter. Stir flour and salt into pan until creamedtogether.
  2. Slowly stir in cream, then stir in cream cheese; increase heat to medium.
  3. Constantly whisk until mixture becomes thick and smooth; remove from heat; set aside.
  4. In a saucepan over medium-high heat, sauté onions and garlic in remaining butter until transparent.
  5. Add spinach and water to pan; reduce heat to low; cover. Cook, stirring occasionally, for 8 minutes.
  6. Stir prepared sauce and Parmesan into pan; stir until completely blended.
Serves 6