Boston Market : The Restaurant Recipe Blog

Nov
26
2014

Boston Market Cranberry Sauce

Posted by: ChefTom in Categories: Boston Market, Recipes.

Thanksgiving is tomorrow and I can’t wait to start feasting on all those great dishes but first I’ll be busy with lots of preparation and cooking.  Making dinner for 14 people is quite a challenge but it’s all worth it once we’re all sitting around the table.

To help you complete your Thanksgiving spread, I have an essential secret recipe for Boston Market’s cranberry sauce.  This side dish is easy to make and tastes so much better than just serving what comes out of a can.

Don’t forget, if you need any last minute Thanksgiving recipes, we have a great selection on our forum: Go Here

Enjoy!

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New Secret Recipe
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Boston Market Cranberry Sauce

Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound can Jellied Cranberry Sauce
1 (10 ounce) jar Orange Marmalade
1/4 teaspoon Ground Ginger
2 cups fresh Cranberries, sliced
1/3 cup Walnuts, chopped fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes.

Add the sliced cranberries, keeping sauce on low.

Stir often.

Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp).

Remove from heat and stir in walnuts.

When cooled to lukewarm, refrigerate, covered and use within a week to 10 days.

Serves 4-6

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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0 Comments
Oct
29
2014

Boston Market Cornbread

Posted by: ChefTom in Categories: Boston Market, Recipes.

Boston Market makes a delicious corn bread that they serve with their meals.  What makes this sweet corn bread so special is its fluffy cake-like texture.  Today’s secret recipe (shown below) will show you exactly how to recreate this corn bread at home.  This recipe makes a nice size batch which is good because everyone always devours these yummy treats.

We have a great selection of Boston Market recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Boston Market Cornbread

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once.

If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan.

Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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0 Comments
Oct
30
2008

One of my favorite things about Boston Market are their delicious side dishes. Many have requested this recipe, and now you can make these dill potatoes at home.

8 red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan and saute garlic for about one minute. Do not burn the garlic!
Add potatoes and the rest of the seasonings. Toss the potatoes in the butter until they are coated. Then serve.

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5 Comments
Dec
10
2007

Copycat Boston Market Macaroni & Cheese

Posted by: ChefTom in Categories: Boston Market, Recipes.

I am a huge fan of Boston Markets macaroni and cheese. It’s just so cheesy and I love spiral pasta! I’ll admit, I sometimes buy the frozen Boston Market meals but they are so expensive. I found it is so much cheaper to prepare this macaroni and cheese recipe at home.

Macaroni & Cheese3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.

6 servings

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23 Comments
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