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Recipes
Slow Cooker Beef and Pork Barbecue Sandwiches
By boscobojo
Cut beef and pork into 3 inch pieces
- 1 1/2 lbs. beef boneless chuck roast, trimmed of fat
- 1 1/2 lbs. pork boneless shoulder roast, trimmed of fat
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 Tbl. chili powder
- 1 tsp. salt
- 1 tsp. ground mustard
- 2 tsp. Worcestershire sauce
- 1 can (6 oz.) tomato paste
- 15 sandwich buns, split
Crunchy Onion Chicken**
By boscobojo
Place French Fried Onions into plastic bag
- 1 1/3 cup French Fried Onions
- 4 boneless skinless chicken breasts
- 1 egg, beaten
Cannoli (Homemade)
By boscobojo
If the ricotta has excess of liquid, drain it over a strainer for at least a half an hour before making the filling
- Shells:
- 2 cups all-purpose flour
- 1 Tbl. sugar
- 1/4 tsp. kosher salt
- 1 Tbl. plus 2 tsp. unsalted butter, cut into small pieces
- 1 egg yolk
- 1/2 cup dry white wine
- Filling:
- 2 cups ricotta cheese, preferable whole milk
- 3/4 cup powdered sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 cup heavy cream
- 1/4 cup small semisweet chocolate chips
- 1 lemon
- 1 at. canola oil, for frying
- Flour, for rolling
- 1 egg, lightly beaten, for egg wash
- powdered sugar for dusting
Fall of the Bone Chicken
By boscobojo
Preheat oven to 400 degrees
- 4 lbs. chicken wings and drumsticks
- 1 tsp. seasoned salt
- 1/2 tsp. fresh ground black pepper
- 3/4 cup balsamic vinegar
- 4 cloves garlic, diced
- 1 medium white onion, chopped
- 1 (4.5 oz) can chopped green chilis
- 2 (10oz) cans condensed cream of chicken soup
- 2-3 green bell peppers, chopped
Ranch Chicken Salad BLTs
By boscobojo
In a medium bowl, stir together the yogurt, mayonnaise, thyme and garlic
- 1/3 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tsp. chopped fresh thyme
- 1 small clove garlic, finely grated
- 1 lb. shredded Roast Chicken
- 1/2 lb. bacon, cooked and chopped
- Pepper
- 1 small head Boston lettuce, leaves separated
- 4 onion rolls, halved and lightly toasted
- 1 large tomato, sliced
Orange Pepper Steak
By boscobojo
Mix dressing, orange peel, juice, onions, pepper, and powder in large shallow dish until well blended
- 1/2 cup Catalina dressing
- Orange peel grated & juice from 1 medium
- 2 green onions, chopped
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1 boneless beef sirloin steak
Slow Cooker Turkey Mole Tacos
By boscobojo
Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, Chile powder, cocoa powd...
- 1- 15 oz. can no-salt diced tomatoes, drained
- 2 large carrots, cut into 1/2- inch pieces
- 1 green bell pepper, finely chopped
- 1/4 cup roughly chopped fresh cilantro, plus more for topping
- 4 scallions, chopped, plus more for topping
- 2 Tbl. peanut butter
- 1 1/2 Tbl. low-sodium soy sauce
- 1 Tbl. ancho Chile powder
- 2 tsp. unsweetened cocoa powder
- 1/2 tsp. Chinese five-spice powder or ground cinnamon
- 1 skinless, bone-in turkey breast (about 2 1/2 lbs.)
- 18 corn tortillas
Candied Grapefruit Cupcakes
By boscobojo
Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands
- For the candied zest:
- 1 red grapefruit
- 3 Tbl. elderflower liqueur (such as St.-Germain)
- 1/2 cup granulated sugar
- For the cupcakes:
- 1 1/2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 Tbl. finely grated red grapefruit zest
- 1/2 cup milk
- For the Frosting:
- 1 stick unsalted butter, at room temperature
- 3 cups confectioners' sugar
- 2 drops red food coloring (optional)
- 1 Tbl. finely grated red grapefruit zest, plus segments for topping
- 2 Tbl. elderflower liqueur (such as St.-Germain)
Pancakes
By boscobojo
Mix dry ingredients and then add in wet ingredients and stir well
- 1 cup flour
- 1 Tbl. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 beaten egg
- 1 cup milk
- 2 Tbl. oil
Potato Salad
By boscobojo
Place potatoes in large saucepan with cold water to cover by 1 inch
- 2 lbs. Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
- 1 1/2 tsp. salt
- 3 Tbl. dill pickle juice, plus 1/4 cup finely chopped dill pickles
- 1 Tbl. yellow mustard
- 1/4 tsp. pepper
- 1/2 tsp. celery seed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 small red onion, chopped finely
- 1 celery rib, chopped finely
- 2 hard cooked eggs, peeled and cut into 1/4 inch dice