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Recipes
Pressure Cooker Braciole
By mrboyton
Braciola is an Italian dish, consisting of slices of meat that are usually pan-fried or grilled, often in their own...
- 4 tablespoons extra virgin olive oil
- 2 pounds flank steak
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, peeled and minced
- 1 cup bread crumbs
- 1 medium carrot, peeled and grated
- 1/2 stalk celery, minced
- 1 small yellow onion, peeled and minced
- 1 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 teaspoons dried parsley
- 2 ounces freshly grated Parmigiano-Reggiano
- 2 large eggs
- 1 teaspoon sugar
- 1 (25 ounce) jar pasta sauce
- 1/4 cup tomato juice or beef broth
- Fresh parsley, optional
- Additional freshly grated Parmigiano-Reggiano, optional
dill pickle wraps
By mrboyton
Directions: Drain pickles on paper towels
- Ingredients:
- 1 jar medium-size dill pickles
- 2 packages sliced dried beef
- 2 packages (8oz. size) cream cheese
P.F. Changs(wanna be)chicken lettuce wraps cycle 1
By mrboyton
- just had to have this. Firstcraving!! Following is the recipe that I used and modified it as said:
- Servings:
- 2-3 Servings Size
- Ingredients
- 3 tablespoons oil-I omitted and used “pam”
- 2 boneless skinless chicken breasts
- 1 cup water chestnut-(I omitted )
- 2/3 cup mushroom-(I added more to take the place of chestnuts)
- 3 tablespoons chopped onions-(I used 1/2 C)
- 1 teaspoon minced garlic-(I used 3 cloves, I love garlic)
- 4 -5 leaves iceberg lettuce
- Special Sauce
- 1/4 cup sugar (I used 4 packets of truvia)
- 1/2 cup water-(I heated the water so truvia would disolve)
- 2 tablespoons soy sauce-(I used “lite”)
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup(I used sugarfree)
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1 -2 teaspoon garlic and red chile paste
- Stir-fry sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar-(I used 2 packets of truvia)
- 1/2 teaspoon rice wine vinegar
- 1 Make the special sauce by dissolving the sugar in water in a small bowl.
- 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
- 3 Mix well and refrigerate this sauce until you’re ready to serve.
- 4 Combine the hot water with the hot mustard and set this aside as well.
- 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- 6 Bring oil to high heat in a wok or large frying pan.
- 7 Saute chicken breasts for 4 to 5 minutes per side or done.
- 8 Remove chicken from the pan and cool.
- 9 Keep oil in the pan, keep hot.
- 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
- 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
- 12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
- 13 With the pan still on high heat, add another Tbsp of vegetable oil.
- 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
- 16 Top with"Special Sauce".
- I loved it and hope you do too! I just wish I would of made more for lunch today. Would of been a nice break frm a salad with chicken!!!
33rd and Galena Pork roast
By mrboyton
Preheat oven to 375°. Wash roast, pat dry
- 4-5 lb. pork shoulder roast (bone-in gives the best flavor for the carrots, boneless makes for the easiest cutting)
- 1 TB. vegetable oil
- 1-2 TB. 33rd & GALENA
- 2 onions
- 1 lb. carrots, peeled and cut into chunks
- 1/4 Cup apple juice, orange juice, or water
swedish meatballs and noodles
By mrboyton
PreparationPlace a large pot of salted water over high heat and bring it up to a boil
- Swedish Meatballs & Egg Noodles
- Serves 4
- Tags: brunch dinner lunch pasta beef pork veal sauté boil simmer Submitted by
- Rachael Ray
- on 02/18/08AdvertisementIngredients
- 4 tablespoons butter, divided
- 1 medium onion, finely chopped
- 2 tablespoons flour
- 1 cup beef stock
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 egg
- 2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
- 1 teaspoon allspice
- 5 gingersnap cookies, ground up in the food processor
- 2 tablespoons currant, lingonberry or grape jelly
- 2 tablespoons sour cream
- 1 pound egg noodles
- 1/2 cup Italian parsley (about 2 handfuls), chopped
- 2 dill pickles, chopped
Killer club sandwich
By mrboyton
Toast bread in toaster until light golden brown
- 12 slices Sandwich Bread
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Prepared Basil Pesto
- 1 Tablespoon Prepared Sundried Tomato Pesto (or Just A Couple Of Pureed Sundried Tomatoes)
- 8 slices Bacon, Cut In Half
- 1/2 pounds Shaved Ham
- 1/2 pounds Shaved Turkey
- 4 whole Avocados, Peeled And Sliced
- 4 slices Cheese (swiss, Mozzarella, Etc.)
- Romaine Or Green Leaf Lettuce
Neva’s Chocolate Fudge Cake
By mrboyton
Preheat oven to 375°. Melt the chocolate and butter in a heavy saucepan over low heat
- 1/4 lb. unsweetened chocolate squares (4 squares)
- 2 sticks butter (1 Cup)
- 4 eggs, beaten
- 2 Cups sugar
- 2 Cups pecans, large pieces, do not finely chop
- 1 Cup flour
- 1 tsp. PURE VANILLA EXTRACT
- Frosting
- 1 lb. powdered sugar
- 4 TB. COCOA POWDER
- 2 sticks butter (1 Cup), room temperature
- 1 tsp. PURE VANILLA EXTRACT
- 3-4 TB. milk
- 1 Cup pecans, large pieces, do not finely chop
peppermint truffles
By mrboyton
In a small saucepan bring the cream to a boil
- 10 ounces dark chocolate
- 1 cup heavy whipping cream
- 2 tablespoons peppermint schnapps
- 10 ounces milk chocolate melting pieces
- 2 peppermint candy canes, crushed
Breakfast Casserole
By mrboyton
In a medium skillet, brown sausage, onion, and mushrooms until sausage is no longer pink
- 1 pound of mild sausage
- 1/2 onion, chopped
- 8 oz package of sliced mushrooms
- 2 cups frozen tater tots
- 6 slices white bread, cubed in large pieces
- 8 oz package sliced mushrooms
- 3 cups of grated extra-sharp Cheddar cheese
- 8 eggs
- 1 cup heavy cream
- 1-1/2 cups of milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tomato, thinly sliced
Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano
By mrboyton
David Bonom, Cooking Light JUNE 2012
- 8 ounces uncooked cavatappi pasta or elbow macaroni
- 3 cups (1 1/2-inch) slices asparagus (about 1 pound)
- 1 teaspoon olive oil
- 2 ounces prosciutto, chopped
- 1/2 cup thinly sliced shallots
- 6 tablespoons light mayonnaise
- 1 teaspoon grated lemon rind
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- Dash of salt
- 1 cup diced tomato
- 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)