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Recipes
Skillet Beef Stroganoff
By mrboyton
1. Pat beef dry with paper towels and season with salt and pepper
- 1 1/2 pounds sirloin steak tips , pounded and cut according to photos at left
- Salt and pepper
- 4 tablespoons vegetable oil
- 10 ounces white mushrooms , sliced thin
- 1 onion , chopped fine
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups low-sodium beef broth
- 1/3 cup brandy
- 1/3 pound wide egg noodles (3 cups)
- 2/3 cup sour cream
- 2 teaspoons lemon juice
Stuffed Shells with Vodka-Tomato Cream Sauce
By mrboyton
To give the standard stuffed shells recipe new life, we improved the ricotta filling, adding flavor by stirring in ...
- to 2 Assemble the casserole as directed, but do not bake. Wrap the dish tightly with plastic wrap and refrigerate for up to 2 days.
- 6 to 8 8
- 12-ounce to the shells will inevitably tear as they boil; however, there are usually more than enough shells in a 12-ounce box to accommodate this recipe.
- Ingredients
- Salt
- 1 1 box 1 (12-ounce) box jumbo pasta shells
- Filling
- 16 16 2 ounces whole-milk or part-skim ricotta cheese (about 2 cups)
- 1 1/2 1 1/2 1/2 ounces mozzarella cheese , shredded (about 1/2 cup)
- 1 1 1 cup frozen peas
- 2 2 2 tablespoons minced fresh mint leaves
- 1 1 1 large egg , lightly beaten
- 1 1 to medium garlic clove , minced to a paste or pressed through a garlic press
- Ground black pepper
- Sauce
- 2 2 cans 2 (14.5-ounce) cans diced tomatoes
- 1 1 1 tablespoon olive oil
- 2 2 2 medium garlic cloves , minced
- or pressed through a garlic press
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 1/2 1/2 1/2 cup vodka
- 1 1 1 cup heavy cream
- 1/4 1/4 1/4 teaspoon sugar
- 1/4 1/4 1/4 cup minced fresh basil leaves
- 1/2 1/2 1/4 ounce Parmesan cheese , grated (about 1/4 cup)
Summer Corn & Scallop Pasta
By mrboyton
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions
- 8 ounces whole-wheat linguine or fettuccine
- 4 medium ears corn, husked
- 2 strips bacon, chopped
- 1 pound dry sea scallops (see Tip), patted dry
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 cup chopped red bell pepper
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 1/2 cup chopped fresh basil, plus more for garnish
- 4 lemon wedges
7-Layer Greek Dip
By mrboyton
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy
- Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
- 1 8-oz. package cream cheese, softened (I used low-fat)
- 1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
- 3 cloves garlic, minced or pressed
- 2 tsp. lemon juice
- 1 1/2 c. hummus
- 1 c. seeded, diced cucumbers
- 1 c. seeded, diced tomatoes
- 1/2 c. chopped Kalamata olives
- 1/3 c. chopped green onions (about 3 green onions completely chopped)
- 1/2 c. crumbled Feta cheese
- 1/8-1/4 c. minced fresh parsley
Pressure Cooker Beer Can Chicken
By mrboyton
Rinse and dry the chicken inside and out and pat dry
- For the braise:
- 1 3-4lb. Chicken (measure your pressure cooker prior to buying)
- 1 small can, Beer
- 1 Lemon, squeezed and zested.
- 2 Bay Laurel Leaves
- 1/3 of the can of Beer
- For the seasoning:
- 2 Tbsp. Fresh Rosemary, chopped
- 2 Tbsp. Fresh Sage, chopped
- 2 Tbsp. Fresh Thyme, chopped
- 2 Tbsp. Olive Oil
- Juice from one lemon
- 1/2 tsp. Salt
- Pepper to taste
Strawberry Rhubarb Crisp | Skinnytaste
By mrboyton
Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6 Calories: 219
- For the filling:
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup agave nectar or honey
- For the Topping:
- 1 cup Quaker quick oats
- 1/2 cup 100% white whole wheat flour
- 1/2 cup light brown sugar, not packed
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
swirl icing tutorial
By mrboyton
Firmly squeeze the bag until you’re getting equal parts of each icing from the tip
- You’ll need icing, disposable decorating bags (one for each color and then one more to fit them all into), and a large decorating tip (like this, this, or this) and a large coupler.
- After you’ve filled your bags, flatten them out and stack them on top of each other…
- and then trim 1/2 inch or so off the tip of each bag and slip them into the bag fitted with the decorating tip.
herbed shrimp and white bean salad
By mrboyton
Preparation 1. Preheat broiler to high
- Ingredients
- 1 red bell pepper
- 4 cups arugula, loosely packed
- 1/2 cup thinly vertically sliced red onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 1 pound peeled and deveined large shrimp
- 2 tablespoons pine nuts, toasted
Beef with Snow Peas
By mrboyton
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cups Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package
Funeral potatoes
By mrboyton
- Funeral Potatoes
- 4/2011 4/2011 4/2011
- 30-ounce need one 30-ounce bag of frozen shredded (not cubed) hash brown potatoes.
- 8 to 10 3 3 tablespoons unsalted butter
- 2 2 2 onions, chopped fine
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1/2 1 1/2 1/2 cups low-sodium chicken broth
- 1 1 1 cup half-and-half
- 1 3/4 1 3/4 3/4 teaspoons salt
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/4 1/4 1/4 teaspoon pepper
- 2 2 2 cups shredded sharp cheddar cheese
- 8 8 8 cups frozen shredded hash brown potatoes
- 1/2 1/2 1/2 cup sour cream
- 4 4 4 cups sour-cream-and-onion potato chips , crushed
- 2 2. 10 Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
- 3 3. 13 9-inch 45 to 50 10 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
- 2 To 20 45 to 50 refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.