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Recipes
Philly Cheesesteak Sloppy Joes
By mrboyton
PreparationPre-heat the broiler
- For the salad:
- Philly Cheesesteak Sloppy Joes
- Serves 4
- Tags: salads dinner lunch burgers cheese rice, grains and breads beef pork vegetables broil sauté Submitted by
- Rachael Ray
- on 05/12/08AdvertisementIngredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 pound extra-lean ground sirloin or ground all-white-meat chicken
- 1 softball-size onion, chopped
- 1/4 cup steak sauce
- 1 cup beef stock
- Salt and freshly ground black pepper
- 4 whole grain dinner rolls
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup provolone cheese, shredded
- 1/2 pound salami, chopped
- 1/4 pound provolone cheese, chopped
- 1 small jar pepperoncini
- 1 head Bibb lettuce
- 1 bunch arugula
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon red wine vinegar
Elegant chicken in marinade
By mrboyton
Assembly Directions: Combine all marinade ingredients
- 2 t Salt
- 1/4 C Worcestershire sauce
- 2 T Dry mustard
- 1/2 C Red wine vinegar
- 1 t Pepper
- 1 t Minced garlic
- 1 -1/2 t Parsley flakes
- 6 Boneless, skinless chicken breasts
Beef and Broccoli
By mrboyton
Put the soy sauce, rice vinegar, canola oil, ITALIAN VINEGAR & OIL DRESSING BASE and garlic in a cruet or jar with ...
- 1 lb. sirloin steak
- 3 Cups spinach
- 3 Cups mixed greens
- 1 red bell pepper, thinly sliced
- 1/2 Cup shredded carrots
- 1-2 tsp. CHICAGO STEAK SEASONING
- 1 TB. olive oil
- 3 Cups chopped broccoli
- 2 TB. soy sauce
- 1/2 Cup rice vinegar
- 1/2 Cup canola oil
- 2 tsp. ITALIAN VINEGAR & OIL DRESSING BASE
- 1 tsp. GRANULATED GARLIC POWDER
herby cheese bread
By mrboyton
Preheat oven to 375°. In a large bowl, combine 11⁄2 Cups of the flour, the yeast, sugar and HERBS
- 31 ⁄2 Cups flour, divided
- 2 pkgs. regular or quick-rise yeast
- 2 TB. sugar
- 1 ⁄2 tsp. RUBBED SAGE
- 1 ⁄2 tsp. CRACKED ROSEMARY
- 1 ⁄4 tsp. THYME
- 1 ⁄4 Cup butter or margarine (1⁄2 stick), melted
- 11 ⁄4 Cups warm water
- 1 egg
- 1 tsp. salt
- 1 Cup small cheddar cheese chunks
Ceylon Cinnamon Aple pie cookie crust
By mrboyton
the following recipes come together to make the pie: http://www
- Cookie Crust
- This recipe makes enough for a deep-dish pie with a lattice top, or a regular pie with a top crust.
- 2 1/2 Cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 Cup butter, room temperature
- 1/2 Cup granulated white sugar
- 2 eggs
- 2 tsp. PURE VANILLA EXTRACT
Roasted brined Turkey
By mrboyton
1. Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- t...
- Table salt
- 1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
- 4 tablespoons unsalted butter , melted
Beef and Gorgonzola Gnocchi with Escarole Salad
By mrboyton
- Beef and Gorgonzola Gnocchi with Escarole Salad
- 4 4
- Tags: salads dinner cheese pasta beef vegetables sauté boil simmer Submitted by
- Rachael Ray
- 04/10/08Meat 04/10/08Meat and potatoes, Italian-style, in minutes! The gnocchi available in markets has really improved over the last few years. I love cooking with it because the dumplings are so quick-cooking and comforting. –RR
- AdvertisementIngredients
- 4 4 4 tablespoons extra virgin olive oil (EVOO), divided
- 1 1 1 pound ground sirloin
- Salt and pepper
- 1 1 1 large onion, chopped
- 2 2 2 cloves garlic, finely chopped
- 3/4 3/4 3/4 cup white wine
- 1 1 1 cup chicken stock
- 10 10 10 sage leaves, chopped
- 1 1 1 cup crumbled gorgonzola cheese
- 1 1 1 pound gnocchi
- handful A handful of parsley, finely chopped
- 1 1 1 tablespoon grainy mustard
- 1/2 of 1/2 lemon
- 1 1 1 head escarole, cleaned and coarsely chopped
- to to large pot of water to a boil over high heat to cook the gnocchi.
- to 5 to 1 to to the pan and soften for 5 minutes. Adjust the salt and pepper, then add wine to the pan and stir for 1 minute. Stir in the chicken stock and sage, then the gorgonzola. Reduce the heat to low.
- 2-3 the gnocchi in boiling, salted water for 2-3 minutes, until they float. Drain the gnocchi and toss with the beef and cheese mixture. Top with chopped parsley.
- 1/2 3 the mustard with the juice of 1/2 lemon and the remaining 3 tablespoons of EVOO. Toss the dressing with the escarole and season with salt and pepper.
- Serve the gnocchi with the salad alongside.
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- Other recipes you might like:Gnocchi #1
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Melon and Fig Salad with Prosciutto and Balsamic Drizzle
By mrboyton
Ivy Manning, Cooking Light JUNE 2012
- 1/2 cup balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 4 cups gourmet salad greens
- 1/2 pound honeydew melon, peeled, seeded, and thinly sliced
- 1/2 pound cantaloupe, peeled, seeded, and thinly sliced
- 4 very thin slices prosciutto, torn (about 1 ounce)
- 4 fresh figs, quartered
Red Skinned Potato Salad
By mrboyton
Bring a large pot of salted water to a boil
- 2 pounds clean, scrubbed new red potatoes
- 6 eggs
- 1 pound bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- salt and pepper to taste
Restaurant Style Salsa
By mrboyton
Preparation Instructions Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, a...
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoons Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- 1/2 cups Cilantro (more To Taste!)
- 1/2 whole Lime Juice