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Recipes
flavorful swedish meatballs
By mrboyton
Directions In a large bowl, combine the first 10 ingredients
- ADDITIONAL INGREDIENTS (for each batch):
- Ingredients
- 2 eggs, lightly beaten
- 1/4 cup ketchup
- 3/4 cup dry bread crumbs
- 2 tablespoons dried parsley flakes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 2 pounds ground beef
- 1 pound ground pork
- 1 envelope brown gravy mix
- 1/2 cup sour cream
- Dash each nutmeg and pepper
- Hot cooked noodles
Chopped Up Dip
By mrboyton
6 packages (2 Oz. Each Package) Pressed, Formed Beef Slices (The Brand Name In My Neck Of The Woods Is Buddig) 2 p...
- Serve with Triscuits; if you can find the deli rye variety, all the better.
buffalo chicken salad
By mrboyton
Put salad greens in Bowls topped with chopped Celery, onions & red peppers
- 4 chicken breasts diced small
- 1/2 cup red hot sauce
- 1 packet of dry ranch powder (dry powder for making dressing)
- Salad Greens
- Celery
- Onion slices
- sweet red pepper
- Mix all in a crock pot and cook 4-6 hours.
crock pot fajitas
By mrboyton
Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices
- (Recipe originally from Mom Food, a blog which no longer exists. Makes 4-6 servings.)
- 2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts)
- 1 onion, thinly sliced (I use red onion)
- 1 red bell pepper, sliced in half-circle slices
- 1 green bell pepper, sliced in half-circle slices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 cup chicken broth (I used homemade chicken stock)
- 2 tablespoons fresh lime juice (or more, I use about 3 T)
tomato leek pie
By mrboyton
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Other: 35 minutes
- Yield: Makes 6 servings
- Ingredients
- 1/2 (15-oz.) package refrigerated piecrusts
- 2 medium-size red tomatoes
- 2 medium-size yellow tomatoes
- 1 green tomato
- 1/2 teaspoon kosher salt
- 1 medium leek
- 2 tablespoons butter
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup light mayonnaise
- 1 large egg, lightly beaten
- Garnish: fresh flat-leaf parsley sprigs
- Preparation
- 1 . Preheat oven to 450°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
- 2 . Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375°.
- 3 . Cut tomatoes into 1/4-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes. Pat dry with paper towels.
- 4 . Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.
- 5 . Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.
- 6 . Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.
- 7 . Bake at 375° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish, if desired.
- Kelly Rudat, St. Louis, Missouri, Southern Living, JULY 2009
Chipotle Sweet Potato Fries
By mrboyton
Note: You can buy Chipotles in Adobo at your local grocery store (in the Mexican food aisle)
- 1 whole Sweet Potato
- 2 Tablespoons Peanut Or Safflower Oil
- 1 teaspoon Adobo Sauce
- 1 teaspoon Sucanat (or Brown Sugar)
- 1 teaspoon Salt
- 1/2 teaspoons Chili Powder
- 1/2 teaspoons Cinnamon
Creamy Spinach Fettuccine
By mrboyton
PreparationBring a pot of water to a boil
- Creamy Spinach Fettuccine
- Serves 4
- Tags: dinner lunch cheese pasta vegetables sauté boil simmer Submitted by
- Rachael Ray
- on 04/01/10A touch of freshly grated nutmeg accents this Florentine favorite of creamy spinach and pasta. Buon gusto!
- Advertisement
- Ingredients
- Salt
- 2 bundles spinach, cleaned and trimmed of stems
- 1 cup basil leaves, packed
- 1 pound spinach tagliatelle or fettuccine
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 1 cup dry white wine (eyeball it)
- 1 cup heavy cream
- Salt and pepper
- Freshly grated nutmeg, to taste
- Grated Parmigiano Reggiano cheese (a handful), for tossing with pasta, plus more to pass at table
Chutney & Cheddar-Stuffed Chicken Breasts With Smashed BLTPs
By mrboyton
PreparationPre-heat oven to 400ºF
- Chutney & Cheddar-Stuffed Chicken Breasts With Smashed BLTPs
- Serves 4
- Tags: dinner lunch cheese poultry vegetables potatoes sauté roast Submitted by
- Rachael Ray
- on 02/04/08AdvertisementIngredients
- 1 pound red bliss, fingerling or baby Yukon gold potatoes, skin left on
- 3 tablespoons extra-virgin olive oil (EVOO), plus additional
- Salt and freshly ground black pepper
- 1 pint grape or cherry tomatoes
- 4 boneless, skinless chicken breasts
- 2 tablespoons prepared chutney
- 8 slices sharp white cheddar
- 4 slices thick-cut bacon, chopped
- 2 leeks, white and light green parts only, cleaned and thinly sliced
- 1/4 cup chicken stock
Nob Hill Lobster Pot Pie
By mrboyton
My husband and I had this for dinner after our wedding at the MGM Grand, Las Vegas 10 years ago- and I still dream ...
- Lobster Cream:
- Lobster Pot Pie (Printable Recipe)
- Serves 10 (What, you don’t love 10 people? No fear, cut the recipe in half or by more depending on how many people you want to serve.)
- Adapted from Michael Mina, Nob Hill
- 10 lobster bodies (I used only 4 with good results, but 10 would be awesome)
- 3 Tablespoons olive oil
- Mirepoix
- 2 white onions, chopped
- 1 fennel bulb, chopped
- 1 leek, chopped
- 1/2 bunch celery, chopped
- 1 celery root, chopped
- Broth
- 2 cups brandy
- 4 Tablespoons tomato paste
- 5 thyme sprigs
- 1 bay leaf
- 3 quarts (12 cups) heavy cream
- Roux
- 4 Tablespoons butter
- 4 Tablespoons flour
Hot Fudge over Vanilla Ice Cream
By mrboyton
Bring cream and butter to boil in a medium saucepan over medium-low heat
- 1 1/4 cups heavy cream
- 4 tablespoons unsalted butter
- 2/3 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup unsweetened Dutch-process cocoa powder, sifted
- Salt
- 6 ounces bittersweet chocolate, chopped (1 cup)
- 2 teaspoons pure vanilla extract
- Vanilla ice cream, for serving