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Recipes
Closet Cooking
By mrboyton
1.Cook the pasta as directed on package but stop 3 minutes early, drain and set aside
- 12 ounces pasta
- 1/2 pound Italian turkey sausage, casings removed
- 3 cups (24 ounces) pizza sauce or marinara sauce
- 1/2 cup sliced black olives
- 4 ounces pepperoni
- 8 ounces ricotta
- 2 cups mozzarella, shredded
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1/2 teaspoon oregano (optional)
Caramel Cake
By mrboyton
Preheat oven to 350°. Grease and flour a 9x13 pan
- Caramel Sauce :
- 1 Cup butter, softened (2 sticks)
- 2 Cups sugar
- 4 eggs
- 3 Cups all-purpose flour, sifted
- 3 tsp. baking powder
- 1 tsp. CINNAMON
- 1/2 tsp. GROUND ALLSPICE
- 1/2 tsp. GROUND NUTMEG
- 1/2 tsp. salt
- 1 Cup milk
- 1 tsp. PURE VANILLA EXTRACT
- 1/2 Cup butter (1 stick)
- 2 Cups brown sugar
- 1/2 Cup milk
- Frosting:
- 1/2 Cup Caramel Sauce
- 3 Cups powdered sugar
- 1 tsp. PURE VANILLA EXTRACT
- 1/8-1/4 Cup milk
Roast Half Spring Chickens with Potatoes, Olives and Lemon
By mrboyton
PreparationThe day before the meal, combine the brine ingredients in a large plastic bag
- For the brine:
- Serves 4
- 4 tablespoons kosher salt
- 6 cloves garlic, crushed
- 1 small onion, coarsely chopped
- 2 stems rosemary, cut into 2-inch lengths
- A few bay leaves
- A few sprigs of thyme
- 2 1/2 quarts water
- 2 halved small spring chickens (2 chickens, 3-3 1/2-pound birds, each halved)
- 1 sack pearl onions or 12 small cippolini onions
- 2 pounds baby potatoes, big ones halved, others left whole
- 1 bulb garlic, cloves crushed and skinned
- 2 lemons, 1 sliced, 1 cut into quarters, divided
- 1 cup buttery, green Cerignola olives or other good-quality green olives
- A few fresh bay leaves
- 2 tablespoons rosemary, coarsely chopped
- 1 tablespoon thyme, chopped
- Salt and pepper
- Extra virgin olive oil (EVOO), for drizzling
Mini strawberry pies
By mrboyton
To make the crust: Mix 1 cup flour, 1 cup cake flour and salt together in the bowl of your stand mixer fitted w...
- FOR THE CRUST:
- 1 cup Cake Flour
- 1 cup All-purpose Flour
- 1/2 teaspoons Salt
- 3/4 cups Cold Butter, Cut Into 1/2" Cubes
- 2 whole Eggs, Lightly Beaten
- _____
- FOR THE FILLING:
- 1/2 cups All-purpose Flour
- 1 Tablespoon Cornstarch
- 1/2 cups Brown Sugar, Not Packed
- 1/4 cups White Sugar
- 1 dash Cinnamon
- 1 dash Nutmeg
- 4 cups Halved Strawberries
- 1 Tablespoon Vanilla Extract Or Flavored Liqueur
Vegan Shepherd’s Pie with Gravy
By mrboyton
•1. Preheat oven to 425F and lightly oil a 2
- Mashed Potatoes
- 3 lb. potatoes (I used a bag of organic red potatoes), peeled and chopped
- 2 tbsp Earth Balance, or equivalent
- 1/3 cup + 2 tbsp non-dairy milk
- kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp garlic powder
- Vegetable Filling
- 1 tbsp extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled & small dice
- 2 parsnips (or other root vegetable), peeled & small dice
- 4 celery stalks, small dice
- 1 cup, full sodium vegetable broth (or more as needed)
- 1/4 cup red wine (or more broth)
- 2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/2-3/4 tsp kosher salt, to taste + black pepper
- 3 tbsp flour (I used whole wheat) (or you might be able to use cornstarch for gluten-free but I would probably only use 1-1.5 tbsp)
White Pizza with Tomato and Basil
By mrboyton
Total: 20 minutes Yield: 4 servings (serving size: 2 slices) Ingredients 1 (10-ounce) Italian cheese-flavor...
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Pumpkin Cream Tortellini Lasagna
By mrboyton
PreparationPre-heat oven to 400°F and a broiler
- Pumpkin Cream Tortellini Lasagna
- Serves 4
- Tags: brunch dinner lunch cheese pasta vegetables broil sauté boil roast simmer Submitted by
- Rachael Ray
- on 10/31/08Advertisement
- Ingredients
- 1 small pumpkin (about 2 pounds), quartered and seeded, seeds cleaned and reserved
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- Salt
- 2 pounds large cheese tortellini
- 2 tablespoons butter
- 1 medium onion, chopped
- 3-4 cloves garlic, finely chopped or grated
- Ground black pepper
- 2 tablespoons flour
- 2 cups milk
- A few grates fresh nutmeg
- 2 cups shredded sharp yellow cheddar
Pasta and Beans: Pasta e Fagioli
By mrboyton
Heat a deep pot over medium high heat and add oil and pancetta
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
Summer tortellini salad
By mrboyton
Preheat oven to 450 degrees
- 1 pkg (20 oz) Italian Classics Six Cheese Tortellini (Dairy Dept)
- 1 red sweet pepper, cored, thinly sliced (about 1 cup)
- 1 red onion, peeled, thinly cut (about 3/4 cup)
- 1 small bunch (about 1/2 lb) asparagus, trimmed, cut in 1 1/2-inch pieces
- Sea salt and cracked black pepper to taste
- 2 Tbsp Wegmans Basting Oil, divided
- 1 zucchini, trimmed, 1/4-inch dice (about 2 cups)
- 3 Tbsp Italian Classics Pine Nuts
- 1 pkg (1 pint) grape tomatoes, halved
- 1 pkg (7 oz) Italian Classics Basil Pesto Sauce (Dairy Dept)
- 1/2 tsp Tabasco sauce
- 15 leaves basil, finely sliced
cheesy chicken and pasta
By mrboyton
Although this recipe says it yields 6 servings, it's best to double it
- 8 oz. Penne pasta
- 10 oz. Frozen chopped spinach
- 2 Boneless, skinless chicken breasts
- 1 tItalian seasoning
- 1 t Minced garlic
- 1/4 t Black pepper
- 2 C Spaghetti sauce
- 15 oz Low sodium canned diced tomatoes
- 2 oz Lowfat cream cheese
- 1 C Shredded mozzarella cheese