Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Creamed Corn


  • 24 oz frozen corn
  • 1/4 cup butter, cubed
  • 8 oz cream cheese, cubed
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp ground white pepper


  1. Put corn in slow cooker.
  2. Place butter and cream cheese into slow cooker.
  3. Add sugar, salt and pepper.
  4. Cover and cook on low for 4 hours or high for 2 hours.
  5. Stir half way.

Crab Rangoon


  • 8 oz cream cheese, room temp.
  • 2 green onions, finely sliced
  • Crab, 10 oz can (2 tuna sized cans, or fresh, or other).
  • 48 wonton wrappers

  • Directions

    1. Mix crab, onion, and cream cheese.  
    2. Put 2 tsp in each wonton wrapper, seal with water.  
    3. Fry in oil at 350 ℉

    Baked Mashed Potatoes


    5 pounds Russet Or Yukon Gold Potatoes
    3/4 cups Butter
    1 package (8 Oz.) Cream Cheese, Softened
    1/2 cup (to 3/4 Cups) Half-and-Half
    1/2 teaspoon (to 1 Teaspoon) Seasoned Salt
    1/2 teaspoon (to 1 Teaspoon) Black Pepper

    Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

    Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

    Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

    Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

    Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

    Grilled Braised Leeks

    Recipe courtesy Alton Brown, 2005

    • 4 large leeks, dark green sections removed
    • 2 tablespoons bacon drippings
    • Heavy pinch kosher salt
    • 1 tablespoon balsamic vinegar

    Crumbled bacon and goat cheese, as an accompaniment, optional.
    Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
    Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

    Pan De Sal

    bread flour
    bread crumbs (plain)
    active dry yeast
    unsalted butter

    1 tbsp yeast to 1 cup warm milk (about 100 degF). Add 1 Tbsp sugar. Let sit 15 minutes.

    New container. 1 cup milk, half stick butter, cut into 1tbsp chunks, nuke 90 seconds, make sure butter is all melted.
    Add 1/2 cup more milk, add 1 egg.

    Combine dry ingredients in a 3rd container. Start with 5 cups bread flour. 1.5 tsp salt. 1 cup sugar.

    Add yeast mixture to butter mixture. Add combined mixture to flour mixture. Mix for about 8 minutes, switch to hands. Add one more cup of flour, slowly until dough clears the side of the bowl.

    Knead on a floured surface, five minutes.

    Let sit, covered by a moist towel, for 45 minutes.

    Grease baking sheet.

    Cut into 3 equal sections. Press into 11″ wide 1/2″ thick rectangles.

    Roll each piece length wise towards you, tucking in edges towards palm.

    Cut into ~1 1/4 rounds (should be 8). Place rounds 1″ apart on baking sheet. Let rise, 1 hour. Preheat oven to 350.

    Bake 14-16 minutes, or until tops are brown.

    Cauliflower Casserole

    Originally from


    1 large head cauliflower, broken into small florets
    1/2 cup butter, melted
    1/4 cup grated Parmesan cheese
    2/3 cup Italian seasoned bread crumbs
    1 pinch salt
    2 teaspoon crushed red pepper flakes
    1 cup shredded Cheddar cheese


    Preheat oven to 350 degrees F (175 degrees C).

    Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain.

    In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes.

    Place half of cauliflower in a 2 quart casserole dish. Sprinkle half the cheddar. Add rest of cauliflower to casserole.

    Sprinkle mixture over cauliflower, and top with remaining Cheddar cheese.

    Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

    Spicy Anchovy Cauliflower

    4 garlic cloves
    2-4 anchovy fillets
    1/2 tsp red pepper flakes
    2 tbsp olive oil
    2 tbsp oil from anchovy can
    1 head (about 2 pounds) cauliflower, cut into florets.

    Preheat over to 450.

    Coarsely chop garlic, anchovies and pepper flakes. Season generously with salt, and then mash together into a paste.

    Place paste in bowl, mix in oils, toss in cauliflower.

    Spread mix on a half sheet pan, and roast for 25-30 minutes.

    Serve with lemon wedges.

    Cream Polenta with Thyme

    coarse salt and freshly ground pepper
    1.25 cups yellow cornmeal
    2 tbsp butter
    7 cups water
    1 tbsp fresh thyme leaves

    In a large sauce pan, combine 7 cups water, 2 tsp salt, 1/4 tsp pepper, bring to boil.

    Gradually add corn meal, reduce to simmer until think and creamy, about 10-15 minutes.

    Add butter and thyme, salt/pepper to taste.

    Pretzel Roll


    Prep time: 90 minutes
    Cook time: 12-15 minutes
    Total time: 105 minutes
    Serve: Makes about 12 pretzel rolls

    624g all-purpose flour
    1½ cup warm water (around 43oC)
    1 tablespoon sugar
    2 teaspoons kosher salt
    7g active dry yeast (1 sachet/ 2¼ teaspoons)
    57g unsalted butter, melted and cooled
    10 cups water
    200g baking soda
    1 large egg, beaten
    Vegetable oil for the pan
    Sea salt (I used Maldon), poppy seed or sesame seeds

    In your stand mixer’s bowl, add in the flour. Pour in the salt and sugar at one end of the bowl, and add in the yeast at the other end. Be careful here: if you add in the salt on top of the yeast, it will kill the latter and your dough might not rise.

    Using the dough hook attachment, mix the dry ingredients on a low speed. Slowly pour in the melted butter, follow by the water. If you do not have a stand mixer, use a wooden spoon and mix the ingredients together.

    Change the mixer speed to medium, knead the dough until it is soft and starts to pull away from the side of the bowl. This will take around 4-5 minutes. At the initial stage, the dough might look a bit shaggy – do not be tempted to add in more water. Let the mixer work its magic for 5 minutes. If it continues to look shaggy, you can then add in more water, tablespoon by tablespoon.

    If you are kneading by hand, turn the bowl and place the dough on a lightly floured surface/ board. Using your preferred kneading method, knead the dough until it is smooth and not tacky. This should take around 10-15 minutes. After kneading, if the dough looks dry, you can add in water, tablespoon by tablespoon.

    Oil a large bowl with some vegetable oil and place the kneaded dough inside. If you are using the stand mixer, you can remove the dough from the bowl, clean it, oil it with vegetable oil and put the dough back into the oiled bowl.

    Cover the bowl with plastic wrap (or a shower cap), and let it sit in a warm place for around an hour or until the dough has doubled in size.

    Preheat the oven to 220oC. Line two baking trays with parchment paper and lightly brush it with vegetable oil. Set aside.

    On a lightly oiled surface (I like to use a wooden chopping board), divide the dough into 12 equal pieces. I would usually weigh the dough for increased accuracy and divide them accordingly.

    Using the “pull and tuck” method, pull one side of the dough and tuck it underneath. Repeat until you get a round shape/ boule. Alternatively, you can gently roll the dough on the oiled surface into a ball. Repeat for the rest of the pieces and place them on the parchment lined baking trays.

    Using a 4-litre saucepan, bring the 10 cups of water and baking soda to a rolling boil. Place the ball of dough into the boiling water, one piece at a time for 30 seconds. You might need to turn the dough to ensure all sides are coated. This process imparts the “alkaline-pretzel” flavour onto the dough, and during baking, it will also give the roll its dark brown colour.

    Using a strainer spoon, remove the dough and drain any excess water, and place it on the parchment lined baking tray. Repeat for the rest of pieces.

    Brush the top and side of the dough with the beaten egg, and sprinkle with sea salt*. Bake until dark golden brown in colour. This will take around 12-15 minutes.

    Transfer to a rack to cool for 5 minutes.

    The pretzel rolls are best eaten on the day itself. If you plan to eat them the next day, I would recommend that they be kept in the freezer. To reheat, thaw the roll completely. Preheat the oven to 180oC and bake 5-8 minutes.

    *Beside sea salt, you can also sprinkle black pepper, sesame seeds, poppy seeds, parmesan cheese, or whatever you happen to have in your pantry.

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