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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Roast Brussels Sprouts w/ Mustard Dressing


Ingredients

  • 2 pounds brussels sprouts, halved or quartered.
  • 1/4 c olive oil for roasting
  • 1/4 c olive oil for dressing
  • 2 tbsp vinegar (sherry, apple cider, tarragon, many choices will work fine here)
  • 1 tbsp grainy mustard.
  • Salt
  • Pepper

Directions

  1. Preheat oven to 450 deg f.
  2. Line half-sheet pan with aluminum foil.
  3. Toss brussel sprouts with olive oil, salt, and pepper. Spread on half sheet pan.
  4. Roast for 20-30 minutes until golden and desired mix of crunchy/soft. Flip after 10 minutes.
  5. While roasting, in a bowl that is large enough to eventually toss the brussels sprouts, whisk together vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper. Slowly add 1/4c oil.
  6. Add roasted sprouts to dressing bowl and toss.

Bisquick Ultimate Pancakes


[recipe-note]
Originally taken from Bisquick box, but it doesn’t always show up on the boxes, thus the need to add it here.
[/recipe-note]

Ingredients

  • 4 c Bisquick
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 4 tbsp lemon juice
  • 2 c milk
  • 4 eggs

Directions

  1. Heat pan or griddle to 375 deg F (about medium to medium high)
  2. Mix all ingredients.
  3. Make each pancake about 1/4 c
  4. Cook until edges dry and bubbles mostly stop, then flip and cook slightly less time on the second side.

Pasta Dough


Ingredients

  • 3 c flour
  • 6 eggs
  • 1 1/4 tbsp olive oil
  • 1 tsp salt

Directions


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

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