Boyd Recipes

Broccoli Cauliflower Casserole

1.5 pds brocoli/cauliflower florets
1 can cream of mushroom soup
1/4 cup milk

Topping — (maybe double, use as needed)
1/2 cup chedder, shredded
2 cups bisquik
1/4 cup butter

Preheat oven to 400 deg.
Cook brocoli until almost tender, drain.
Put in 1.5 qt caserole dish (probably use larger)
mix soup and milk until smooth
poor over brocoli
stir
sprinkle with cheese
mix butter and bisquik until crumbly in seperate bowl
sprinkle bisquick mixture over cheese
Bake until crumbs are light brown (20 minutes)

January 16, 2011 0

Alfredo’s Sauce

1/4 cup butter
1 cup heavy cream
2/3 cup parmesan
12oz fettucini

Melt butter

Add cream. Bring to boil, reduce to simmer for 5 minutes

Add parmesan, salt and pepper

Turn off heat.

Cook pasta

Drain pasta.

Mix pasta and sauce. Serve promptly.

January 16, 2011 0

Scalloped Potatoes

– 6 medium potatoes boiled, peeled, sliced or diced
Put in 2 qt. cassarole and cover with sauce. Bake at 350 for 45 minutes.

I usually use a 9×13 pan and double or triple the recipe.

Sauce
1/2 c. butter
1/4 c. chopped onion
1 t. prepared mustard
1 t. salt
1 t. parsley flakes (1 T. fresh minced)
1/4 t. pepper
1/4 c. milk
1/4 of Velveeta packet

Cook on low until all melted together.

January 16, 2011 0

Spatzle

Initially from the Joy of Cooking.

Combine

1.5 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
pinch of ground nutmeg

Beat together in a seperate bowl

2 large eggs
1/2 cup water or milk

Add to the flour mixture. Beat with a wooden spoon.

Bring 6 cups of salted water or broth to a boil. In my opinion this
should be 4″ of liquid rather than absolute measure.

Force the batter through a spatzle machine (or potato ricer) into
boiling liquid. Wait until all the bits float to the top, then remove
with a strainer.

I then like to let a small amount at a time dry in a colander.

Possible use:
After 5+ minutes of drying, lightly fry in butter with a splash of mustard.

January 16, 2011 0

Crockpot Pulled Pork

This is your shortcut solution to Carolina Pulled Pork Barbecue. While
it lacks the authentic flavor of slow smoked barbecue, if its all you
have to work with, then go for it.
INGREDIENTS:

* 3-4 pounds pork roast, boston butt or pork shoulder
* 3/4 cup apple cider vinegar
* black pepper and salt to taste
* 1 to 1 1/2 cups of barbecue sauce

PREPARATION:
Trim pork roast of excess fat. Lightly season with salt and
pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast
and turn to make sure the vinegar reaches all sides. Cook on low for
10 to 12 hours or until roast is tender enough to pull apart with your
fingers.

Then remove roast and discard liquid. Shred pork roast into small
pieces and return it to the slow cooker. Add barbecue sauce and stir
to mix. There should be enough barbecue sauce to coat the meat but not
so much as to make it runny.

January 16, 2011 0

Cocoa Mix

From Alton Brown:

Ingredients

* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 1 teaspoon salt
* 2 teaspoons cornstarch
* 1 pinch cayenne pepper, or more to taste
* Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. Store in an air-tight container.

Mix with warm milk, about 50% of milk/mixture.

January 16, 2011 0

Pasta (from scratch)

1 pound white flour
2 tsp salt
4 eggs, beaten
3 tbsp olive oil
5 tbsp butter, melted
3 garlic cloves
2 tbsp parsley

mix flour and salt in bowl
make a pit in the center of the bowl
place the eggs and 2/3rds of the oil in the pit
stir in eggs

knead for fine minutes until smooth and elasticy
set aside covered for 15 minutes
roll out thinly, cut into shapes

bring water to bool
add remaining oil. cook pasta in water for 2-3 minutes

mix remaining ingredients

idea: stuff pasta

January 16, 2011 0

Chicken Marsala

3 chicken breast halves
salt
pepper
flour
thyme
rosemary
4oz button mushrooms, cut to desired size.
butter
1 cup marsala

Scallop the halves into a total of six pieces.

brine chicken for half hour in 4 cups water + 4tbs salt.

Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.

Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.

Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.

add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.

January 16, 2011 0