Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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.

Date Bar Cookies


Total Time:
1 hr
25 min
35 min
Yield:30 (2-inch) bars


For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Macaroni Milanaise

½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.

Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.

London Broil

1/4C Red wine vinegar
1/4C red wine
2T oil
2T worcester sauce
2T Soy sauce
2T Mustard
4 cloves garlic minced or crushed.

Lightly score the london broil and then rub marinade in and leave it for
several hours to overnight.

On high heat (grill, broiler, or pan) cook for 5-8 minutes a side.

Let rest. If you used a pan, make a pan sauce now.

Slice thinly across the grain.

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.

Soy Ginger Sauce

2 teaspoons vegatable oil (try substituting sesame oil)
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
1 tablespoon minced fresh ginger (try grated)
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil
1 medium scallion, white and light green parts, sliced thin

Heat vegatable oil in small skillet over high heat. Add ginger and
garlic, cook till fragrant, about 1 minute.

Reduce heat to medium low and add soy, mirin, vinegar, and water.
Simmer until slightly syrupy, 4-6 minutes. Serve with scallion.

3-Hour Pizza Dough

This recipe yields approximately 32 ounces of dough resulting in 4-5 10″ Pizzas.


1-1/2 cups warm water, divided
1 teaspoon active dry yeast
4 cups unbleached (better-for-bread) flour
1 teaspoon salt
1 teaspoon olive oil

Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.

Hand Mixing Method

Place flour and salt in a mixing bowl. Add yeast mixture and remaining water, stirring while pressing the back of the spoon against the sides of the bowl. Mix until dough takes on a “shaggy” look, then drizzle with oil. Stir to incorporate oil, pulling dough into a ball and then turn out onto a lightly floured work surface.

Knead for 5 minutes, dusting with flour if necessary. If dough feels dry and difficult to knead, cover and let rest for 10 minutes; resume the kneading. If dough is sticking to the work surface, use a dough scraper to lift dough and add flour. (dough should feel moist, but not sticky. If the dough is too wet and builds up on your hands, add flour 1 tbsp at a time.) After the initial 5 minutes of kneading, cover dough and let rest 20 minutes. Knead for 3-5 minutes more and then place dough in a lightly oiled bowl and cover with plastic wrap. Set aside at room temperature for 2-1/2 hours or until doubled in size.

Mixer Method

Place flour, salt and yeast mixture and remaining water in mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing. Dough should take on a “Shaggy” appearance. Drizzle with oil and mix for 2 minutes more. Dough should form a smooth ball and clear the sides of the bowl. Turn mixer off, cover top of bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes or until dough forms a smooth ball clearing sides of bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.

originally from


8 T Brown Sugar
3 T Kosher salt
1 T chili powder
1/2T cayene pepper
1/2T garlic powder
1/2T onion powder
1/2T celery salt
1/2T cumin
1/2T ground mustard
1/2T paprika

Herb Crusted Pork Tenderloin


  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


  1. Preheat oven to 475 degrees F.
  2. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
  3. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for done-ness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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