Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Turkey Stock

Turkey stock is nice for making gravy. The turkey parts can partially come from a turkey purchased for a meal, especially if you are spatch-cocking the turkey, but around Thanksgiving it is also often possible to buy some of those scrap parts separately from a bird at grocery stores. I use the scraps I get from my turkey combined with some extra scraps or wings.


  • 4 pounds turkey parts (necks, backs, wings, etc)
  • 1 large onion, quartered or eighthed
  • 1 large carrot, peeled and chopped into 2″ pieces
  • 1 celery stalk, chopped into 2-3″ pieces
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 16 whole peppercorns
  • 1 bay leaf
  • 3 quarts of water


  1. Roast turkey parts at 450°F for 45 minutes.
  2. De-glaze roasting pan with 1-2C water
  3. Place turkey parts, vegetables and herbs, de-glazing liquid and remaining 10-11C water into a stock pot (or dutch oven).
  4. Simmer for 4 hours.
  5. The goal is to reduce by one third to one half, but that can be hard to tell while in pot with solids.
  6. Remove easy to grip solids.
  7. Pour remainder through a fine mesh strainer into a new bowl.
  8. If more than 7 cups remain, place liquid back in pot to reduce down to around 6 cups.

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.

Crock-pot Mac & Cheese


  • 4 cups uncooked elbow macaroni
  • 8 tbsp (one stick) unsalted butter
  • 5 cups grated sharp cheddar cheese
  • 1 cup sour cream
  • 2 (10 3/4 ounce) cans Campbell’s cheddar cheese soup (or equivalent brand).
  • 1 tsp salt
  • 2 cup milk
  • 1 tsp dry mustard
  • 1 tsp black pepper


  1. Boil the macaroni in water for six minutes. You definitely want it to be on the firm side. Drain.
  2. In crock pot, combine sour cream, cheddar soup, salt, milk, mustard and pepper, mix. Add cheese, butter, and the drained macaroni and stir again.
  3. At this point it can be refrigerated until 3 hours before it should be served.
  4. Cook on low for 2 hours, stirring occasionally.

Instant Tapioca


  • 3 cups milk
  • 1/2 cup sugar
  • 1/2 cup instant tapioca
  • pinch salt
  • 2 eggs, beaten
  • 1.5 tsp vanilla


  1. First, mix milk, sugar, salt, and tapioca in pan on Medium High. Bring to boil, wait another 7 minutes.
  2. Reduce to simmer. Temper eggs with 1 cup of tapioca mixture.  Add back to pan.  Wait 5 minutes or until thickening (don’t wait until final desired thickness is reached because it will thicken more), add vanilla.  
  3. Let cool until it doesn’t burn your, or serve cold.

Whipped Cream


  • Pint heavy/whipping cream.
  • 32g sugar (regular, superfine, or icing).
  • 1 tsp vanilla extract (optional).


  1. Place bowl and whisk/beater in freezer, 10-20 minutes.
  2. Place sugar in mixer.  
  3. Add cream and optional vanilla.
  4. Beat on medium than high until stiff peaks form.

Angel Food Cake

Based on:


  • 1 3/4 cups sugar (14 oz) super fine sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon orange extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar

I use Domino brand super fine sugar. It can be bought at Walmart, online, or hopefully your local grocery store. I’m sure any brand is probably fine. Alternatively, stick sugar in food processor on high for 2 minutes, which is what Alton Brown recommends.

It occurs to me that I should just try giving powdered sugar a go for this recipe. I will update it if I ever do.


  1. Preheat oven to 350 degrees F.
  2. Separate egg whites from yolks.
  3. Divide sugar in half. Set aside half.
  4. Sift remaining sugar half with the salt the cake flour.
  5. In mixer bowl, hand whisk egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to mixer. Slowly sift the reserved sugar into eggs mixture, beating continuously at medium speed, continue mixing until medium peaks form.
  6. Once you have achieved medium peaks, remove bowl from mixer.
  7. Sift enough of the flour mixture in to dust the top of the foam. Using a large spatula fold in gently. Continue until all of the flour mixture is incorporated.
  8. Carefully spoon mixture into an un-greased tube pan. Bake for 35 minutes before checking doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  9. Cool upside down on cooling rack for at least an hour before removing from pan.

Buckwheat Scallion Crêpes


1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water


Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.

Thin batter with water, adjust for desired consistency.

Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.

Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.

Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.

The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.

Also, you could use all buckwheat flour, but I thought the results were too dark when done that 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 ℉

    Tangerine Orange Cake


    1 (18.25 ounce) package yellow cake mix
    1 (3 ounce) package instant lemon pudding mix
    3/4 cup tangerine juice
    1/2 cup vegetable oil
    4 eggs
    zest of 1 lemon

    1/3 cup tangerine juice
    2/3 cup white sugar
    1/4 cup butter

    Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
    In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
    Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
    In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

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