Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Beer Simmered Smoked Sausage and Potatoes

From Hillshire Farm’s somewhere.

1 lb sausage
¼ cup butter or margarine
1 onion, diced fine
4 garlic cloves, minced
1 bottle (12 ounces) regular beer
2 lbs. red potatoes, cut into 1” cubes (about 6 cups)
3 green onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper

Cut sausage into ½”slices.

Melt butter in a 4-5 quart pan (or dutch oven) over medium-high heat.

Add sausage, onion and garlic; cook 3-4 minutes, stirring frequently until onion is soft and sausage is lightly browned.

Add beer and potatoes; bring to a boil.

Reduce heat to medium, cover and cook 15-20 minutes or until potatoes are just tender.

Stir in green onions, salt and pepper.

Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.


Baked Mashed Potatoes

8 oz Cream Cheese
6 C mashed potatoes
1 t salt
?? C onion, finely chopped and cooked until tender but not colored
?? C butter or margarine
1 C Sour Cream
?? t garlic powder
Mix all together. Bake at 350 in buttered shallow pan until lightly
browned, just yellowing in spots and tanning edges 40 ???50 minutes. More
brown is
better than less. A shallow dish is best. Like a cake pan. You don???t want a
thick layer. The cheese need to cook not just warm up.
May be frozen in freezer bag. Thaw and dump in pan. It will be watery. Do
not pour off the liquid- it will go back into the potatoes.

I have used fresh garlic, dried onion, etc. The recipe is very forgiving
in quantities.

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.

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.

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

Mustard Lamb

  • 2 racks of australian lamb, frenched
  • olive oil
  • 1 tbs yellow mustard seeds
  • 1 tbs chopped fresh oregano
  • 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
  • 2 tsp lemon zest
  • 1 cup white wine vinegar
  • 6 potatoes cut into wedges

Brush the lamb with olive oil, then salt and pepper.  Scatter mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to cover.  Wrap tightly and refrigerate 1-2 hours or overnight.

Place the herbs and lemon zest in a food process with vinegar and process to combine.  Pour into jar or bowl and set aside.

Preheat over to 400degF.  Brush potatoes with oil and season with salt/pepper.  Place on tray and bake 25-30 minutes or until crisp.

When potatoes have been in the over for 10 minutes, place the racks in a roasting pan meat side up and roast for 12-15 minutes for medium rare.

Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.

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