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Recipes
the best buttercream
By mrboyton
use a 1M tip for the flowers
- THE BEST BUTTERCREAM
- 2 cups shortening
- 8 cups confectioner's sugar
- 1/2 teaspoon salt
- 1 tablespoon clear imitation vanilla extract
- 6 fluid ounces heavy cream
Meatloaf with Cheddar Smashed Potatoes
By mrboyton
Beat the eggs in a large bowl
- Meatloaf with Cheddar Smashed Potatoes
- Serves 6
- 10 minutes high pressure
- Cooking spray or oil for preparing steaming basket
- 2 large eggs
- 1 1/2 pounds meatloaf mixture or 8 ounces each ground beef, veal, and pork
- 1 cup finely chopped onion
- 1/2 cup finely chopped flat-leaf parsley
- 3/4 cup rolled oats (old-fashioned or quick-cooking)
- 1/2 cup catsup or chili sauce plus 1 to 2 tablespoons additional to coat top of meatloaf
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic or garlic powder
- Freshly ground pepper to taste
- 1 tablespoon chopped parsley, for garnish
- 5 large carrots, peeled or scrubbed, and trimmed
- For the Cheddar-Smashed Potatoes
- 3 pounds russet potatoes, scrubbed or peeled, cut into 1-inch chunks
- 1 1/2 cups loosely packed (about 4 ounces) shredded sharp cheddar cheese
- 1/2 cup milk, plus more to taste
- Salt and freshly ground pepper
- Coat the bottom and sides of the steaming basket lightly with cooking spray or oil.
Manicotti Crepes
By mrboyton
Manicotti Crepe Beat eggs, flour and water until smooth, then add the melted butter
- Manicotti Crepe
- Ingredients
- 12 large eggs
- 4 cups of flour
- 4 cups of water
- 8 Tbs of melted butter (cooled)
- Ricotta Filling
- Ingredients
- 6 lbs Ricotta
- 4 eggs
- 2 lbs mozzarella, cubed
- Romano cheese, salt, pepper, and parsley to taste
- Milk (to adjust the consistency)
Honey Cashew Chicken with Rice
By mrboyton
Kate Parham, Cooking Light JUNE 2012
- 1 cup instant rice
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 2 cups broccoli florets
- 1 cup frozen shelled edamame (green soybeans)
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1/2 cup dry-roasted cashews, unsalted
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
Wendy's ribs
By mrboyton
- oregano, garlic powder, adobo seasoning and pepper
- make a paste with a little worcestire sauce
- rub on the baby back ribs front and back and sides
- place ribs (whole rack) in a disposable tin pan. pour over top beef broth- about halfway up the ribs but, not swimming
- bake for 2 1/2- 3 hours at 350*
- Let cool and put the entire pan in the fridge overnight.
- The next day....the gross part. spoon off and throw out the fat.
- Cut the ribs apart and place in BBQ sauce. Keep in the fridge until you are ready to throw them on the grill. Dad put them on top of foil to keep grill clean.
Chicken and Waffle Tenders
By mrboyton
Recipe by The Food in my Beard
- 2 cups Bisquick (plus more for dredging)
- 2 cups milk
- 1 egg
- 2 tablespoons butter (melted)
- 10 chicken tenders
- Oil for frying
Rosemary Ranch Chicken Kabobs
By mrboyton
Directions In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, ...
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
stuffed breakfast biscuits
By mrboyton
So happy to see a recipe to replace the discontinued Morningstar farm biscuits
- Pillsbury Buttermilk Biscuits - I used 2 1/2 cans out of a small 4 pack
- Shredded Cheese (I had Mexican style on hand)
- Frozen Shredded Hash Browns
- 1 package of Cooked Bacon
- 6 Scrambles Eggs
- One Egg for top of Biscuits
Apple Pork Chop Casserole
By mrboyton
•In a large skillet, brown meat in oil for about 3-4 minutes on each side or until a thermometer reads 145°
- 2 boneless pork loin chops (3/4 inch and 8 ounces each)
- 2 teaspoons canola oil
- 3/4 cup water
- 1 tablespoon butter
- 1 small tart apple, chopped
- 2 tablespoons raisins
- 1-1/2 cups crushed chicken stuffing mix
- 2/3 cup condensed cream of mushroom soup, undiluted
Best Carrot Cake
By mrboyton
Buttermilk Glaze Cream Cheese Frosting Preparation Line 3 (9-inch) round cakepans with wax paper; lightly grease an...
- Outstanding Rate the Recipe Read Reviews (79)
- Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
- Yield: 1 (9-inch) cake
- Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts