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Recipes
CHICKEN ROLL UPS FOR A CROWD
By BobD
In a large bowl, mix softened cream cheese and milk until smooth
- 12 oz. cream cheese
- 2 cups chopped cooked chicken
- 2 tbsp. milk 1
- (12 count) can crescent rolls
- 1 tbsp. grated onions
- 1/4 cup melted butter
GREENS & POTATO GRATIN
By BobD
1. Preheat the oven to 375 degrees
- This nourishing gratin makes a great vegetarian main dish.
- 2 to 2 1/2 pounds greens (such as chard, beet greens or kale), stemmed and cleaned
- 3/4 pound small potatoes (such as baby Yukon Gold or new potatoes)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground pepper to taste
- 3 large eggs
- 3/4 cup low-fat milk
- 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
- 1 ounce Parmesan, grated (1/4 cup)
CHINATOWN CHAR SIU BBQ RIBS or PORK
By BobD
Combine the marinade ingredients in a bowl and whisk thoroughly
- 4-8 SERVINGS
- Marinade (1-1/2 CUPS)
- 1/2 cup hoisin sauce
- 1/2 cup brandy, rum, or bourbon
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons dark sesame oil
- 2 tablespoons hot sauce, such as Asian chile sauce or Tabasco
- 2 tablespoons ground ginger or minced fresh ginger
- 2 teaspoons garlic powder or minced fresh garlic
- 2 teaspoons Chinese five-spice powder
- 2 tablespoons onion powder
- 2 teaspoons red food coloring
- Ribs
- 2 slabs baby back ribs, cut in half lengthwise through all the bones (or 4# pork loin)
- 1/4 cup honey or char siu sauce
- Chopped fresh chives, for garnish
SPINACH & RED PEPPER CALZONES
By BobD
Preheat oven to 500F with rack in lowest position
- 4 SERVINGS
- 1 1/2 tablespoons cornmeal
- 1 large onion, halved and sliced lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 5 oz baby spinach (8 packed cups)
- 4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
- 12 oil-cured black olives, pitted and coarsely chopped (about 3 Tbsp)
- 1 lb store-bought pizza dough, thawed if frozen
- 1/2 lb smoked mozzarella, cut into 16 pieces
SPANISH FIG ROLLS
By BobD
Chop the figs and nuts finely or pass them through a meat grinder
- 2 lbs (900 g) dried figs
- 3/4 lb (300 g) hazelnuts, blanched and skinned
- 3/4 lb (300 g) blanched almonds plus additional for garnish
- 1/4 cup (60 ml) sugar
- 1 Tbs (15 ml) grated lemon zest
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2 ml) freshly ground pepper
- 1/2 tsp (2 ml) ground anise seeds
- 1/4 tsp (1 ml) ground cloves
- 3 oz (85 g) semi-sweet chocolate, melted
- 2-3 Tbs (30-45 ml) brandy or anise-flavored liqueur such as Pernod or ouzo
- 1/4 cup (60 ml) toasted sesame seeds
GREEN PEPPERCORN CORNMEAL CRACKERS
By BobD
Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 tsp peppercorns, and table salt in a bo...
- 60 PIECES
- Cornmeal lends these crackers a golden glow and a nice crunch; lots of crushed green peppercorns provide an intriguing spiciness. Serve with cheese or with cocktails.
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal (preferably stone-ground)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons packed light brown sugar
- 4 teaspoons dried green peppercorns, coarsely crushed, divided
- 1/2 teaspoon table salt
- 1 stick cold unsalted butter, cut into pieces
- 2/3 cup well-shaken buttermilk
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
OATMEAL CHERRY PECAN COOKIES
By BobD
1. Preheat the oven to 250
- 8 tablespoons (1 stick) butter, room temperature
- cup dark brown sugar
- cup granulated sugar
- teaspoon salt
- 1 large egg, room temperature
- teaspoon vanilla extract
- cup all-purpose flour
- cup whole-wheat flour
- teaspoon baking soda
- teaspoon baking powder
- 1 cups old-fashioned oats
- cup dried cherries
- cup finely chopped dried apples
- cup plus 2 tablespoons coarsely chopped pecans
GRILLED RUM BASTED PINEAPPLE
By BobD
Prepare barbecue (medium-high heat)
- 12 SERVINGS
- 2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds
- Dark rum
- Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)
- Fresh mint sprigs
- Cookies
BEET CARPACCIO W/GOAT CHEESE & ARUGULA
By BobD
Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands)
- This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.
- 3 medium beets, peeled and stems trimmed to 2 inches
- 1 1/2 tablespoons red-wine vinegar
- 4 ounces goat cheese, sliced
- 4 ounces baby arugula (4 cups packed)
- 1 large Belgian endive, thickly sliced crosswise
- 3 tablespoons extra-virgin olive oil
- Equipment: an adjustable-blade slicer
Medallions of Beef with Mushrooms
By BobD
In a large nonreactive skillet, bring 1 cup of water to a boil
- 1 cup asparagus tips (from about 1 pound asparagus)
- Four 6-ounce beef tenderloin steaks
- Salt and freshly ground pepper
- 1 1/2 teaspoons olive oil
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons Cognac or brandy
- 3/4 pound mushrooms, stemmed and caps thickly sliced
- 2 large shallots, minced
- 1/3 cup Madeira
- 1 teaspoon Dijon mustard