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Recipes
Desserts (Nutty Peanut Butter & Jelly Squares)
By chefbobby
1) Position a rack in the center of the oven and preheat to 350 degrees
- 3/4 cup salted, roasted peanuts
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup packed light brown sugar
- 3/4 teaspoon salt
- 1 4 ounce stick unsalted butter, chilled and cut into pieces
- 3/4 cup natural creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup grape or strawberry jam
Sides (Curried Potato Fritters)
By chefbobby
Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes
- 2 medium russet potatoes
- 1 cup 4% cottage cheese
- 1/2 cup frozen peas, thawed
- 2 teaspoons Madras curry powder
- 1 cup plus 2 tablespoons all-purpose flour
- Kosher salt
- Vegetable oil, for frying
- 4 large eggs
- 2 cups panko (Japanese breadcrumbs)
- Mango or tomato chutney, for serving
Meals (Herbed Seafood Skewers)
By chefbobby
1) In a large bowl, combine the first seven ingredients
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 3/4 pound uncooked large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1 large sweet yellow pepper, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/4-inch slices
- 1 small yellow summer squash, cut into 1/4-inch slices
- Hot cooked rice, optional
Sides (Jalapeno Avacado Salad)
By chefbobby
This salad's tangy dressing will have everyone asking for seconds
- 2 medium ripe avocados, peeled and cubed
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 cup lime juice
- 1-1/2 teaspoons sugar
- 8 cups torn salad greens
Meals (Grilled Potato Hobo Packs)
By chefbobby
1) PREP POTATOES Cut each potato in half crosswise, then cut each half into 8 wedges
- 2 pounds Yukon Gold potatoes (about 3 large), scrubbed
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and chopped
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Meals (Baked Shrimp Curry)
By chefbobby
1) Thaw shrimp, if frozen
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
Meals (Thai Turkey Wraps)
By chefbobby
MIX first 4 ingredients in medium bowl until well blended
- 2 Tbsp. PLANTERS Creamy Peanut Butter
- 2 Tbsp. KRAFT Real Mayo Mayonnaise
- 2 Tbsp. KRAFT Asian Toasted Sesame Dressing
- 1/2 tsp. hot pepper sauce
- 2 cups coleslaw blend (cabbage slaw mix)
- 4 flour tortillas (6 inch)
- 16 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
- 2 Tbsp. chopped PLANTERS Lightly Salted Dry Roasted Peanuts
- 2 Tbsp. chopped fresh cilantro
Sides (Orzo with Feta, Basil and Shrimp)
By chefbobby
In a bowl, stir together the shrimp, the 1/4 cup olive oil, the paprika, red pepper flakes and the 1/2 tsp
- 1 lb. medium shrimp, peeled and deveined (or substitute bay scallops)
- 1/4 cup plus 2 Tbs. extra-virgin olive oil
- 1/2 tsp. sweet Spanish paprika
- 1/4 tsp. red pepper flakes
- 1/2 tsp. sea salt, plus more, to taste
- 3 cups orzo
- 1/2 cup packed fresh basil leaves, snipped into small pieces, plus 4 to 6 whole leaves
- 8 oz feta cheese, crumbled (or more if desired)
Desserts (Lemonade Pie)
By chefbobby
1)In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick)
- 1 can (5 ounces) evaporated milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup thawed lemonade concentrate
- 1 graham cracker crust (9 inches)
Meals (Breakfast Pizza)
By chefbobby
1)Heat oven to 425 degrees
- 1 can (13.8oz) Pillsbury refrigerated classic pizza crust
- 1/3 Cup basil pesto
- 10 slices thick-sliced smoked-style bacon,crisply cooked
- 5 slices provolone cheese
- 1-1/2 Cup diced seeded tomatoes (about 2)
- Dash of salt
- Dash of pepper
- 6 eggs