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Recipes
Meals (Caribbean Shrimp with Rice)
By chefbobby
1)Combine shrimp,broth,garlic,chili powder,salt and oregano in slow cooker
- 1 Pkg (12oz) frozen shrimp,thawed
- 1/2 Cup fat-free,reduced-sodium chicken broth
- 1 clove garlic,minced
- 1 Tsp chili powder
- 1/2 Tsp salt
- 1/2 Tsp dried oregano
- 1 Cup frozen peas,thawed
- 1/2 Cup diced tomatoes
- 2 Cups cooked long-grain white rice
Meals (Salami-Mozzarella Calzone)
By chefbobby
Place a baking sheet upside down in the oven and preheat to 400 degrees F
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1/4 pound shredded reduced-fat mozzarella cheese
- Extra-virgin olive oil, for brushing
- 1 13.8-ounce tube refrigerated pizza dough
- 1/4 pound deli-sliced salami, cut into thin strips
- 1 1/2 cups giardiniera (pickled mixed vegetables), drained
- 1/4 pound sliced provolone cheese
Meals (Clam Chowder)
By chefbobby
Bring the clam juice and diced potatoes to a boil in a large soup pot
- 5 cups clam juice
- 1 pound potatoes, diced
- 5 slices bacon, 1/2-inch dice
- 1 small yellow onion, diced
- 3 bay leaves
- 1 tablespoon freshly chopped thyme leaves
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups half and half
- 2 pounds fresh or frozen clams, diced
- 2 tablespoons freshly chopped parsley leaves
- Kosher salt and white pepper
- Oyster crackers, for serving
Meals (Italian-Style Chicken Soup)
By chefbobby
1) Pat chicken dry with paper towels and season with salt and pepper
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces
- Salt and Pepper
- 3 Tbsp extra-virgin olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 tsp grated lemon zest
- 4 large eggs
- 2 Tbsp finely chopped fresh basil
- 1/2 cup grated Parmesan cheese
Sides (Roasted Fingerling Potatoes)
By chefbobby
Preheat oven to 450 degrees F
- 1 (1-pound) package bacon, cut into 1/2-inch pieces
- 3 pounds fingerling potatoes, halved lengthwise
- 2 fennel bulbs, thinly sliced
- 1 onion, thinly sliced
- Kosher salt and freshly ground black pepper
Meals (New Orleans Gumbo)
By chefbobby
1) In a large saucepan, bring broth to a boil
- 2 cups chicken broth
- 1 cup uncooked converted rice
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 large green pepper, chopped
- 1/4 cup minced fresh parsley
Breakfast (Drop Doughnuts)
By chefbobby
Mix all ingredients together
- 2/3 cup sugar
- 3 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 4 Tbsp crisco
Meals (Lemon Penne with Ham & Escarole)
By chefbobby
1) In a large pot of boiling, salted water, cook the pasta until al dente
- 1 pound penne pasta
- 1 head escarole (about 1 pound), sliced crosswise
- 1/4 cup extra-virgin olive oil
- 5 ounces ham steak, coarsely chopped
- 1 clove garlic, finely chopped
- 1/4 teaspoon crushed red pepper
- 3 large eggs
- Grated peel and juice of 1 lemon
- 1/2 cup grated parmesan cheese
- Salt and pepper
Meals (Smoked Steak & Cheddar Panini)
By chefbobby
To enhance the taste of these hearty steak sandwiches, the meat is first soaked in an herb- and garlic-based marina...
- For the marinade:
- 1 yellow onion, thinly sliced
- 3 garlic cloves, chopped
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. dried oregano
- 4 Tbs. red wine
- 6 Tbs. olive oil
- 1 tsp. salt
- Freshly ground pepper, to taste
- 1 1/4 lb. skirt steak
- 1 Tbs. olive oil
- 1 red bell pepper, seeded, cored and sliced 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 4 French sandwich rolls
- 2 Tbs. unsalted butter, melted
- 5 oz. extra-sharp cheddar cheese, grated
- 1 head butter or Bibb lettuce, leaves separated
Meals (Au Gratin Chicken Chowder)
By chefbobby
1) In a large saucepan, cook bacon over medium heat until crisp
- 6 bacon strips, diced
- 1 small onion, chopped
- 1 package (4.9 ounces) au gratin potatoes
- 2 cups hot water
- 1-1/2 cups 2% milk
- 1-1/4 cups chicken broth
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 bay leaf
- 3 cups cubed cooked chicken
- 2/3 cup evaporated milk