Chefbobby's profile page
Recipes
Meals (Shrimp Scampi)
By chefbobby
1)In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender
- 3 to 4 garlic cloves, minced
- 1/4 cup butter, cubed
- 1/4 cup olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- Hot cooked angel hair pasta
Sides (Deluxe Potato Casserole)
By chefbobby
1) Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 cup (8 ounces) sour cream
- 1/4 cup chopped onion
- 1/4 cup (1/2 stick) plus 3 tablespoons melted butter, divided
- 1 teaspoon salt
- 2 pounds potatoes, peeled and chopped
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 1/2 to 2 cups stuffing mix
Meals (Cheddar Seafood Chowder)
By chefbobby
1) In a large saucepan, cook bacon over medium heat until crisp
- 6 bacon strips, chopped
- 2 celery ribs, finely chopped
- 1/2 cup chopped sweet orange pepper
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 2 cups 2% milk
- 2 medium red potatoes, cubed
- 1 teaspoon seafood seasoning
- 1/4 teaspoon salt
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1-1/2 cups (6 ounces) shredded cheddar cheese
Meals (Chopped Egg Caesar Salad with Hash Brown Croutons)
By chefbobby
Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl
- 4 frozen hash brown patties, still frozen, cut into 1-inch squares
- 2 generous Tbs. olive oil
- 8 cups chopped lettuce from 3 large romaine hearts
- 3 hard-boiled eggs, chopped
- 1/4 cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
- Caesar Dressing
- 2 Tbs. lemon juice
- 2 1/2 Tbs. mayonnaise
- 1 medium garlic clove, minced to paste
- 1/4 tsp. Worcestershire
- Salt and ground black pepper
- 5 Tbs. pure olive oil
- 1/4 cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)
Desserts (Fudgy Brownie Pie with Caramel Sauce)
By chefbobby
1) Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- Crust:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling:
- 1 cup butter or margarine
- 2 cups sugar
- 2 teaspoons vanilla
- 4 eggs, slightly beaten
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened baking cocoa
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks (from 11.5- or 12-oz bag)
- 1 cup chopped pecans
- Sauce:
- 1 bag (14 oz) caramels, unwrapped
- 2/3 cup half-and-half
Breakfast (Breakfast Hash)
By chefbobby
1)In a large skillet, melt butter
- 1/4 cup butter, cubed
- 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
- 1 package (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 12 eggs, lightly beaten
- Salt and pepper to taste
- 1 cup (4 ounces) shredded cheddar cheese
Desserts (Peanut Butter Eggs)
By chefbobby
1) Cream peanut butter, vanilla and salt
- 3/4 cup peanut butter
- 1 tsp salt
- 1 tsp vanilla
- 1 1-3 cup condensed milk
- 4 cups 10 xx sugar
- 12 ounce bag chocolate chips
- 1/4 slab paraffin
Desserts (Pumpkin Bread Pudding)
By chefbobby
1) Lightly coat slow cooker with nonstick cooking spray
- Bread Pudding:
- 2 cups whole milk
- 2 tablespoons butter
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla
- 1/2 cup dark brown sugar , packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 tsp salt
- 16 slices cinnamon raisin bread , torn into small pieces (8 cups total)
- Sauce:
- 1/2 cup butter
- 1/2 cup dark brown sugar , packed
- 1/2 cup heavy cream
- 2 tablespoons Bourbon (optional)
Sides (Creamed Potatoes & Peas)
By chefbobby
Scrub and quarter potatoes; place in a large saucepan and cover with water
- 1 pound small red potatoes
- 2-1/2 cups frozen peas
- 1/4 cup butter, cubed
- 1 green onion, sliced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups milk
Desserts (Candy Bar Pie)
By chefbobby
1) Heat oven to 450 degrees
- Crust:
- 1 Pillsbury refrigerated pie crust, softened as directed on package
- Filling:
- 5 bars (2.07 oz each) chocolate-covered peanut, caramel and nougat candy
- 4 packages (3 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/3 cup sour cream
- 1/3 cup creamy peanut butter
- Topping:
- 3 tablespoons whipping cream
- 2/3 cup milk chocolate chips