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Recipes
Sides (South -of-the-Border Rice & Beans)
By chefbobby
1) Combine water, salsa, seasoning mix and oil in large saucepan; mix well
- 1 1/4 cup water
- 1 cup ORTEGA salsa, any variety
- 1/2 package (3 Tbsp) ORTEGA taco seasoning mix
- 2 tsp vegetable oil
- 2 cups uncooked instant white rice
- 1 can (About 15 ounces) pinto beans, rinsed and drained
- 1/4 cup chopped cilantro
Meals (Velveeta Tex-Mex Beef & Potatoes)
By chefbobby
HEAT oven to 350°F. BROWN meat with peppers and onions in large skillet; drain
- 1 lb. ground beef
- 1 red pepper, chopped
- 1 onion, chopped
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1/2 cup water
- 4 cups frozen Southern-style hash browns
- 1 pkg. (10 oz.) frozen corn
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
Sides (Creamed Corn)
By chefbobby
Slow Cooker Corn With Cream Cheese And American Cheese
- 3 Packages (16oz each) Frozen Corn
- 2 Packages (one 8oz, one 3oz) Cream Cheese Cubed
- 1/4 Cup Butter, Cubed
- 3 Tbsp Water
- 3 Tbsp Milk
- 2 Tbsp Sugar
- 6 Slices American Cheese, Cut In Small Pieces
Sides (Ground Beef Risotto)
By chefbobby
1)In 12-inch nonstick skillet,cook beef,onion,garlic and pepper over medium-high heat 5 to 7 minutes,stirring occas...
- 1 Lb lean(at least 80%)ground beef
- 1 small onion chopped(1/4 cup)
- 2 cloves garlic,finely chopped
- 1/4 Tsp pepper
- 1 Cup uncooked arborio or regular long-grain white rice
- 3 1/2 cups beef broth
- 1/2 Cup shredded csarrot
- 1/2 shredded fresh parmesan cheese
- 3 Tbsp chopped fresh chives
Meals (Chicken & Rice Casserole)
By chefbobby
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of
- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1/2 cup shredded Cheddar cheese
Meals (Brisket Stew)
By chefbobby
1)Spray slow cooker with cooking spray
- 1 fresh beef brisket (3Lb),cut into 3 pieces lengthwise
- 1 medium butternut squash (3Lb),peeled,cut into 3/4 to 1-inch cubes (about 8 cups)
- 1 medium onion,cut into 1/2-inch wedges (1 cup)
- 1 Tsp salt
- 1/2 Tsp pepper
- 1 can (28oz) crushed tomatoes,undrained
- 2 Cups beef broth
- 1 Cup dry red wine or substitute with beef broth
- 28 Oz uncooked wide egg noodles
- 1/4 Cup quick cooking tapioca
Meals (Chicken Corn Chili)
By chefbobby
1) Heat the olive oil in a large pot over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Meals (Pan-Fried Chicken-and-Ham Parmesan)
By chefbobby
1) Preheat oven to 350°. Sprinkle chicken with salt and pepper
- Sauteed Grape Tomatoes:
- 4 (6-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1/4 cup all-purpose flour
- 2/3 cup Italian-seasoned breadcrumbs
- 2 tablespoons olive oil
- 8 thinly sliced smoked deli ham slices (about 1/4 lb.)
- 4 (1-oz.) fresh mozzarella cheese slices
- Garlic-Herb Pasta
- Sautéed Grape Tomatoes
- 1 pt grape tomatoes, halved
- 1 Tbsp light brown sugar
- 3 Tbsp balsamic vinegar
- 1/4 tsp salt
- 1 tsp olive oil
- 2 Tbsp thinly sliced fresh basil
Desserts (Brownie Bottoms)
By chefbobby
1) In a saucepan, combine brown sugar, ¾ cups water, and cocoa
- 1 cup brown sugar
- 1 1/2 cups water
- 1/4 cup cocoa powder
- 5 cups brownie mix, packaged
- 5 1/2 ounces instant chocolate pudding mix, packaged
- 1 cup milk chocolate chips
- 4 eggs
- 1/4 cup butter, melted
- 1 cup water
Sides (Lemon Artichoke Risotto)
By chefbobby
1) In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer
- 2 cups chicken broth
- 4 tablespoons butter
- 1 onion, finely chopped
- 2 cups arborio rice
- 1 1/4 cups drained chopped canned artichoke hearts
- Grated peel of 1 lemon plus 2 teaspoons lemon juice
- Salt and pepper
- 2/3 cup grated parmesan cheese
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup walnuts, toasted and chopped