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Recipes
Meals (Sausage & Cheese Panini)
By chefbobby
Brush one side of each bread slice with olive oil
- 8 slices sweet batard, cut on the bias 1/2 inch thick
- Olive oil for brushing
- 8 oz. white cheddar cheese, shredded
- 12 oz. smoked bratwurst, cut on the bias into 1/2-inch-thick slices
Desserts (Marvelous Cannoli Cake)
By chefbobby
1) Prepare and bake cake mix according to package directions, using two greased and floured 9-in
- FILLING:
- 1 package (18-1/4 ounces) French vanilla cake mix
- 1 carton (16 ounces) ricotta cheese
- 1/2 cup confectioners' sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, finely chopped
- FROSTING:
- 2 cartons (8 ounces each) Mascarpone cheese
- 3/4 cup confectioners' sugar, sifted
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 2 tablespoons miniature semisweet chocolate chips
Meals (Turkey Club Sandwich Ring with Avocado Aioli)
By chefbobby
1) Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cookin...
- 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
- 1 Egg
- 1 teaspoon Oregano Leaves
- 1 tablespoon shredded Parmesan cheese
- 1 1/2 cups shredded lettuce
- 1/4 cup chopped red onion
- 2 medium plum (Roma) tomatoes, chopped
- 1/4 cup Extra Virgin Olive Oil or Pure Olive Oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Crushed Red Pepper
- 1/3 cup mayonnaise or salad dressing
- 2 cloves garlic, finely chopped
- 1/2 avocado, pitted, peeled and chopped
- 8 oz thinly sliced cooked turkey (from deli)
- 8 slices (3/4 oz each) provolone cheese, halved
- 8 slices bacon, halved, crisply cooked
Meals (Sloppy Jose Gorditas)
By chefbobby
1) Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat
- 1 tablespoon Crisco® Pure Olive Oil
- 1/2 cup diced onion
- 1 lb ground beef
- 1 can (8 oz) Muir Glen® organic tomato sauce
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Ground Cumin
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Ground Cinnamon
- 1 can (15 oz) Progresso® black beans, rinsed, drained
- 1/3 cup raisins
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
- 1 LAND O LAKES® Egg White, lightly beaten
- 1 1/2 cups shredded lettuce
- 1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese
- 2 tablespoons finely chopped fresh cilantro
- 1/2 cup sour cream, if desired
- 8 lime wedges, if desired
Meals (Corned Beef & Cabbage Soup)
By chefbobby
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces
- 1 medium onion, quartered
- 3 stalks celery, quartered
- 3 medium carrots, quartered
- 3 tablespoons unsalted butter
- Heaping 1/4 teaspoon ground allspice
- 1 pound plum tomatoes, halved
- 3 cups low-sodium beef broth
- 4 cups chopped green cabbage (about 1/4 medium head)
- 1/2 pound Yukon gold potatoes, chopped
- 3/4 cup quick-cooking barley
- 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
- Kosher salt and freshly ground pepper
Sides (Chorizo, Spinach & Chick Pea Saute)
By chefbobby
Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks
- 2 tablespoons olive oil, divided
- 1/2 pound Mexican chorizo, casing removed
- 1 (19-ounce) can chick peas, drained and rinsed
- 1/4 onion, sliced
- 1 cup diced button mushrooms
- 1/2 cup marinated artichoke hearts
- 2 teaspoons minced garlic
- 2 pounds fresh baby spinach
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan
Desserts (Oatmeal Raisin Cookies)
By chefbobby
1)Preheat oven to 325 degrees 2)Grease cookie sheet
- 1 egg
- 1 Cup sugar
- 1 Cup melted butter (2 sticks)
- 1 Tbsp molasses
- 1/4 Cup milk
- 1-3/4 Cup oats
- 1-1/2 Cup flour
- 1/2 Tsp baking powder
- 1 Tsp cinnamon
- 1/2 Tsp salt
- 1 Cup steamed raisins (1/2 box)
Sides (Bacon-Wrapped Potatoes with Honey-Scallion Sauce)
By chefbobby
1) Cut each potato lengthwise into 6 wedges
- 2 large Idaho potatoes (about 1/2 pound each)
- 12 slices bacon (3/4 pound)
- 2 cups canola oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 tablespoon chopped scallions, white and some green
- 1/2 teaspoon chopped fresh parsley
- Kosher salt and freshly cracked pepper
Meals (Bubbling Cauldrons)
By chefbobby
1) Heat oven to 350 degrees
- 2 Cans (11oz each) Pillsbury refrigerated crusty French loaf
- 1 Tbsp olive or vegetable oil
- 2 boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/4 cup chopped red onion
- 1 red bell pepper, chopped
- 1 can (16oz) chili beans, drained
- 1 can (11oz) Green Giant Niblets super sweet yellow & white corn, drained
- 1 can (10oz) Old El Paso red enchilada sauce
- 3/4 cup sour cream
- 1/2 cup ketchup
- 1 package Old El Paso taco seasoning mix
- 1 Tbsp parsley flakes
- 1 tsp dried basil leaves
- Shredded Cheddar cheese and additional sour cream, if desired
Meals (Citrus-Shrimp Wraps)
By chefbobby
1) Chop 2 tablespoons of the parsley leaves; set aside
- 3/4 cup lightly packed fresh parsley leaves
- 1/2 cup Smucker's® Apricot Preserves
- 1/3 cup reduced-sodium soy sauce
- 4 tablespoons fresh lemon juice
- 2 teaspoons fresh lime juice
- 1/2 teaspoon McCormick® Ground Mustard
- 1/2 teaspoon McCormick® Ground Ginger
- 3/4 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 3/4 cup lightly packed fresh cilantro
- 1/2 cup lightly packed fresh mint leaves
- 1/4 cup Crisco® 100% Extra Virgin Olive Oil
- 3 cloves garlic
- 1/4 teaspoon salt
- 1 can Pillsbury® refrigerated thin pizza crust
- 1 cup shredded red cabbage
- 2/3 cup shredded carrot
- 1/4 cup Fisher® Cashews, Halves and Pieces, coarsely chopped