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Recipes
Desserts (Maple French Toast And Bacon Cupcakes)
By chefbobby
1)Preheat the oven to 325 degrees
- For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 3.9-ounce box instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
- 1/4 cup maple syrup
- 1/2 cup half-and-half, at room temperature
- 1/2 cup chopped cooked bacon (5 strips)
- For the Frosting:
- 1 8-ounce package cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups sifted confectioners' sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 3 strips bacon, cooked and chopped (optional)
Desserts (Chocolate-Hazelnut Tart)
By chefbobby
Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes
- For the Crust:
- 1/2 cup blanched hazelnuts
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 / 4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- For the Filling:
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 3/4 cup chocolate-hazelnut spread
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Desserts (Wentzels Icing)
By chefbobby
Cream Crisco until fluffy
- 1 (1Lb) box 10X (confectioners) sugar
- will not use entire box*
- 3-2/3 Cups Crisco (approx 13 Tbsp)
- 1/4 Tsp baking powder
- 1/4 Tsp cream of tartar (a little less)
- 1/2 Tsp vanilla
- Pinch of salt
- 1/4 Cup milk
Meals (Stuffed Shells)
By chefbobby
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked
- 1 (16 ounce) package jumbo pasta shells
- 4 cups large curd cottage cheese
- 12 ounces mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 pinch garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 (26 ounce) jar spaghetti sauce
- 1/4 cup grated Parmesan cheese
Salads (Antipasto Rotini)
By chefbobby
1)Cook rotini to desired doneness as directed on package,adding broccoli during last 3 minutes of cook time
- SALAD:
- 3 Cups uncooked rotini pasta
- 2 Cups fresh broccoli florets
- 4 Oz thinly sliced Genoa salami,cut into strips
- 1 can (15oz) dark red kidney beans,drained,rinsed
- 4 medium plum (Roma) tomatoes,cut into thin wedges
- 1 medium green bell pepper,sliced
- 1/2 medium red onion,sliced,rinsed
- DRESSING:
- 3/4 Cup Italian dressing
- 1/2 Cup freshly shredded Parmesan cheese
- 1-1/2 Tsp coarse ground black pepper
- 1/2 Tsp Worcestershire sauce
- 3 cloves garlic,finely chopped
Meals (Flank Steak Sandwiches)
By chefbobby
1) In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ging...
- 1 cup chopped onion
- 1 cup dry red wine or beef broth
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup olive oil, divided
- 4-1/2 teaspoons minced garlic, divided
- 1-1/2 teaspoons ground mustard
- 1-1/2 teaspoons ground ginger
- 1 beef flank steak (1-1/2 pounds)
- 1 medium sweet red pepper, cut into 1-inch strips
- 1 medium sweet yellow pepper, cut into 1-inch strips
- 1 medium red onion, thickly sliced
- 1/4 teaspoon pepper
- 6 French rolls, split
Pizza (Reuben)
By chefbobby
Place the crust on an ungreased 14-in
- 1 prebaked 12-inch pizza crust
- 2/3 Cup Thousand Island salad dressing
- 8 Oz thinly sliced deli corned beef, cut into strips
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2 cups (8 ounces) shredded Swiss cheese
Meals (Reuben Sandwich Slices)
By chefbobby
If you're fan of Reuben sandwiches, you'll enjoy a family-size version served hot from your oven and made with Cres...
- 2 cans (8 oz each) Pillsbury Place 'n Bake™ refrigerated crescent rounds or Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 2 tablespoons Thousand Island dressing
- 4 oz thinly sliced deli corned beef
- 4 slices (1 oz each) Swiss cheese
- 1 cup sauerkraut with caraway seed, well drained (from 14-oz can)
- 1 tablespoon horseradish mustard
- 1 egg, beaten
- 2 teaspoons sesame seed
Appetizers (Pretzel-Crusted Pickle Chips with Mustard Sauce)
By chefbobby
1)Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl
- For the Sauce:
- 1 1/4 -inch-thick slice red onion, finely diced
- 3 tablespoons spicy brown mustard
- 1-1/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
- For the Chips:
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)
Breakfast (Steak & Egg Casserole)
By chefbobby
1)In a large bowl,combine steak,salt and pepper,tossing gently to coat
- 2 Lbs sirloin,cut into 1-inch cubes.
- 1 Tsp salt
- 1 Tsp ground black pepper
- 3 Tbsp vegetable oil
- 2 cloves garlic,minced
- 1 onion,chopped
- 1 red bell pepper,chopped
- 1 (14oz) package English muffins,torn into 1-inch pieces
- 1 (8oz) package shredded Monterey Jack and Colby cheese blend
- 1 (8oz) package shredded sharp cheddar cheese
- 1-1/2 Tsp Italian seasoning
- 12 large eggs
- 2 cups half-and-half
- 1/2 Cup whole milk
- Garnish:fresh oregano