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Recipes
Sides (Hash Browns Casserole)
By chefbobby
1) Preheat oven to 350 degrees F
- 1 10-3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 8-ounce carton light sour cream
- 1/2 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
- 1 cup diced cooked ham
- 1 cup cubed American cheese (4 ounces)
- 1/4 cup chopped onion
- 1/8 teaspoon ground black pepper
- 1 cup cornflakes
- 3 tablespoons butter, melted
Meals (Jambasta)
By chefbobby
1) Bring a large pot of water to a boil
- Salt
- 1 pound penne rigate
- 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
- 1/2 pound andouille sausage, casings removed and meat diced
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely chopped
- 1 poblano chile, chopped
- 1 small red bell pepper, chopped
- 2 celery ribs from the heart, with greens, chopped
- 1 medium onion, chopped
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup beer (about two-thirds of a bottle)
- 1 cup chicken broth
- 1 14 1/2 ounce can crushed tomatoes
- 2 tablespoons hot sauce, such as Franks RedHot or Tabasco (eyeball it)
- 2 tablespoons chopped fresh thyme
- 1/2 pound skinless, boneless chicken breast, diced
- 1/2 pound medium shrimp, peeled and deveined, tails removed
- 1/4 cup heavy cream (eyeball it)
- 2 scallions, thinly sliced
Sides (Black Forest Brussel Sprouts)
By chefbobby
1)In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes
- 3 pounds brussel sprouts, trimmed and halved lengthwise
- 12 ounces thick-cut bacon, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 onions (about 1 pound), halved lengthwise and thinly sliced
- Salt and pepper
Meals (Fruit & Brie Quesadillas)
By chefbobby
Spread half of the brie on 1 tortilla and top with half of the scallions
- 4 ounces brie cheese, rind discarded
- 2 medium (8-inch) flour tortillas
- 2 scallions, chopped
- 4 tablespoons store-bought fruit salsa
- 2 tablespoons chopped walnuts, toasted
Meals (Chicken Salad with Fresh Herbs)
By chefbobby
1) Preheat the oven to 400 degrees F
- 2 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon dijon mustard
- 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
- 1/3 cup finely chopped red onion
- 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon cayenne pepper
- 2 to 3 avocados, halved and pitted (optional)
Meals (New Mexican Pork Stew)
By chefbobby
1) Prepare chiles. Adjust oven rack to middle position and heat oven to 350 degrees
- 3/4 oz dried ancho chiles (about 3 chiles)
- 8 cups low-sodium chicken broth
- 2 pounds boneless country-style pork ribs
- Salt and Pepper
- 3 Tbsp vegetable oil
- 3 (15 ounce) cans white hominy, rinsed and drained well
- 2 onions, chopped
- 5 garlic cloves, minced
- 1 Tbsp minced fresh oregano
- 1 Tbsp lime juice
Barbecue Sauce
By chefbobby
Mix all ingredients together and put on your favorite meat
- 24 Oz ketchup
- 1 Cup (8oz) brown sugar
- 1/2 Cup (4oz) yellow mustard
- 1 Tsp Cayenne pepper (optional)
- 2 Tsp garlic powder
- 1 Tsp cinnamon
- 1/4 Cup (2oz) vinegar
Desserts (Tiki Cocktail Cake)
By chefbobby
Preheat the oven to 350 degrees F
- Cooking spray
- 1 18.25-ounce box chocolate cake mix
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 16-ounce tub milk chocolate frosting
- 3/4 cup vanilla frosting
- 1 1/2 cups sweetened shredded coconut, toasted
- Dried fruit, for garnish
Desserts (Fried Chocolate Pudding Hand Pies)
By chefbobby
These chocolate pudding pockets will have everyone eating out of your hand!
- 2 cups half-and-half
- 8 ounces semisweet chocolate, chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons shortening, at room temperature
- 1 large egg, plus 1 beaten large egg white
- 5 tablespoons ice water
- 3 cups vegetable oil, for frying
- Confectioners' sugar, for dusting
Sides (Baked Bean & Spoon Bread Cobbler)
By chefbobby
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread
- For the beans:
- 1 lb. navy beans
- 1 meaty ham hock
- 4 garlic cloves, peeled and halved
- 2 bay leaves
- 2 Tbs. vegetable oil
- 2 cups diced yellow onions
- For the baked bean spice mix:
- 1 cup blackstrap molasses (unsulphured)
- 1/2 cup firmly packed light brown sugar
- 1 cup ketchup
- 2 Tbs. Worcestershire sauce
- 1 Tbs. dry mustard
- 2 Tbs. coarse or kosher salt
- Pinch of ground cloves
- 1/4 tsp. ground cinnamon
- 1/2 tsp. coarsely ground black pepper
- For the spoon bread:
- 1 cup yellow cornmeal (preferably finely ground)
- 1 1/2 tsp. coarse or kosher salt, plus a pinch
- 1 1/2 Tbs. sugar
- Pinch of cayenne pepper
- 3 cups milk
- 3 Tbs. unsalted butter
- 4 extra-large eggs, separated
- 2 tsp. baking powder