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Recipes
Breakfast (Tomato-Basil Eggs Alfredo in Bread Baskets)
By chefbobby
1) Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray
- 1 medium tomato
- 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
- 1/4 cup basil pesto
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick® Black Pepper
- 6 LAND O LAKES® Eggs
- 2 tablespoons half-and-half or milk
- 1/8 teaspoon salt
- 1 1/2 tablespoons chopped fresh basil leaves
- 2 tablespoons LAND O LAKES® Unsalted or Salted Butter
- 1/3 cup Alfredo pasta sauce (from 16-oz jar)
Meals (Barbecue Spaghetti)
By chefbobby
Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl
- For the Seasoning Mix:
- 1 cup paprika
- 1/4 cup granulated sugar
- 1 teaspoon onion powder
- For the Spaghetti:
- 1 3/4 cups ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- Freshly ground pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons mustard powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 medium red or green bell pepper, diced
- 1 medium onion, diced
- 1 1/2 pounds pulled pork
- Kosher salt
- 1 pound spaghetti
Meals (Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing)
By chefbobby
For The Dressing: Whisk ingredients together in a small bowl
- Salad:
- 3 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon chili paste with garlic
- 1 tablespoon peanut oil
- 2 (12-ounce) filet mignons
- Freshly ground pepper
- 1 head Bibb lettuce, torn into bite-size pieces
- 3 cups mizuna leaves, torn into bite-size pieces
- 1/4 cup chiffonade Thai basil or regular basil, optional
- 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
- 2 carrots, julienned
- 5 radishes, thinly sliced
- 8 each yellow and red cherry tomatoes, halved
- Ginger Lime Dressing, recipe follows
- Salt and ground black pepper
- Ginger-Lime Dressing:
- 1/4 cup fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon finely diced shallot
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons sugar
- 2 tablespoons peanut oil
- Salt and freshly ground pepper
Meals (Savory Garlic Beef & Broccoli Turnovers)
By chefbobby
HEAT oven to 400ºF. HEAT oil in large skillet on medium-high heat
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 cup chopped onions
- 2 cups fresh broccoli florets, chopped
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 24 sheets frozen phyllo dough, thawed
- 6 Tbsp. butter, melted
- 1 Tbsp. chopped fresh parsley
Sides (New Orleans Barbecue Shrimp)
By chefbobby
1)Pat shrimp dry with paper towels and sprinkle with salt and cayenne
- 2 Lbs extra large shrimp
- 1/2 Tsp salt
- 1/2 Tsp cayenne pepper
- 2 Tbsp vegetable oil
- 6 Tbsp unsalted butter,cut into 6 pieces
- 2 Tsp all-purpose flour
- 1 Tsp tomato paste
- 1 Tsp fresh rosemary,minced
- 1 Tsp fresh thyme,minced
- 1/2 Tsp dried oregano
- 3 garlic cloves,minced
- 3/4 Cup bottled clam juice
- 1/2 Cup beer
- 1 Tbsp Worcestershire sauce
Cocktails (Mango Margarita)
By chefbobby
Think hot. Think thirsty. think desperate
- Garnish:
- 1/3 Cup cubed mango
- 1-1/2 Oz silver tequila
- 1 Oz triple sec
- 1/2 Oz fresh lemon juice
- 1-1/2 Oz fresh lime juice
- 1 Tbsp superfine sugar
- 1-1/2 Cups cracked ice
- 3 Tbsp sea salt
- 3 Tbsp superfine sugar
- 2 lime wedges
- 1 orange slice
Dips (Bacon Blue Cheese)
By chefbobby
1) Combine all ingredients (except 1 bacon slice and celery sticks) in a food processor
- 1/2 cup sour cream
- 3 ounces cream cheese
- 10 slices bacon, plus 1 slice for garnish, cooked until crisp
- 5 tablespoons crumbled blue cheese
- 1 clove garlic, minced
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon celery seeds
Meals (Bacon-Tomato-Spinach Ravioli Toss)
By chefbobby
1) In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven
- 2 packages (9 oz each) refrigerated cheese-filled ravioli
- 6 slices packaged precooked bacon (from 2.1-oz package), broken into 1/2-inch pieces
- 3 cups fresh baby spinach leaves (from 6-oz bag)
- 1 cup grape tomatoes, cut in half
- 1/2 cup balsamic vinaigrette dressing
- 1/4 teaspoon freshly ground pepper
Meals (Scalloped Shrimp & Potatoes)
By chefbobby
1) In a large skillet, combine the potatoes, contents of sauce mix, water and milk
- 1 package (4.9 ounces) scalloped potatoes
- 2-1/4 cups water
- 1/3 cup 2% milk
- 1 pound peeled and deveined cooked medium shrimp
- 3 cups fresh baby spinach, coarsely chopped
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
Meals (Red & Green Pesto with Pasta & Lemon Shrimp)
By chefbobby
1) In a small skillet, char the chiles and garlic cloves over medium-high heat for 8 to 10 minutes
- 3 red chile peppers, preferably fresno
- 3 cloves garlic, unpeeled
- 2 cups chopped flat-leaf parsley
- A couple of handfuls parmigiano-reggiano cheese
- 1/4 cup pistachio nuts, toasted
- 1/3 About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 pound spaghetti or linguine pasta
- 1 pound peeled and deveined shrimp
- Splash white wine or white vermouth
- 2 tablespoons butter