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Recipes
Meals (Caesar Pesto Pasta)
By chefbobby
1) Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente
- Salt and coarse black pepper
- 1 pound spaghetti
- 1 cup packed coarsely chopped outer romaine leaves or lacinato kale leaves
- 1/3 cup grated pecorino-romano (about a generous handful), plus more for serving
- 2 cloves garlic, halved
- 1 lemon, juiced
- 1 tablespoon dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon worcestershire sauce
- 3 tablespoons pine nuts, toasted
- 1/3 cup EVOO
Desserts (Nutter Butter-Banana Pudding Trifle)
By chefbobby
1) Place milk and vanilla in large bowl; add vanilla instant pudding mix
- 2 (3.4 oz) packages vanilla instant pudding mix
- 3 cups milk
- 2 tablespoons butter
- 1 teaspoons vanilla extract
- 5 medium-size ripe bananas
- 1 (1-lb.) package peanut butter sandwich cookies
- 2 cups Cool Whip extra creamy whipped topping
- 1 (8 oz) container sour cream
- Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs
Breakfast (Biscuit Cups)
By chefbobby
1) In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1/3 pound bulk pork sausage
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon pepper, divided
- 3/4 cup plus 1 tablespoon 2% milk, divided
- 1/2 cup frozen cubed hash brown potatoes, thawed
- 1 tablespoon butter
- 2 eggs
- 1/8 teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- 1/2 cup shredded Colby-Monterey Jack cheese
Meals (Spicy Asian Pork Filling)
By chefbobby
1) Combine pork sirloin, tamari, chili garlic sauce and ginger in the Crock-Pot® slow cooker; mix well
- 3 pounds boneless pork sirloin roast, cut in 2- to 3-inch chunks
- 1/2 cup tamari or soy sauce
- 1 tablespoon chili garlic sauce or chili paste
- 2 teaspoons fresh ginger, minced
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 teaspoons dark sesame oil
Sides (Risotto with Shrimp & Peas)
By chefbobby
1) In a small saucepan, heat the chicken broth and 1 3/4 cups water over high heat until steaming; cover and keep w...
- 1 can (14.5 oz.) chicken broth
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 cup arborio rice
- Salt and pepper
- 8 ounces peeled, cooked small shrimp
- 1 cup frozen peas
- 1 cup finely grated parmesan cheese
- 1 lemon, zested
Salad Dressings (Italian Dressing Mix)
By chefbobby
Why use store-bought stuff when you can make a better,equally convenient version at home?
- 1/4 cup powdered lemonade mix
- 3 Tbsp dehydrated minced onion
- 3 Tbsp dehydrated minced garlic
- 3 Tbsp pectin (Sure-Jell)
- 1 Tbsp dried oregano
- 1 Tsp red pepper flakes
- 1 Tbsp salt
Desserts (Peanut Butter Brownie Trifle)
By chefbobby
1)Prepare brownie batter according to package directions; stir in peanut butter chips
- 1 fudge brownie mix (13-inch x 9-inch pan size)
- 1 package (10 ounces) peanut butter chips
- 2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 3 cartons (8 ounces each) frozen whipped topping, thawed
Meals (Chicken Enchilada Quiche)
By chefbobby
1)Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust...
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 4 eggs
- 1 cup half-and-half or milk
- 1 can (12.5oz) chunk chicken breast in water,drained (1 1/2 cups)
- 1 1/2 cups broken tortilla chips
- 2 cups shredded Monterey Jack cheese (8oz)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup Old El Paso Thick 'n Chunky salsa
- 1 can (4.5oz) Old El Paso chopped green chiles
- 1/2 teaspoon salt
- Pepper to taste, if desired
- Sour cream, if desired
- Old El Paso Thick 'n Chunky salsa, if desired
Meals (Zucchini-Wrapped Scallops)
By chefbobby
1) In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tables...
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1 teaspoon Caribbean jerk seasoning
- 1 teaspoon grated orange peel
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 pounds sea scallops (about 16)
- 2 medium zucchini
Sides (Warm Potato Salad)
By chefbobby
1) Whisk together marinade ingredients in a bowl
- The Marinade:
- 1 cup white-wine vinegar
- 1/4 cup peanut oil (substitute canola oil if desired)
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 3 Tbsp sugar
- 1 small yellow onion (1/4-inch dice)
- 1 Tbsp chopped fresh thyme
- The Potatoes:
- 1 lb fingerling potatoes, washed
- 3 garlic cloves, minced
- 3 sprigs fresh parsley
- 2 Tbsp kosher salt