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Recipes
Curried Coconut Chicken
By BobN
Season chicken pieces with salt and pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
Hot Garlic Dill Pickle Recipe
By BobN
NOTE: This recipe makes a pickle that is too salty for many people
- fresh cucumbers (how many?...how many pickles do you want to make?)
- jalapeno peppers, one per jar
- grape leaves (fresh), 2 per jar (see note below)
- whole peppercorn, 1/2 teaspoon per jar
- whole garlic cloves (peeled), 3 per jar
- fresh dill sprigs, (one large sprig per jar)
- crushed red pepper (optional, if you want hotter)
- BRINE Ingredients (per batch)
- 2 quarts water (8 cups)
- 1/4 cup pickling salt (see note below)
- 1 1/2 quart white vinegar (6 cups)(5% distilled - commonly sold in stores
pineapple, pecan cake
By BobN
Preheat oven to 350°F. In a large bowl, Whisk together all the batter ingredients until just combined
- Cake:
- 2 CUPS All purpose flour
- 2 CUPS Granulated sugar
- 2 Eggs, Slightly beaten
- 1 tsp Vanilla
- 1 tsp Baking soda
- Pinch of salt
- 1 Large can 20oz crushed pineapple with juice
- Frosting:
- 1 Stick (1/2 cup) Butter
- 1 CUP Sugar
- 1 Can 5 1/2oz Evaporated milk
- 1 CUP Chopped Pecans
- 1 CUP Shredded coconut
Lemon Soufflés
By BobN
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis)
- – 8 large lemons
- – 3 eggs, separated
- – 1/2 cup sugar, divided
- – 2 tablespoons all-purpose flour
- – Confectioners’ sugar
Southwestern Cornbread Dressing
By BobN
Cook Time: 60 minutes Makes: 8 - 10 servings
- 4 cups coarsly crumbled cornbread
- 3/4 cup coarsly chopped onion
- 1/2 cup chopped celery
- 1 (4 oz.) 4 ounce can chopped green chilies
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sage
- 4 cloves garlic, minced
- 2 tablespoons margarine or butter
- 1 pound bulk pork sausage
- 3/4 cup red bell pepper, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 egg, beaten
- 1 to 1 1/4 cups chicken broth
Amish Onion Patties
By BobN
Mix together dry ingredients add milk and stir batter will be thick add onions and mix thoroughly heat 1/2 inch oil
- Ingredients
- 3/4 cups flour
- 1 tablespoon sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 2 teaspoons salt ( adjust the salt to your family’s taste I only use 1 teaspoon)
- 3/4 cup milk
- 2 and 1/2 cups chopped onions about 2 small onions
- oil for frying
MEXICAN BLACK BEAN SALAD
By BobN
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tom...
- 1 15 oz can black beans, rinsed and drained
- 2 15 oz cans whole kernel corn, drained
- 8 green onions
- 2 jalapeno peppers seeded and minced
- 1 green bell pepper, chopped
- 1 avacado, peeled, pitted, and diced
- 1 4 oz jar pimentos
- 3 tomatoes, seeded and chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- ½ cup Italian salad dressing
- ½ tsp garlic salt
Pickled Jalapeños
By BobN
1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar
- 1 pound (450g) fresh jalapeno peppers, washed (see Note)
- 2 1/2 cups (625ml) water
- 2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
- 3 tablespoons sugar
- 3 tablespoons coarse salt, such as kosher
- 2 bay leaves
- 2 tablespoons whole coriander seeds
- 3 cloves garlic, peeled
- 2 tablespoons black peppercorns
Chicken Jalapeno Popper Soup
By BobN
Pre-cook the chicken and bacon before adding them to the rest of the ingredients
- ngredients:
- 1 bag stir fry veggies
- 1 bag of great northern beans 16 oz
- 1 can rotel (tomatoes and green chilies)
- 1 can diced tomatoes with onion celery and bell pepper
- 1 Jalapeño pepper
- 1 Tbs. fresh minced garlic
- 2 Tsp. chili powder
- 1 Tsp. Cumin
- 1 Tsp. Oregano
- crushed red pepper to taste
- 32 oz box of all natural chicken broth
- 1 package of cream cheese 8 oz.
- 1 package of turkey bacon 5 oz.
- 1 whole bell pepper
- some extra frozen peas (about 1 cans worth)
- chicken amount to taste
Hot Artichoke Crab Dip
By BobN
Bake the H-E-B Artisan Bread according to package directions and cool
- 1 H-E-B frozen artisan sourdough round bread
- 1 tablespoon Bertolli classico olive oil
- 2 tespoons McCormick roasted garlic blend
- 1 container (8 oz.) H-E-B crabmeat, regular or claw flaked
- 1 cup Bertolli creamy alfredo sauce
- 1 jar (14 oz.) H-E-B Harvest Moon™ artichoke hearts drained & chopped
- 1 pkg. (8 oz.) H-E-B Cream Cheese cut into chunks
- 3 tespoons Hill Country Fare Louisiana Hot Sauce