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Recipes
Almond Punch
By BobN
Combine sugar and water in a large pitcher and stir until sugar is completely dissolved
- 2 1/2 cups sugar
- 3 quarts water
- 46 ounces pineapple juice
- Juice of 3 lemons (approximately 3/4 cup)
- 3 teaspoons almond extract
- 2 teaspoons vanilla extract
Bandolero Steaks
By BobN
Mix rum with olive oil, chili powder, garlic, oregano and hot pepper sauce to make the marinade
- 1/2 cup rum or bourbon
- 1/4 cup olive oil
- 1 tablespoon chili powder
- 1 medium garlic clove, finely chopped
- 1 teaspoon ground oregano
- 1/4 teaspoon hot pepper sauce
- 4 beef strip loin or rib eye steaks, cut 1 inch thick
White chocolate Macadamia Cake
By BobN
Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray; set aside
- 1 package (18.25 ounces) white cake mix
- 1 package (4-serving-size) instant white chocolate pudding andpie filling mix
- 2 ⁄3 cup egg whites
- 1 ⁄2 cup light coconut milk
- 1 ⁄2 cup vegetable oil
- 1 cup white baking chips
- 11 ⁄4 cups chopped macadamia nuts
- 2 containers (12 ounces each) whipped cream cheese frosting
Hawiaan roll ham sandwich
By BobN
You will need two 9 x 13 pans
- 2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
- 1 1/2 lbs of Virginia ham (NOT honey ham)
- 12 slices Swiss cheese
- 1 stick of real butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon poppy seeds
Enchiladas with Red & Green Sauce
By BobN
Start by roasting the poblano peppers, these are what will give the green sauce its color
- 2 poblano Peppers
- 1 (10oz) Can of Condensed Cream of Chicken Soup
- 1/2 tsp cumin
- 8 oz Roasted Red Bell Pepper
- 4 oz tomato sauce
- 1/2 tsp chilli powder
- 1 chipotle pepper (optional)
- 2 cups of Cheddar Jack cheese (shredded)
- 1/3 cup of Sour Cream
- Salt to taste
- 6 Tortillas (Corn, Flour, Wheat what ever you like)
- Sliced Olives and chopped green onion for garnish
CREAM PUFF CAKE
By BobN
Boil together the margarine and water
- 1 stick margarine
- 1 cup water
- 1 cup flour
- 4 eggs
- 1 large box instant vanilla or white chocolate pudding
- 3 cups milk
- 1 – 8 oz. pkg. cream cheese, softened
- 1 – 8 oz. carton cool whip
- chocolate syrup
Eggplant Baked Florentine-Style
By BobN
Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid
- 2 firm, heavy eggplants, sliced 1/2 inch thick 10-12 slices per eggplant
- 1 cup lour, for dredging, about 1 cup
- Salt and pepper to taste
- 4 eggs
- 1 cup panko or large homemade breadcrumbs
- 1 cup fine breadcrumbs
- 2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling
- Olive oil natural cooking spray or olive oil, for drizzling
- CREAMED SPINACH
- 2 tablespoons olive or canola oil
- 3 large shallots, finely chopped
- 2 to 3 cloves garlic, grated or finely chopped
- 3 ounces Boursin herb soft cheese or cream cheese
- 1/3 About 1/3 cup half-and-half or whole milk
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
- 1 (16 ounce) bag chopped organic frozen spinach, defrosted and drained
- 1/2 cup grated Parmigiano-Reggiano
- MUSHROOMS
- 3 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- Salt and pepper, to taste
- 1/4 cup brandy or dry sherry
- BECHAMEL SAUCE
- 4 tablespoon butter
- 4 tablespoons flour
- 3 cups warm milk
- Salt and pepper
- Nutmeg, grated to taste
- 2 cups shredded Fontina or mozzarella cheese
20-Layer Crepe Cake - Mille Crêpes Cake Recipe
By BobN
This cake is the signature dessert at Lady Mendl's Tea Salon in New York
- Crepe Batter (see recipe below)
- Pastry Crème Filling (see recipe below)
- 2 cups heavy cream
- 1 tablespoon granulated sugar
- Powdered (confectioners') sugar
JALAPEÑO POPPER PULL-APART BREAD
By BobN
Cut jalapeños. Mix cream cheese with 2/3 of cheddar, jalapeños, salt, and pepper
- 1 package of convenience bread dough (8 rolls)
- 16 small slices of bacon
- 6 medium sized jalapeños
- 14 oz cream cheese
- 14 oz diced cheddar
- 1 tsp salt
- 1 tsp pepper
Original Pat O'Brien Hurricane
By BobN
The world-famous Patty-O’s Hurricane is a thing of legend
- 4 oz Dark Rum
- 2 oz Lemon Juice
- 2 oz Passion Fruit Syrup