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Recipes
Champagne Mustard Vinaigrette
By BobC-2
Place all ingredients in blender or food processor & blend until smooth
- 3 TBSP Champagne
- 3 TBSP Champagne Vinegar
- 1 TBSP Sugar
- 1 1/2 tsp Dijon Mustard
- 1 TBSP pateurized eggs (can use 1 egg yolk)
- 1 TBSP Whipping Cream
- 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Ground Pepper
- 2/3 cup Extra Virgin Olive Oil
French Silk Pie
By BobC-2
CRUST: Mix all ingredients together and press into a 12 pie plate
- CRUST:
- 1 cup Flour
- 1/4 cup Powdered Sugar
- 1 Stick Butter
- FILLING:
- 3/4 cup Butter
- 3/4 Plus 1/3 cup Sugar
- 2 squares Bakers Chocolate
- 1 tsp Vanilla
- 3 Eggs
- TOPPING:
- Whipping Cream
- Sugar
Neiman Marcus Cake
By BobC-2
Makes Bars
- BOTTOM LAYER:
- 1 Box Duncan Hines Yellow Butter Cake Mix
- 2 Eggs
- 1 stick butter melted
- TOP LAYER:
- 1 box Powdered Sugar
- 2 eggs
- 1 ea 8 oz Package Cream Cheese - softened
Prosciutto Rolls with Fig Preserve
By BobC-2
Great party appetizer
- 2 tbsp extra-virgin olive oil
- 2 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 6 oz soft goat cheese, at room temperature
- 2-3 cloves garlic, peeled and minced
- 12 slices prosciutto (not paper thin), halved crosswise
- 1/2 cup fig preserves
- 1/2 bunch arugula, trimmed
- Freshly ground black pepper
Bob's Rosemary Potatoes
By BobC-2
Scrub potatoes and cut into bite size portions
- 8 ea Yukon gold Potatoes
- Olive Oil
- Fresh Rosemary
- Kosher Salt to taste
- Pepper to taste
Bob's Hot Sauce
By BobC-2
Boil tomatos for 15 minutes and peel them and run through food processor to make puree
- 1 Onion chopped (about 2 1/2 cups)
- 2 Bell Peppers diced (about 2 cups)
- 1 1/2 cups vinegar
- 4 TBSP Salt
- 3 Jalopenos chopped (add more to make hot)
- 2 15oz can Tomato Sauce
- 1 rounded tsp garlic (about 3 cloves finely chooped)
- 1 heaping tsp Cayenne
- 1 small can diced green chilis
- 10 ripe tomatos (medium to large)
Crab Stuffed Mushrooms En Croute
By BobC-2
Preheat oven to 400F Combine cheese and crab in a small bowl
- 1/2 cup Boursin herb flavored cheese
- 1/2 cup finely minced crabmeat
- 18 uniform sized mushrooms, stems removed
- 1 box phyllo pastry (will need at least 18 sheets)
- 1/3 cup butter melted
- salt and pepper
- 1 egg beaten