BobLongo's profile page
Recipes
Zucchini and Feta Cheese Souffles
By BobLongo
Place shredded zucchini in a colander; sprinkle with the salt and toss lightly
- 2 cups of shredded zucchini
- 1 teaspoon of salt
- 3 tablespoons of margarine or butter
- 1/4 cup of all-purpose flour
- 1 teaspoon of dry mustard
- 1/4 cup of milk
- 1/2 cup of crumbled feta cheese
- 1 tablespoon of grated Parmesan cheese
- 4 eggs, separated
Shrimp Cakes
By BobLongo
In a medium bowl, combine the shrimp, crackers, onion and jalapeno
- 1 pound shrimp - peeled, deveined and
- chopped
- 1 1/4 cups coarsely crushed buttery
- round crackers
- 1/4 cup chopped onion
- 2 jalapeno peppers, seeded and chopped
- 1 cup mayonnaise
- 1 tablespoon prepared yellow mustard
- 10 dashes hot pepper sauce (e.g.
- Tabasco™)
- celery salt to taste
- 1 tablespoon Parmesan cheese
- 1 quart oil for frying
Simple Tart Cherry Compote
By BobLongo
Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan
- Prep 15 m Cook 19 m Ready In 44 m
- 3/4 cup water
- 1/2 cup white sugar
- 1/4 teaspoon ground cinnamon
- 3 1/2 cups pitted tart cherries
- 2 tablespoons water
- 2 tablespoons cornstarch
Swedish Multi-Seed Crispbread "Knäckebröd"
By BobLongo
Yield: 2 large baking trays Heat the oven to 350°F (180°C)
- 1 cup (100g) rye flour
- 1 cup (100g) all-purpose flour (you can replace with rolled oats)
- ⅓ cup (50g) flaxseeds
- ⅓ cup (50g) sesame seeds
- ⅓ cup (50g) pumpkin seeds
- 2 teaspoons fennel seeds, cracked (optional)
- 1 teasponn cumin seeds (optional)
- ¾ teaspoon flaky salt
- ¼ cup (50 ml) olive oil
- ⅔ cup (150 ml) hot water
Shrimp Veracruzana (Printer-Friendly Version) | Eating Well
By BobLongo
Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz
- 2 teaspoons canola oil
- 1 bay leaf
- 1 medium onion, halved and thinly sliced
- 2 jalapeño peppers, seeded and very thinly sliced, or to taste
- 4 cloves garlic, minced
- 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
- 3 medium tomatoes, diced
- 1/4 cup thinly sliced pitted green olives
- 1 lime, cut into 4 wedges
Chilaquiles II
By BobLongo
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 10 In a large, heavy skillet, heat th...
- 2 cups oil for frying
- 1/4 cup chopped onion
- 30 (6 inch) corn tortillas, torn into strips
- 6 eggs, lightly beaten
- 2 teaspoons salt
- 1 (7.75 ounce) can Mexican style hot
- tomato sauce
- 1/2 cup water
- 1/2 cup shredded Monterey Jack cheese
Elin's Pickled Pumpkin
By BobLongo
Ready In: 14 Hours 5 Minutes Servings: 32 Place the pumpkin in a large, deep bowl
- 4 pounds peeled and diced pumpkin
- 5 cups white sugar
- 5 cups distilled white vinegar
- 4 cinnamon sticks
- 15 whole cloves
Mexican Hot Chocolate
By BobLongo
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg
- 6 (12-ounce) cans evaporated milk
- 4 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- Pinch cayenne pepper
- 2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
- Cocoa powder, for serving
Batido De Guanabana (Guanabana Shake)
By BobLongo
Directions In a blender, combine all ingredients
- 1 cup custard apple, pulp, frozen ( guanabana)
- 1/2 cup milk, cold
- 2 scoops vanilla ice cream
- 1/4 cup sugar
Self-Frosted Chocolate Cake
By BobLongo
Yields: 1 cake Preparation: 30 minutes Cooking: 35 minutes Total time: 3 hours Position rack in center of oven and...
- 8 1/2 ounces chocolate, bittersweet
- chopped
- 12 tablespoons butter
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 6 each egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 4 each egg whites