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Recipes
Orange Buttermilk Cake with Orange Cream Cheese Frosting
By BobLongo
Prep Time 25 mins Cook Time 30 minsTotal Time 55 mins Preheat the oven to 350 F
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs ,at room temperature
- 1 cup sugar
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- Zest of one orange ,just a little over 1 tablespoon
- 1/4 cup butter ,melted and cooled to room temperature
- For the frosting
- 4 oz. cream cheese ,softened
- 4 tablespoons butter ,at room temperature
- 2 tablespoons orange marmalade
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 cups powdered sugar
Jicama, Orange, Almond and Shrimp Salad .
By BobLongo
Total Time: 10 mins Preparation Combine all ingredients except lettuce leaves in mixing bowl
- 3 cup(s) jicama
- 3 cup(s) orange(s)
- 2 cup(s) shrimp, peeled and cooked
- 1/2 cup(s) nuts, almonds, toasted
- 1/2 cup(s) pepper(s), red, bell
- 1/2 teaspoon salt
- 1/2 teaspoon cilantro
- 1/4 teaspoon pepper, cayenne
- 1/4 teaspoon chili powder
Onion Noodle Cheese Pie
By BobLongo
Blend all the crust ingredients together and press into bottom of 10 inch deep pie plate
- 3/4 cup flour
- 1 cup grated cheddar cheese
- 1/4 teaspoon dry mustard
- 1/4 cup melted butter
- 3 tablespoons melted butter
- 2 cups thin sliced onions
- 1 cup cooked thin noodles
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup milk, scalded
- 1 teaspoon salt
- pepper, to taste
SPINACH BUTTERMILK SOUP WITH VEAL AND PORK BALLS
By BobLongo
6 to 8 servings The beauty of this versatile recipe is that it neatly uses up a variety of leftovers—2 to 3 cups ...
- VEAL AND PORK BALLS
- 1/2 pound lean ground pork shoulder or beef chuck
- 1/2 pound ground veal shoulder
- 1 cup soft, fine bread crumbs
- 1 small yellow onion, peeled and minced
- 1 large egg
- Up to 1/4 cup grated Parmesan cheese (optional)
- Up to 3 tablespoons anchovy paste (optional)
- 2 tablespoons club soda (optional)
- 1/2 teaspoon salt (omit if using Parmesan and/or anchovy paste)
- 1/4 teaspoon freshly ground black pepper
- Pinch of grated nutmeg
- SOUP
- 2 large yellow onions, peeled and chopped fine
- 3 tablespoons butter
- 2 packages (10 ounces each) frozen leaf or chopped spinach
- 5 1/4 cups chicken broth (this is the amount contained in three 13/4 - ounce cans)
- 2 to 3 cups buttermilk
- 1/8 teaspoon freshly ground black pepper
- Pinch of grated nutmeg
- Salt, if needed, to taste
Green Goddess Dressing
By BobLongo
Blend first 7 ingredients in processor until coarse puree forms
- 1/2 ripe medium avocado (about 7 ounces)
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely chopped
- 1 oil-packed anchovy, very finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon sugar
- 3/4 cup olive oil
- 1/4 cup heavy whipping cream
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 1 small shallot, finely chopped (about 1 tablespoon)
Orechiette with Sausage, Beans, and Mascarpone
By BobLongo
Bring a large pot of salted water to a boil over high heat
- 1 pound orechiette pasta
- 2 tablespoons olive oil
- 1/2 pound turkey sausage, casing removed
- 1 small onion, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons chopped fresh oregano leaves
- 1/2 cup mascarpone cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Slow Cooker Carnitas
By BobLongo
1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon
- 1 (4 pound) boneless pork shoulder roast
- 2 bay leaves
- 2 cups chicken broth
My Christmas Cake
By BobLongo
1. Preheat the oven to 150°C (300°F), Gas mark 2
- 150g (5oz) raisins
- 125g (4½oz) stoned dates
- 125g (4½oz) sultanas
- 100g (4oz) glace cherries
- 100ml (4 fl oz) Irish whiskey
- (all of the above are soaked together overnight before making the cake)
- 225g (8oz) real butter
- extra butter for greasing
- 200g (7oz) soft brown sugar
- 4 eggs
- grated rind of 1 lemon & 1 orange
- 2 tbls black treacle (light molasses)
- 225g (8oz) plain (all purpose) flour
- ½ tsp salt
- 1 rounded tsp baking powder
- 1 tsp mixed spice
- ¼ tsp ground ginger
- ¼ tsp grated nutmeg
- ¼ tsp ground clove
- 50 g (2oz) ground almonds
- 50 ml (2 fl oz) extra whiskey
Baklava Cheesecake Bars
By BobLongo
• 1 Heat oven to 350°F
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
- 2 packages (8 oz each) cream cheese, softened
- 1 ½ cups sugar
- ½ teaspoon grated lemon peel
- 2 cups walnuts, finely chopped
- ½ teaspoon ground cinnamon
- ¼ cup honey
- 1 teaspoon fresh lemon juice
Weekday Cassoulet
By BobLongo
Preheat the oven to 350 degrees F
- 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large lardons
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic ef="http://www.foodterms.com/encyclopedia/breadcrumbs/index.html" class="crosslink" debug="451 463">Bread Crumbs, recipe follows
- 1 baguette, sliced, for serving
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 3 slices slightly stale or dried bread, pulsed into crumbs in food processor
- Kosher salt and freshly ground black pepper