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Recipes
Sparkling Holiday Jam
By BobLongo
Sterilize jars and lids in boiling water for at least 10 minutes
- Prep 30 m Cook 20 m Ready In 50 m
- 2 1/2 quarts strawberries, coarsely chopped
- 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
- 2 (2 ounce) packages powdered fruit pectin
- 1 teaspoon margarine
- 5 pounds white sugar
Braised Pork Shoulder with Fennel and Olives
By BobLongo
Preheat the oven to 300°
- 2 tablespoons canola oil
- Two 2-pound pieces of boneless pork shoulder
- Kosher salt and freshly ground pepper
- 2 fennel bulbs, cut into 1/2-inch wedges
- 2 tablespoons chopped fennel fronds
- 1 onion, cut into 1/2-inch wedges
- 1 celery rib, thinly sliced
- 1 carrot, thinly sliced
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 thyme sprigs
- 1 bay leaf
- 2 cups green olives, preferably Cerignola
Baked feta with tomato
By BobLongo
1. Preheat your oven to 350°F 2
- 8 oz feta cheese (50 grams per person)
- 2 tomatoes (deseeded, juices saved, then cubed)
- 1 red onion (very thinly sliced)
- 15 black olives (pitted - or green olives, thinly sliced)
- oregano (to taste)
- 1/2 lemon (juice of)
- pepper
- salt
Polish Plum Cake Recipe - Placek z Sliwkami
By BobLongo
Lightly coat a 13"x9" pan with cooking spray
- 2 1/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 + 1/4 cup sugar
- 1/2 cup (1 stick) soft butter + 3 tablespoons cold butter, cut into pieces
- 3/4 cup milk
- 2 large eggs
- 40 fresh any variety plums, pitted and halved
- 1/4 teaspoon cloves
Teriyaki Cashew Chicken
By BobLongo
Heat a skillet or wok until a drop of water evaporates immediately
- 1 1/2 lbs. boneless, skinless chicken breasts, cubed
- 1 # asparagus, sliced diagonally into 1 inch pieces
- 2 cans (20 oz.) unsweetened pineapple cubes, juice drained
- 1 cup raw whole cashews
- 1 cup Teriyaki Sauce
- peanut oil
Orange-Pecan-Spice Pound Cake
By BobLongo
Step 1 Sprinkle 1 1/4 cups nely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat b...
- 2 cups finely chopped pecans, toasted and divided
- 1 pound butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose our
- 1/8 teaspoon salt
- 3/4 cup milk
- 2 tablespoons grated orange rind
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 1/2 teaspoon ground cloves
- Orange Syrup
- Glazed Pecan Halves (optional)
- Boxwood Garland (optional)
Bouillabaisse
By BobLongo
Makes 6 to 8 servings Make croutons: Preheat oven to 250°F
- 12 to 16 (1/2-inch-thick) baguette slices
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, halved
- 1 (1- to 1 1/4-lb) live lobster
- 2 large tomatoes, peeled and coarsely chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup extra-virgin olive oil
- 1 lb boiling potatoes
- 1/3 cup finely chopped fennel fronds (sometimes called anise)
- 1 Turkish or 1/2 California bay leaf
- 1/4 teaspoon crumbled saffron threads
- 1 1/2 tablespoons coarse sea salt
- 1/2 teaspoon black pepper
- 9 cups white fish stock
- 3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
- Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.
SPINACH PIQUANT
By BobLongo
Cook spinach as directed on package; drain
- 1 package (10 oz.) Birds Eye whole leaf spinach
- 1/3 cup sour cream
- 1 1/4 to 2 tablespoons prepared horseradish
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Cinnamon Chips Gems
By BobLongo
Cinnamon Chips Gems Prep Time: 30 Minutes Skill Level: Advanced 1
- 1 cup butter or margarine
- 2 packages cream cheese
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup toasted almonds
- 2 eggs
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-1/3 cups HERSHEY'S Cinnamon Chips
Copper Pennies Carrot Salad
By BobLongo
Copper Pennies, an old fashioned chilled carrot salad, made with thinly sliced carrots, sweet onion and sweet bell ...
- 1 pound of raw carrots, peeled and sliced thin
- 1/2 of a medium Vidalia or other sweet onion,
- sliced very thin
- 1/2 of a green bell pepper, sliced very thin
- 1 can of condensed tomato soup
- 3/4 cup of granulated sugar
- 1/4 cup of canola oil
- 3/4 cup of apple cider vinegar
- 1 tablespoon of Worcestershire
- 1 tablespoon of yellow mustard