1 pound bacon
2 tbs light brown sugar
2 tsp fresh-cracked pepper
5 drops liquid smoke
Heat oven to 425. Line sheet pan with aluminum foil (to aid in cleanup) and lay strips of bacon out evenly. Sprinkle sugar and pepper over raw bacon, place in middle rack in preheated oven and cook.
After 15 minutes, drain fat and use fork to flip each piece of bacon over. Add liquid smoke at this point. Rotate sheet pan and place back into oven. Begin checking for done bacon after just 3 or 4 minutes. All pieces should be done after about 8 more minutes of cooking.
Place cooked bacon on paper towels to drain.
Lusciously Moist Orange Cake
1/2 cup of Triple Sec or Gran Marnier
16 oz. sour cream
1/3 Cup vegetable oil
3 large eggs
1 1/2 tsp. orange extract
orange food coloring (or yellow and red)
1 box of vanilla cake mix
1 small box of Lemon Instant Pudding
1 Cup of White Chocolate Chips
Zest of one orange
1 can prepared vanilla frosting
Zest of one orange
orange food coloring (or yellow and red)
1 1/2 tsp. orange extract
Mix wet ingredients well and stir into dry ingredients. Mix only until the batter is combined. Pour mixture into greased and floured bundt pan. Bake at 350 and turn 180 degrees after 30 minutes. Check for doneness after a full hour in the oven using the toothpick test.
Cool cake thoroughly by placing a wine bottle under bundt pan before carefully removing from pan. Mix all frosting ingredients together, adding orange extract to taste. Be sure to frost cake only after cooling thoroughly.
Mile High Colorado-Style Brownies
2 tablespoons vegetable shortening
1/3 cup (1 ounce) Dutch-processed cocoa
1 1/2 teaspoons instant espresso powder (Starbuck's VIA works well)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup vegetable oil
6 tablespoons unsalted cannabutter, melted
2 large eggs plus 2 large yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) all-purpose flour
3/4 teaspoon salt
6 ounces semi-sweet chocolate, cut into 1/2-inch pieces
Adjust oven rack to lowest position and heat oven to 350 degrees. Create a foild sling to aid in removing brownies from pan by folding 2 long sheets of aluminum foil so that they are as wide as 13 by 9-inch baking pan (one 13-inch sheet and one 9-inch sheet). Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with shortening and set aside.
Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until it is melted. Whisk in oil and melted butter. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated.
Whisk together flour and salt in small bowl and then mix into batter with rubber spatula until combined. Finally, fold in bittersweet chocolate pieces.
Transfer batter to prepared pan; be sure to spread it into the corners of pan and. Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached. This can be anywhere from 30 to 60 minutes. Rotate pan every 15 minutes. Transfer pan to wire rack and let cool for 1 1/2 hours.
Remove brownies from pan using foil, then return them to wire rack and let cool completely, about 1 hour. Cut brownies into 2-inch squares and serve. Brownies can be stored in airtight container at room temperature for up to 3 days, or you can wrap them in wax paper, store in baggies and freeze them.
Frost the brownies with prepared frosting for an extra sweet and gooey treat.
Bob's Hot Wings
3 lbs chicken wings (or white meat equivalent cut into strips)
½ stick butter (melted)
2 tbs Tabasco sauce
½ cup Franks hot sauce
2 tbs brown sugar
2 tsp apple cider vinegar
1 tsp cayenne pepper
½ cup cornstarch
1 tsp black pepper
1 tsp salt
Dry thawed wings with towel and dredge wings in rub. Fry 10-12 wings at a time in Peanut oil warmed to 360-400 degrees for about 10-12 minutes (until they float). Place in 200 degree oven on rack to drain and keep warm.
In separate saucepan, combine all sauce ingredients and cook until hot.
When done, place wings in bowl and pour the sauce over them.
Serve with celery and carrot strips and blue cheese salad dressing.
May also use 3 lbs chicken breasts or thighs cut into strips in lieu of wings.
Makes enough wings to feed 4 people.
Bob's Pot Roast
Takes a good 5 hours to do right
5 pound bottom round roast
Salt and pepper to season meat
2 large carrots (chopped)
2 large celery stalks (chopped)
1 tbs granulated sugar
2 large onions
3 sprigs thyme
1 ½ cup white wine
½ cup water
1 large turnip
2 cups pearl onions
2 cups baby carrots
1 cup frozen peas
Trim fat, salt and pepper, and brown roast on all sides with vegetable oil in large pot. Remove meat and throw in chopped carrots, chopped celery and sugar to caramelize.
Put roast back in pot and add bay leaf, 2 large roughly chopped onions, thyme, chopped tomato, white wine and water to pot. Cover and bring to boil, then bake at 300 degrees for 3-4 hours (or until meat reaches 210 degrees).
Add one large chopped turnip, whole pearl onions, baby carrots and bake at 300 degrees for 1 more hour.
Add peas about 10 minutes before serving.
Feeds about 8 people
Pumpkin Pie Crust
Pumpkin Pie Crust Ingredients
2 Cups Flour (all-purpose)
1 Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoon Butter
6 Tablespoons Crisco (shortening, also known as vegetable fat)
6 to 7 Tablespoons Ice Water
Pumpkin Pie Crust Equipment
Nine Inch Pie Pan
In the mixing bowl stir together:
2 Cups Flour
1 Teaspoon Salt
1 Tablespoon Sugar
After this use the pastry cutter to thoroughly chop in:
6 Tablespoons Butter (soften this in the microwave.)
6 Tablespoons Crisco
Then use the pastry cutter to cut in the right amount of ice water.
If your crust is too moist to be easily handled wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
First flour your cutting board and the rolling pin. Then take half of your crust and roll it out. Take the rolled out piecrust and wrap it around the rolling pin. Then transfer it to the pie pan.
Chard and Parmesan
Begin by making crepes using my crepe recipe.
1 bunch chard, stems finely chopped, leaves roughly chopped
1 tbsp butter
splash of vermouth
grated parmesan cheese
For the chard, chop and sautée 1/4 of an onion for a couple of minutes in a tbsp of butter and a splash of olive oil, on medium-low heat, then added the chard stems, finely chopped. After a few minutes, add the chard leaves (roughly chopped), cover, and let cook for several minutes more. Like spinach, the chard leaves will reduce in size. Add a splash of white wine or vermouth, and let cook until the leaves are fully tender, and season to taste with salt and pepper.
Preheat oven to 350, then begin layering: After spreading this filling on the bottom crepe, add a layer of grated parmesan cheese. Then repeat layers until crepes or filling is gone. Top with béchamel or tomato sauce and sprinkle with parmesan. Bake for about 25 minutes.
Cut into wedges and serve
Good appetizer for 4 people, light meal for 2
Bob's Stuffin Muffins
· 1 bag Pepperidge Farm cornbread cubes
· 1 pound bulk sage pork sausage (totally optional)
· 1 stick butter
· 2 onions, chopped
· 2 cups celery, chopped
· 2 Granny Smith apples, peeled and chopped
· 1 bag craisins (dried cranberries)
· 1 cup pecans, chopped (or walnuts)
· 2 to 3 cups low sodium chicken stock
· 2 eggs
· 2 teaspoons baking powder
· Salt and pepper, to taste
Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins.
Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.
Fried Chicken with Spicy Tarragon Gravy
1/3 cup ranch dressing
1/4 cup dijon mustard
1 tsp course ground pepper
One can cream of chicken soup
1/2 cup chicken stock
3 TBS cream cheese
2 TBS dried tarragon
1 tsp dried oregano
2 diced, whole roasted green chiles
1 crushed, dried red chili pepper
1 Package Panko Bread Crumbs
3 large boneless, skinless chicken breasts
1 cup shortening or Vegetable oil (to fry chicken)
2 Small fresh tomatoes
1 cup broccoli spears
Combine gravy ingredients and cook until cheese is melted. Dry chicken with paper towels, then dip in egg wash, then bread crumbs and fry until done. Gently steam broccoli spears and combine with chopped fresh tomatoes. Coursely chop fried chicken and place over cooked egg noodles on your plate. Add broccoli and tomatoes, top with gravy and enjoy!
Yield: 5 good-sized portions
Bacon-Wrapped Meatloaf Muffins
Ingredients for meatloaf: (or substitute your own creative meatloaf ingredients)
1 lbs. of ground beef (you may use ½ parts ground pork)
4 oz. diced green chili (optional)
3 oz. tomato paste
½ diced onion
5 oz. tomato sauce
4 diced cloves of garlic
2 crushed red peppers (1 tsp. red pepper flakes)
1 tsp. black pepper
½ tsp. Red Robin Seasoning (or seasoning salt)
½ tsp. onion powder
¼ tsp. garlic powder
2 Tbs Dijon mustard
1 tsp. Worcestershire sauce
2 Tbs. ketchup
1 ½ C. bread crumbs
Ingredients for muffin pan liners:
1 package of bacon (approx.17 slices)
1 Tbs. brown sugar
Ingredients for topping:
2 Tbs. ketchup
4 Tbs. Dijon mustard
1 Tbs. brown sugar
1 tsp. A1 steak sauce
Sprinkle brown sugar over cookie sheet of raw bacon slices. Bake at 350* for 10 minutes, then flip each slice, and bake for 10 more minutes. At the end of this stage the bacon should only be half-cooked. Line each muffin tin with one slice of bacon, fatty side up.
Mix all of meatloaf ingredients together. Spoon meatloaf into each bacon-lined muffin tin. Be careful not to overfill the muffin tins, otherwise the juices may overflow.
Add a spoonful of the topping mixture onto each of the raw meatloaf muffins.
Bake at 350* for 15 minutes, then rotate pans, and bake for 15 more minutes.
Voila! Each Meatloaf Muffin is about 5 Weight Watcher Plus Points.
Yield: About 17 muffins, serves 4-6.
Harvest Chicken Stew
4 Boneless, Skinless chicken thighs
4 Cups chicken stock (approx)
32 oz heavy whipping cream
1 large leek
1 large sweet potato
1 butternut squash
1 large peeled carrot
1 Anaheim chili pepper
1 green bell pepper
¼ tsp. cayenne pepper
2 Sprigs of fresh rosemary
Salt and pepper to taste
8 oz teriyaki sauce
3 oz soy sauce
4 oz chicken stock
Chop chicken thighs into 2 inch squares and marinate for an hour. Peel and chop vegetables into large chunks and add to large pot. Drain (reserve marinade) and sauté the chicken just to brown the outside, no need to cook it completely.
Add sautéed chicken and cayenne pepper to pot of veggies then add cream and remaining marinade. Add just enough chicken stock to cover everything.
Set on a low simmer (covered) for 2 hours, add the rosemary sprigs, then bring to a boil for 30 minutes until sweet potatoes begin to melt and thicken the stew. You can remove the lid to hasten the thickening process.
Serve over a bowl of steamed white or hearty brown rice.
Yield: This is enough to make 8 large bowls of steaming hot stew.
Salmonella-Free Cookie Dough
1 and ¼ Cups of Flour
½ tsp Salt
1/3 Cup Butter (softened)
1/3 Cup Brown Sugar
1/3 Cup Granulated Sugar
½ tsp Vanilla Extract
3 Tbs Prepared Creme Cheese Frosting
3 Tbs Heavy Whipping Cream
1 Cup Chocolate Chips
1/3 Cup Walnuts (totally optional)
Sift flour and salt into bowl. Cream sugars, vanilla, and butter in mixer then slowly add everything else until combined.
Form into squares or another shape of your choosing. Place on Silpat-lined cookie sheet and freeze. Drop into a Ziploc, store in your freezer and you have delicious, worry-free cookie dough that you can add to ice cream, pancakes, or pickle relish.
Yield: 50 Pieces
Bob's Fish 'N Chips
1 gallon safflower oil
4 large Russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Red Robin Seasoning Salt
1.5 bottles brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod, halibut), cut into
Cornstarch, for dredging
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Chips: Using a waffle chip slicing blade, slice the potatoes with the skin on. Place in a large bowl with cold water while preparing the fish batter.
Fish: In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Red Robin Seasoning Salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Finished batter should resemble consistency of pancake batter (add more beer or less beer if necessary). Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy (not completely cooked). Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches (3 at a time works best for me), dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.
Yield: 8-10 pieces of fish (feeds about 5 people)
2 Pound Pork Roast (cut into thin slices)
3/4 cup flour
1/2 cup vegetable oil
2 large onions (chopped)
3 cloves garlic (minced)
3 sweet bell peppers (chopped)
1 jalapeno pepper (chopped)
1/2 cup soy sauce
3/4 cup ketchup
Salt and pepper
Heat a few tablespoons of oil in a cast iron skillet on medium high. Mix flour and a teaspoon each of salt and pepper together. Dredge thinly-sliced pork in flour mixture and drop into hot pan being careful not to crowd the pan (or you will not get good searing).
Cook pork about 2 minutes on each side. Pork will have a sear and be a little pink inside. Add a little more oil and repeat process until all cutlets are finished. Set cutlets on paper towels in 200 degree oven while you finish the dish.
Turn skillet heat to medium and add prepared onions and peppers. Cook until onions are translucent (about 5 minutes). Add soy sauce and cook another 5 minutes to reduce a little. Add garlic and ketchup and mix until combined and heated through (only about another 2 minutes).
Serve over a bed of coconut rice (white rice prepared with coconut milk) or with crispy noodles.
Yield: 9-12 cutlets (feeds 4 people)
11 oz (about 2 cups) bread flour
1 tbs whole wheat flour
2 tbs granulated sugar
1 1/4 tsp salt
1 tsp rapid rise instant yeast (unbloomed)
1 cup room temperature water
2 tbs extra virgin olive oil
Mix all dry ingredients together in standing mixer using dough hook (you may also mix this is a bowl with a wooden spatula). Slowly add water and oil to running mixer. Add additional flour during mixing if dough is so wet that it doesn't pull away from sides of bowl during mixing.
Place dough ball in oiled bowl, cover and let sit for 1.5 hours in warm kitchen until dough doubles in size. You may also cover and refrigerate overnight (or as long as 24 hours) if you need to buy yourself some time. This will slow down the rising process.
Roll risen dough onto floured board and cut into four balls. Place balls onto floured sheet pan and let balls rest in warm kitchen (or proofer) for an additional 15 minutes.
Turn your grill on high.
Roll out balls so they are about 1/4 inch thick and about 9 inches wide. Place rolled out dough onto your hot grill for 1-2 minutes (until dough begins to bubble), then flip and brush a thin layer of oil onto cooked side of dough. Flip again, move to cooler side of grill, then brush another layer of oil onto this side. Add your sauce and toppings and they're done when your cheese melts.
Bob's Shrimp Scampi
Don't like shrimp? Simply remove it for a delicious pasta dish!
1/4 cup olive oil
6 cloves thinly sliced garlic
1/2 large onion, chopped
1/8 teaspoon hot red pepper flakes
2 cups pasta water
18 ounces, dried pasta
1/4 cup chopped basil or parsley
1/4 cup grated parmesan cheese
4 strips, cooked and chopped bacon
3/4 pound raw de-veined shrimp
1/4 cup dry Vermouth
Salt and freshly ground black pepper
Boil water in large pot and add your favorite pasta.
While the pasta is cooking, add hot red pepper flakes, onions, garlic, and olive oil in a separate large saucepan. Cook on medium low for about 6 minutes (neither the onions nor the garlic should be brown). Add two cups of hot pasta water and the chopped bacon to the saucepan, increase heat to medium and simmer until sauce reduces and thickens slightly (about another 4 minutes). Add shrimp and vermouth and cook another 3 minutes until shrimp is just about cooked through.
When the pasta is a little underdone, add it to the saucepan and finish it in the sauce. Remove from heat and add basil and grated parmesan just before serving. Salt and pepper to taste.
Serve with crusty bread and lemon wedge.
Yield: 4 generous servings
Grandma Schindelwig's Split Pea Soup
1 tbs Fresh Rosemary
1 tbs Fresh Oregano
1 tbs Fresh Thyme
1 tbs Ground Cardamom
3 Whole Bay Leaves
¼ tbs Cayenne Pepper
1 tbs Whole Peppercorns
2 tbs Roasted Sesame Seeds
1 tbs Dried Parsley
1 Clove Garlic
Chicken Stock (low sodium if possible)
I used a spiral cut ham left over from dinner. You can use ham hocks, snouts or whatever gross pig parts you can find. Make sure they are smoked!
3 Medium Carrots
2 Medium Red Potatoes
1 Large White Onion
2 Sixteen Ounce Bags of Dried Split Peas
1 Pound Linguica
3 tbs Bacon Grease
Rinse the two bags of dried split peas and drain. Place the clean peas into a large stock pot. This is the pot you'll eventually use to cook everything in so it has to be fairly large. Add just enough water to cover the peas and place the covered pot in the fridge.
Drop the leftover ham into a crock pot and cover with just enough chicken stock to cover. Add bacon grease and all spices expect garlic to the pot. Let stew on low for three hours.
After 3 hours, remove the ham from the pot and cool slightly in preparation for chopping. Cube the ham into man-sized chunks, then throw them back into the pot. Chop the potatoes and carrots and sauté the onions and garlic just until soft.
Grab the peas out of the fridge. Add water or stock again to cover, then add the warm ingredients from the crock pot, the freshly-chopped potatoes and carrots, and the warm onion and garlic mixture.
Prepare the linguica by pulling off the skin and chopping it up into good-sized chunks. Turn the pot up to medium and add the linguica.
Boiling the mixture will allow the peas to “melt.” Do not boil for so long that the other veggies turn to goo.
Add salt only after tasting.
Multiple references available upon request