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Bob's Recipes Print E-mail
1 lb ground beef
1 t pepper
1 t basil
2 t chili powder
1/2 t salt
1 large sweet onion, finely chopped
1 16oz can tomatoes, pureed in blender
12 or more shakes of red pepper flakes
1 t oregano or Italian seasoning
2 t cumin
1/2 t garlic powder
1-2 dashes cayenne pepper
2 t prepared mustard
Combine all in saucepan and simmer on low for 1-1/2 hours, or until thick, stirring often.
Variations: you can vary the "heat" of this recipe to your liking by adding additional cayenne or hot pepper sauce.
NOTE: This makes a large batch. We freeze batches of this sauce, it freezes very well.


1 lb penne, cooked to package directions
Macadamia Nut Paste:
1/2 c macadamia nuts
2 T olive oil


  2 lb boneless, skinless chicken breast, cut into strips

Olive oil
1 T garlic, minced
1 lb mushrooms, sliced
1 onion, sliced
4 oz sun-dried tomatoes
1/2 c fresh basil leaves
Dry white wine
1 c half-and-half
Dash cayenne pepper
Dash nutmeg
Salt & freshly ground pepper to taste
1/4 c grated romano cheese


Macadamia Paste: Process ingredients in small food processor, leaving slightly chunky.

Chicken Penne: Saute chicken in olive oil until golden. Salt and pepper to taste. Add garlic, mushrooms, tomatoes and onion; saute for 5 minutes. Deglaze pan with wine; add basil and 1/4 c macadamia nut paste, half-and-half, cayenne and nutmeg, and cook for 5 minutes. Remove from heat and toss with hot pasta; top with romano cheese.


1-1/2 c chicken stock
1-1/2 c Chardonnay
1 bay leaf
2 T fresh chopped parsley
1/4 t ground thyme
10 whole peppercorns
1 clove garlic, minced
1/4 t fennel seed
Dash nutmeg
2 lb bay scallops
12 oz mushrooms, sliced
3 shallots, chopped
1/4 c butter
1 t lemon juice
1/4 c flour
1 c light cream, divided
2 egg yolks
2 T sherry or brandy
Salt and freshly ground pepper to taste
3 T bread crumbs
1/4 c grated Parmesan cheese
Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns, garlic, fennel and nutmeg; bring to a boil, then simmer, uncovered, for 20 minutes. Add scallops and simmer for 5 minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to 1 cup. Saute sliced mushrooms and shallots in butter and lemon juice until tender. Remove mushrooms and shallots to bowl with scallops. Sprinkle flour over butter in pan and cook for 1 minute, stirring. Whisk in reduced stock and 3/4 c cream; bring to a boil. Beat egg yolks and sherry into remaining cream and add to sauce. Bring to boil, then remove from heat and adjust seasoning. Drain scallop-mushroom mix and fold into half of the cream sauce. Butter six scallop shells or shallow ramekins and place a tablespoon of sauce in each. Divide scallop mixture equally between the ramekins and top with remaining sauce. Combine bread crumbs and Parmesan cheese; sprinkle on top of ramekins. You can lightly broil these (I do).


1 9" pie crust, unbaked
4 large eggs
1 c light corn syrup
6 T butter, melted
1/2 c sugar
1/4 c light brown sugar
3 T Madiera (or sweet Port)
1 T flour
1 T vanilla
1 c coarsely chopped pecans
1 c semi-sweet chocolate chips (6oz)
Preheat oven to 350 deg F. Whisk together eggs and corn syrup until well blended. Fold in butter and sugars, then stir in Madiera, flour, and butter. Add pecans and chips and stir just enough to incorporate them through the mixture. Pour into pie crust and bake on lowest rack in oven for 1 hour or until set. Cool on a wire rack before serving. Serves 6-12
NOTE: This is very rich, so it serves 10-12 for us.