Fireman Bobs Dilled Garden Dip My Way Recipes

FIREMAN BOB'S CHEESY CHICKEN DELIGHT DIP MY WAY...

Steps:

• Using your food processor, shred the cheeses and jalapeno pepper Add the sour cream to the mixture and blend till combined Add the cooked and chopped chicken
• Pre heat oven to 300 degrees F. Place mixture in a 9 by 13 baking pan Cover with foil Place in oven and cook for one hour, and if necessary add 10 more minutes to cooking time
• Serve with your favorite chips and or breads And, as always, feel free to make this your own recipe... :) Enjoy!!!

FIREMAN BOB'S BLOOMIN ONIONS MY WAY...

Steps:

• Prepare the Spicy Bloomin Dipping Sauce first and chill. Combine the first 7 ingredients in a small bowl, mixing well, Chill for 30 minutes.
• Prepare the Batter... Mix cornstarch, flour, and all remaing ingredients until well blended. Add beef stock, mix well.
• Cut about 1/4" off top of onion and peel. Cut 12 to 16 vertical wedges into onion, like a pizza slice, but do not cut through the bottom.
• Plunge the onion into boiling water for 1 minute. Remove from boiling water and plunge into Ice water for 3 minutes. Take it out of the water and gently place the bottom facing down, onto a cookie sheet until it "flowers". It will spread out like a " Flower " on the cookie sheet.
• Carefully place " opened onion " in batter coating the whole onion. Gently place in fryer basket with " wire basket " spoon and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes, or until golden brown.
• Salt to taste immediately when removed from oil. Drain on paper towels.
• Place onion upright in shallow bowl, and serve immediately Serve hot with Spicy Bloomin Dipping Sauce. Enjoy !!!

FIREMAN BOB'S DUTCH OVEN PARSNIP SOUP MY WAY.....

Steps:

• Heat oven to 400°F.
• In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper. Place in oven and let cook for 10 minutes.
• Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
• Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper. Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
• Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done. A good crusty bread goes great with these.... Please NOTE: The " Doneness " of this soup is to your liking !!!
• Enjoy !!!