robertsfoodandmore
robertsfoodandmore
Robert's Food blog (and stuff!)
From camping food (it’s all about food when you camp) to Instapot recipes to general cooking at home here are some of my creations. Enjoy!
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robertsfoodandmore · a month ago
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Homemade pasta with Alfredo and blackened chicken.
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Kind of a mess to make but delicious
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robertsfoodandmore · 3 months ago
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One Pot Meal! Chicken, butternut squash and collard greens with pasta. Easy winter dish.
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robertsfoodandmore · 3 months ago
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Moroccan chicken tagine turned out awesome! Served with couscous.
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robertsfoodandmore · 3 months ago
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I wish you could smell this! I could not find Moroccan spice anywhere so I made my own Ras El Hanout seasoning.
I am making a Moroccan Tagine tonight. Will keep you posted.
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Ingredients
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
I ground my own anise, black pepper, cardamom and coriander in the Bullet.
So aromatic!!!
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robertsfoodandmore · 3 months ago
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Sticky Chelsea Buns. SO a weird thing happened. I decided to try homemade sticky buns today (Paul’s recipe of course). While the buns were rising I watched an episode of GBBO and it was bread week. AND the first challenge was Chelsea Buns. I have to say they turned out rather good for a first time.
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robertsfoodandmore · 3 months ago
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My first ever home made bread. Made with spelt flour-healthy! Thank you GBBO and Paul Hollywood for getting me baking!
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robertsfoodandmore · 3 months ago
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I guess this is Hoppin’ John. Black eye peas with collard greens and ham served with rice. And cornbread! Happy new year!
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robertsfoodandmore · 3 months ago
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Merry Christmas! Honey baked ham, creamed corn casserole, mashed potatoes, Brussels and butternut squash with cranberries, lemon and rosemary.
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robertsfoodandmore · 3 months ago
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Candied pecans
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robertsfoodandmore · 3 months ago
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Pear upside down cake. I couldn’t find any fresh figs this time of year so made with pears. Turned out great!
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robertsfoodandmore · 3 months ago
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My first attempt at a Buche de Noel (Yuletide log). I was scared to make but it wasn’t too bad. Pretty!
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robertsfoodandmore · 3 months ago
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Ritz Cracker Thin Mint Cookies. Doesn’t sound good but trust me they are the bomb! Easy and you can make a batch cheaper than any Girl Scout cookies!
Ingredients
· ▢40 Ritz crackers
· ▢16 ounces chocolate 1 pound or approx 2 ½ cups
· ▢½ teaspoon peppermint extract
· ▢½ teaspoon vegetable oil or coconut oil
Instructions
1. Place chocolate and vegetable oil in a bowl. Place the bowl over a pot of gently simmering water (ensuring the bowl doesn't touch the water). Stir gently until melted. Once melted, stir in the extract.
2. Dip crackers into the chocolate mixture and allow excess to drip off.
3. Place on a parchment-lined pan and refrigerate until cooled.
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robertsfoodandmore · 3 months ago
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Instant Pot Baked Potato Soup. Hearty and warm on a cold night.
Ingredients
· 1 Tablespoon butter
· 1 medium onion,, diced
· 3 cloves garlic,, minced
· 3 cups chicken broth
· 1 can/box cream of chicken soup, (I prefer Pacific Foods brand)
· 7-8 medium sized russet potatoes,, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
· 1 1/2 teaspoons salt, (or more/less to taste)
· black pepper to taste, (I like a lot of pepper)
· 1 cup milk
· 1 tablespoon flour
· 2 cups shredded cheddar cheese, (I use sharp cheddar)
Garnish:
· 5-6 slices bacon, (cooked and chopped)
· sliced green onions
· shredded cheddar cheese
Instructions
1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
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robertsfoodandmore · 3 months ago
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Instant Pot Beef Ragu. Rich, tender, beautifully seasoned. Pat on my back.
Recipe:
ngredients
· 1.5 – 2 pounds beef chuck roast
· 1 onion, diced
· 4 cloves of garlic, minced
· 1 28 oz can crushed tomatoes
· 1 teaspoon Italian seasoning
· A few pinches of red pepper flakes
· 2 tablespoons cornstarch (amount may very depending on how thick you want your sauce)
· Grated parmesan and chopped basil (optional toppings)
instructions
1. Turn your Instant Pot on the saute setting – high – and cut your chuck roast into large chunks (about the size of your fist). Season the beef liberally with salt and pepper on all sides, and add some olive oil to the Instant Pot
2. When hot, add your beef and sear on all sides, adding more oil if the pot gets too dry
3. Remove the beef to a plate and add your onion, garlic, crushed tomatoes, Italian seasoning, pepper flakes, and some salt and pepper into the Instant Pot. Stir to combine, and add your beef back into the sauce
4. Close the lid, seal the vent, and cook on manual high pressure for 30 minutes. Let the pressure naturally release for 10 minutes before quick releasing the rest
5. Remove the beef chunks to a cutting board, and switch the Instant Pot to the saute setting on high. Let the sauce simmer for 15 minutes. Meanwhile, shred your beef into small, bite sized pieces using two forks
6. When the fifteen minutes are up, add your shredded beef back into the Instant Pot and, in a separate small bowl, make a slurry with your cornstarch and a few splashes of water (enough to make it a pourable liquid)
7. Stir your slurry into the sauce and let it thicken – it shouldn’t take long, no more than a minute
8. Season to taste with salt and pepper and serve! I like it over pasta, but you could serve it over rice, mashed potatoes, zucchini noodles, cauliflower rice, etc…
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robertsfoodandmore · 3 months ago
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First attempt at making candy. Gumdrops! Watermelon, blueberry, lime, raspberry. And they are sour! Turned out pretty good if I say so.
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robertsfoodandmore · 4 months ago
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Taco lasagne. Traditional lasagne noodles with taco seasoned beef, salsa (instead of tomato sauce) ricotta (it is lasagne after all), corn and black beans, Mexican cheese and mozzarella, a little cilantro and bake.
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robertsfoodandmore · 4 months ago
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One of my favorite parts of cooking thanksgiving dinner is my “butt crack” rolls rising!
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robertsfoodandmore · 4 months ago
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More baking. Chocolate salted caramel Bundt cake - from scratch! First ever making caramel-tastes good but too thick and grainy. But it’s pretty!
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robertsfoodandmore · 4 months ago
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Cherry crumb mini tortes, pumpkin torte and pumpkin cinnamon chip torte. Successful baking weekend!
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robertsfoodandmore · 4 months ago
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I have been watching The Great British Bake Off and got inspired to make my first mini pecan torts. Notice the wax paper “handles” for easy release. Perfect and yummy.
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