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CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI

CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI

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Preheat oven to 400 degrees F

  • Garlic aioli:
  • • 20 to 30 small new potatoes
  • • Extra-virgin olive oil
  • • Kosher salt
  • • Freshly ground black pepper
  • • Vegetable oil, for deep-frying
  • Directions
  • • 2 heads garlic
  • • Extra-virgin olive oil
  • • 1 sprig thyme
  • • 1 tablespoon water
  • • Kosher salt
  • • Freshly ground black pepper
  • • *1 jumbo egg yolk
  • • 1 lemon, juiced
  • • Salt and pepper
  • • 1/2 cup extra-virgin olive oil
  • • 1/4 cup sour cream
  • • Chopped chives, for garnish
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GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

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Preheat the oven to 475 degrees F

  • For the topping:
  • • 2 medium onions, thinly sliced
  • • 1/4 cup all-purpose flour
  • • 2 tablespoons panko bread crumbs
  • • 1 teaspoon kosher salt
  • • Nonstick cooking spray
  • For beans and sauce:
  • • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • • 1 pound fresh green beans, rinsed, trimmed and halved
  • • 2 tablespoons unsalted butter
  • • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • • 1/2 teaspoon freshly ground black pepper
  • • 2 cloves garlic, minced
  • • 1/4 teaspoon freshly ground nutmeg
  • • 2 tablespoons all-purpose flour
  • • 1 cup chicken broth
  • • 1 cup half-and-half
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PHILLY CHEESE STEAK

PHILLY CHEESE STEAK

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Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat

  • Provolone Sauce:
  • • 2 to 2 1/2 pound strip loin, trimmed
  • • Olive oil
  • • Salt and freshly ground black pepper
  • • Soft hoagie rolls, split 3/4 open
  • • Provolone Sauce, recipe follows
  • • Sauteed Mushrooms, recipe follows
  • • Caramelized Onions, recipe follows
  • • Sauteed Peppers, recipe follows
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Mushrooms:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • Caramelized Onions:
  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Peppers:
  • 2 tablespoons olive oil
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper
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RISOTTO IN A LEMON CUP

RISOTTO IN A LEMON CUP

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In a medium saucepan bring the broth and 1/2 cup water to a simmer

  • • 2 cups low-sodium chicken broth
  • • 2 tablespoons butter, plus 1 tablespoon
  • • 1 large shallot, diced
  • • 1 cup Arborio rice
  • • 1/2 cup dry white wine
  • • 2 tablespoons grated Parmesan, plus 2 tablespoons
  • • 2 tablespoons mascarpone cheese
  • • 1/2 a lemon, zested amd juiced
  • • 3/4 teaspoon kosher salt
  • • 3/4 teaspoon freshly ground black pepper
  • • 6 lemons, for serving
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BBQ Rub

BBQ Rub

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Combine all ingredients, mix well, and store in an airtight container

  • 1/2 cup salt
  • 1/2 cup turbinado sugar
  • 1/4 cup granulated brown sugar
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 2 tbsp paprika
  • 2 tbsp chili powder
  • 2 tbsp freshly ground black pepper
  • 2 tsp cayenne
  • 1 tbsp thyme leaves
  • 1 tbsp ground cumin
  • 1 tsp ground nutmeg
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GRILLED CHICKEN PAD THAI

GRILLED CHICKEN PAD THAI

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Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper

  • 2 (8-ounce) boneless, skinless, chicken breasts
  • 2 tablespoons peanut oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ancho chili powder
  • 1/4 cup tamarind paste, reconstituted in 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 cup creamy peanut butter
  • 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped cilantro leaves
  • 4 ounces bean sprouts
  • 1/4 cup cashews, toasted and coarsely chopped
  • 2 limes, halved and grilled
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Frozen chocolate mousse squares

Frozen chocolate mousse squares

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LINE 9-inch square pan with foil, with ends extending over sides of pan

  • 12 OREO Cookies, crushed
  • 1/4 cup Butter or margarine, melted
  • 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
  • 1 can (14 oz.) sweetened condensed milk
  • 4 squares BAKER'S Semi-Sweet Chocolate, melted
  • 1 cup thawed COOL WHIP Whipped Topping
  • Make It
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TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP

TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP

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In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well

  • • 1/2 cup curry paste, recipe to follow
  • • 2 tablespoons coconut milk
  • • 2 tablespoons fresh lime juice
  • • 2 tablespoons fish sauce
  • • 1/2 pound rock shrimp, rinsed and drained
  • • 1/2 pound shanghai egg noodles, blanched and refreshed
  • • 1 cup chopped garlic chives
  • • 1 cup bean sprouts
  • • 1 red bell pepper, julienned
  • • 2 heads bok choy, julienned
  • • 1 cup snow peas or snap peas, blanched and refreshed
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GRILLED ROMAINE WITH SPICY CAESAR DRESSING

GRILLED ROMAINE WITH SPICY CAESAR DRESSING

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Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt a...

  • • 3 tablespoons mayonnaise
  • • 1 tablespoon Dijon mustard
  • • 2 teaspoons Worcestershire sauce
  • • 2 tablespoons red wine vinegar
  • • 1/4 small red onion, coarsely chopped
  • • 6 cloves roasted garlic
  • • 3 anchovies
  • • 1 chipotle in adobo
  • • 2 dashes hot sauce
  • • 1 to 2 tablespoons honey
  • • Salt and freshly ground black pepper
  • • 1/2 cup canola oil, plus more for brushing on the romaine
  • • 1/4 cup grated Parmesan, plus shaved Parmesan, for garnish
  • • 1 large head romaine lettuce, outer leaves removed, cut in half from tip to root
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Bacon Fried Green Beans

Bacon Fried Green Beans

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In a skillet, heat a drizzle of EVOO over medium-high heat, when hot add bacon and pepper and cook the bacon until ...

  • • A drizzle extra virgin olive oil (EVOO)
  • • 6 slices bacon, chopped
  • • 1 teaspoon coarse black pepper
  • • 1 pound green beans, trimmed
  • • 1/4 cup cider or red wine vinegar
  • • 2 teaspoons sugar
0/5 (0 Votes)