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Recipes
FOOTBALL PARTY DIP
By avpeters
Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned
- • 1 pound Bob Evans Zesty Hot Sausage Roll
- • 1 cup Bob Evans Wildfire Barbecue Sauce
- • 1 can (16 oz.) baked beans
- • 1 3/4 cups fresh diced tomatoes*
- • 1 1/2 cups diced celery
- • 1 1/4 cups diced onions
- • 1 1/4 tsp. garlic powder
- • 3 to 4 dashes hot sauce to taste
- • Salt and Pepper to taste
- • Garnish Options
- • 3/4 to 1 cup of shredded cheddar cheese
- • 1/3 cup sour cream
- • 1 large bag tortilla chips
- • 1/4 cup green diced onions
- • *Drain excess liquid from tomatoes for thicker dip.
OVEN ROASTED TURKEY WITH SAGE BUTTER
By avpeters
Preheat the oven to 375 degrees F and remove the top rack of the oven
- Sage Butter:
- • 1 (12 to 14) pound fresh turkey
- • Kosher salt and freshly ground black pepper
- • Caramelized Onion and Cornbread Stuffing, recipe follows
- • Extra-virgin olive oil
- • Sage Butter, recipe follows
- 2 sticks butter, softened
- 1/4 cup chopped sage
- Salt and pepper
- Caramelized Onion and Cornbread Stuffing:
- 2 tablespoons butter
- 2 onions, chopped
- 6 large cornmeal muffins, cubed
- Handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
FRIED CHICKEN
By avpeters
Place chicken pieces into a plastic container and cover with buttermilk
- • 1 broiler/fryer chicken, cut into 8 pieces
- • 2 cups low fat buttermilk
- • 2 tablespoons kosher salt
- • 2 tablespoons Hungarian paprika
- • 2 teaspoons garlic powder
- • 1 teaspoon cayenne pepper
- • Flour, for dredging
- • Vegetable shortening, for frying
CHICKEN W/ TOMATO SAUCE AND WINE
By avpeters
Heat the oil in a 12-inch skillet over medium-high heat
- • 2 tablespoons olive oil
- • 6 chicken thighs, skinless
- • 1 teaspoons salt
- • 1/2 teaspoons pepper
- • 1 medium onion, sliced
- • 1 cup chicken stock
- • 1/2 cup white wine
- • 1 (14.5-ounce) can crushed tomatoes in thick puree
- • 1 teaspoon dried thyme
- • 1/2 tablespoon dried rosemary
- • 1 tablespoon lemon-pepper
- • Hot buttered rice
- • 2 tablespoons chopped fresh parsley leaves
SPRINGING SHRIMP ROLLS
By avpeters
In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough
- • 1 pound (21/25 count) shrimp, peeled and deveined
- • 3 ounces maifun noodles (thin dried Chinese noodles)
- • 1/2 English cucumber, seeded and julienned matchstick-size (about 3/4 cup)
- • 1 carrot, peeled, julienned matchstick size carrots (1/2 cup)
- • 3/4 cup julienned matchstick size jicama
- • 2 green onions julienned, matchstick size to about 1/2 cup
- • 2 cups thinly sliced crosswise Napa cabbage from about 1/2 of a head
- • 1 cup fresh bean sprouts
- • 1/2 cup basil leaves
- • 1/2 cup cilantro leaves
- • 12 (8-inch round) sheets dried rice paper
- • 1/4 cup creamy peanut butter
- • 5 tablespoons hoisin sauce
- • 2 tablespoons pomegranate juice
- • 1/4 cup soy sauce
- • 1/4 cup mirin
- • 2 teaspoons garlic sambal
JERK RUBBED W/ HOT VINEGAR SAUCE
By avpeters
Preheat the grill to medium-high
- Escovitch Sauce:
- • 2 tablespoons ground coriander
- • 2 tablespoons ground ginger
- • 2 tablespoons light brown sugar
- • 1 tablespoon onion powder
- • 1 tablespoon garlic powder
- • 1 tablespoon kosher salt
- • 1 tablespoon habanero powder
- • 2 teaspoons coarsely ground black pepper
- • 2 teaspoons dried thyme
- • 1 teaspoon ground cinnamon
- • 1 teaspoon ground allspice
- • 1 teaspoon ground cloves
- • 1 red snapper, scaled and gutted
- • Escovitch Sauce, recipe follows
- 1 Spanish onion, halved and thinly sliced
- 1/2 Scotch bonnet pepper, finely chopped
- 1 1/2 cups white wine vinegar
- 3 allspice berries
FLANK STEAK CROSTINI WITH CHIMICHURRI AND VIDALIA RELISH
By avpeters
Mix the wine, cassis, oil and black pepper in a nonreactive dish
- Steak:
- • 2 cups red wine
- • 1 cup cassis
- • 1/4 cup canola oil
- • 3 cloves garlic, minced
- • Freshly ground black pepper
- • 1 (2 to 3-pound) flank steak
- • Kosher salt
- Chimichurri Sauce:
- • 1 cup cilantro leaves
- • 1 cup flat-leaf parsley leaves
- • 1/2 cup mint leaves
- • 4 cloves garlic, roughly chopped
- • 3/4 to 1 cup olive oil
- • 1/4 to 1/3 cup red wine vinegar
- • Kosher salt and freshly ground black pepper
- Vidalia Relish:
- • 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
- • Canola oil
- • 1 tablespoon Bobby Flay Poultry Rub
- • Kosher salt and black pepper
- • 4 green onions, sliced
- • 1 serrano chile, minced with the seeds
- • 2 to 3 tablespoons extra-virgin olive oil
- • 2 to 3 tablespoons red wine vinegar
- To serve:
- • 1 baguette
- • Olive or canola oil
- • Kosher salt and freshly ground black pepper
HONEY-JALAPENO CHICKEN WITH SESAME SOBA NOODLES
By avpeters
Cook soba noodles according to package directions
- • 12 ounces soba noodles
- • 1 jalapeno, seeds removed
- • 1/3 cup honey
- • 1/4 cup chopped fresh cilantro leaves
- • 1/2 teaspoon salt
- • 1/2 teaspoon ground black pepper
- • 2 to 3 tablespoons water
- • 2 teaspoons olive oil
- • 1/2 rotisserie chicken, shredded or sliced
- • 3 tablespoons soy sauce
- • 2 teaspoons sesame oil
- • 1/4 cup chopped scallions, green part only
- • 2 tablespoons pickled ginger, minced
CHICKEN AVOCADO EGG ROLLS
By avpeters
In a saute pan over high heat, add canola oil
- • 2 tablespoons canola oil
- • 1/2 cup finely minced red onion
- • 1/4 cup finely minced red bell peppers
- • 2 tablespoons minced ginger
- • 1 tablespoon minced garlic
- • 1/4 cup sliced bamboo shoots
- • 1/4 cup finely chopped celery
- • 2 cups chopped chicken breast
- • 1/4 cup soy sauce
- • 1 cup julienned green cabbage
- • 1/2 cup shredded carrots
- • 4 cups rice bran oil or canola oil
- • 12 egg roll wrappers
- • 2 avocados, sliced into 24 pieces
- • 1 egg mixed with 1 tablespoon milk
- • Jarred sweet chili sauce, for dipping
GRILLED CHICKEN CUTLET PARMIGIANA
By avpeters
Heat outdoor grill or indoor grill pan to high
- • 2 pounds thin cut chicken breast, cutlets
- • Salt and pepper
- • Extra-virgin olive oil, for drizzling, plus 2 tablespoons
- • 3 to 4 cloves garlic, chopped
- • 1 teaspoon crushed red pepper flakes
- • 1 small yellow skinned onion, finely chopped
- • 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
- • 1 cup, 20 leaves, fresh basil leaves, shredded or torn
- • 1/2 cup Parmigiano-Reggiano
- • 1/2 pound smoked mozzarella, thinly sliced