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Recipes
SAUSAGE & CHEESE POTATO CASSEROLE
By avpeters
Preheat oven to 350F. Crumble and cook sausage in medium skillet until browned
- • 1 lb. Bob Evans Italian Sausage Roll
- • 1 (20 oz.) package Bob Evans Home Fries Diced Potatoes
- • 6 eggs
- • 3/4 cup milk
- • 1 cup shredded Monterey Jack cheese
- • 1/4 tsp. salt
- • 1/4 cup chopped green onions
- • 1/8 tsp. black pepper
- • 1 can (4 oz.) chopped green chiles, drained
- • 1/2 cup grated Parmesan cheese
SWEET AND SOUR CHICKEN
By avpeters
Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium sauc...
- • 1 cup red wine vinegar
- • 1/2 cup rice wine vinegar
- • 1/4 cup soy sauce
- • 1 cup pineapple juice
- • 1 cup granulated sugar
- • 2 jalapeno chiles, coarsely chopped
- • 2-inch piece fresh ginger, peeled and chopped
- • 1/2 red bell pepper, finely diced
- • 1/2 yellow bell pepper, finely diced
- • Canola oil
- • 1/4 pound steamed snow peas
- • 2 tablespoons finely chopped fresh mint leaves
- • 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
- • Salt and freshly ground black pepper
- • 4 boneless chicken breasts, 8-ounces each
- • 3 tablespoons canola oil
- • Salt and pepper
- • Steamed brown rice
SPICY CHOPPED SALAD
By avpeters
Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and...
- • 2 cups giardiniera Italian hot pickled vegetable salad
- • 2 romaine hearts, chopped
- • 1/2 cup pitted good quality olives, any variety
- • 1/3 pound stick pepperoni or stick salami, diced
- • A handful flat-leaf parsley, chopped
- • 2 tablespoons red wine vinegar, eyeball it
- • 4 tablespoons prepared pesto
- • 3 to 4 tablespoons extra-virgin olive oil, eyeball it
- • Salt and pepper
SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
By avpeters
Preheat oven to 400 degrees F
- Creamy Lime Dressing:
- • Butter, for preparing 8 by 8-inch glass pan
- • 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
- • 1 large egg
- • 1/3 cup milk
- • 1 (15.5-ounce) can black beans, drained and rinsed
- • 1 packet sazon seasoning
- • Salt and freshly ground black pepper
- • 1 cup salsa
- • 2 tomatoes, seeded and chopped
- • 1 head romaine lettuce, cut into strips
- • Creamy Lime Dressing, recipe follows
- • 1 1/2 cups grated Monterey jack cheese
- • 1 1/2 cups grated Cheddar
- • Special equipment: glass trifle dish
- • 2 tablespoons freshly chopped cilantro leaves
- • 1 tablespoon red wine vinegar
- • 1 teaspoon lime zest
- • 1/4 cup lime juice
- • 1/2 cup sour cream
- • 1 clove garlic, smashed
- • 1 tablespoon honey
- • 1/2 cup extra-virgin olive oil
- • Salt and freshly ground black pepper
- • Special equipment: blender
SHRIMP ENCHILADAS WITH MOLE
By avpeters
In an aluminum baking tray on a preheated grill, mix mole and olive oil together
- • 1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce
- • 2 tablespoons olive oil
- • 1 small piece Mexican chocolate (about 1/4 of an individual round)
- • 18 medium shrimp, peeled, tail removed
- • 1 teaspoon kosher salt
- • 1/2 teaspoon garlic powder
- • 1/2 teaspoon sweet paprika
- • 6 small jalapeno peppers
- • 1 large white onion, peeled and sliced 1/4-inch thick
- • 6 corn tortillas
- • 1/2 cup shredded mozzarella
- • 1 head romaine lettuce, sliced
- • 1 tomato, sliced 14/-inch thick
- • 1 cup crumbled Mexican queso fresco
- • Chili de arbol powder, for garnish
- • 1 lime, quartered
The Perfect Turkey
By avpeters
• Set the EGG® up for indirect cooking with a plate setter at 350°F
- One turkey, cleaned thoroughly
- The Large EGG will hold a 20-pound turkey
- 1 whole onion, cut in half
- 1 stalk celery
- 2 cups chicken broth, wine or water
- Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste
Whiskey-braised pork
By avpeters
Heat oven to 325 degrees. Season the pork with salt and pepper
- pork shoulder, 3-4 pounds, boned, tied
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper plus more to taste
- 1/4 cup vegetable oil
- 1 each, chopped: yellow onion, carrot
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1 bay leaf
- 1/2 teaspoon dry mustard
- 1 1/4 cups whiskey
- 2 quarts chicken broth
- 1 teaspoon brown sugar
- 1/4 teaspoon ground nutmeg
Risotto Confetti
By avpeters
Editor’s Note Good risotto is creamy—never soupy or dry
- 7 cups low-sodium chicken broth
- 4 oz. hard salami, cut into 1/4-inch-thick strips
- 1 cup diced onion
- 2 cups dry arborio rice
- 3 Tbsp. unsalted butter, divided
- 1/2 cup dry white wine
- 2 cups frozen peas (10 oz.)
- 1 cup grated Parmesan cheese
- 1 cup quartered cherry tomatoes
- 2 Tbsp. minced flat-leaf parsley
- Kosher salt and red pepper flakes to taste
PORK DUMPLINGS WITH SPICY SAUCE
By avpeters
In a food processor, fitted with a metal blade, combine the pork, garlic and green onions
- Ingredients
- • 1/2 pound ground pork
- • 1 tablespoon chopped garlic
- • 2 tablespoons chopped green onions, (green part only)
- • Drizzle of sesame oil
- • Drizzle of soy sauce
- • 1/4 cup heavy cream
- • Salt
- • Freshly ground black pepper
- • 16 wonton wrappers
- • Napa cabbage leaves to line the bamboo steamer
- • Soy Sauce, to taste
- • Asian Chili Oil, to taste
FALL-OFF-THE-BONE SHORT RIBS
By avpeters
Preheat oven to 375 degrees F
- Kicked Up Cole Slaw:
- • 6 (4-ounce) beef short ribs
- • Kosher salt and freshly cracked black pepper
- • 3 tablespoons grapeseed oil
- • 1 small onion, diced
- • 1 cup dry red wine
- • 1/4 cup balsamic vinegar
- • 1 (14-ounce) can stewed tomatoes
- • 4 cups beef stock
- • 2 sprigs fresh thyme
- • 1 sprig fresh rosemary
- • 4 brioche buns
- • Kicked Up Cole Slaw, recipe follows
- • 1 (16-ounce) package shredded cole slaw mix
- • 1/2 red onion, sliced thin
- • 2 green onion, sliced
- • 1 red jalapenos, seeded and thinly sliced
- • 3/4 cup mayonnaise
- • 2 tablespoons sour cream
- • 2 tablespoons white vinegar
- • 2 tablespoons sugar
- • Several dashes hot sauce
- • 1/2 teaspoon coarsely ground black pepper
- • Pinch cayenne pepper
- • 1/4 teaspoon celery salt
- • Pinch kosher salt