Chef Petunia

Chef #453216

Joined: Feb 19, 2007

36 Public Recipes by Chef Petunia

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Pizza Dip

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6 Reviews | By Chef Petunia

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Want a great dip to serve at your next party? Try this one and serve with different kinds of crackers, bagel chips, crostini slices, nacho chips...etc.

Recipe #331656

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Velveeta Ultimate Queso Dip

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6 Reviews | By Chef Petunia

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Super easy and super delicious dip that is perfect for any party. I often add sliced black olives and jarred jalapenos to the cheese for added flavor. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Recipe #286178

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Cuban Chicken With Yellow Rice

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5 Reviews | By Chef Petunia

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A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Recipe #260144

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Mushroom Steak Topper

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3 Reviews | By Chef Petunia

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Want to jazz up your steak tonight? Try this delicious steak topper.

Recipe #280136

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Italian Pepperoni Bites

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2 Reviews | By Chef Petunia

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These are wonderful little appetizers. If you don't have the mini muffin pan, just use the regular size and don't cut the biscuits in half. I also use homemade pesto. From the Hormel site.

Recipe #275710

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Summer Sweet Tea

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2 Reviews | By Chef Petunia

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This is the tea I crave all summer long. Very easy to make.

Recipe #325741

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Baked Hot Dogs

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1 Reviews | By Chef Petunia

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What a totally fun recipe I found on Pinterest and equally tasty. This is perfect food to serve to kids for a party or sleep over or even for adults for their football get together.

Recipe #491564

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Chicken Fiesta Chili Mac

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1 Reviews | By Chef Petunia

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This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Recipe #286176

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Bama Steak Sandwiches

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Be the first to review! | By Chef Petunia

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I found this recipe on a recipe blog site called Southern Plate. It is one of our favorite ways to have "cheese steaks" plus this recipe is super easy and you will have everyone begging for more! If you cannot find Dale's Steak Seasoning Sauce, try The Old Colony Sauce.

Recipe #487728

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Bananas Foster Waffles W/Ginger Whipped Cream

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Be the first to review! | By Chef Petunia

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Being a big fan of Bananas Foster, when I stumbled across this recipe in an older issue of the Cappers-Grit Magazine I was anxious to try them. I think the next time I make them, I will use Rum Flavored Extract in place of the vanilla to give them a more authentic taste. These were a huge hit with everyone of all ages. The recipe said you will get 2 large or 4 small waffles but with my waffle iron, I actually got 7 small. I think this will vary with different brands and sizes of appliances. Cooking time is based on my brand of waffle iron. Other irons cooking time may vary. These may also be served as a dessert with a dollop of vanilla ice cream on top of the waffles.

Recipe #492832

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Brian's Bourbon Chili

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Be the first to review! | By Chef Petunia

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I found this recipe at Country Living submitted by reader Brian Miske. Brian writes: "Try zesting some lemon on the sour cream for fresh, citrusy flavor". I wanted to make this recipe because of the non-traditional ingredients (bourbon and orange juice) and it has to be one of my most favorite chili recipes. The bourbon and orange juice lend a really nice layer of flavor. I had a few slight changes to the original recipe: I used 2 pounds of ground beef to make it really hearty and thick; one very large green bell pepper, one can of dark red kidney beans in place of the other beans, and cilantro in place of mint.

Recipe #491197

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Broccoli and Olive Salad

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Be the first to review! | By Chef Petunia

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Good & simple side dish I grew up with. Here's a note on preparing the broccoli - Cut off the tough bottom section of stalk. With a sharp knife pull away the outer skin of the stalk. Slice the stalks into quarter sized slices and put in with the florets to steam -- this way there is little to no waste.

Recipe #287303

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Chicken & Roasted Red Potatoes

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Be the first to review! | By Chef Petunia

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This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it.

Recipe #491465

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Chicken and Leek Noodle Soup

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Be the first to review! | By Chef Petunia

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A recipe I threw together with ingredients I had on hand and it turned out so well I wanted to share. Serve with the options of fresh shaved Parmesan cheese, fresh lemon zest and a squeeze of fresh lemon juice per bowl.

Recipe #487783

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Chocolate Rum Balls

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Be the first to review! | By Chef Petunia

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This has been an old-time family favorite recipe for many years. I have made these with not only regular rum but coconut flavored rum, bourbon, brandy, amaretto, kahlua...etc. I generally use walnuts but pecans, macadamia or almonds are also good. These are best if they sit a few days in a tightly covered container before eating. They also freeze well. Cooling time is not included in the PREP/COOKING time. Please allow 30 minutes to cool before rolling cookies into balls. FOR ADULTS ONLY, so please make sure you keep these away from the little ones.

Recipe #491332

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Creole Lima Beans

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Be the first to review! | By Chef Petunia

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A wonderful way to serve lima beans, either as a main or side dish. Great served over mashed potatoes, rice or just by itself (how I like it). Also great with cornbread. Recipe calls for one pound of kielbasa but if you like it meaty, add 2 pounds.

Recipe #487559

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Eggs in Purgatory

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Be the first to review! | By Chef Petunia

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These have a nice bite to them and if you don't care for heat from the chili peppers, just use regular canned diced tomatoes and omit the crushed red peppers. Ro-Tels would work in place of the Red Pack but the cans are 4 ounces smaller.

Recipe #286225

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Ham and Swiss Stuffed Burgers

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Be the first to review! | By Chef Petunia

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Not your usual grilled burgers. These huge burgers stuffed with ham and swiss cheese and grilled. A real family pleaser from Cooking Light.

Recipe #269114

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Italian Mozzarella Chicken W/Tomatoes & Artichokes

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Be the first to review! | By Chef Petunia

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This is a Pinterest recipe that I adapted to my tastes that is so simple but extremely delicious. We served ours over linguine that was drizzled with a little EVOO. This dish makes a lot of liquid even though I removed seeds from tomatoes and squeezed the artichokes. It never really thickened for me but I think that is what made the chicken so tender.

Recipe #492089

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Italian Wedding Soup

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Be the first to review! | By Chef Petunia

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Who needs a wedding to enjoy this soup? I grew up eating this soup as it was always a staple in our home. I often will grate some fresh lemon zest over our bowls with the Parmesan Cheese, which is optional. It helps make the soup light and bright. We serve this soup as a main meal.