Dub.ie
Flourless Peanut Butter Oatmeal Cookies - BigOven.com (2019-09-17 00:16:00)
14 cookies vegetarian, white-meat-free, tree-nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarian(58g) old-fashioned rolled oats1ground cinnamonbaking sodaegg(250g) peanut butter at room temperature or cold2(90g) packed light brown sugar3(90g) semi-sweet or dark chocolate chipsIn a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips. Chill the cookie dough for 30 minutes. Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel. Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks! Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Make ahead tip: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.Visit www.bigoven.com to organize and share your recipes.

Lime-Grilled Chicken Breasts with Avocado Salsa - BigOven.com (2019-09-17 00:16:00)
4 ServingsChicken breasts boneless and skinless Gluten Freecollsx4main, collsxavocado, collsxrealemon, collsxavo, contains-white-meat, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, dairy-freeBoneless, skinless chicken breastsLime JuiceFresh CorianderExtra virgin olive oilGarlicSaltBlack pepperTomatoesRed onionJalapeno peppersRed wine vinegarAvocadoLime wedgesCut chicken breasts in half to create 8 pieces. pound each to even thickness. In a glass bowl, combine 1/4 cup of lime juice, 3 Tbsp of the coriander, 2 Tbsp of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes. Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside. Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. Serve topped with salsa and lime wedges. Visit www.bigoven.com to organize and share your recipes.

Instant Pot Pork Tenderloin w/Gravy - BigOven.com (2019-09-17 00:16:00)
4 ServingsPork Tenderloin Americanwhite-meat-free, contains-gluten, contains-red-meat, shellfish-free, slow-cooker, dairy-freePork TenderloinGarlic PowderKosher SaltGround GingerDried ThymeBlack PepperOlive OilChicken BrothFresh Lemon JuiceLow Sodium Soy SauceCornstarchCold WaterSaltBlack Pepper1) Open the package of pork tenderloin. Set the pork on a cutting board and blot it with a paper towel to absorb any moisture. Cut the pork tenderloin in half so that it will fit inside your Instant Pot. 2) Combine garlic powder, Kosher Salt, ginger, thyme and pepper in a small bowl. Rub the seasonings all over the pork evenly. 3) Turn your Instant Pot to the SAUTE setting. When the display says HOT, add in the oil. Swirl around to cover. Place the pork into the bottom of the pot, you might have to arrange it to all fit. Let the pork sit for 3 minutes and then flip it to the other side and brown it for 3 minutes on the other side. Use tongs to remove the pork from the pot and place it back on the cutting board. 4) Pour the chicken broth into the pot and scrape the bottom of the pot to remove any browned bits. Add in the lemon juice and the soy sauce. 5) Set a trivet into the pot and place the pork pieces on top of the trivet. 6) Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cok button to 6 minutes on high pressure. 7) When the cooking time is up the pot will beep several times. Just let the pot sit there for another 10 minutes or so until the pressure to naturally release. Open the pot and move the pork to a platter. Let the pork sit for 5 minutes before slicing it. 8) While pork is resting, make the gravy. Turn the Instant Pot to SAUTE setting. In a small bowl, stir together the cornstarch and the cold water until completely smooth. Stir the mixture into the pot and whisk until the gravy is thick. Salt and pepper the gravy to taste. 9) Slice the pork and serve with the gravy.Visit www.bigoven.com to organize and share your recipes.

Crispy Buffalo Chicken Wings - BigOven.com (2019-09-17 00:16:00)
8 serves contains-white-meat, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, contains-dairy, contains-eggs(4 pounds) chicken wings (cut into drumettes andbaking powdersaltgarlic powderPinch of cracked pepperbutterFrank's Original Red Hot Saucegranulated white sugar ((optional))crumbled blue cheese (softened)sour creammayonnaisegarlic (minced)lemon juicePinch of saltPinch of cracked black pepperRanch dressingBlue cheese dressing (RECIPE AS ABOVE) (for serviCelery sticks (for serving)Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside. and nbsp; Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine. Toss wings through the baking powder mixture until evenly coated. and nbsp; Arrange on rack, leaving about 1-inch of space between each wing. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy. While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat. Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.Visit www.bigoven.com to organize and share your recipes.

Kung Pao Chicken - BigOven.com (2019-09-17 00:16:00)
2 to 4 contains-white-meat, contains-gluten, red-meat-free, shellfish-free, dairy-freeboneless/skinless chicken breasttsp. dark soy sauceTbs. shaoxing wine or dry sherrytsp. baking sodatsp. cornstarchtsp. white peppertsp. dark soy sauceTbs. light soy sauceTbs. black vinegarTbs. sugartsp. cornstarchTbs. shaoxing wine or dry sherrychicken stockTbs. cooking oilto 6 cloves garlicoz. ginger rootdried chili cut into 1/2-inch pieces (approximatelTbs. Sichuan peppercornsto 6 green onionsroasted/unsalted peanuts (substitute to cashewtsp. sesame oil (optional)Combine all ingredients for chicken in a mixing bowl, and marinate for 10 minutes.Combine all ingredients for sauce and whisk until sugar’s dissolved, set aside.Heat a wok over high heat, add 1 Tbs. cooking oil and marinated chicken. Cook chicken for 2 to 3 minutes or until and frac34; way cooked and browned edges. Remove chicken from heat and set aside.Add remaining 1 Tbs. cooking oil into now-empty-wok; stir in garlic, ginger, chili and Sichuan peppercorns and stir fry for 30 seconds to 1 minutes or until you can smell aroma. Pour sauce we made earlier and bring it to boil while keep stirring. (Make sure stir sauce before add into wok, because cornstarch and sugar will settle on bottom.)Add chicken back to wok and keep stirring until chicken is evenly coated with sauce and sauce has thicken, about 1 to 2 minutes.Stir in green onions and peanuts. Toss and cook everything together for 1 to 2 minutes and remove from heat.Transfer to a serving place and drizzle some sesame oil if you like. Serve with warm bowl of cooked rice and other side dishes you’d like to have with. Enjoy!Visit www.bigoven.com to organize and share your recipes.

Avocado BLT Pasta Salad - BigOven.com (2019-09-17 00:16:00)
8 white-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, dairy-freepastabaconbaby spinachavocado dicedtomato dicedcreamy guacamole dressingCook the pasta as directed on the package before draining and running cold water over it to cool it.Meanwhile cook the bacon and set aside on paper towels to drain and cool before crumbling.Mix everything, toss in the dressing and enjoy!Visit www.bigoven.com to organize and share your recipes.

Creamy Avocado Dressing (aka Guacamole Buttermilk Dressing) - BigOven.com (2019-09-17 00:16:00)
32 white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, vegetarian, pescatarianavocadojalapenocilantrolime, juicegreen oniongarlicbuttermilkmayonnaise (or greek yogurt)cumin seedssalt and pepperPuree everything in a blender until smooth. Store in fridge and finish within a few days.Visit www.bigoven.com to organize and share your recipes.

Beef Chili with Beans - BigOven.com (2019-09-17 00:16:00)
8 ServingsGround Beef Americancollxtgsp, chili, collxsuperbowl, collxmeat, collsxpantry, februarytop25april-top25, collsxtailgate, collxsuperb2015, collsxcomfort, collsxdf, white-meat-free, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, dairy-freevegetable or corn oilonionsbell peppergarlicchili powderGround cuminGround coriandercrushed red pepper flakesdried Mexican oreganoCayenne pepperground beefred kidney beansdiced tomatoestomato pureetable saltHeat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month. Visit www.bigoven.com to organize and share your recipes.

Creamy Champagne Chicken - BigOven.com (2019-09-17 00:16:00)
4 Servingschicken collxwinter, contains-white-meat, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairyolive oilskinless and boneless chicken breast filletsSalt to seasonsliced mushroomsbutterfrench shallotchampagne (or sparkling white wine)milk (or heavy / thickened cream)cornstarch (corn flour) -- only if using milkFresh chopped parsleyHeat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!Visit www.bigoven.com to organize and share your recipes.

Olive Garden Alfredo Sauce - BigOven.com (2019-09-17 00:16:00)
1 ServingCheese Italiansauces, kopykat, cheese, italian, side dish, fall, creamy, octobertop25, vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarianHeavy CreamButterCream cheeseParmesan cheeseGarlic powderPreparation: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk. Visit www.bigoven.com to organize and share your recipes.




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