Keto Chocolate Mousse - BigOven.com (2019-07-17 00:16:00)
0 Servings white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, vegetarian, pescatarianHeavy Whipping CreamUnsweetened cocoa powderLakanto Powdered SweetenerVanilla extractkosher saltVisit www.bigoven.com to organize and share your recipes.

Skeletal Fingers - BigOven.com (2019-07-17 00:16:00)
4 ServingsWhite asparagus asparagus, halloween, collxhalloween, side, vegetarian, vegetables, vegan, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, dairy-free, pescatarianwhite asparagus spearsgarlicKosher saltFreshly ground black pepperlemonFresh thyme leaves Olive oil Visit www.bigoven.com to organize and share your recipes.

Bourbon Chicken - BigOven.com (2019-07-17 00:16:00)
4 ServingsChicken Chinesecollxnrm, collxsf, collxdf, lowfat, low fat, bourbon chicken, chinese, birthday, low-fat, restaurant, copycat, appetizers, hors doeuvres, main dish, chicken and poultry, new year, kid friendly, low budget, asian, asian cooking - recipes, asian/thai, collxmeat, collsxdad, collsx30chicken, collsxnrm, collsxnf, contains-white-meat, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, dairy-freeboneless chicken breastsolive oilgarlic clovegingercrushed red pepper flakesapple juicelight brown sugarketchupcider vinegarwatersoy saucecornstarchHeat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.Visit www.bigoven.com to organize and share your recipes.

Cream Puffs - BigOven.com (2019-07-17 00:16:00)
24 Servings- -vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianMargarineWaterFlourEggsInstant PuddingMilkWhipped ToppingFor pastry puff... Preheat oven to 400 degrees. In medium sauce pan add water and butter. Bring to an easy boil and make sure butter is completely melted. Then reduce heat to very low and whisk in the flour. The texture will become like a thick paste. Cook and stir for about 30 seconds. Remove from heat. In another bowl, beat 4 eggs. Add dough mixture to the beaten eggs a little bit at a time while you continue to mix. You do not want your eggs to cook before you mix them into the dough. When all of the dough is added and mixed well with the eggs, use a small ice-cream scoop or a teaspoon to drop the mixture onto an ungreased cookie sheet. I use parchment paper and it worked well. These should look like little mounds on the sheet, not balls. The mix is still warm, so they drop a bit from the ice-cream scoop form. You can make these larger or smaller in size, but your cooking time will depend on the size. Bake for approximately 40 minutes or until golden brown. Cool to room temp. For filling... Mix 1box instant pudding and 1 cup of milk. Let sit until the pudding is firm and then fold in 2 cups of the whipped topping. Slice puffs in half. The inside of the puff will look moist...almost not fully cooked. Remove any extra dough in order to have more filling ;). Add a heaping spoonful of the pudding mix to one half of the puff and top with the other half. Enjoy!Visit www.bigoven.com to organize and share your recipes.

Blueberry Muffins - BigOven.com (2019-07-17 00:16:00)
12 ServingsBlueberry Americancollxnf, turbinado sugar, baking powder, vegetable oil, unsalted butter, american, blueberry, bread, breakfast, brunch, desserts, snacks, quick bread, muffins, easy, vanilla, buttermilk, eggs, salt, ap flour, sugar, blueberries, bake, quick, collsxbake, collsxnf, vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianfresh blueberriessugarUnbleached all-purpose flourBaking PowderSaltEggsunsalted butterVegetable oilButtermilkVanilla extractturbinado sugarPlace oven rack in upper-middle position and heat oven to 400 degrees F. Spray standard twelve-cup muffin tin with nonstick vegetable cooking spray: set aside. In a small saucepan set over medium heat, combine one cup of the blueberries and one teaspoon sugar and bring to a simmer. Use a spoon to smash berries and stir frequently while cooking until berries have broken down, mixture has thickened and reduces to about 1/3 to 1/4 cup. Remove pan from heat; set aside and let cool to room temperature. In a large mixing bowl, whisk together flour, baking powder, and salt. Sprinkle a scant tablespoon of flour mixture over remaining cup of blueberries and toss to coat; set aside. In a medium bowl, whisk together remaining sugar and eggs until mixture is pale yellow, thick and fluffy. While whisking, slowly pour in melted butter and oil and mix well. Whisk in buttermilk and vanilla until completely incorporated. Using a spatula, gently fold egg mixture and remaining cup of (flour coated) blueberries into flour mixture until just incorporated. (Batter should be lumpy with some small sprays of dry flour still visible; DO NOT overmix.) Using a portioning scoop or large spoon, distribute batter equally among prepared muffin cups (batter should fill cups and mound slightly). Place at least a teaspoon of cooled berry mixture in center of each batter-filled cup, and gently push it below surface. Use a bamboo skewer or large toothpick to gently swirl berry mixture into batter to spread concentrated berry flavor throughout muffin. Sprinkle turbinado sugar evenly over batter. Place in oven and increase temperature to 425 degrees F. Bake muffins until tops are golden and just firm (or until a toothpick inserted into the center comes out clean), about 17 to 19 minutes, rotating pan halfway through baking time for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container. Visit www.bigoven.com to organize and share your recipes.

Chocolate cake - BigOven.com (2019-07-17 00:16:00)
white-meat-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, vegetarian, pescatariangranulated sugarbrown sugarupvegetable oileggs, room temperaturevanilla extractbuttermilkplain hot coffeeall-purpose flourbaking sodabaking powdersaltdark unsweetened cocoa powderBEST CHOCOLATE BUTTERCREAM FROSTINGconfectioners sugarbutter (2 sticks)dark unsweetened cocoa powderheavy whipping cream (may need more or less)vanilla extractSalt generous pinch INSTRUCTIONS Preheat oven to 325. F. Grease and flour 3 (9-inch cake pans), set aside. In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil. Mix in eggs one at a time. Mix in vanilla extract, buttermilk, and hot coffee until combined. Set aside. In a large bowl sift together flour, baking soda, baking powder, salt, and cocoa powder. Gradually mix dry ingredients into wet ingredients. Pour batter evenly into prepared pans (I did about 2 cups per pan) Bake on middle rack for about 25 minutes. (Do not overbake. Cakes should look moist on the tops) Remove from oven and let the cakes sit in hot pans until warm to the touch. Carefully, remove from pans and place on a cooling rack to finish cooling. Meanwhile make the frosting by combining powder sugar, butter and cocoa powder in a large bowl until crumbly. Gradually add in enough heavy whipping cream to achieve your desired texture. Mix in vanilla extract and a pinch of salt. When cakes have cooled frost and enjoy. (Cake gets even better the next day!)Visit www.bigoven.com to organize and share your recipes.

Chicken Cordon Bleu - BigOven.com (2019-07-17 00:16:00)
8 ServingsChicken Uncategorizedmain dish, company, bake, contains-white-meat, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairyskinless, boneless chicken breast halvesslices hamslices Swiss cheese(10.75 ounce) can condensed cream of chicken soupsour creamwhite winegarlic powderdried parsleysaltground black pepperBread crumbsPreheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry bread crumbs to cover. Bake at 350 degrees F for about 30 minutes, or until chicken is cooked through and juices run clear.Visit www.bigoven.com to organize and share your recipes.

Beef Chili with Beans - BigOven.com (2019-07-17 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.

Thai Basil Shrimp - BigOven.com (2019-07-17 00:16:00)
3 white-meat-free, gluten-free, red-meat-free, dairy-free, pescatarianshrimptbs sesame oilpods garlictbs gingergreen chillidry red chilliessoya saucelemon juicesugarholy basil[ { " and at;type": "HowToStep", "text": "Ingredients to make Thai basil shrimp fry is taken, prawns are cleaned and deveined. I usually wash the shrimps adding some turmeric powder, hence the colour." }, { " and at;type": "HowToStep", "text": "take 5 to 6 garlic pods, ginger and 2 green chillies. Add them to a pestle motor and crush it coarsely" }, { " and at;type": "HowToStep", "text": "Add soaked dry red chillies" }, { " and at;type": "HowToStep", "text": "Crush them coarsely, if you want add 1tsp of soaked chilli water to blend" }, { " and at;type": "HowToStep", "text": "Heat up sesame oil in wide pan or wok, add all the crushed ginger garlic and chillies saute till the raw smell disappears." }, { " and at;type": "HowToStep", "text": "Add prawns/shrimp and saute for 2 mins" }, { " and at;type": "HowToStep", "text": "Add salt" }, { " and at;type": "HowToStep", "text": "Add soya sauce" }, { " and at;type": "HowToStep", "text": "Squeeze some lemon juice" }, { " and at;type": "HowToStep", "text": "Add sugar" }, { " and at;type": "HowToStep", "text": "Keep saluting for 3 to 4mins" }, { " and at;type": "HowToStep", "text": "Now add handful of holy basil" }, { " and at;type": "HowToStep", "text": "Keep stirring for 1 minute till the leaves of the holy basil turn wilt." } ]Visit www.bigoven.com to organize and share your recipes.

BBQ Pulled Pork Sliders - BigOven.com (2019-07-17 00:16:00)
20 sliders contains-white-meat, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, contains-honey, dairy-freeboneless pork shoulder roastchopped onion (1 large)chopped green sweet pepper (1 medium)dried thymedried rosemarychicken brothbalsamic vinegarketchuppacked brown sugarhoneyWorcestershire sauceDijon-style mustardgarlicground black peppersalthamburger buns or small round dinner rollsDeli coleslawCoarsely chopped sweet or dill picklesTrim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally. Transfer meat to a cutting board using two forks; pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn cooker to low-heat setting. Cover and cook for 1 hour. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and choppped pickles. Add bun tops.Visit www.bigoven.com to organize and share your recipes.

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