Dub.ie
Mac N Cheese: ITALIAN CAULIFLOWER - BigOven.com (2018-04-21 00:17:00)
1 ServingCauliflower vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatariancauliflower.egg beaters.cottage cheese.shredded mozz cheese.garlic powder.Italian Seasoning.Parmesan cheese gratedChop the cauliflower into bite size pieces. Mix together the rest of the ingredients. Top with a sprinkle of parm cheese. Bake at 350 for 30-40 minutes or until egg mixture is set.Visit www.bigoven.com to organize and share your recipes.

Best Ever Meat Loaf - BigOven.com (2018-04-21 00:17:00)
5 ServingsGround beef Americanwhite-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-eggs, dairy-freeketchuphickory barbecue sauce sugarground beefall purpose floursaltonion powderpeppergarlicitalian bread crumbsegg1, Preheat the oven to 400 F 2. In a large bowl, stir together the ketchup, bbq sauce and the sugar; set aside 1/4 cup of the mixture. 3. With your hands, mix in the remaining ingredients. 4. Form the mixture into a loaf and placed into a greased 9 by 5 inch loaf pan. (If you don't have a loaf pan, that's ok - I use a rectangular pan and that works fine) 5. Bake, COVERED, for 30 mins. 6. Uncover and drain the fat from the pan, then slice the meat loaf while still in the pan. 7. Drizzle the reserved tomato sauce mixture evenly over the meat loaf. (The reserved amount of sauce is not enough for us-I make more sauce while meatloaf is cooking so that every slice has sauce on the top and so that the sauce runs down into between the slices). 8. Bake, UNCOVERED, for an additional 30 mins or until cooked thoroughly.Visit www.bigoven.com to organize and share your recipes.

Lemongrass Pork Patties With Vietnamese Dipping Sauce - BigOven.com (2018-04-21 00:17:00)
white-meat-free, tree-nut-free, nut-free, gluten-free, contains-red-meat, contains-fish, shellfish-free, dairy-freeground porkcloves of garlicthinly sliced scallion greens (from 3 to 4 scalliostalk lemongrassfinely chopped fresh gingerfish sauce (such as nuoc mam or nam pla)sugarfreshly ground black pepperkosher saltrice vinegarsugar plus morewaterplus 1 teaspoon fish saucePinch of crushed red pepperlettuce leaves such as Boston lettuce or icebergHerb sprigsPreparationFor the patties: In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm. Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy. For the sauce and assembly: In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste. Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the saucVisit www.bigoven.com to organize and share your recipes.

Healthy Chicken Tikka Masala - BigOven.com (2018-04-21 00:17:00)
4 Servingschicken Indiancontains-white-meat, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairygrapeseed oilred onionfresh garlicfresh gingertomato pastebrown sugarground cumingaram masalared chile flakestumericsaltchicken breastsyogurtwaterbrown rice (uncooked)Start brown rice cooking (it takes ~45 minutes so start it during your vegetable prep so it will be ready when the chicken dish is done). Add the oil to a large skillet over medium-high heat. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, ground cumin, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Cook for 7-8 minutes until chicken is cooked through. Add the yogurt and water and cook, stirring until the sauce is hot, about 3 minutes. Serve the chicken with rice.Visit www.bigoven.com to organize and share your recipes.

Luscious Lemon Squares - BigOven.com (2018-04-21 00:17:00)
25 vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianGold Medal™ all-purpose flourbutter or margarinepowdered sugargranulated sugargrated lemon peellemon juicebaking powdersalteggsPowdered sugarSteps Hide Images Heat oven to 350ºF. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares. Heat oven to 350ºF. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.Visit www.bigoven.com to organize and share your recipes.

Cajun Shrimp and Sausage Pasta - BigOven.com (2018-04-21 00:17:00)
4 cooked fettuccineolive oilpeeled deveined raw large shrimpplus 2 teaspoons Essence seasoning (recipe below)hot links or smoked turkey sausagesdiced green pepperdiced yellow onionminced garlicchicken stockdried thymedried basilheavy whipping creamgrated ParmesanESSENCE CREOLE SEASONING:paprikasaltgarlic powderblack pepperonion powdercayenne pepperdried oreganodried thymeHeat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don and #39;t overcook, as they and #39;ll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.Visit www.bigoven.com to organize and share your recipes.

Rhubarb mascarpone tart - BigOven.com (2018-04-21 00:17:00)
8rhubarb Seasonalrhubarb, mascarpone, graham crackers, tarts, baked, cheese cake, seasonal, vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, contains-honey, pescatarianAnnie's Honey Bunny Grahamsmelted buttermascarponehoney vanilla Eggsall-purpose flour SaltrhubarbSugarPreheat oven to 325° (300° if using convection heat). Crush cookies into fine crumbs either in a food processor or by placing them in a 1-quart zip-lock plastic bag and pounding them with a rolling pin. Pour 2 cups of the crumbs into a bowl and mix with melted butter. Press mixture evenly into bottom and up sides of a 10-inch tart pan. Set aside. Beat mascarpone, honey, and vanilla at medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat in flour and salt. Place tart pan in a larger rimmed baking pan and set on center rack of preheated oven. Pour filling into crust. Bake until filling is pale golden and barely set in the center when you gently shake pan, 30-45 minutes for a metal tart pan or up to an hour for glass. Meanwhile, combine rhubarb and sugar in a small saucepan and bring to a simmer them over low heat. Cover and cook until the rhubarb is soft. Let cool. Remove tart from oven and let cool on a rack about 30 minutes, then chill until cold, at least 1 hour, or up to 1 day (cover tart once cold). Before serving, pour rhubarb sauce over tart.Visit www.bigoven.com to organize and share your recipes.

Buffalo Chicken Dip Recipe - BigOven.com (2018-04-21 00:17:00)
contains-white-meat, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, contains-dairypackage cream cheeseranch salad dressing"Frank's Red Hot" hot sauceshredded mozarella cheeseof chunk chicken breast in waterCelery sticksIn a medium bowl, cream together 8 oz softened cream cheese, and frac12; cup ranch, and frac12; cup hot sauce.Stir in and frac12; cup shredded mozarella and drained chicken and stir until well combined.Transfer to a 1 quart casserole or pie dish and bake at 350°F for 20 minutes. Serve warm with veggies or chips.Visit www.bigoven.com to organize and share your recipes.

Perfect Pork Chop - BigOven.com (2018-04-21 00:17:00)
4 ServingsBoneless pork chops white-meat-free, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, contains-dairyPreheat oven to 350. Take 4 boneless pork chops and season both sides with salt and pepper. Other spices that are good are oregano/thyme/fennel mixed or you could try smoked paprika, garlic and onion and maybe crushed red pepper. Heat olive oil in a pan, preferable not non- stick, I use an iron skillet. Definitely it has to be oven proof. Brown the chops on side #1 for 3 minutes and side #2 for 1 minute. Turn off heat and pop into the heated oven. For a 1" chop I like 9 - 11 minutes. Remove from oven and let sit on platter while the glaze is made Add shallots to the pan and heat over medium heat until softened. Add the mustard, syrup, butter and cream. Season with salt and pepper if needed. Add chops to glaze and serve.Visit www.bigoven.com to organize and share your recipes.

Blistered Shishito Peppers with Sea Salt - BigOven.com (2018-04-21 00:17:00)
4 garliclight olive oil or vegetable oilShishito peppersBalsamic vinegar (optional)Coarse sea saltPut the garlic and oil in a mortar and pestle, and crush the garlic. You don’t want to create a paste––you are just infusing the oil in this step.Heat a saute pan or wok over medium-high heat, and spread the garlic-infused oil evenly in the pan. Do not put the crushed garlic in the pan, or it will burn.Add the Shishito peppers to the pan in one layer, so all of the peppers are touching the pan. Sear for 20 to 30 seconds, or until the peppers get golden brown. Turn the peppers over to brown the other side. Continue this process of tossing and turning until all of the peppers are golden brown and the peppers are blistered and begin to wilt.I like the Shishito peppers to be slightly more charred; if you want to do this, turn up the heat for the last 30 seconds to really blister the peppers. This entire frying and blistering process should take about 6 to 8 minutes.Once the peppers are cooked, sprinkle a large pinch of coarse sea salt over the peppers. Give them a good toss, and transfer them to a plate. Drizzle 2 teaspoons of balsamic vinegar over the peppers, and garnish with another small pinch of sea salt.Visit www.bigoven.com to organize and share your recipes.




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