Dub.ie
Pea, Tomato, and Bacon Gnocchi - BigOven.com (2019-01-22 00:17:00)
4 Servings white-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-pasta, contains-dairy(16-oz.) pkg. whole-wheat gnocchi (such as Gia Rusfrozen green peascenter-cut bacon sliceschopped green onionsgarlic cloveshalved grape tomatoesfreshly ground black peppergrated Parmesan cheese1. Bring a large saucepan filled with water to a boil over high heat. Add gnocchi; cook 2 to 3 minutes or until gnocchi float to the surface. Add peas; cook 1 minute. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid. 2. Cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon. Add onions and garlic to drippings in pan; cook 4 minutes, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly broken down, stirring occasionally. Add reserved 1/3 cup cooking liquid; cook 2 minutes. Add gnocchi mixture to pan; toss to coat. Stir in bacon and pepper. Sprinkle with cheese.Visit www.bigoven.com to organize and share your recipes.

Sonoma Chicken Salad - BigOven.com (2019-01-22 00:17:00)
6 ServingsChicken Americanfresh, american, chicken, brunch, hors doeuvres, salads, sandwiches, picnics, spring, summer, juldfanq, collxweeknight, collsxnocook, collsxleftovers, contains-white-meat, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, contains-honeyMayonnaiseApple cider vinegarHoneyPoppy SeedsSea saltPepperChicken breastPecan piecesRed seedless grapesCelery1. Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. 2. Refrigerate until ready to dress the salad. The dressing can be prepared 2 days ahead. 3. Prepare/cook chicken. When the chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl. 4. Stir in pecans, grapes, celery, and dressing.Visit www.bigoven.com to organize and share your recipes.

Instant Pot Spaghetti - BigOven.com (2019-01-22 00:17:00)
4 Servings olive oildiced yellow onioncloves garlicground beef or turkeywaterdry spaghetti noodlespasta saucePres the Saute button and wait for it to get HOT. Add the oil, swirl it around, then add the onions. and nbsp;Cook until the onions start to soften. Add the garlic and stir to combine. Add the ground beef/turkey and cook until most of the pink is gone. and nbsp; Press the Cancel button, then the Manual button. Add the water and scrape the bottom of the pot to make sure there are no stuck on bits that can burn. Break the spaghetti noodles in half and lay them on top of the meat. and nbsp; Pour the sauce on top of the spaghetti noodles. and nbsp;Grab a pair of tongs and carefully fold the ingredients together. and nbsp;Make sure all of the noodles are covered with liquid. {It’s really easy to do and none of my noodles broke} Secure the lid and make sure the knob is in the Sealing position. Press the – or + buttons and set the timer for 5 minutes. When the pot beeps, allow the pressure to release naturally for 5 minutes, then carefully release the remaining pressure. Stir everything together and nbsp;and serve with grated Parmesan cheese and Garlic Bread {if desired}Visit www.bigoven.com to organize and share your recipes.

Crock Pot Chicken Enchilada Soup - BigOven.com (2019-01-22 00:17:00)
6 olive oilonioncloves garlicless sodium chicken brothtomato saucechipotle chili in adobo sauce (or more to taste)chopped cilantro (plus more for garnish)black beanspetite diced tomatoesfrozen corncumindried oreganoskinless chicken breasts (16 oz total)shredded part skim cheddar cheesechopped scallionschopped cilantro(1 small) haas avocadoreduced fat sour creamSlow Cooker: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy! or Instant Pot: Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!Visit www.bigoven.com to organize and share your recipes.

Stewed Okra Soup - BigOven.com (2019-01-22 00:17:00)
6 white-meat-free, tree-nut-free, nut-free, gluten-free, contains-red-meat, contains-fish, dairy-freeof freshly chopped Okrachopped meatsfresh shrimpHabanero peppers or Ata-rodoof Uzizaspoons of some Nigerian tomato stew (see note afteof palm oil (any oil works)dry grounded pepper or chili flakesdry grounded crayfishmeat stockbaking soda (mix with 1/8 cup of water)(optional)BouillonSaltchop and pound and frac12; cup of the okra in a mortar and set asideheat up the oil in a cooking pot pour in the crayfish and let it cook on low for a few seconds. Pour in the meat and sauté for about two minutes; then add the Okra (both chopped and pounded), dry pepper and the stew and stir well. Pour in the baking soda mix and pour in the meat stock in little increments until you get the right viscosity for you. Let the soup cook uncovered for about 5-10minutes. Check for seasonings, stir in the chopped peppers and uziza and set asideVisit www.bigoven.com to organize and share your recipes.

Drizzled Gingerbread Scones Recipe - BigOven.com (2019-01-22 00:17:00)
8 Servings white-meat-free, gluten-free, red-meat-free, contains-dairy, contains-eggs, dairy-free, vegetarian, pescatarianFor Scones:(10 ounces) all-purpose flour(1 3/4 ounces) plus 2 tablespoons packed light brobaking powderground gingerground cinnamonsaltbaking sodaground cloves(3 ounces) cold unsalted butteregg separatedmolassesmilkgranulated sugar (or sugar in the raw)Optional Icing:(2 ounces) confectioners' sugarmilk1. Adjust oven rack to middle position and preheat to 375degreesF. Line baking sheet with parchment. Whisk flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, and cloves in a large bowl to combine. 2. Using pastry blender (see note), cut in butter until mixture is fine and no pieces of butter remain. Add egg yolk, molasses, and milk to the bowl and then stir to form a thick dough (use hands if necessary to squeeze into a dough). 3. Transfer dough to work surface and knead slightly to finish combining all of the ingredients. Roll into a 6-inch disc. Cut into 8 wedges and place on pan, spacing about 2 inches apart. Brush with egg white and sprinkle with granulated sugar. 4. Bake until set, 17 to 19 minutes. Let cool on pan 5 minutes, then transfer to wire rack to cool completely before drizzling with icing. 5. To make icing: Stir sugar with milk until smooth. If too runny to hold it's shape when drizzled, add a small amount of sugar to thicken. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.Visit www.bigoven.com to organize and share your recipes.

Vietnamese Shaking Beef Recipe by Tasty - BigOven.com (2019-01-22 00:17:00)
6 servings boneless beef rib eye, cut into 1-inch cubesgarlicbrown sugarsoy sauceoyster saucefish sauceFreshly ground black peppergranulated sugarwhite vinegarwaterred onionwatercressroma tomatoesvegetable oilFresh cilantroCooked white rice In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes. In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak. On a platter, arrange the watercress and tomato slices. Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef. Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro. Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches. Enjoy!Visit www.bigoven.com to organize and share your recipes.

Steakhouse Mushrooms - BigOven.com (2019-01-22 00:17:00)
4 ServingsMushrooms Americanwhite-meat-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, vegetarian, pescatarianButterOnionMushroomsGarlicSaltBlack PepperWorcestershire Sauce1) Heat butter in a medium, heavy-bottomed saucepan over medium-high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown. 2) Add mushrooms, cover with a lid and cook for 2-4 minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little of their juices. 3) Remove lid, add garlic and stir. Sprinkle with 1/2 tsp. of salt and a few grinds of pepper, and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Add Worcestershire sauce, stir and remove from heat. Serve immediately.Visit www.bigoven.com to organize and share your recipes.

Vegan Chocolate Peanut Butter Pie - BigOven.com (2019-01-22 00:17:00)
1 pie pre-baked pie crust (I used graham cracker)oz. extra firm tofumelted chocolate chipspowdered sugarnatural peanut buttertsp. vanillacocoa powderalmond milkIn a food processor, place tofu, melted chocolate, powdered sugar, peanut butter, vanilla, and cocoa powder and blend.While blending, drizzle in almond milk and continue blending until smooth. You don't want any chunks of tofu!Pour the chocolate filling into the prepared crust and refrigerate for 8 hours or overnight.Slice and serve! Enjoy!Visit www.bigoven.com to organize and share your recipes.

Best Buffalo Wings - BigOven.com (2019-01-22 00:17:00)
6 ServingsChicken Wings Americanwhite-meat-free, gluten-free, red-meat-free, dairy-free, pescatarianBLUE CHEESE DRESSING:Blue Cheese CrumblesButtermilkMayonnaiseSour CreamFresh Lemon JuiceKosher SaltBlack PepperWINGS:Unsalted ButterFrank's Buffalo Hot SauceCayenne PepperKosher SaltBlack PepperChicken WingsOlive Oil1. Preheat the oven to 300 degrees. 2. Heat the olive oil in a large cast iron skillet. When oil starts to smoke, add the wings and get a little color on them. 3. In a small bowl, mix the butter, hot sauce and cayenne. Brush sauce over the wings. Add salt and pepper to taste. Stir to coat. 4. Move the cast iron skillet into the heated oven. Cook for 10 minutes, stir, add a little more sauce, and put back into the oven. Cook another 10 minutes. 5. In a small bowl, mix the blue cheese ingredients together. Cover and chill, until ready to serve. 6. Pull out of the oven and serve immediately with hot sauce and blue cheese on the side.Visit www.bigoven.com to organize and share your recipes.




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