Fried Rice with Scallions, Edamame and Tofu - BigOven.com (2020-10-26 00:16:00)
4 servings (1 serving is about 1 1/2 cups fried ri vegetarian, contains-white-meat, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-eggs, dairy-freeplus 1 teaspoon canola oilcloves garlicscallions, greens includedminced gingerleftover cooked brown ricefinely diced red peppercooked shelled edamamefresh or frozenfirm tofu cut into 1/4-inch cubeseggs, beatenlow-sodium soy sauceDirections Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot. and copy; 2007 Ellie Krieger, All Rights Reserved CATEGORIES: Rice Main Dish Stir Frying View AllVisit www.bigoven.com to organize and share your recipes.

Spanish Rice - BigOven.com (2020-10-26 00:16:00)
1 Recipe contains-white-meat, nut-free, gluten-free, red-meat-free, shellfish-free, dairy-freeHeat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.Visit www.bigoven.com to organize and share your recipes.

Apple and Pear Crisp - BigOven.com (2020-10-26 00:16:00)
vegetarian, contains-white-meat, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairyripe Bosc pears (4 pears)firm Macoun apples (6 apples)grated orange zestgrated lemon zestfreshly squeezed orange juicefreshly squeezed lemon juicegranulated sugarall-purpose flourground cinnamonground nutmegall-purpose flourgranulated sugarlight brown sugarkosher saltold-fashioned oatmeal(2 sticks) cold unsalted butterDirections Preheat the oven to 350 degrees F.Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. 2007, Ina Garten, All Rights Reserved CATEGORIES: Apple Dessert Cobbler View AllVisit www.bigoven.com to organize and share your recipes.

Egg Rolls - BigOven.com (2020-10-26 00:16:00)
10 ServingsMeat Asiancontains-white-meat, nut-free, contains-gluten, contains-red-meat, contains-fish, contains-eggs, deep-fry, dairy-freeHeat oil in a wok at high heat. Add all ingredients except the egg roll wrappers and egg yolk. Steam the ingredients for 2 minutes. Turn the heat to low. Take a sheet of the egg roll wrappers and put a Tablespoon of the mixture on each sheet. Roll the egg roll wrapper like folding a diaper or a tamale, like an envelope, and "glue" the ends of the filled egg roll with the yolk or the corn starch solution. Turn the wok (a second one, preferably, or clean the wok before reusing) to high and heat 3/4 cup vegetable oil. Deep fry the egg rolls until a crispy brown. I never liked egg rolls until I tasted these! It is a lot of work, but if the ingredients are chopped up ahead of time, it makes for a great group project. Invite friends over, get at least 2 or 3 woks going, and set up an assembly line. One person can cook the mixture, another can lay out the egg roll wrappers, another can fill the sheets with the mixture, another can roll the egg rolls ( a task I prefer to delegate to someone else, all the while instructing the designated victim as to how to wrap the rolls when in reality I haven't the foggiest notion what I'm talking about; it never fails that some veteran tamale-maker or diaper-changer steps in to get the job done.Visit www.bigoven.com to organize and share your recipes.

Green Beans with Magic Sauce - BigOven.com (2020-10-26 00:16:00)
4 ServingsGreen Beans contains-white-meat, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-honey, dairy-freeolive oilgreen beansKosher SaltSoy saucetahinihoneyToasted sesame oilred pepper flakesgarlic1. Heat the olive oil in a large saucepan over medium heat. Add the green beans and sauté until just tender, 5-7 min. Season lightly with salt to taste and remove from the heat. 2. Combine the soy sauce, tahini, honey, sesame oil, red pepper flakes and garlic in a small bowl and mix until thoroughly combined. Drizzle over the green beans and lightly toss to combine. Visit www.bigoven.com to organize and share your recipes.

Slow-Cooker Beef & Broccoli - BigOven.com (2020-10-26 00:16:00)
4-6 vegetarian, contains-white-meat, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, slow-cooker, dairy-freesirloin steakc. low-sodium beef brothc. low-sodium soy saucec. brown sugartbsp. sesame oiltbsp. srirachagarlicgreen onionstbsp. cornstarchc. broccoli floretsSesame seedsCooked jasmine riceIn a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours. When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more. Garnish with sesame things and green onions and serve over rice.Visit www.bigoven.com to organize and share your recipes.

Roasted Butternut Squash - BigOven.com (2020-10-26 00:16:00)
6 ServingsButternut Squash vegan, vegetarian, white-meat-free, tree-nut-free, gluten-free, contains-red-meat, shellfish-free, dairy-freeButternut squashOlive oilBalsamic Vinegarsage leavesDried rosemarySalt and pepperpure maple syrupCombine all ingredients except maple syrup in a 9x13 inch, non-stick baking pan and toss until squash is well coated with seasonings. Roast, uncovered, at 400 degrees for 30 minutes. Remove from oven and drizzle with maple syrup. Mix well. Return to oven and roast for another 5-10 minutes, or until the squash is tender when pierced with a fork.Visit www.bigoven.com to organize and share your recipes.

Shrimp and sausage gumbo - BigOven.com (2020-10-26 00:16:00)
8 servings contains-white-meat, nut-free, contains-gluten, contains-red-meat, contains-fish, contains-dairyraw shrimp (peeled and deveined)smoked Andouille sausage (about 12 ouncesbell peppers (red and orangeyellow onion (chopped)baby-cut carrots (chopped (about 1 cup))scallions (sliced)can crushed tomatoeschicken brothall-purpose flourbuttercanola oildried thymegarlic powderpaprikasaltdry minced onioncayenneblack pepper[ { " and at;type": "HowToStep", "text": "Assemble the cajun seasoning: Combine and mix the cajun seasoning ingredients in a small bowl. Set aside." }, { " and at;type": "HowToStep", "text": "Make the roux: Heat canola oil in a large pot or dutch oven (at least 5 quarts) over medium heat. Add butter and flour. Cook until the roux turns into a dark caramel color, about 15 minutes, stirring constantly." }, { " and at;type": "HowToStep", "text": "Cook the vegetables: Add chopped bell peppers, onions, and carrots to the pot with the roux. Stir until well mixed with the roux. Cook until the vegetables soften and become fragrant, about 10 minutes, stirring occasionally." }, { " and at;type": "HowToStep", "text": "Simmer with liquids and spices: Add crushed tomatoes (including the liquid), chicken broth, scallions, and cajun seasoning mix to the same pot. Bring to a boil and then decrease heat to a simmer over medium heat. Cover with a lid and let simmer for 1 hour." }, { " and at;type": "HowToStep", "text": "Add shrimp and sausage: Uncover the pot. Add shrimp and sausage to the pot, mixing well. Let simmer until the shrimp is opaque and cooked, about 5 minutes. Remove from heat and serve with rice." } ]Visit www.bigoven.com to organize and share your recipes.

How to Cook Pork Tenderloin - BigOven.com (2020-10-26 00:16:00)
4 servings contains-white-meat, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairypork tenderloinsaltground black pepperoilolive oilonionsliced mushroomsdried thymesalt and ground pepper to tastewhite winechicken brothWorcestershire saucebutterall purpose flourfresh parsleyPork TenderloinPreheat oven to 400° F. Line a baking sheet with foilSeason the pork with salt and pepper (add chopped fresh herbs if desired).Heat oil and brown the pork evenly. Place on baking sheet.Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)Allow to rest for at least 5 minutes before slicing.Mushroom SauceSaute onion in oil until softened, about 3-5 minutes.Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.Melt butter. Add the flour and parsley to melted butter.Whisk into broth and bring to a boil.  Let cook 1 minute.Simmer until thickened and serve over sliced tenderloin.Visit www.bigoven.com to organize and share your recipes.

Slice n' Bake Salted Chocolate Butter Pecan Cookies - BigOven.com (2020-10-26 00:16:00)
24 cookies vegetarian, contains-white-meat, tree-nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggssticks (16 tablespoons) salted buttervanilla extractdark brown sugarall-purpose flour plus 1/4 cup moreraw pecans very finelyegg beatencoarse turbinado sugarsemi-sweet or milk chocolateflaky sea salt1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.2. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and vanilla until creamy. Add the flour and mix until fully combined. If the dough is still too sticky to form a ball, add 1/4 cup flour. Stir in the pecans.3. Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.5. Unwrap the dough and place it on a cutting board. Brush the dough with the beaten egg and roll in coarse sugar to coat. Using a sharp chef and #x27;s knife, cut the log into 1/2 inch slices. It is important to cut in a quick forward motion. Do not move the knife back and forth. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes. Store cookies in an airtight container for up 4 days at room temperature.Visit www.bigoven.com to organize and share your recipes.

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