Steel-Cut Oats (Instant Pot or Slow Cooker) - BigOven.com (2018-07-19 00:17:00)
4 vegan, vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, slow-cooker, dairy-free, pescatariansteel-cut oats (regular or instant)waterPour the oats and water into the pot and place it in your Instant Pot or other programmable slow cooker.Set the pot to slow cook for six hours on low.In the morning, serve the oats hot with your favorite mix-ins and toppings.Visit www.bigoven.com to organize and share your recipes.

Duck Breast with Grand Marnier Sauce - BigOven.com (2018-07-19 00:17:00)
contains-white-meat, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairyServes 4 - 6duck breast filletsolive oilSea salt and fresh ground peppersugarfreshly squeezed orange juiceorange zestGrand Marnier liqueurchilled butter, cut into 6-7 pieces1. Preheat oven to 350°. 2. Score the duck breast skin without cutting into the breast, cut in a criss cross pattern. 3. Season the duck breast on both sides with sea salt and pepper. Heat a sauté pan over medium high heat until hot and sear the breast skin side down, do not put oil or butter into the pan, you’ll have plenty of rendered duck fat shortly. When the breast is nicely browned turn and cook the other side, turn the heat down on the pan if needed. 4. Remove breast to a small baking sheet lined with parchment, a baking pan will do as well. Do not use a pan that’s too big or the fat will burn as it’s rendered, place a probe thermometer into the center of the breast and cook until temperature reaches 135°. Remove from oven and let rest while you finish the sauce. 5. Combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. 6. Slice the duck breasts on an angle and serve with the Grand Marnier Sauce, top with some orange peel or zest. Visit www.bigoven.com to organize and share your recipes.

Acai Smoothie Breakfast Bowl - BigOven.com (2018-07-19 00:17:00)
2 Servings collspxhb, vegetarian, white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarianripe bananasacai powdervegan milk (I used almonds for its mild flavor)To garnish: coconut flakesAdd the bananas, milk and acai powder into the blender and pulse to obtain a dense, creamy smoothie.Pour evenly into the serving bowls, garnish with your favorite ingredients from above and serve right away.Visit www.bigoven.com to organize and share your recipes.

Chocolate Almond Keto Fat Bomb Recipe [Paleo, Low Carb] - BigOven.com (2018-07-19 00:17:00)
15 white-meat-free, gluten-free, red-meat-free, contains-dairy, dairy-free, vegetarian, pescatarianalmond buttercoconut oil½ cup cacao powder¼ cup coconut flourStevia to taste10-15 whole almondsMelt the almond butter and coconut oil in a saucepan. Add in the cacao powder, coconut flour, and stevia, and mix well. Let the mixture cool and then form 10-15 ping-pong sized balls from the mixture. Stick an almond into the middle of each. Refrigerate to set and store in fridge until you're ready to eat them.Visit www.bigoven.com to organize and share your recipes.

Old Time Vanilla Ice Cream - BigOven.com (2018-07-19 00:17:00)
1 quart vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarianheavy creamwhole milksugarvanillaPinch saltGood quality chocolateWhisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.Visit www.bigoven.com to organize and share your recipes.

Zucchini Bread - BigOven.com (2018-07-19 00:17:00)
24 Servingszucchini vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-eggs, dairy-free, pescatarianeggsvegetable oilvanillabaking powdercinnamonwalnutssugarzuchiniflourbaking sodasaltBeat eggs. Stir in oil, sugar, zucchini, and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt. Add to egg mixture and blend well. Stir in nuts. Spoon into 2 well greased loaf pans. Bake at 375 for 1 hour.Visit www.bigoven.com to organize and share your recipes.

Blueberry Lemon Zucchini Bread - BigOven.com (2018-07-19 00:17:00)
vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-eggs, dairy-free, pescatarianeggsvegetable oiltsp. vanillasugarshredded zucchiniall purpose flourJuice of 1 lemontsp. salttsp. baking powdertsp. baking sodatsp. ground cinnamonfresh or frozen blueberriesPreheat oven to 350 degrees.In a large bowl, beat together the eggs, oil, vanilla, lemon juice and sugar.Fold in shredded zucchiniIn another bowl, combine flour, baking powder, baking soda, cinnamon and salt.Add flour mixture to wet mixture and mix until just combined.Gently fold in blueberries.Transfer to greased loaf pan.Bake 50 minutes in oven or until cake tester inserted in center of loaf comes out clean.Cool on wire rack for at least 20 minutes before removing from the pan.Visit www.bigoven.com to organize and share your recipes.

Hawaiian Style Potato Macaroni Salad - BigOven.com (2018-07-19 00:17:00)
16 servings white-meat-free, gluten-free, red-meat-free, dairy-free, vegetarian, pescatarianRusset potatoesdried macaroni noodlesshredded onioncarrotbag frozen peaschopped scallionslow fat mayonnaisesweet pickle relishapple cider vinegaryellow mustardground allspiceSalt and pepperCut the potatoes into 1 inch cubes and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt. Then set the timer and cook the potatoes for 5 minutes. After 5 minutes, stir in the macaroni noodles and continue boiling for 6-8 minutes, until the pasta is al dente.Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard, allspice, 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then use a grater to shred the onions and carrot.Drain the potatoes and macaroni in a colander and place in a large salad bowl. Add in the onion, carrots, peas, and scallions. Pour the dressing over the top and mix until well combined.Cover the potato macaroni salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.Visit www.bigoven.com to organize and share your recipes.

Keto Lemon Almond Shortbread Cookies - BigOven.com (2018-07-19 00:17:00)
1 large tart or 16 cookies (about 2 inches in diam vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, pescatarianbutteralmond flourgranulated sweetener (Splendafreshly grated lemon zestMelt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. To make a tart or pie crust: No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown. To make the cookies: Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven and at; 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.Visit www.bigoven.com to organize and share your recipes.

Kale + Shredded Brussels Sprout Quinoa Salad - BigOven.com (2018-07-19 00:17:00)
3- 4 servings vegetarian, collxfall, white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-honey, dairy-free, pescatarianbrussels sproutsfinely chopped kale (any varietycooked quinoawalnutspomegranate seedsoilJuice of 1 lemonapple cider vinegarhoneySalt + pepperUsing a mandolin slicer or a sharp knife, shred the brussels sprouts. Place them in a large bowl and add the kale. Set aside.Add quinoa and walnuts to a dry skillet over medium heat. Toast for 8 - 12 minutes until the quinoa is crispy and the walnuts are golden brown, stirring around every few minutes so they don't burn. (I found that covering the skillet helped)While the quinoa and walnuts are toasting, whisk together the oil, lemon juice, vinegar and honey. Season with salt and pepper, taste and adjust seasonings as needed.Once the quinoa and walnuts have cooled slightly, add them, along with the pomegranate seeds, to the bowl with the vegetables and toss to combine. Add dressing and toss to coat.Serve immediately or allow to sit in fridge for no more than 1 hour.*Visit www.bigoven.com to organize and share your recipes.

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