Dub.ie
Beef Stroganoff in Crockpot - BigOven.com (2020-06-06 00:16:00)
8 ServingsBeef Americancollxslowcooker, zlzfifhao, slow cook, beef, sour cream, cream, garlic, butter, onion, ketchup, mushrooms, fsweqzgxheyysdhj, collsxcomfort, contains-white-meat, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-pasta, contains-dairy, slow-cookerBeefButter or margarineBeef bouillonKetchupGarlicSaltMushroomsOnionFlourSour creamHot cooked noodles (or rice)Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned. Place beef bouillon, ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions. Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45 minutes (do not let mixture boil). Serve over hot cooked noodles. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland and lt;kirkland and at;gj.net and gt; on Dec 21, 1997Visit www.bigoven.com to organize and share your recipes.

Crock Pot Spinach Artichoke Dip - BigOven.com (2020-06-06 00:16:00)
10-12 serving(s) white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, vegetarian, pescatariancream cheesefresh spinachshredded mozzarella cheesemayonnaisegrated parmesan cheeseonion (finely chopped)(finely chopped)marinated artichoke hearts (drain well)[ { " and at;type": "HowToStep", "text": "Tear artichokes apart with your fingers.\r" }, { " and at;type": "HowToStep", "text": "Mix ingredients together. \r" }, { " and at;type": "HowToStep", "text": "Bake in lightly buttered 3 quart crockpot on High for ~1 hour.\r" }, { " and at;type": "HowToStep", "text": "Can be turned to low when finished and served directly from the crock pot." } ]Visit www.bigoven.com to organize and share your recipes.

BA's Best Chicken Parm - BigOven.com (2020-06-06 00:16:00)
6-8 servings white-meat-free, gluten-free, red-meat-free, pescatarian½ cup extra-virgin olive oiloniongarlic clovesTbsp. double-concentrated tomato paste¾ tsp. crushed red pepper flakes2 28-oz. cans tomato puréeDiamond Crystal or 1¼ tsp. kosher saltsugartotal)garlic cloves? cup fresh lemon juice¼ cup extra-virgin olive oilDiamond Crystal or 1 tsp. Morton kosher salteggsTbsp. garlic powderTbsp. onion powderpanko (Japanese breadcrumbs)all-purpose flourlow-moisture mozzarellapre-grated ParmesanVegetable oil (for frying; 3 and #8211;4 cups)Tbsp. finely chopped parsley[ { " and at;type": "HowToStep", "text": "Tomato Sauce: Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.Do ahead: Sauce can be made 2 days ahead. Let cool. Transfer to an airtight container; cover and chill." }, { " and at;type": "HowToStep", "text": "Chicken and Assembly: Working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit. Continue to slice until you are about ½” from the other side. Open breast up like a book and place between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound until ?” thick (not making it super thin will keep it from overcooking)." }, { " and at;type": "HowToStep", "text": "Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt (about ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt per cutlet). Add to marinade and turn to coat. Let sit at least 20 minutes and up to 1 hour. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.)" }, { " and at;type": "HowToStep", "text": "Make a dredging station: Whisk eggs, garlic powder, onion powder, ½ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a large shallow bowl (cake pans or pie plates work great). Place panko in another large shallow bowl and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour." }, { " and at;type": "HowToStep", "text": "Working with 1 cutlet at a time and letting any excess marinade drip back into baking dish, dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours." }, { " and at;type": "HowToStep", "text": "Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine." }, { " and at;type": "HowToStep", "text": "Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches to avoid crowding the pan and returning oil to 400° after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack; season with salt." }, { " and at;type": "HowToStep", "text": "Heat broiler. Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley." } ]Visit www.bigoven.com to organize and share your recipes.

Braciole - The Perfect Valentine's Day Dinner - BigOven.com (2020-06-06 00:16:00)
2-3 vdayfaves, contains-white-meat, nut-free, contains-cheese, contains-gluten, contains-red-meat, shellfish-free, contains-dairy- 1.25lb Flank SteakSalt and Pepperupgrated Parmesanupgrated ProvoloneupItalian Breadcrumbsfinely chopped Italian Parsleycloves pressed or finely chopped garlicButterWhite WineTomato Sauce*Butchers TwineFirst heat your oven to 300 degrees.Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven.Roast the steak at 300 degrees for 1 and frac12; hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.Visit www.bigoven.com to organize and share your recipes.

Pork pad kra pao with fried egg - BigOven.com (2020-06-06 00:16:00)
4 Servings vegetable oilgarlic clovesgm coarsely minced porkgm snake beans (about ½ bunch)red shallotsroasted chilli paste (see note)fish sauceeach dark soy sauce and sweet soy saucecaster sugar¾ cup Thai basil (see note) (loosely packed)eggsTo serve: steamed jasmine rice and thinly sliced[ { " and at;type": "HowToStep", "text": "Heat 60ml oil in a wok or deep-sided frying pan over high heat. Add garlic and pork, stir-fry until beginning to brown (2-3 minutes). Add beans, shallot and chilli paste, stir-fry until fragrant (1-2 minutes), add fish sauce and soy sauces and cook until pork is cooked through and liquid is reduced by half (3-4 minutes). Season to taste with sugar, fish sauce, soy sauces and freshly ground pepper, remove from heat, stir through basil." }, { " and at;type": "HowToStep", "text": "Meanwhile, heat half the remaining oil in a large frying pan over medium-high heat, crack two eggs into pan and cook until eggwhite starts to brown around edges (1 minute), cover, cook until yolk is cooked to your liking (1-2 minutes for soft yolks), transfer to a plate. Repeat with remaining oil and eggs." }, { " and at;type": "HowToStep", "text": "Serve pork mixture and steamed rice in bowls, topped with a fried egg and thinly sliced chilli, with extra fish sauce to taste." } ]Visit www.bigoven.com to organize and share your recipes.

Penne Alla Vodka with Crispy Sausage - BigOven.com (2020-06-06 00:16:00)
contains-white-meat, nut-free, contains-cheese, contains-gluten, contains-red-meat, shellfish-free, contains-pasta, contains-dairydried penneSaltolive oillinks (about 12 oz.) sweet Italian sausagebuttercloves garlicwhite or yellow onionred pepper flakes orvodkaOne 15-ounce can tomato puree or tomato sauceheavy creamFreshly ground black peppergrated parmesan cheeseBring a large pot of salted water to a boil and cook the penne until al dente, according to package instructions. Drain.In a skillet over medium heat, add 1 tablespoon of olive oil and fry the sausage until browned and crispy, breaking it up into smaller chunks. Remove from the skillet and set aside.Place the skillet back over medium heat, and add the butter, garlic, and onions. Cook until the onions are soft and translucent. Add the crushed red pepper flakes and cook for another minute.Carefully add the vodka (if your stove has an open flame, you can turn it off before adding it to prevent flare-ups), and bring to a simmer. Simmer for 3 minutes, stirring occasionally.Add the tomato puree and bring to a simmer once again. Turn down the heat to low. When the mixture stops bubbling, add the heavy cream, black pepper, and salt to taste.Stir in the cooked sausage (reserve some sausage for topping if you like), cooked pasta and parmesan cheese, and serve with plenty of additional parmesan for garnish.Visit www.bigoven.com to organize and share your recipes.

Shepherd's Pie Served with Pan-roasted Carrots - BigOven.com (2020-06-06 00:16:00)
4Lamb Englishlamb, ground lamb, main dish, english, contains-white-meat, nut-free, contains-cheese, gluten-free, contains-red-meat, shellfish-free, contains-dairy, contains-eggsolive oilSea saltGround pepperGround LambOnionCarrotGarlicWorcestershire SauceTomato PureeThyme SprigsRosemaryRed wineChicken StockDesiree PotatoesButterEgg yolksParmesanRosemaryThyme SprigsGarlicCarrotsolive oilSea saltBlack PepperButter1. Preheat the oven to 350F (150?C). 2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree, and herbs, and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. 3. Meanwhile, cook the potatoes in boiling water until tender. Drain, then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning. 4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown. 5. For the carrots, bring a pan of water to the boil with the rosemary, thyme, and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick saute pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking.Visit www.bigoven.com to organize and share your recipes.

Kheema-Spiced Ground Beef - BigOven.com (2020-06-06 00:16:00)
6Ground Beef Indianmain dish, beef, quick, indian, ground beef, dinner, fall, savory, contains-white-meat, nut-free, gluten-free, contains-red-meat, shellfish-free, dairy-freeVegetable oilBay Leavescinnamon oniongingergarlic ground coriander seedground cumin seedGround turmericTomato pasteGround beefGround nutmegground macesaltcayenneIn a large frying pan, heat the oil over high heat. Add the bay leaves and cinnamon. Cook for a few moments until the bay leaf darkens. Add the onion, ginger and garlic. Cook over medium heat until the onion turns dark brown. Add the coriander, cumin and turmeric. Cook for two minutes. Add the tomato paste and mix it into the onions. Add the beef and cook, breaking it up until browned. Add 1/2 cup water, the nutmeg, mace, salt and cayenne. Turn the heat to low. Cover and simmer for an hour, stirring frequently and adding more water to prevent the mixture from sticking. Alternatively, you can cook the dish in the oven at 300 degrees for an hour, checking occasionally to make sure that the water has not evaporated. This recipe yields 6 servings. Total Carbohydrates: 23.32 grams Total Carbohydrates minus Fiber: 17.005 grams Carbohydrates per Serving: 3.9 grams Carbohydrates per Serving minus Fiber: 2.84 grams Comments: This is great with stir-fried cabbage, grilled zucchini or green beans. I like it too, with chopped tomato, avocado and cilantro on top. The kheema is dry -- by that I mean that it is not thick and bound with a sauce like chili. You can use lamb in place of the beef. Formatted for MC6 05-28-2003 by Joe Comiskey - Mad's Recipe Emporium Per Serving (excluding unknown items): 558 Calories; 49g Fat (80.4% calories from fat); 25g Protein; 2g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 8 Fat.Visit www.bigoven.com to organize and share your recipes.

Lentil Sloppy Joes - BigOven.com (2020-06-06 00:16:00)
6 servings contains-white-meat, nut-free, contains-cheese, contains-gluten, contains-red-meat, shellfish-free, contains-dairyvegetable oilonion finelycarrot finelybell pepper (red or green)ketchupgarlic finelydried brown lentilsdried oreganoKosher salt and freshly ground pepperground beefWorcestershire saucewhole-wheat hamburger bunsslices cheddar cheeseSliced pickles and/or pickled jalapeno peppersDirections Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.Photograph by Lisa Shin Recipe courtesy of Food Network Magazine CATEGORIES: Lentil Main Dish Sandwich View AllVisit www.bigoven.com to organize and share your recipes.

Orange Teriyaki Beef with Pineapple Edamame Fried Rice - BigOven.com (2020-06-06 00:16:00)
4 Servingsbeef collxkid, contains-white-meat, tree-nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-honey, dairy-freeflank steaksesame or peanut oilorange juicesoy saucebrown sugarrice winefresh gingergarlic honeycornstarchChinese five spicecrushed red pepperbutton mushroomssmall broccoli floretsclementines or tangerinessesame seedsPineapple Edamame Fried Rice: leftover rice (or fresh)sesame oilfresh pineappleshelled edamamecashewssoy sauceonionsInstructions To make the rice, heat a large skillet over medium high heat. Add 2 tablespoons sesame oil, the pineapple, shelled edamame and cashews. Cook until caramelized, about 5 minutes. Remove from the skillet and place on a plate. Add the remaining 2 tablespoons oil and the rice, cook 5 minutes or until the rice is toasted. Stir in the pineapple, edamame and cashews. Add the soy sauce and green onions, toss well. Remove from the heat and keep warm. To make the beef, in a square baking dish or gallon size ziplock bag, combine the orange juice, soy sauce, brown sugar, rice wine, ginger, garlic and honey. Add the sliced beef and allow it to sit in the marinade for 10-30 minutes. Meanwhile, whisk the corn starch with 1/4 cup cold water. Heat a large skillet or wok over medium high heat, add a drizzle of oil. Remove the beef from the marinade (do not throw the marinade away). Add the beef in batches to the hot skillet and sear until just browned and cooked through, about 3-4 minutes. Remove from the skillet and repeat with any remaining beef. Once all the beef has been cooked, add a little oil if needed and then add the mushrooms + broccoli. Cook for about 5 minutes or until just tender. Pour the reserved marinade and the Chinese five spice, in with the veggies and bring to a boil, whisk in the cornstarch mixture until smooth. Reduce the heat to medium and add the beef. Simmer until the sauce has thickened and coats the beef, about 4-5 minutes. Serve the beef over the fried rice. Top with orange segments, sesame seeds and fresh basil.Visit www.bigoven.com to organize and share your recipes.




© 2005-06 Dub.ie - Site map - Privacy Policy - Terms of Service - About Dub.ie