Chicken Florentine - BigOven.com (2017-07-27 00:17:00)
6 Servings contains-white-meat, tree-nut-free, nut-free, contains-cheese, contains-gluten, red-meat-free, shellfish-free, contains-dairyboneless skinless chicken breastsfrozen spinachgarlic clovesolive oilflourlemon juiceno-salt low fat added chicken brothpinch nutmegdried oreganoblack pepperlow fat ricottaParmesan cheesewhole grain pasta Cube 'n cook chicken... Cook pasta according to package directions Mix cottage cheese, Parmesan cheese, and spinach together until smooth In a large pot, heat olive oil. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened (about 3 minutes). Add lemon juice, garlic, nutmeg, oregano and pepper. Bring to simmer. Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese and pasta. Stir to combine. (Or, if you are like me and choose a pot that is too small to fit everything, skip this step and mix it all together in your baking dish, oops.) Place in lightly sprayed casserole dish. Bake at 375 degrees F for 30 minutes. Visit www.bigoven.com to organize and share your recipes.

Spicy Roasted Potato Salad - BigOven.com (2017-07-27 00:17:00)
10 ServingsRusset potatoes Americanwhite-meat-free, gluten-free, red-meat-free, dairy-free, pescatarian, collspxegglandsbestRusset potatoesjalapenosgarlicyellow onionextra virgin olive oilpaprikasalt and pepperEggland's Best® Hard-Cooked Peeled Eggssweet pickle relishmayonnaisegarlic powdercelery saltjalapeno mustardsrirachasalt and pepper to taste 1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan and set aside. 2. Toss together the chopped potatoes, jalapenos, garlic, and onions in the olive oil. 3. Season with the paprika and salt and pepper. 4. Roast the vegetables until fork tender, about 40 minutes. 5. Allow vegetables to cool completely before proceeding. 6. In a large mixing bowl, stir together the chopped hard boiled eggs, pickle relish, mayonnaise, garlic powder, celery salt, jalapeno, mustard, and sriracha. 7. Add in the cooled vegetables and fold carefully until combined. 8. Season with salt and pepper to taste. 9. Transfer potato salad to an airtight container and store in the fridge to cool before serving.Visit www.bigoven.com to organize and share your recipes.

Slow Cooker Ropa Vieja (Cuban Beef) - BigOven.com (2017-07-27 00:17:00)
8 white-meat-free, gluten-free, contains-red-meat, shellfish-free, slow-cooker, dairy-freebeef flank steakbeef broth(6-oz.) can tomato paste(14-oz.) can petite diced tomatoestsp. salttsp. peppertsp. oreganotsp. cumintsp. turmericapple cider vinegarwhite onion dicedbell peppers dicedSpanish olivesgarlic clovesCooked yellow rice for servingor largerAdd the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.Cover and cook on low for 9 hours without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.Serve with yellow rice and enjoy!Visit www.bigoven.com to organize and share your recipes.

Sticky Pineapple Chicken - BigOven.com (2017-07-27 00:17:00)
4 servings white-meat-free, gluten-free, red-meat-free, dairy-free, pescatarianpineapple juicelow sodium soy saucelow sodium chicken stockhoisin saucebrown sugarminced fresh garliccornstarcholive oilboneless, skinless chicken thighs cut into 1-inch diced pineappleroasted salted cashews (optional)Rice for servingIn a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute. Serve the chicken atop a bed of rice. Kelly’s Note: For a bit more flair to your presentation, serve the chicken and rice inside a hollowed out pineapple. If you can't find chicken thighs, you can use 4 medium chicken breasts, however the meat won't be as tender.Visit www.bigoven.com to organize and share your recipes.

Shrimp Boil Foil Packets - BigOven.com (2017-07-27 00:17:00)
4 ServingsShrimp white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, dairy-free, pescatarianLarge ShrimpCornBaby red potatoesOlive oilCajun SeasoningFresh parsley choppedPreheat a gas or charcoal grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.* Served immediately, garnished with parsley, if desired.Visit www.bigoven.com to organize and share your recipes.

Easy Vegan Red Lentil Dal - BigOven.com (2017-07-27 00:17:00)
6 waterdried red lentilsof coconut milk, full-fat or lightcurry powderturmericcumingingersalt and pepperBring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.! Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!Visit www.bigoven.com to organize and share your recipes.

Chickpea Burgers and Tahini Sauce - BigOven.com (2017-07-27 00:17:00)
4 vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianChickpea burgerschickpeasscallions, trimmed and slicedeggall-purpose flourchopped fresh oreganoground cuminsaltextra-virgin olive oilinch whole-wheat pitasTahini saucelow-fat plain yogurttahini (see Ingredient note)lemon juicechopped flat-leaf parsleysaltPlace chickpeas, scallions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. To prepare sauce and amp; serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl. Warm pitas, if desired. Divide the patties among the pita halves and serve with the sauce.Visit www.bigoven.com to organize and share your recipes.

Hawaiian Sweet Roll Ham Sandwich Sliders - BigOven.com (2017-07-27 00:17:00)
12 ServingsHam Americancollxsandwich, collxsuperbowl, collxmeat, collsxtailgate, white-meat-free, tree-nut-free, nut-free, contains-cheese, gluten-free, contains-red-meat, shellfish-free, contains-dairy12 Hawaiian Sweet RollsOnionButterDijon mustardWorcestershire saucepoppy seedsHamSwiss CheeseMelt butter in a small skillet and add the onions. Combine mustard, Worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes until onions are translucent. Slice rolls lengthwise as a group and place bottoms in an aluminum foil lined 13x9" pan. Spread 3/4 of onion mixture on rolls bottoms, followed by ham and cheese slices. Top with the roll tops. Spread the remaining onion mixture over the top. Cover with aluminum foil and refrigerate until ready to bake. Bake covered with foil for 20 minutes on 350 degrees. Visit www.bigoven.com to organize and share your recipes.

Mexican Chicken, Sweet Potato and Black Bean Skillet - BigOven.com (2017-07-27 00:17:00)
4 contains-white-meat, tree-nut-free, nut-free, contains-cheese, gluten-free, red-meat-free, shellfish-free, contains-dairyolive oilboneless skinless chicken breastsdiced yellow onionground cuminchili powderdried oreganokosher salt or to tastegranulated garlicfresh ground black peppersweet potato, peeled, par-cooked and diced (see nocherry tomatoescan black beanscan diced green chilessalsa or red enchilada sauceshredded cheddar cheese or colby jack cheeselimechopped cilantro (optional) and lt;ol and gt; and lt;li and gt;Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat. and lt;/li and gt; and lt;li and gt;In a small bowl combine all of the spices. and lt;/li and gt; and lt;li and gt;When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend. and lt;/li and gt; and lt;li and gt;Sauté the chicken for approximately 3 minutes then add in the onion. and lt;/li and gt; and lt;li and gt;Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through. and lt;/li and gt; and lt;li and gt;Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce. and lt;/li and gt; and lt;li and gt;Stir together and cook until the mixture is heated through, approximately 2-3 minutes. and lt;/li and gt; and lt;li and gt;Squeeze the lime juice over everything then top with the shredded cheese. and lt;/li and gt; and lt;li and gt;Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted. and lt;/li and gt; and lt;li and gt;Garnish with cilantro and serve. and lt;/li and gt; and lt;/ol and gt;Visit www.bigoven.com to organize and share your recipes.

Vanilla Cupcakes with Strawberry Buttercream Frosting - BigOven.com (2017-07-27 00:17:00)
12 ServingsStrawberry Dessertcollsx4desserts, collsxbake, collsxnf, vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianAll purpose flourBaking powderBaking sodasaltunsalted buttersugarlarge eggs milkVanilla extractUnsalted butterPowdered sugarVanilla extractHeavy creamstrawberry pureestrawberriesTo prepare cupcakes, preheat over to 375F. Grease muffin tin or line with muffin liners. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 25 minutes, or until just lightly golden on edges and knife inserted into the center comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and strawberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Frost the cupcakes with the buttercream and garnish with strawberry slices.Visit www.bigoven.com to organize and share your recipes.

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