Instant Pot Chicken Shawarma - BigOven.com (2017-11-20 00:17:00)
8 olive oillemon juice (from 2 lemons)smoked paprikatumericcumin powdercinnamonred pepper flakesgarlic (minced)black peppersaltonion (sliced)chicken thighs (boneless and skinless)fresh parsley (for garnish)olive oilvegetable oillemon juicegarlic (peeled and roughly chopped)egg white*salthummusgreek saladgarlic saucechickenpita wrapsAdd the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them. and nbsp; Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken. Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce. To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired. and nbsp;Visit www.bigoven.com to organize and share your recipes.

Slow Cooker Italian Sausage Meatball Soup - BigOven.com (2017-11-20 00:17:00)
12 ServingsMeat Americanmain dish, side dish, soup, slow cook, winter, collxslowcooker, contains-white-meat, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-pasta, contains-dairy, contains-eggs, slow-cookerground Italian sausageseasoned bread crumbsParmesan cheesemilkeggbasilpeppergarlic saltchicken brothtomato pastegarlicthymebasilred pepper flakessaltmini pastababy spinachPrepare a large baking sheet with parchment paper. In a large bowl combine meatball ingredients. Pinch off a small portion of the mixture to create 1 inch meatballs. Roll in your hands, then transfer to your baking sheet. Meatballs can sit close together, just not touching. Continue process. If preparing meatballs ahead; cover baking sheet with plastic wrap to store overnight in the fridge. When ready to proceed, bake meatballs at 350 degrees for 10 minutes. Add chicken broth, tomato paste, garlic, seasonings and meatballs to slow cooker. Cover and cook on high for 2 hours or on low for 4 hours. Add pasta and spinach, cook 30 minutes more. Divide among bowls. Enjoy. Can be easily frozen. Label container well with contents.Visit www.bigoven.com to organize and share your recipes.

Beef And Pumpkin Lasagna - BigOven.com (2017-11-20 00:17:00)
9 Servingspumpkin collxfall, collsxpumpkin, white-meat-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairyolive oilgarlic cloves minced OR 3 teaspoons minced garliconion carrot red capsicum/bell pepperlean ground beef mincefreshly chopped parsleyPassatatomato pastesugarVegeta or any other vegetable stock powderpumpkinwholemeal/spelt or whole grain lasagna sheetsfat free ricotta cheesegrated light Mozzarellalight/reduced fat butter of choice (or margarine)flour (whole wheat/wholemeal or light spelt)skim milk (or almond milk)Pinch of saltPreheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk it the butter until lump free and smooth. Add a small amount of milk at a time (about and frac14; cup each time), whisking until smooth and combined between each interval. (Add and frac14; cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towelSpoon about 1 1/ 2 cups of the beef sauce around the base of the pan.Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.Visit www.bigoven.com to organize and share your recipes.

Vegan Mushroom Goulash - BigOven.com (2017-11-20 00:17:00)
6 servings vegan, vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, slow-cooker, dairy-free, pescatarianolive oilonion, thinly slicedred pepperwhite or brown mushrooms (or a mix of mushrooms su(14 oz/398 ml) diced tomatoesvegetable brothgarlic powderpaprikato 6 sprigs of fresh thymesaltIn a large skillet, heat 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften, for about 4 minutes. Add the red pepper and cook until the pepper and onion start to caramelize for about 3 to 5 minutes. Transfer to a plate and set aside.In the same skillet, heat one tablespoon of olive oil. Add the mushrooms and cook stirring occasionally, until the water that was released by mushrooms starts to evaporate.Season the mushrooms with salt and garlic powder and continue cooking until the mushrooms are soft, reduced in volume, and the mushroom liquid has almost evaporated, for about 5 to 7 more minutes.Add the diced tomatoes, vegetable stock, paprika, and thyme. Stir well. Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.Visit www.bigoven.com to organize and share your recipes.

Middle Eastern Spiced Pot Roast - BigOven.com (2017-11-20 00:17:00)
8 white-meat-free, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, dairy-freekosher saltcoriandercuminground allspiceground cinnamonfreshly ground black pepperground turmericcayenne pepperboneless chuck roastghee or neutral oilonion peeled and cut into wedgescarrots cut on a large diagonalcloves of garlictomato pasteapple cider vinegarlow sodium beef brothsprigs of thymechopped parsley (optional)hot basmati rice for serving (optional)Adjust an oven rack to the lower middle position and preheat the oven to 275ºIn a small bowl, combine and frac34; tablespoon of kosher salt and the remaining 7 spices. Pat the roast dry with paper towels. Season it heavily with the spice mixture, on all sides.In a dutch oven, heat 1 tbsp of ghee or oil over medium-high heat. Once hot, sear the roast until golden brown about 3 minutes per side. Transfer the beef to a platter.Lower the heat to medium and add the remaining tablespoon of ghee or oil. Toss in the onions, carrots and garlic. Season with the remaining and frac14; teaspoon of salt. Sauté the vegetable until softened, about 5 minutes. Add the tomato paste and stir until mostly dissolved and mixed in with the vegetables. Pour in the vinegar to deglaze and scrape the bottom and sides of the pot.Place the roast on top of the vegetables and add the beef broth. Bring the pot to a simmer and remove from the heat.Place a piece of parchment paper on top of the stew and carefully push it down until it touches the surface of the roast. Cover the pot and place it in the oven.Roast for 4 hours or until the meat easily pulls apart with a fork. Remove the roast and the vegetables from the pot and tent it with a piece of foil. Boil the liquid over high heat until reduced by half. Taste and add additional salt if needed. Stir in the parsley.Slice the beef against the grain and serve with the vegetables, rice and sauce.Visit www.bigoven.com to organize and share your recipes.

Charleston Cheese Dip - BigOven.com (2017-11-20 00:17:00)
white-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairy, contains-eggsmayonnaiseOne 8-ounce package cream cheesegrated sharp Cheddar cheesegrated Monterey Jack cheeseonions finelycayenne peppercrackersbacon cooked and crumbledCorn chips crackers or bagel chipsDirections Preheat the oven to 350 degrees F.In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips. Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010 CATEGORIES: Cheese Appetizer Dip View AllVisit www.bigoven.com to organize and share your recipes.

No Bake Peanut Butter Bars - BigOven.com (2017-11-20 00:17:00)
12 bars vegetarian, white-meat-free, tree-nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarianc. chunky peanut butterc. melted coconut oiltsp. vanilla extractc. powdered sugarc. gluten-free graham crackersc. dairy free chocolate chipsLine an 8x8 pan with parchment paper.Mix everything except the melted chocolate together until completely smooth.Press pan and smooth over with the back of a spoon.Pour the melted chocolate over on the top until evenly distributed. Chill for 10 minutes or until the chocolate has just started to set. Create cut lines through the chocolate, as if you were cutting into square shapes (this also called "skoring") to help easily guide you once the chocolate has completely set.Allow to chill for another 2+ hours, or until the bars have set.Visit www.bigoven.com to organize and share your recipes.

Crockpot Chicken Gnocchi Soup - BigOven.com (2017-11-20 00:17:00)
8-10 contains-white-meat, tree-nut-free, nut-free, gluten-free, contains-red-meat, shellfish-free, contains-pasta, contains-dairy, slow-cookerboneless skinless chicken breastsmirepoix (just a simple mixture of chopped onionsdried basilItalian seasoningpoultry seasoningsaltchicken brothcornstarch dissolved in 2 tablespoons waterevaporated milkpackages mini potato gnocchi (about 4 cups - we usbacongarlicfresh baby spinachPlace the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.Cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed.Visit www.bigoven.com to organize and share your recipes.

Fish: Halibut with Garlic and Herbs - BigOven.com (2017-11-20 00:17:00)
4 ServingsHalibut Americancollxnrm, collxseafood, collxkid, fishcoll, summer, spring, bake, chardonnay, main dish, halibut, american, septembertop25collxfish, collsxnrm, collsxnf, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, contains-fish, shellfish-free, contains-eggs, dairy-free, pescatarianPanko BreadcrumbsBasilParsleyOnion powderGarlicEggFlourHalibutSaltBlack pepperolive oilPreheat oven to 450. Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets; cook 2 minutes on each side or until browned. Add more oil as needed to ensure that breading browns. Do not overcrowd fish in pan. Place fish on broiler pan coated with cooking spray. Repeat with more oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Visit www.bigoven.com to organize and share your recipes.

Low Carb Jambalaya Recipe - BigOven.com (2017-11-20 00:17:00)
4 white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, contains-fish, dairy-free, pescatarianchopped yellow onionchopped celerychopped red bell pepperoil (I used grapeseed)pre-cooked shrimpsausages, slicedtomato pastegarlic powdertsp. paprikatsp. cayenne pepperpackage frozenIn a large skillet, saute the onion, celery and bell pepper in the oil for about 2 minutes.Add the shrimp and sausages.Stir in the tomato paste, garlic powder, paprika, and cayenne pepper, stirring until everything is cooked through and mixed well.Serve over cooked, riced cauliflower.Visit www.bigoven.com to organize and share your recipes.

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