Garlic Pork Chops in Creamy Mushroom Sauce - BigOven.com (2019-05-21 00:17:00)
4 ServingsPork Chops Americanwhite-meat-free, gluten-free, red-meat-free, pescatarianPork ChopsPaprikaGarlic PowderSaltBlack PepperButterOlive OilMUSHROOM SAUCE:Brown MushroomsGarlicItalian SeasoningHeavy CreamBrothFresh ParsleySaltBlack Pepper1) Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted. 2) Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer to a warm plate and set aside. 3) In the same skillet, add the mushrooms, and stir fry until golden brown, scraping up any bits left over from the chops. 4) Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allowing simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed. 5) Place pork chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve immediately with mashed potatoes, rice or pasta.Visit www.bigoven.com to organize and share your recipes.

Salted Caramel Brownies - BigOven.com (2019-05-21 00:17:00)
20 ServingsCocoa Americancaramel, brownies, dessert, collsxpicsweets, vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianall-purpose flour (about 3/4 cup)granulated sugarunsweetened cocoapacked brown sugarbaking powderbuttereggsvanilla extractCooking spraybutterpacked brown sugarevaporated fat-free milkvanilla extractpowdered sugarbittersweet chocolatecoarse sea saltVisit www.bigoven.com to organize and share your recipes.

Smoked haddock risotto with pancetta - BigOven.com (2019-05-21 00:17:00)
4 Servings shallotthymeg/8oz arborio ricefish stock or vegetable stockcurry powder (medium strength)½ handful chopped parsleyg/2½oz frozen petit pois peasg/10oz un-dyed smoked haddock filletmilkg/¾oz butterg/¾oz marscarponeolive oilof pancetta or streaky baconsqueeze of lemonserve with a poached egg on top (optional)In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir. Add the rice and stir well to coat the crains with the mixture. Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn't added all at once. When the last ladleful has been absorbed, add the peas and stir them in. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto. Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve. Add the butter, parsley and marscarpone to the risotto and fold everything together. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top.Visit www.bigoven.com to organize and share your recipes.

Greek Style Pita Bread - BigOven.com (2019-05-21 00:17:00)
8 white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, dairy-free, vegan, vegetarian, pescatarianAP flour or 384 gramsand 1/2 tablespoons sugarand 1/4 tsp yeast or 1 packetsaltand 1 tbls warm watertbls oil of choice (I used Grapeseed)Oil for cookingMix flour, salt, and 1 tbls of sugar together in bowl. In a separate small bowl mix 1/2 tbls sugar, yeast, and warm water and allow to proof for 10 minutesIn mixer fitted with dough hook attachment pour in yeast + water mixture followed by the flour mixture and lastly the oil.Mix for 5 minutes and check dough. What you are looking for is for the dough to spring back when you push on it. If it does not spring back then mix for another 3 minutes. Check again. Keep mixing until youâ??ve developed enough gluten for it to spring back (dough is not sticky. It should feel extremely soft and pliable like play dough)Warm oven to 200 degrees for 1 minute and turn off. Transfer dough to greased bowl and cover with plastic wrap and place in the warmed oven until doubled in size (about 1 hour)Punch down the dough and divide into 8 equal pieces. Flatten out each dough ball into a circle with about 1/8 inch thickness.Heat a teaspoon of oil in a pan (recommend cast iron) and cook for a few seconds on each side before removing and setting aside to continue making the rest.Visit www.bigoven.com to organize and share your recipes.

Creamy Orzo with Asparagus and Parmesan - BigOven.com (2019-05-21 00:17:00)
4 ServingsOrzo vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-pasta, contains-dairy, pescatarianOrzoAsparagusButterCreamParmesan cheeseSalt and pepper to tasteBring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.Visit www.bigoven.com to organize and share your recipes.

Baked Chicken with Tomatoes, Olives and Capers - BigOven.com (2019-05-21 00:17:00)
6 contains-white-meat, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, dairy-freebone-in skin-on chicken piecesfreshly ground black pepperFlour for dredging (all-purposeunrefined cold-pressedonions cut through the root into sixths or eighthsgarlic thinly slicedsea saltdiced tomatoes with the juice (or drain juice for dry white winechicken stockthyme sprigs or large basil leaves in the summer/fpitted olivescaperschopped parsley for garnishPreheat the oven to 400 degrees. Pat the chicken dry and season with black pepper. Dredge in flour, shaking off any excess.In a 12-inch ovenproof skillet or Dutch oven, heat 1 Tablespoon of the olive oil over medium heat. Add the chicken pieces in one layer and brown on both sides. Transfer to a plate and reserve.If the pan looks dry, add a little oil. If it looks like there’s more than 2 Tablespoons oil, drain a bit off. Add the onions, cook over medium heat, stirring occasionally, until softened and lightly browned. Add the garlic and sea salt and cook until fragrant, about 1 minute.Add the tomatoes, white wine, stock and cook, scraping any brown bits on bottom of the pan.Arrange the thyme, olives and capers over the onion mixture. Place the browned chicken pieces side by side on top. Bring the mixture to a simmer. Cover and place in the oven.After 15 minutes, baste the chicken with the juices in the pot. Continue cooking, uncovered, for an additional 30-40 minutes (depending on thickness), basting every 10 minutes if you have time. Sprinkle with parsley and serve. (You can also cook covered on the stove over low heat for 30 minutes.)Visit www.bigoven.com to organize and share your recipes.

Creamy Chicken Pesto Pasta - BigOven.com (2019-05-21 00:17:00)
4 servings white-meat-free, gluten-free, red-meat-free, shellfish-free, contains-pasta, contains-dairy, pescatarianoz/230 g/3 cups penne or other pastafrozen peasolive oilchicken breastsalt and ground black pepper(360 ml) heavy cream or half and halfheaping tablespoons pestoIn a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. About 1-2 minutes before the pasta is ready, drop the frozen peas into the pot and cook it together with the pasta. Cook pasta until al dente (slightly firm to the bite, not crunchy nor soft). Drain well.In a large skillet (large enough to accommodate the pasta), heat 2 tablespoons olive oil over medium heat. Add chicken, sprinkle with salt and pepper, and saute until cooked on all sides. Add cream and pesto, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Season with salt and pepper to taste. Stir in pasta and peas and cook on heat, tossing to combine for 1 minute until warm. Serve immediately.Visit www.bigoven.com to organize and share your recipes.

Ramen Bowl - BigOven.com (2019-05-21 00:17:00)
2 ServingsRamen Noodles white-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-eggs, dairy-freeWhite OnionFresh garlicCabbageBaby SpinachWaterHard Boiled EggsHam (sandwich slices)Green OnionsEVOO (extra virgin olive oil)GingerReduced-sodium soy sauce1. Boil 2 eggs about 20 mins., then set aside to cool (Option: soak peeled eggs in green tea). 2. Boil 4 cups of water, set aside. 3. In a 6 quart pot add EVOO (olive oil), white onion slices, garlic clove, cabbage. Sauté until onions and cabbage are translucent. 4. Add hot water, Ramen Noodles with package seasonings and ginger and let simmer. 5. Toast ham in toaster oven (375 degrees) or pan fry till slightly crisp. PRESENTATION: 1 - place spinach in bottom of bowls. 2 - add noodle soup mixture. 3 - top with sliced eggs, ham and green onions.Visit www.bigoven.com to organize and share your recipes.

Grilled Asparagus Quinoa Salad with Basil Vinaigrette - BigOven.com (2019-05-21 00:17:00)
8 Servings Nature's Promise Organic Red Quinoalemonsbunches asparagus (about 2 lbs)olive oilpacked basil leavesclove garlicred bell pepper(8 oz) container fresh mozzarella pearlsCook the quinoa according to package directions. Set grill to high. Grate 1 tsp zest and squeeze 3 tbsp juice from the lemons, reserving zest and juice separately.Meanwhile, trim the bottom inch off the asparagus spears. Toss with 2 tbsp oil and lemon zest. Season with salt and pepper. Grill 3–4 min., until fork-tender and charred, turning often. Let asparagus cool and cut into 2-inch pieces on an angleMeanwhile, in a food processor, pulse the basil, garlic, lemon juice, salt, and pepper until chopped. Pulse in remaining 5 tbsp olive oil until well mixed.Halve and seed the bell pepper, then finely chop. Add cooked quinoa to a large bowl and fluff with a fork. Add sliced asparagus, bell pepper, and vinaigrette. Toss to combine. To serve, drain the mozzarella pearls and add to salad.Visit www.bigoven.com to organize and share your recipes.

Fruit salad - BigOven.com (2019-05-21 00:17:00)
Servingsfruit vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarianstrawberrieskiwiapplespineappleraspberriesblueberrieswatermelonlemon (squeeze the juice to preserve)bananas (sliced on the side)mandarin orangesraisinscoconut milk (for making whipped cream)Dice, chop and enjoy! Drizzle a little honey or try the coconut whipped cream...Visit www.bigoven.com to organize and share your recipes.

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