Banana Bread Pancakes - BigOven.com (2017-09-20 00:17:00)
4 vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianPreheat a skillet, pan, or griddle to medium heat (about 275 degrees).In a medium bowl whisk together flour, sugar, brown sugar, baking powder, and salt.In another bowl mix together egg, milk, butter, vanilla, and mashed bananas. Add dry ingredients to wet ingredients and mix until just combined (do not overmix, a few lumps are okay!). Gently stir in nuts.Lightly grease your preheated skillet. Pour and frac14; cup batter onto the skillet. Cook 1-2 minutes until edges begin to look "dry". Flip with spatula, then cook another 1-2 minutes. Repeat with remaining batter. Serve with syrup and chopped nuts as desired.Visit www.bigoven.com to organize and share your recipes.

Buffalo Keto Chicken Tenders - BigOven.com (2017-09-20 00:17:00)
6 Tenders contains-white-meat, contains-gluten, contains-red-meat, shellfish-free, contains-dairy, contains-eggsChicken Breast TendersAlmond Flour (We use this!)EggHeavy Whipping CreamBuffalo Sauce(pre-made) (We use this!)salt and pepperPreheat oven to 350 degrees. Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper. Beat 1 egg together with 1 tbsp of heavy cream. Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well. Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes.Visit www.bigoven.com to organize and share your recipes.

Sake and Ginger Soba Noodle Salmon Stir Fry. - BigOven.com (2017-09-20 00:17:00)
4 white-meat-free, contains-gluten, red-meat-free, contains-fish, shellfish-free, contains-pasta, dairy-free, pescatariansake (divided)+ 2 tablespoons low sodium soy sauce (divided)fresh ginger (grated)garlic (minced or grated)sambal oelek (chili paste)sesame oil (plus more for cooking)salmon (cut into bit size pieces)green onions (chopped)broccolini (stalks halved lengthwise)frozen edamamebox soba noodles (3)toasted sesame seedsroasted cashewsIn a medium bowl, combine 1/4 cup of the sake, 1/4 cup of the soy sauce, the ginger, garlic sambal oelek and sesame oil. Whisk until combined, now add the salmon and gently toss. Allow the salmon to sit in the marinade for 10-30 minutes. Meanwhile cook the soba noodle according to package directions, draining and then rinsing with cold water to stop the cooking. Heat about a tablespoon of sesame oil in a wok or high sided skillet over high heat. Drain half the salmon from the marinade and cook, turning for 2-3 minutes until just cooked and lightly caramelized. Be careful when turing the salmon as it is delicate. Remove and repeat with the remaining salmon. Cover the salmon loosely with foil and let rest 5 minutes. Add another tablespoon of oil to the wok. Add the green onions and stir fry for 2 minutes . Add the 1/4 cup sake, broccolini, edamame and the reserve marinade. Cook, stirring, for 3-5 minutes until liquid has reduced slightly. Add the remaining 1/4 cup of sake and remaining 2 tablespoons of soy sauce. Toss the soba noodles, along with the salmon and all of the juices from the salmon, into the wok. Toss well, cook another 3-4 minutes or until warmed throughout and the sauce has thickened. Serve with sesame seeds and cashews.Visit www.bigoven.com to organize and share your recipes.

Peach Cobbler - BigOven.com (2017-09-20 00:17:00)
8 to 10 servings vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, pescatarianpeeledsugarwaterbutterself-rising flourmilkGround cinnamonPreheat oven to 350 degrees F.  Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.  Put the butter in a 3-quart baking dish and place in oven to melt.  Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.  To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.Visit www.bigoven.com to organize and share your recipes.

Spinach Lasagna - BigOven.com (2017-09-20 00:17:00)
vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-pasta, contains-dairy, contains-eggs, pescatarianEVOObuttergarlicTwo 28-ounce cans San Marzano tomatoespassata or tomato sauceA handful of fresh basil leavesonion peeled and halvedSalt and freshly ground black pepperor bags frozen chopped organic spinachmozzarellafresh ricotta (cow or sheep's milk)grated Parmigiano-Reggiano (cow's milk) or pecorinegg yolks lightly beatenFreshly grated nutmegno-boil flat lasagna noodlesDirections Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side. Recipe courtesy of Rachael Ray CATEGORIES: Spinach Dinner Lasagna View AllVisit www.bigoven.com to organize and share your recipes.

Lemony Cashew Cake with Fresh Strawberries - BigOven.com (2017-09-20 00:17:00)
16 ServingsSo Delicious® Cashew Milk Beverage Unsweetened Dessertcollsxtreatsforsweets, vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, pescatarianunsweetened Cashew Milk Beveragegluten free flour mixBaking powderBaking sodaSaltraw sugarVegetable oilLemon JuiceLemon zestcashew pieces, raw, unsalted1. Sift together the dry ingredients, except for the cashews, and set aside. 2. Mix all the liquids together (cashew milk though lemon zest). 3. Pour the wet ingredients into the dry and mix well. 4. Pour mixture into prepared 8-inch round cake pan. 5. Top with the cashews all over the cake. 6. Place in a preheated 350-degree oven and bake for 25 to 30 minutes. 7. Allow to cool for about 20 minutes.Visit www.bigoven.com to organize and share your recipes.

Lo Mein Meal Prep - BigOven.com (2017-09-20 00:17:00)
4 servings vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-pasta, contains-honey, dairy-free, pescatarianounces whole wheat spaghettiolive oilcloves garliccremini mushroomsred bell peppercarrot, juliennedsnow peasbaby spinachsesame seedsreduced sodium soy saucefreshly grated gingerteaspoon honeysesame oilSriracha optionalIn a small bowl, whisk together soy sauce, ginger, honey, sesame oil, and Sriracha, if using; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in spaghetti and soy sauce mixture, and gently toss to combine. Place into meal prep containers, garnished with sesame seeds, if desired.Visit www.bigoven.com to organize and share your recipes.

Healthy-ish double chocolate banana cake - BigOven.com (2017-09-20 00:17:00)
vegan, vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, dairy-free, pescatarianripe bananasbrown sugarapplesaucevanillalightly beaten.flourcocoa powderbaking sodasaltsemi sweet chocolate chipsmini chocolate chips for topping - optionalPreheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.Add the applesauce, vanilla and egg. Stir to combine.Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.Visit www.bigoven.com to organize and share your recipes.

Beatty's Chocolate Cake - BigOven.com (2017-09-20 00:17:00)
8 servings vegetarian, white-meat-free, tree-nut-free, nut-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarianButter for greasing the pansall-purpose floursugargood cocoa powderbaking sodabaking powderkosher saltbuttermilkvegetable oileggs at room temperaturepure vanilla extractfreshly brewed hot coffeeChocolate Buttercreamgood semisweet chocolate (recommended: Callebaut)(2 sticks) unsalted butteregg yolk at room temperaturepure vanilla extractsifted confectioners' sugarinstant coffee powderDirections Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Chocolate Frosting: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. Copyright 2006, Barefoot Contessa at Home, All Rights Reserved CATEGORIES: Chocolate Dessert Cake View AllVisit www.bigoven.com to organize and share your recipes.

Gluten Free Pumpkin Bread - BigOven.com (2017-09-20 00:17:00)
vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-eggs, contains-honey, dairy-free, pescatarianof almond flour/almond mealof gluten free all purpose flourof baking sodaof cinnamonof nutmegof gingerof sea saltof organic pumpkin puree (fresh or canned)of raw honey or pure maple syrup (maple syrup is aeggsPre-heat over to 350 degrees.Lightly grease one standard or two mini bread pans with coconut oil.Combine all dry ingredients (almond flour, gf all purpose flour, baking soda, cinnamon, nutmeg, ginger, salt).In a separate bowl, combine wet ingredients (pumpkin puree, honey/maple syrup, eggs).Add wet ingredients to dry ingredients and mix until combined.Pour batter into a bread pan. I used a 5x9 pan.Bake for approximately 35 minutes (top should be lightly browned and a toothpick will come out clean).Let bread stand in the pan for 5 minutes.Transfer to a cooling rack and allow to cool completely.Visit www.bigoven.com to organize and share your recipes.

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