Recipes from BigOven

1 Serving
Egg Greek
collxbrunch, collsxhangover, collsxeb

Idaho baking potato
Olive oil
Garlic
spinach
Feta cheese
Eggs
Butter

Heat 1 tablespoon olive oil in a 4 to 6-inch nonstick skillet. In a food processor with grating attachment, grate potato. Transfer potato to skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more. Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Saute until garlic is just golden. Remove garlic from pan and add spinach. Cook until just wilted. Remove from pan. Beat 4 eggs until just combined. Do not beat in too much air into eggs or the texture will be dry. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth. Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half moon shape. Sprinkle sauteed garlic slices over top of omelet. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9263

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4 Servings
beef


water
milk or half n half (I used fat free)
cream of mushroom soup
ground beef
salt
uncooked rice (Not minute rice)
carrots
Seasoning Salt
shredded colby jack or medium cheddar cheese

Preheat the oven to 350 degrees and grease an 8x9" baking dish.Cook ground beef and salt, drain excess grease off. Set aside.In a large bowl, whisk together the water, milk and cream of mushroom soup. Add, cooked beef, rice and carrots and stir to combine. Sprinkle top with a little seasoning salt. Pour into an 8x9" baking dish and bake, uncovered for 90 minutes. Sprinkle with cheese or add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.

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2.5 Servings
Bananas


bananas
unsweetened shredded coconut
coconut cream
maple syrup
vanilla

DirectionsPeel the bananas and break them up into chunks. Wrap them and freeze overnight.Preheat the oven to 350 degrees C. Spread the coconut onto a baking sheet or a piece of foil, and put it in the preheated oven. Toast the coconut until it's a golden brown, being careful not to burn it (about 5 minutes). Let the coconut cool to room temperature.To make the ice cream, put the frozen bananas, coconut cream, maple syrup and vanilla into a high speed blender and blend starting at low speed and working your way up gradually to high speed until the mixture is smooth and creamy. Do not over-blend, otherwise the friction will melt your ice cream.The ice cream can be served immediately as soft-serve, or you can put it in an air-tight container and place it in the freezer for a few hours to set it so that it has the texture of a store-bought ice cream.Serve the ice cream with the toasted coconut sprinkled on top.DirectionsPeel the bananas and break them up into chunks. Wrap them and freeze overnight.Preheat the oven to 350 degrees C. Spread the coconut onto a baking sheet or a piece of foil, and put it in the preheated oven. Toast the coconut until it's a golden brown, being careful not to burn it (about 5 minutes). Let the coconut cool to room temperature.To make the ice cream, put the frozen bananas, coconut cream, maple syrup and vanilla into a high speed blender and blend starting at low speed and working your way up gradually to high speed until the mixture is smooth and creamy. Do not over-blend, otherwise the friction will melt your ice cream.The ice cream can be served immediately as soft-serve, or you can put it in an air-tight container and place it in the freezer for a few hours to set it so that it has the texture of a store-bought ice cream.Serve the ice cream with the toasted coconut sprinkled on top.

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4



(1.25 lbs) chicken breasts $2.48
plain yogurt $0.25
minced garlic $0.36
lemon juice $0.32
cinnamon $0.03
dried oregano $0.03
salt $0.02
ground nutmeg $0.03
ground cloves $0.03
cup plain greek yogurt $1.59
minced garlic $0.03
dried dill $0.03
salt $0.02
naan pita or flatbread $0.64
romaine lettuce $0.80
cucumber $0.69
roma tomatoes $0.63

In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes).Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.

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1 loaf



warm water
active dry yeast
butter
milk
vanilla extract
all-purpose flour (plus 1/4 cup or more
sugar
salt
eggs
brown sugar
cinnamon
pinch of salt
butter
ripe peaches
butter
brown sugar
milk

To the bowl of a stand-mixer fitted with the dough hook attachment, combine warm water and yeast. In a microwave-safe dish, melt the butter until just melted, but not too hot. Stir in milk and vanilla. Set aside. Add flour, sugar, and salt on top of water/yeast mixture in mixing bowl. Turn mixer on low, add eggs, then stream in milk/butter/vanilla mixture gradually until a soft dough forms. Add flour by the tablespoon until the dough pulls away from the sides of the bowl and forms a ball. Turn mixer up to medium speed and knead 3 minutes. Cover and let rise in a warm place 90 minutes. Meanwhile, in a small bowl mix together the brown sugar, cinnamon, and salt for the filling. Set aside. Prepare the peaches and melt butter just before the dough is done rising. Grease a standard 9x5 loaf pan. Turn risen dough out onto a floured work surface and roll out into a large rectangle (roughly 12x24 inches, but it doesn't need to be perfect). Dough will be rather thin. Brush dough with melted butter. Sprinkle the entire surface with the cinnamon sugar mixture. Using a pizza wheel, cut dough into equal-sized, long strips, about 3-4 inches wide. Sprinkle the first strip with 1/6th of the chopped peaches. Lay the next strip on top of the first strip. Sprinkle with peaches and cover with another strip. Repeat until all the strips are stacked on top of each other. Cut the stacked strips into 4-6 equal stacks of squares (about 4-5 inches in size). Stack the squares vertically into prepared loaf pan. Cover with a kitchen towel and let rise 30-45 minutes. Preheat oven to 350. Bake the bread on the middle rack of oven 40-45 minutes or until golden brown and cooked through (check center for doughiness). If the bread gets too brown on top before it is done cooking in the center, cover loosely with foil for the remainder of cooking time. Cool on a wire rack for 10 minutes. Meanwhile, prepare the glaze by adding the butter, brown sugar and milk to a saucepan over medium heat. Bring to a boil and cook for 1 minute. Turn loaf out onto a rack with parchment paper underneath it. Drizzle the loaf with the warm caramel glaze. Pull apart and enjoy warm, dipping the bread in the remaining glaze on the parchment paper. Best enjoyed the same day it is baked.

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honey
lemon/lime juice (freshly squeezed is best)
garlic cloves
salt
ground black pepper
3 oz each salmon fillets
coconut oil or extra virgin olive oil
onions finely

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favourite.

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4 Servings
Potatoes American
collxbrunch, collxgf, collxcbb, spring brunch, Spicy, Potatoes, Breakfast, side dish, Winter, Savory, spicy winter, junetop25collxlunch, collxsavoryside, collsxpotato

russet potatoes
olive oil
dried dill or parsley
paprika
grated Parmesan cheese

chile flakes, or to taste
Salt and pepper to taste

Preheat oven to 425 deg. Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick). Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix. Place potatoes in a single layer in a 13x9 pan. Use parchment paper for easy cleanup ...and so that the potatoes do not stick to the bottom of the pan. Bake for 30-40 minutes or until nicely golden brown. Enjoy!

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100 Servings
Mango American
Desserts, Jelly and jam, Lemon, collsxcan

Mango pulp (buy about 6 lb)
Lemon juice
Sugar
Dry pectin

Wash fruit, peel, seed and cut in cubes. Mash with a potato masher or run through a food processor or blender - try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes. Makes about 6 1/2 cups. Posted by Terri St.Louis-Woltmon

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ham
broccoli
sweet potato
yellow onion
garlic clove
eggs, whisked
full fat coconut milk
dried parsley
A healthy pinch of red pepper flakes
Salt and pepper
coconut oil
Serves 4 to 6

Preheat oven to 375FIn a 10-inch oven-proof skillet, sauté onion in coconut oil for 3-4 minutesNext add garlic and cook for one more minuteAdd broccoli and cook until tender but crisp, about 5 minutesNext add the chopped ham to skilletIn a separate bowl, whisk eggs and then add the coconut milk, shredded sweet potato, salt and pepper, and red pepper flakesPour mixing bowl contents over the skillet mixture, give it one quick stir, and sprinkle the parsley on topContinue to cook on stovetop 1-2 minutes or until mixture begins to set around the edgesTransfer skillet to the pre-heated 375F ovenBake about 15 minutes, or until eggs are cooked through (oven temperatures and cooking times may vary)Transfer the frittata to a serving plate, slice and serve

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6 servings



spinach stemmed and washed in 2 changes water if
Salt
extra virgin olive oil
wild mushrooms
garlic cloves
fresh thyme leaves
ricotta cheese
egg
water
Pinch of nutmeg
Salt and freshly ground pepper
2 1/2 cups marinara sauce (more to taste)
8 ounces no-boil lasagna (depends on the size and
(1 cup) freshly grated Parmesan

Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water). Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat. Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach. Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil. Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.

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6 Servings
Eggs


bacon
eggs
heavy cream
salt
Swiss cheese

Fry bacon until crispy. Drain on paper towels. In medium bowl, beat eggs. Add cream and salt. Mix well. Arrange cheese and bacon evenly in bottom of greased 9-10 inch glass pie pan. Pour in egg mix. Bake at 350F degrees until inserted knife comes out clean.

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8 Servings
flatbread


olive oil or butter
onion
teaspon salt
sugar
flatbreads, store-bought or homemade
pesto or pizza sauce
grape tomatoes or cherry tomatoes
Small handful of arugula or mixed greens
regular or herbed soft goat cheese
balsamic reduction (see note)

Preheat oven to 425 degrees (or heat grill - these can also be done on the barbecue at a slightly lower heat).Caramelize onion: in small saucepan, heat oil or butter over medium heat. Add onion, salt and sugar. Stir to combine, then reduce heat to medium low and let cook for 12-15 minutes, stirring occasionally, until onions are very soft and golden. Add tomatoes and arugula to pan and stir for 1-2 minutes, until arugula is wilted. Remove from heat.Put flatbreads on large cookie sheet. Spread 1 Tbsp of pesto or pizza sauce on each flatbread (it will be quite thin). Top each flatbread with half the onion mixture. Crumble goat cheese evenly over the toppings, then drizzle lightly with balsamic reduction.Bake for 8 minutes, remove from oven and top with additional fresh arugula, another light drizzle with balsamic reduction and a bit of fresh ground pepper.Cut each flatbread into 4-5 slightly diagonal slices with a pizza cutter. Serve immediately.

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1 Serving
American
collxdf, collxgf

Unsalted mixed nuts
Unsalted butter
Brown Sugar
Granulated sugar
Cayenne
Black Pepper
Salt

In a heavy skillet cook nuts in butter over moderate heat, stirring, 2 minutes. In a small bowl stir together sugars, cayenne, black pepper, and salt and sprinkle mixture over nuts. Continue to cook nuts, stirring constantly, until sugar caramelized, about 8 minutes. Transfer nuts to a sheet of foil and cool. Break nuts apart. Nuts may be made 3 days ahead and kept in an airtight container. Yield: 2 cups NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9049 Posted to MC-Recipe Digest by "Angele and Jon Freeman" and lt;jfreeman and at;comteck.com and gt; on Feb 7, 1998

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2-3



basa fillets (catfish fillets)
Kosher salt
Freshly ground black pepper
all-purpose flour
vegetable oil
green onions
cooked Japanese short grain rice
tsp. toasted white sesame seeds
Japanese sansho pepper to taste (optional)
soy sauce
mirin
sake
sugar

Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.Coat the fillets with 1 ½ Tbsp. all-purpose flour. Gently shake off excess flour.Heat 1 ½ Tbsp. vegetable oil (if you like crispier texture, use 2 to 2 ½ Tbsp. oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3-4 minutes each side.Whisk 2 Tbsp. sake, 2 Tbsp. mirin, 3 Tbsp. soy sauce, and 1 Tbsp. sugar together in a small bowl. Pour the sauce over the fish. Using spoon, scoop some sauce and pour over the fish several times. Cook a few minutes until the sauce gets thicken.Thinly slice the green onions and sprinkle over the fish. Turn off the heat and serve the fish over steamed rice. Drizzle the sauce over the fish. Sprinkle sesame seeds and sansho pepper if you like.

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6 Servings
Salmon American
collxnrm, collxgf, collxweeknight, collxgrill, Spring, summer, Salmon, American, collxlowcarb, collsxgrillm, collsxmom, septembertop25

fresh Salmon Filet
lemon juice
olive oil
Butter
dijon mustard
garlic
Cayenne Pepper
Salt
dried basil
dried dill
Capers

1. In a small saute pan, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. 2. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes. 3. Place Salmon filet on heavy duty foil to make a pan. 4. Pour sauce evenly over fish. 5. Place fish on a grill and BBQ for 10-12 minutes depending on the thickness. The fish should be flaky and light pink in color.

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portabella mushrooms
olive oil
sweet onion
zucchini diced
red pepper
6 sun dried tomatoes
3 cloves garlic
large handful of spinach
pinch of dried oregano
dash of crushed red pepper flakes
freshly ground black pepper
dried breadcrumbs
grated Parmesan
mozzarella cheese (I use the mozzarella made with

Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.Preheat your oven to 375 degrees.Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

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4-6



Chickpeas
rolled oats
chopped fresh parsley
chopped fresh cilantro
fresh lemon juice
chopped red bell pepper or jarred roasted red pepp
cloves garlic
cumin
paprika
minced onion
panko bread crumbs
olive oil or coconut oil

Preheat oven to 350.Drain and rinse the chickpeas.If using a fresh red bell pepper, saute the bell pepper in a pan over medium high heat until softened. Let cool.Combine all ingredients (except panko) into a large food processor or blender.Pulse until oats are blended into mixture (about 30 seconds), keep the mixture chunky.Place panko onto a small plate.Warm up a pan to medium high heat and add olive oil or coconut oil.Using your hands, form patties out of and #8531;-1/2 cup of the mixture into circles.Dip each patty into panko on both sides, place in pan.Cook for about 5 minutes each side, until the patties become slightly crispy.Transfer each patty to a cookie sheet.Bake for about 15 minutes.Serve with bread or salad with your favorite toppings.

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6 Servings

collxslowcooker

ground cumin
ground coriander
salt
fennel seeds
cayenne pepper
ground black pepper
lamb shoulder
olive oil
onion
tomato paste
low-salt chicken broth
garbanzo beans (chickpeas)
apricots (about 5 ounces)
plum tomatoes
sticks
minced peeled fresh ginger
lemon peel
chopped fresh cilantro

Preparation Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet. Reduce heat to medium; saut and #233; until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.) Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

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16 squares



(1/2 stick) butter
Vidalia or other sweet onion
(8-ounce) package cornbread/muffin mix
egg, beaten
whole milk
sour cream
grated sharp Cheddar
salt
dried dill weed

Directions Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares. Recipe courtesy of Paula Deen, 2007 CATEGORIES: Onion Side Dish Cornbread View All

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1 Serving
Scallops
collxspring

Sea Scallops
Butter
Extra virgin olive oil
Minced garlic
Shallots
Salt and Pepper
white wine

Pull out all ingredients In a tiny bowl or glass, combine the oil and garlic 1. In a medium pot, melt the butter over medium heat. Add the shallots and saute until tender and golden, about 4-5 minutes. Stir in the garlic (leaving the oil behind in the bowl) and saute until fragrant, about 1 minute more. 2. Stir in the wine and bring it to a simmer. Season with salt and pepper. Simmer until the liquid has reduced by just over half. 3. Meanwhile, season the scallops with salt and pepper. Heat the olive oil over medium heat in a large saute pan and add the scallops – be careful not to crowd them. 4. Sear the scallops until golden on both sides, but still tender to the touch – about 5-9 minutes depending on the size of the scallops. 5. Pour the wine sauce into the pan over the scallops, and shake the pan lightly to combine.

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