Recipes from BigOven

6 Servings
pork Chinese
collsxblogger


linguine
canola oil
boneless pork chops
broccoli head
red bell pepper
red onion
shredded carrots
slivered almonds
Sliced green onions
GLAZE:
chicken broth
orange marmalade
soy sauce
corn starch
minced garlic (about 3 cloves)
ground ginger

Cook pasta according to package directions until al dente; drain.Meanwhile, whisk together glaze ingredients in a small bowl. Set aside.Heat 1 Tbsp canola oil in a large skillet or wok over medium-high heat. Add pork and stir-fry, stirring occasionally, until browned and center of pork is no longer pink. Transfer to a bowl and keep warm.Add remaining 1 Tbsp canola to skillet. Add broccoli and stir-fry, turning occasionally, until florets are bright green and just slightly firm. Add bell peppers, onions, and carrots and stir-fry until crisp-tender, about 2 minutes.Add pork back to pan, whisk glaze in bowl again, and pour glaze into pan. Bring glaze to a boil and stir constantly until thickened, about 2 minutes. Add linguine and toss to combine. Serve sprinkled with slivered almonds and green onions.

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8
Potato American
Quick, jmonster, Soup, Main Dish, American, Potato, Dinner, Lunch, Winter, Savory, JjLoGGbGmJcollxlunch

Potatoes
Celery
Onion
Ham
Water
Chicken Bouillon
Salt
Pepper
Butter
Flour
milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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3- 4



and 1/2 pounds broccoli crowns (roughly 2 heads)
extra virgin olive oil
garlic cloves pressed
large pinch of dried red pepper flakes
kosher salt
raw sliced almonds (with or without skin)
freshly squeezed lemon juice
– 3 tablespoons freshly grated aged pecorino chees
zest of half a lemon

Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is caramelized and tender, and the almond slices are toasted and golden. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.

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16 Servings

collsxalc

walnuts
unbleached all-purpose flour
baking powder
salt
unsalted butter
packed light brown sugar
egg
vanilla
bourbon
milk chocolate chips

Preheat oven to 350 degrees. and nbsp; In a small pan on medium heat, melt the butter stirring occasionally. and nbsp;Cook the butter until it begins to have a nutty smell and turns an amber color. and nbsp;Do not overcook or it will burn easily. Remove the browned butter to a glass bowl or cup and set aside to cool. Spread the walnuts in a single layer on a parchment lined baking sheet. and nbsp;Bake at 350 degrees for about 15 minutes or until they are golden brown. and nbsp;Transfer the nuts to a cutting board and chop lightly. and nbsp;Set aside. Cut a length of parchment paper to fit a 8 and #215;8 baking dish allowing the paper to come up to the top of the pan on both sides. and nbsp;Cut another sheet to fit in the opposite direction also trimming at the top of the pan. and nbsp;Spray the parchment paper lightly with cooking spray. and nbsp;Set aside. Whisk 3/4 cup flour, baking powder and salt together in a small mixing bowl. and nbsp;Set aside. In another medium mixing bowl combine the browned butter and brown sugar until blended. and nbsp;Add the egg and mix well. and nbsp;Blend in the bourbon and vanilla and mix just until incorporated. and nbsp;Fold the dry ingredients into the butter mixture just until combined. and nbsp;Do not over-mix. and nbsp; Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. and nbsp;Add the chocolate chips (with flour) and the toasted walnuts to the batter. and nbsp;Fold in gently. and nbsp;Spread the batter evenly in the prepared pan. and nbsp; Bake until the top is shiny, cracked and light golden brown, 22-24 minutes. and nbsp;Do not over-bake. and nbsp;Blondies should be chewy, not crunchy. and nbsp; Cool the Blondies in the pan then lift out using the parchment paper. and nbsp;Transfer to a cutting board and slice into bite sized squares. and nbsp;Enjoy!

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4 Servings



breasts* left whole or cut into thick strips diago
balsamic vinegar
olive oil or vegetable oil
brown sugar
steak seasoning
bacon
honey
worcestershire sauce
hot sauce (I used Frank's)

In a large ziplock bag, squish together 1/3 cup balsamic vinegar, 3/4 cup oil, 3 tablespoons brown sugar, and 2 tablespoons steak seasoning. Add the chicken breast, thighs, or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon, grill them after 1-2 hours at the longest or it will get mushy. If you are doing chicken, you can do it 2-3 days in advance if you want.)Preheat your grill to medium-high heat.Make the glaze. In a large pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside.Drain the grease from the pan, but don't clean it. Add the honey, worcestershire sauce, and hot sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. The glaze will continue to thicken as it cools down.Grill the chicken or salmon over medium-high heat. Discard the marinade, or use it to brush the fresh veggies you should be grilling. Don't forget to brush the grill with oil first or it will stick. Cook 2-4 minutes per side, until it is no longer pink for the chicken, or until it flakes tenderly with a fork for the salmon.Serve topped with the bacon glaze. I like to serve this with grilled veggies on the side, like tomatoes and baby bell peppers. It would also be good with baked beans.

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Olive Oil
Orange Juice (freshly Squeezed If Possible
Lemons Juiced
Limes Juiced
Garlic Cloves Peeled And Smashed
Onions Peeled And Quartered
Salt
Black Pepper
Chicken Legs
Flour Tortillas
Corn Tortillas
Pico De Gallo
Guacamole
Cooked Beans (pinto

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process. Preheat broiler to high. Arrange oven rack toward bottom of oven. Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done. Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.) Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

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6



pork shoulder roast
green taco sauce
cloves garlic
sweet onion sliced
chili powder
dried oregano
cumin
kosher salt
cayenne pepper
water
milk (Do not add to crockpot.)
tortillas

Cut roast into 3-4 large pieces. Pierce meat all over with a knife.Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.

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4 Servings



best quality extra-virgin olive oil
juice from 1 lemon
ears sweet corn
ripe tomatoes (see note above)
roughly chopped fresh flat-leaf parsley leaves
roughly chopped fresh basil leaves
roughly chopped fresh mint leaves
feta cheese
Kosher salt and freshly ground black pepper

Combine olive oil and lemon juice in a small bowl and whisk to combine. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. To char corn without a grill, see note above. Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Remove corn from grill and allow to rest until cool enough to handle, about 5 minutes. Working one ear at a time, hold the corn vertically inside a large bowl and use a sharp knife to remove the kernels. Discard the cob. Add tomatoes, parsley, basil, mint, and feta cheese to the bowl. Whisk the dressing and add it to the bowl. Season with salt and pepper and gently fold with clean hands until all the ingredients are incorporated and coated in the dressing. Serve immediately.

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6 Servings
Corn Southwestern
Dip

Bacon
Corn kernels
Jalapeno peppers
Sour cream
Pepper Jack cheese
Parmesan cheese grated
Kosher Salt
Black pepper
Cream cheese
Fresh chives

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

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1 bowl of Salad



packs Chicken Flavored Ramen Noodles
(12 oz) package broccoli slaw
frozen peas
canned corn kernels
thinly sliced red onion
sugar
apple cider vinegar
vegetable oil
roasted sunflower seeds

Set aside Ramen Noodle flavor packets and crush noodles into a large bowl. (Try to crush into bite size, single layer pieces, and avoid large chunks.)Dump in broccoli slaw, peas, corn and onion to bowl with ramen noodles.In a separate bowl, combine sugar, apple cider vinegar, Ramen Noodle seasoning packets and vegetable oil. Mix well then microwave for 1 minute.Pour dressing over noodle mixture and mix together.Refrigerate overnight (or at least 3 hours), top with sunflower seeds right before serving.Enjoy! Salad is to be served cold and stores in refrigerator in sealed container for 1 week.

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1 Serving
egg American
collxhb, collx5, collsxincredibleegg, collsxeb, collspxhb, collsxsnacks

egg
english muffin
bell pepper of choice

Heat frying pan or griddle on medium. Best option is to use a flat cooking surface like a griddle or flat stove-top pan. Wash, then remove the top of the pepper, seeds and core. Cut pepper into ring shapes, about ½ inch thick. Place pepper ring on pan/griddle cook for 3-4 minutes then flip to other side. After the first flip, crack 1 egg into the pepper ring. Add salt and black pepper to taste. While the egg cooks, lightly toast an English muffin of choice. When the egg is cooked to your desired doneness, remove egg, place on English muffin and ENJOY!

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15 Servings
Berries
collxvd, collsx4desserts

Mini Phyllo Tart Shells about one 2.1-ounce box
Yogurt - Lemon or Vanilla
Fresh Berries

Fill phyllo tart shells with yogurt. Top with blueberries, raspberries, and/or cut-up strawberries. Serve at once or cover and chill up to 3 hours before serving. Makes 15 miniature tarts.

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1 Serving
crab Japanese
Japanese, Sesame, Rice, Roe, Caviar, collsxlight

Vinegar
Sugar
Rice
Sesame seeds
Crab Meat
Fish Roe
Avocado
Wasabi Paste

1. To prepare rice for this or any other sushi dish, rice must be pickled. 2. Combine vinegar and sugar in a enamel saucepan and bring to a boil. 3. Cook, stirring until sugar is completely dissolved. Remove from heat. 4. Stir 2 tablespoons of vinegar - sugar mixture into the cooked, still warm, rice. 5. Warm rice absorbs the mixture more completely. 6. Stir sesame seeds into rice. 7. Press pickled rice into a square on a small serving platter. 8. Cut rice into squares, and leave rice squares in place. 9. Press each square lightly so that rice clings, and place a small dab of Wasabi paste on each. 10. Press a bit of crabmeat, fish roe, and avocado on each square. Recipe by: diane and at;keyway.net Posted to recipelu-digest Volume 01 Number 233 by "Diane Geary" and lt;diane and at;keyway.net and gt; on Nov 9, 1997

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4 Servings
Chicken Chinese
collxnrm, collxsf, collxdf, lowfat, low fat, Bourbon Chicken, Chinese, Birthday, Low-fat, restaurant, Copycat, Appetizers, Hors dOeuvres, Main Dish, Chicken and Poultry, New Year, Kid Friendly, low budget, Asian, Asian Cooking - Recipes, Asian/Thai, collxmeat, collsxdad, februarytop25may-top25, collsx30chicken, collsxnrm, collsxnf

boneless chicken breasts
olive oil
garlic clove
ginger
crushed red pepper flakes
apple juice
light brown sugar
ketchup
cider vinegar
water
soy sauce
cornstarch

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.

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2 fillets



Tilapia $1.37
Butter $0.16
Smoked Paprika $0.06
garlic powder (2 minced cloves) $0.04
onion powder (1/2 small chopped onion) $0.04
lemon juice (half squeezed lemon) $0.28
salt and pepper $0.02
assorted vegetables (frozen)(optional) $0.67

Pre-heat oven to 400 degrees Fahrenheit. In a small bowl place your seasonings minus the butter and coat both sides of your Tilapia. Line a baking dish/pan with non-stick foil and lay your two Tilapia fillets down. Place any veggies around your fish and add one tablespoon of butter right on top of each fillet.Cover and bake at 400 degrees for about 18 minutes. Check to see that they are done around the 15 minute mark by poke a fork into the center of the fish to see if it has become flaky. If the fish is flaky then it is done.Squeeze some lemon juice on top of your freshly cooked Tilapia and plate it up.

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8 Servings
pork ribs American-South
collsx4main

Paprika
Sea Salt
Onion Powder
Freshly ground black pepper
Cayenne pepper
liquid smoke
Ground cumin
water
Spareribs
Favorite BBQ sauce

Mix all the dry ingredients in a bowl and spread liberally over the ribs and let stand for approximately 30 minutes or until moisture shows through the mix on the ribs. Preheat oven to 300 degrees Fahrenheit Place the liquid smoke and enough water to cover the bottom of a baking dish on the bottom rack of the oven. Place the ribs on a cookie sheet (with sides) on a rack in the oven above the water mixture. Bake until the ribs are fully cooked and pull freely from the bone (will vary depending on ribs and oven, but approximately 60 - 90 minutes). Remove ribs from oven and smother with BBQ sauce of choice, reserving some sauce for basting and serving. Place ribs on a preheated grill and heat while basting and turning until sizzling hot and browned on the outside. Remove from grill and serve with additional sauce for dipping.

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4 Servings



oil
shallots
fresh ginger
red curry paste
regular coconut milk
reduced sodium chicken or veggie broth
sugar
hot chili paste (sambal oelek)
fish sauce
soy sauce
rice noodles
oil
half an onion
chopped broccoli florets
shredded carrots
chopped asparagus
shredded purple cabbage
sesame seeds for topping
limes for serving
a handful of fresh basil for serving

Noodles: Soak the noodles in a bowl of cold water. Start this right away - they need at least 20 minutes or so of soaking. When they're soft, drain and rinse.Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly. If you're adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

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6



Four 12-ounce bottles root beer
Asian fish sauce
of garlic cloves
black peppercorns
shallots thinly sliced
ice
racks of pork spare ribs (about 5 pounds each)
bean split and seeds scraped
finely ground long pepper (see Note) or black pepp
fresh lime juice plus lime wedges

In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns and shallots. Remove from the heat, cover and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover and refrigerate overnight. Preheat the oven to 325 degrees. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones. Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean. Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.

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8 Servings
rhubarb|rhubarb| american
american, collxspring

Granulated sugar
all-purpose flour
fresh rhubarb
fresh strawberries
recipe pastry for a 9 inch double crust pie
Butter
egg yolk
sugar

1. Preheat oven to 400 degrees F (200 degrees C). 2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. 3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. 4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. 5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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4 Servings
Potatoes American-South
Vegetarian, Side Dish

Potato
Mayonnaise
Mustard
Vinegar
Salt
Sugar
Pepper
Dill
Celery
Onion
Eggs
Sour cream

Add potatoes to boiling water over medium-high heat. Reduce heat to low and simmer until potatoes are tender, 10 minutes. Drain. Combine mayonnaise, mustard, vinegar, salt, sugar, pepper and dill in large bowl. Mix in celery and onion. Add hot potatoes and toss gently. Let cool. Toss in the chopped eggs and sour cream and mix. Chill overnight. Serve chilled or at room temperature.

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