Recipes from BigOven

6 Servings



white fish fillets
lime
cloves of garlic
paprika
seasoning salt
salt
butter

Preheat oven to 400 degrees Fahrenheit. In small saucepan, melt 2 tablespoons butter. Now, place your fillets on a cookie sheet. Drizzle melted butter over each fillet.Next, cut the lime in half and squeeze juice over each fillet.Then, sprinkle minced garlic on top.Next, sprinkle all remaining spices on top of each fillet.Bake for 10-15 minutes or until fish flakes easily. Serve with slices of lime. Enjoy!

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4 Servings
kale American
collxdf, collxgf, CampColl, Snacks, Vegetables, Bake, collsxpicsnackscollxcamp, collsxsnacks

kale
olive oil
apple cider vinegar
sea salt

Preheat oven to 400 F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated. Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt. Bake for 15 minutes or so, until crispy.

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4-5 servings



English cucumbers seeds removed and sliced into ha
of a small red onion
packed cilantro leaves
jalapeño, seeded and
kosher salt
roasted peanuts
fresh lime juice
honey
canola or vegetable oil
rice vinegar
fish sauce
garlic powder

In a large bowl toss together all of the salad ingredients.In a glass measuring cup or small bowl whisk together the vinaigrette.Pour the vinaigrette over the salad and toss to combine.Serve immediately.

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4 bowls



(1) 8 oz. package lo mein noodles (I found them in
Juice of 1 large lime
light brown sugar
soy sauce
Sriracha hot sauce
fresh grated ginger
+ 1 teaspoon sesame oil
unsalted butter
crushed red pepper flakes







Bring a large pot of water to boil. Once the water reaches a rolling boil, add in the lo mein noodles and cook for 3-4 minutes, or according to package instructions.While you wait for the water to boil, prepare your sauce:In a small bowl combine the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 teaspoon of the sesame oil; whisk well to combine. Set aside until needed.Melt the butter in a large non-stick skillet over medium heat. Add in the crushed red pepper flakes, then pour in the beaten eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.Add 1 tablespoon of the sesame oil to the pan and increase the heat to medium-high. Add in shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink. Remove shrimp with a slotted spoon and transfer to a clean plate; set aside. Add the broccoli and red pepper strips to the pan, increase heat to high, and add in the remaining sesame oil; stir fry until just charred; about 3-4 minutes. Stir in garlic and cook for one minute, or until fragrant.Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Reduce the heat to medium-low, and stir well, making sure all ingredients are coated with the sauce. Cook for a minute or so, just to ensure all ingredients have been warmed. Serve at once.

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4

collsxgrillm

and skinless chicken breasts
extra virgin olive oil
salt and freshly ground black pepper
garlic powder
dried basil
tomatoes
red onion finely
garlic cloves
slices
fresh basil
olive oil
balsamic vinegar
honey

Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinade until you prepare the tomato topping. If you have time you can marinade it for couple of hours or overnight.In a medium mixing bowl, combine the chopped tomatoes, red onion and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.Grill chicken over medium high heat (or use a grill pan to cook the chicken on the cook top).While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

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4 Servings
Pizza Crust
collsxgrillv

prepared black bean dip
thin pizza crust
shredded Mexican cheese blend
avocado cut into chunks
fresh lime juice
shredded romaine lettuce
grated lime peel
tomato

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4-5



6 tbsp fresh grated coconut or unsweetened desicca
6 whole cashews or 3/4 to 1 tbsp chopped cashews
roasted chana dal/daria dal/dalia
coriander seeds/sabut dhania
4 medium sized garlic/lahsun
ginger/adrak
red kashmiri chilies or byadgi chilies - broken an
1 tsp fennel seeds
cinnamon stick/dal chini
cloves/lavang
cardamom/hari elaichi
poppy seeds (if not available then skip)
a small tiny piece of stone flower/dagad phool/kal
water for grinding
to large carrot
1/3 cup chopped french beans
peas/matar
to large potato
5 white button mushrooms
sized onion
sized tomato
turmeric powder/haldi
fresh full fat yogurt/curd/dahi (avoid using low f
water
3 tbsp oil
salt as required
few chopped coriander leaves for garnish

take all the ingredients mentioned under the list "spice paste" in a grinder.add and frac12; cup water and grind to a smooth paste. keep the ground paste aside.rinse, peel and dice all the veggies.heat oil in a pressure cooker or pan. add onions and curry leaves and saute till the onions become translucent.add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. this takes about 4 to 5 mins on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.now add the diced vegetables and yogurt.saute on a low flame for 3 to 4 mins and then add 1.5 cups water. season with salt. stir very well. if using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook. if the curry looks thick while cooking in a pan, then add some hot water.once the vegetable are cooked well, then garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.

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6 Servings

collsxfrotreats

graham cracker crumbs
unsalted butter
(12-ounce) can evaporated milk
granulated sugar
semi-sweet baking chocolate
toasted marshmallow
(10 ounce) bag marshmallows

In a large bowl, combine melted butter and 2 1/2 cups graham crumbs, mixing well until moistened. Press into an 8 or 9-inch springform pan, evening the crust out with the back of a spoon. Place in the freezer to set. While crust is setting, heat milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil then reduce to a simmer and stir continuously for 20 minutes until fudge sauce is thickened. Remove and let cool for 15 minutes. Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours. About 15 minutes before you remove the crust, take ice cream out of the fridge and allow to softened. Once soft, press and spread on top of the fudge sauce - don't worry, it may mix together a bit! Not a big deal. Smooth ice cream top and place back in the freezer for at least 2 hours, or even over night. Before serving, toast marshmallows as desired. I placed mine on a baking sheet under the broiler for 1-2 minutes, then removed them with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Serve! Prepare to get messy - the ice cream and fudge sauce will be slightly soft, but they are so delicious this way.

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12 Servings

collsxfrotreats


all-purpose flour
baking soda
salt
water
(2 sticks) butter
granulated sugar
packed brown sugar
vanilla extract
egg + 1 egg yolk
semi-sweet chocolate chips

chocolate chip cookie dough ice cream

unsweetened cocoa powder
packed brown sugar
light corn syrup
heavy cream
salt
milk chocolate
good bittersweet or dark chocolate
unsalted butter
vanilla extract

Instructions Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add the egg and egg yoke, beating well. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in the chocolate chips. Cover and place the dough in the fridge for 15 minutes. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats. When the oven is preheated drop rounded tablespoon of dough onto the prepared baking sheets. Bake for 9 to 11 minutes and DO NOT over cook. If anything undercook. Cool completely before stuffing with ice cream. While the cookies cool let the ice cream sit out on the counter to soften and then when the cookies are cool enough turn one cookie over and place one (for a thin ice cream layer) or two (for a thicker ice cream layer) scoops of the ice cream onto the bottom of the cookie. Place the cookies on a baking sheet and place in the freezer while you make the hot fudge sauce. I think these are best eaten the day you assemble them, but they can be kept in the freezer until you are ready to eat them. To make the hot fudge sauce stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave. Remove the cookies from the freezer and top with the warm hot fudge sauce. Place another cookie on top and press down a little to push everything out a little. Eat immediately.

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4 Servings
Rice


oil
onion
chopped green chili (or to taste)
cumin seeds
cooked rice
turmeric
chili powder (or to taste)
water
salt
cilantro

Heat oil in a pan until it shimmers. Toss in the cumin seeds and let cook for about 15 seconds. Toss in the onion and green chili. Stir. Add a little salt and cook until the onions are soft, stirring every couple minutes.Add rice, water, chili powder, turmeric and stir.Cook until rice is heated through.

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8 Servings
cherries
collsxpicsweets

One 14-ounce package all-butter puff pastry
cherries
sugar
cornstarch
fresh lemon juice
ground cinnamon
egg beaten

Preheat the oven to 350 degrees. Using a lightly floured rolling pin, roll out the puff pastry on parchment paper to a 14-by-12-inch rectangle and cut into eight 3-by-3 1/2-inch pieces. Transfer the parchment paper to a baking sheet. In a medium bowl, toss the cherries with the sugar, cornstarch, lemon juice and cinnamon. Brush the pastry edges of the rectangles with the beaten egg wash. Mound the filling in the center of each pastry and fold the dough over; press to seal and crimp decoratively. Brush the pies with beaten egg and make a small slit in the top of each one. Bake for 40 minutes, until golden.

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8 Servings
Hot Dogs


Hot Dogs
Brie
dinner rolls

Separate crescent dinner rolls into triangles and place on cookie sheet. Wrap hot dog and a Brie slice in crescent triangle. Bake 12-15 minutes at 375°F or until golden brown.

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12 Servings
Mayonnaise Dessert
collspxblueplatemayo

cake flour
salt
cocoa
baking soda
Blue Plate® Mayonnaise
sugar
milk

MIX together all ingredients. BAKE at 350° for 35 to 40 minutes, or until done.

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4 Servings
Chicken Indian
collxnf, Tomato, Cream, Cayenne, Indian, Chicken, Spicy, collxsf, collxmeat, collxQEethnic, collsx30chicken, collsxnrm

bonless, skinless chicken breasts
tomato paste
heavy cream
Garlic
ginger
Garam Masala
Tumeric
Fenugreek
Salt
Cayenne pepper
Chili powder

Cook chicken in skillet over medium high heat until chicken is cooked through; set aside. Turn heat down to medium and add tomato paste and heavy cream to skillet and bring to a simmer; about 10 minutes, stirring occasionally. Add the garlic, ginger and spices and continue to simmer for five more minutes. Then add chicken back in and cook just to reheat chicken and coat it in the sauce. Serve over Basmati rice.

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Bone-In Skin-On Chicken Thighs
Salt And Pepper
All-purpose Flour
Olive Oil (more
Medium Onion
cloves Garlic Minced
White Wine
Chicken Broth
Large Lemon
Cooked Rice

Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you and #039;re using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn and #039;t get too brown. Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

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pre-cooked rice
ground sirloin
peppers (red
onion diced
cumin powder
chili powder
Salt and pepper
frozen corn
(or more to taste) Worcestershire
Juice of two limes
Cilantro or fresh parsley

Heat a large skillet over medium heat. Add a tablespoon of canola oil and let it get hot. Crumble ground beef into the skillet and add diced onion and peppers. Season with salt and pepper. Cook until meat is no longer pink and vegetables are tender.Stir in corn and heat through.Turn heat up to medium-high and stir in rice, cumin, chili powder, Worcestershire. Cook for about 4-5 minutes, stirring occasionally.Remove from heat and juice one lime over the rice and stir.Divide into bowls and garnish with cilantro or parsley and a squeeze of lime juice.

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8 POPSICLES



water
dried hibiscus flowers
fresh ginger
honey add 1-2 tablespoons more for a sweeter pop
fresh mint (you can also use basil)
fresh watermelon
the juice of 1 lemon

Instructions Bring the water to a boil in a medium size pot. Remove from the heat and add the hibiscus flowers, ginger, honey and mint leaves. Cover and let steep for 20 minutes. Strain into a blender and discard the used hibiscus flowers, ginger and mint. To the blender, add the the watermelon and lemon juice. Blend until smooth. Strain the mixture through a fine mesh strainer/sieve or into a bowl lined with cheesecloth. Squeeze out all the juice and discard the watermelon pulp. Pour the mixture among 8 popsicle molds. Place the molds in the freezer and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.

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2 servings



bone-in pork loin chops
olive oil
Kosher salt
Freshly ground black pepper
dry white wine
unsalted butter
finely chopped fresh Italian parsley leaves
Dijon mustard

1Heat the oven to 400°F and arrange a rack in the middle. 2Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper. 3Heat a large oven-safe frying pan over medium-high heat until several drops of water sprinkled in the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook undisturbed until they and #8217;re golden brown on the bottom, about 3 minutes. 4Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes. 5Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop. Transfer the chops to a plate and tent them loosely with foil; set aside. 6Using the kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the wine, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the wine is reduced by half, about 3 minutes. Remove the pan from the heat. 7Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Divide the sauce between 2 plates, place a pork chop on top of the sauce on each plate, and serve immediately.

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6 servings



Nonstick cooking spray
chicken breast strips for stir-frying
garlic
chili powder
canola oil
onion halved and thinly sliced
red or green sweet pepper
package frozen chopped spinach
purchased salsa
corn tortillas
reduced-fat Monterey Jack cheese
cherry tomatoes
an avocado
Fresh cilantro leaves (optional)

Preheat oven to 350 degrees F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

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8 Servings
Green Beans American-South


Fresh Green Beans
Salt Pork
Bacon grease
Chicken Broth
House Seasoning
Small Red Potatoes
Onion
Unsalted Butter
Black Pepper

1) Remove the ends from the beans. Snap the beans in two pieces, place into a colander, wash, and set aside to drain. 2) Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. 3) While the beans are cooking, peel a center strip from each new potato with a potato peeler At the end of 30 minutes add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25-30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper. 4) House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

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