Archive for 'Cook!'
Lemon and Garlic Shrimp – BigOven.com
Lemon and Garlic Shrimp recipe – BigOven.com
4 Servings
Shrimp Seafood
Saute Seafood Main Dish Shrimp
2 pound Shrimp peeled and deviened
1 large onion chopped large about 1/2″- best is Vidalia Onion!
3 cloves garlic minced
1/3 Extra virgin olive oil or more
3 TBS Butter or more
2 can (16 oz) Tomatoes diced with juice
4 each Lemons juice from- depends on lemons
salt to taste
pepper to taste
16 ounces Spaghetti cooked- even better use the lemon pepper noodles
Parmesan cheese grated
Saut? the onions in the butter and a good amount of olive oil. When the onions are just soft, add the garlic and saut? for 2 more minutes. When the onion is done, add the tomatoes and juice as well as the lemon juice. Salt and pepper to taste. Bring to a simmer and add the shrimp. Cook for about 3 minutes, until the shrimp are pink, but do not over cook. Taste and adjust the salt, pepper and lemon juice. Serve over cooked noodles and top with some grated Parmesan cheese.
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Crispy Baked Chicken Fingers – BigOven.com
Crispy Baked Chicken Fingers recipe – BigOven.com
6 Servings
Chicken American
Kid Friendly Superbowl Picnics Bake Side Dish Sandwiches Main Dish Hors dOeuvres Appetizers Chicken American
4 cup Bread crumbs Japanese Panko
1 tablespoon Salt
1 tablespoon Pepper
3 tablespoons Olive oil
4 each Chicken breast halves 7 to 8 ounces each
1 cup Flour all-purpose
3 large Eggs beaten
1 teaspoon Dijon mustard
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature.
2. Cut Chicken into Finger sized strips.
3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.
4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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Flapjacks – BigOven.com
Flapjacks recipe – BigOven.com
6 servings
Uncategorized
Cooking Butter Breakfast Winter Sweet
5 oz Butter
3 oz Brown sugar
3 oz Golden syrup or black
8 oz Porridge oats
1 Pinches salt
Preheat the oven to 180C/350F/gas mark 5. Melt the butter, sugar and syrup or treacle in a saucepan, but be careful not to let it boil. Stir in the porridge oats and the salt and mix thoroughly. Press the mixture into a 8 inch round shallow tin and bake for 25 minutes or until golden brown. Remove from the oven and mark into slices. Lift from the tin and leave until cold before cutting. Store in an airtight container. For a fruity flapjack add 3oz of chopped dried apricots, prunes, figs, raisins, coconut, nuts or chopped lemon and orange peel. Deliciously sticky, yet eminently sensible, flapjacks are perfect snack food. Theyre portable, they keep well, and the oats are a good source of fibre, which slows the release of sugar into the body. DISCLAIMER? Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Spaghetti w/ Meat Sauce – BigOven.com
Spaghetti w/ Meat Sauce recipe – BigOven.com
6 Servings
Spaghetti Italian
Italian American Italian italiano Easy delicious intence flavor Spaghetti
3/4 box of Spaghetti noodles or Angelhair pasta
1 cup sliced sausage (link)
1 lb. lean ground beef
1 white onion chopped
1 teaspoon of minced garlic
1 tablespoon McCormick Italian Seasoning (to taste)
1 pkg. sliced mushrooms
1 jar of your favorite spaghetti sauce
1 can of chopped stewed tomatos
1 cup of fresh grated sharp cheddar cheese
In a big stock pot bring water to a boil and add your noodles, careful not to overcook. In a seperate pan brown your sausage, beef and onions. Once onions have softened, add the minced garlic, mushrooms and Italian herbs, (drain off grease if needed). Once your noodles are done, drain and place in a serving bowl. In the stock pot add your stewed tomatos, meat mixture and favorite jar of spaghetti sauce. Simmer on low for 20 minutes so that flavors blend together. Once you are ready to serve place noodles on plate first, add a scoop of sauce and top with fresh grated Cheddar cheese. Serve with galic bread and a green side salad.
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Black Eyed Pea Stew – BigOven.com
Black Eyed Pea Stew recipe – BigOven.com
6 Servings
Black-Eyed Peas American-South
Slow cook Saute Peas Ham hock Sausage Onion Jalapeno Peppers Garlic Stock Cayenne Vegetables Soup Side Dish Main Dish American-South Black-Eyed Peas Dinner Winter Savory
1 large ham hock, ham shank, or ham bone
2 tablespoons vegetable oil
1 pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked pork
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 or 2 jalapeno peppers, finely chopped (optional)
2 tablespoons tablespoons garlic, minced
1 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/4 teaspoon cayenne
2 bay leaves
1 pound dried black-eyed peas, rinsed and picked over
2 quarts ham stock, or chicken stock, or low-sodium chicken broth, or water
1/2 cup fresh flat-leaf parsley chopped
Wash peas, spread out on towel and check for derbies (you don’t have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.
Heat the oil in a large heavy stockpot over medium-high heat. Saute the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.
In the meantime, slice the sausage into 1/2″ pieces and brown in a heavy skillet. (If using bacon, don’t cook it until it’s crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.
Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.
May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.
Yield: 6 to 8 servings
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