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Archive for July, 2010

Barbecue Pork Skillet – BigOven.com

30 Jul

Barbecue Pork Skillet recipe – BigOven.com

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4
Pork American
Superbowl, Summer, Fall, Bake, Main Dish, American, Pork, Dinner, Tangy

4 pork chops 3/4-inch thick
1 teaspoon vegetable oil
1/4 cup Italian dressing
1/4 cup barbecue sauce

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side. Add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes, until chops.

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Bavarian Chops – BigOven.com

29 Jul

Bavarian Chops recipe – BigOven.com

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4
Pork American
Winter, Summer, Spring, Fall, Quick, Bake, Main Dish, chicken, summer, quick, main dish, American, Pork, Dinner, Savory

4 boneless pork loin chops about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves minced
8 ounces mushrooms sliced
1/2 teaspoon thyme
8 ounces beer room temperature

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with buttered noodles, garnished with parsley, if desired.

Rate this recipe for Bavarian Chops, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Roast Lemon Chicken – BigOven.com

27 Jul

Roast Lemon Chicken recipe – BigOven.com

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4 Servings
Chicken Italian
Winter, Summer, Spring, Fall, Bake, Main Dish, Slow cook, Italian, Chicken, Dinner, Light

1 whole Chicken about 3 lbs
1 tablespoon Olive oil
1 tablespoon Butter
2 large cloves Garlic pressed
1 whole Lemon juiced, peel reserved
1/2 teaspoon Nutmeg freshly grated
2 whole Potatoes quartered lengthwise

Rinse chicken; pat dry.

In a heavy iron frying pan, heat oil and butter over medium heat until foamy. Add garlic, lemon juice, a 1×2 inch slice of lemon peel, and nutmeg. Add chicken to pan, breast-side up, and brush lavishly with basting mixture. Put in 350 degree oven to bake. As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.

Drain, dip cut sides in chicken’s pan juices, then set them around the chicken. Baste chicken again, return pan to oven, and bake for 30 to 40 minutes. Baste both chicken and potatoes again at least once while baking.

Rate this recipe for Roast Lemon Chicken, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Lemon Chicken – BigOven.com

25 Jul

Lemon Chicken recipe – BigOven.com

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4 Servings
Chicken Canadian
Main Dish, Bake, Quick, Spring, Summer, Winter, Low Carb, Canadian, Chicken, Dinner, Lunch

1 tablespoon Extra virgin olive oil
1 clove Garlic crushed through a press
pinch Salt
pinch Black pepper freshly ground
4 large Boneless chicken breast halves (1 1/2.lbs total)
1 teaspoon Fresh tyme leaves stripped from stem
Or 1/4 tspoon dried
4 small Slices of Lemon (thin)

Preheat oven to 400 (F). Combine the oil, garlic, salt and pepper in a shallow baking dish. Add the chicken and turn in the oil until coated. Arrange smooth side down and sprinkle with half of the thyme. Arrange the lemon slices around the chicken.

Bake the chicken 8 minutes. Turn the chicken smooth side up. Place a lemon slice on each piece of the chicken and sprinkle with remaining thyme. Bake until the center is no longer pink (about 8-10 min.).
Do not over cook. Serve warm or at room temperature with the pan juices spooned on top.

Use more lemon if desired.

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Low-fat Citrus-marinated Chicken Tacos (8 Pts) – BigOven.com

23 Jul

Low-fat Citrus-marinated Chicken Tacos (8 Pts) recipe – BigOven.com

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1 Servings
Chicken Mexican
Low Fat, Winter, Summer, Spring, Fall, Fry, Main Dish, Mexican, Chicken, Dinner, Citrus

1/2 cup orange juice
2 canned chipotle chiles
1 tablespoon lime or lemon juice
1 cup prepared tomato salsa
2 tablespoon vegetable oil
Salt and pepper to taste
4 boneless skinless chicken
breast halves 4 to 6
10 tortillas 10 to 12
Salsa and chopped onion for garnish

At home: Combine orange juice, chipotles, lime or lemon juice, salsa, oil,salt and pepper in blender or food processor. Puree. Place chicken breastsin large, resealable bag, pour on marinade and seal, pressing out air.

At campsite: Prepare grill. Remove chicken from marinade and grill, turningfrequently to prevent burns, until done, about 15 minutes total.Stack tortillas and wrap in foil. Warm on grill about 10 minutes inrelatively cool spot. Chop chicken into bite-size pieces and serve wrappedin warm tortillas with salsa and onions as garnish.

Makes 4 to 6 servings

Calories…366…Fat…9.2 g…Fiber…2.4 g.

Shared by: Dancer, Healthy Recipes

MC Formatted by Mary [mnmpoms~~at;ponyexpress.net]

Rate this recipe for Low-fat Citrus-marinated Chicken Tacos (8 Pts), or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Arizona Carnitas With Green Chiles – BigOven.com

22 Jul

Arizona Carnitas With Green Chiles recipe – BigOven.com

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8
Pork American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Pork, Dinner, Spicy (Hot)

2 1/2 pounds boneless pork shoulder cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion cut into thin slivers
1 4-oz. can diced green chiles undrained
2 cloves garlic minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream

Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

Rate this recipe for Arizona Carnitas With Green Chiles, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Tiramisu – BigOven.com

20 Jul

Tiramisu recipe – BigOven.com

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12
Mascarpone Italian
Desserts, No Cook, Fall, New Year, Spring, Summer, Valentines Day, Winter, Italian, Mascarpone, Sweet

5 dl Coffee
3 tablespoons Brandy
2 large Eggs separated
3 tablespoons Sugar
250 grams Mascarpone cheese
2 1/2 dl Cream whipped
150 grams Cocoa powder dark
500 grams Savoiardi (lady fingers/ sponge biscuits)

1. Make a pot of strong coffee, pour into a dish or bowl and allow to cool before adding the brandy.
2. Separate the eggs and set aside whites. In a large bowl, beat the egg yolks and the sugar together until pale and thick.
3. Add the mascarpone and mix until combined.
4. In another bowl, whip the cream and then fold into the egg, sugar and cheese mixture.
5. In a third bowl, beat the egg whites into soft peaks and then quickly fold into the cake mix.
6. Sprinkle a thin layer of cocoa powder into a large dish
7. Dip the biscuits into the coffee and brandy mixture, taking care not to soak them for too long, before placing in the dish.
8. Continue dipping biscuits and placing in the dish, creating a layer of soaked biscuits. Dust with a sprinkling of cocoa powder.
9. Spread a thick layer of the cake mixture over the layer of biscuits, dust with another sprinkling of cocoa powder.
10. Place another layer of soaked biscuits in the dish, again sprinkling with cocoa powder.
11. Smooth the rest of the cake mixture in a thick layer over the second biscuit layer. Sprinkle with cocoa powder.
12. Place in refridgerator and allow to set. Do not serve for at least 2 hours, for the best flavour, leave for 24 hours.

Rate this recipe for Tiramisu, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Carolina Strawberry Bread – BigOven.com

18 Jul

Carolina Strawberry Bread recipe – BigOven.com

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1
Strawberries American-South
Winter, Summer, Spring, Fall, Christmas, Bake, Snacks, Desserts, Breakfast, American-South, Strawberries, Bread, Buttery

3 cups All purpose flour
2 cups Sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 Eggs
1 cup Vegetable oil
1 teaspoon Vanilla
2 pkgs. (10 oz.) Frozen strawberries thawed and chopped
1 cup Pecans chopped

Preheat oven to 350 deg. Combine flour, sugar, baking soda, salt, and cinnamon.
Blend eggs, oil, vanilla, and strawberries together in a separate bowl. Add strawberry
mixture to dry ingredients, and mix well. Stir in pecans. Pour into two greased
9″ X 5″ X 3″ loaf pans or eight greased 5-3/4″ X 3-1/2″ X 2″ mini loaf pans. Bake for
45-60 minutes, or 40-45 minutes if using mini loaf pans, until a toothpick inserted in the center
comes out clean. Cool in pans on wire rack for 10 minutes; then remove to wire rack to
complete cooling.

Yields 2 standard loaves or 8 mini loaves.

Rate this recipe for Carolina Strawberry Bread, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Basic Boneless Ham – BigOven.com

17 Jul

Basic Boneless Ham recipe – BigOven.com

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12
Pork American
Winter, Thanksgiving, Superbowl, Summer, Spring, Fall, Bake, Main Dish, American, Pork, Dinner, Lunch, Soy Sauce

5 pound boneless fully cooked ham

Place ham in shallow pan and heat in a 350 degree F. oven, uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat thermometer reads 140 degrees F. (about 15-18 minutes per pound.)

Rate this recipe for Basic Boneless Ham, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Apricot-Dijon Pork Salad – BigOven.com

15 Jul

Apricot-Dijon Pork Salad recipe – BigOven.com

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4
Pork American
Summer, Spring, Fall, Bake, Salads, Main Dish, American, Pork, Dinner, Lunch, Side Dish, Fresh

1 whole pork tenderloin about 1 pound
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 10-oz. package mixed salad greens
1 15-oz. can apricot halves drained, and sliced
1/2 cup dried tart cherries
4 ounces Provolone cheese cut into 1/2-inch cubes
8 green onions sliced
1/4 cup toasted pecan pieces*

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.

Rate this recipe for Apricot-Dijon Pork Salad, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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