OPTAVIA MINI MAC IN A BOWL - BIGOVEN.COM
"Big Mac Salad; 1 LEANER, 3 GREENS, 1 HEALTHY FAT, 3 CONDIMENTS, 1/2 SNACK"
Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 10
Steps:
- "1. Heat a small, lightly greased skillet over medium-high heat. Add the onion & cook until fragrant, about 2-3 minutes. Add the beef and cook until fully browned. 2. Meanwhile, mix together the dressing, vinegar and onion powder. 3. To assemble: Top lettuce with the ground beef and sprinkle with cheese. Top with pickle slices. Drizzle with sauce, and sprinkle with sesame seeds."
Nutrition Facts : Calories 69 calories, FatContent 3.65931921268674 g, CarbohydrateContent 7.97999973514924 g, CholesterolContent 0 mg, FiberContent 4.00926707227998 g, ProteinContent 3.01935437265574 g, SaturatedFatContent 0.51561857727102 g, ServingSize 1 1 Serving (338g), SodiumContent 12.9319479146315 mg, SugarContent 3.97073266286926 g, TransFatContent 0.266402655979772 g
POTATO PAVE...THOMAS KELLER - BIGOVEN.COM
"Truly one unique adaptation of the classic scalloped potatoes. I din't have any chives at the time so the picture does not reflect the chive version. But the main idea is there."
Total Time 2 hours 5 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- "Preheat oven to 350 degrees. Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes. Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper. Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven. Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Place another loaf pan on top of the aluminum covered potatoes. Add some weights(such as a couple of cans) Let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days. To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve. Adapted from Thomas Keller Ad Hoc at Home as seen on Martha Stewart Show"
Nutrition Facts : Calories 155 calories, FatContent 16.6144290604706 g, CarbohydrateContent 1.37239918363414 g, CholesterolContent 59.4316666666667 mg, FiberContent 0.151325503921389 g, ProteinContent 0.893381176319256 g, SaturatedFatContent 10.3567837864522 g, ServingSize 1 1 Serving (272g), SodiumContent 41.2696140144257 mg, SugarContent 1.22107367971275 g, TransFatContent 0.897704712072821 g
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PULLED CHICKEN RECIPE - BBC GOOD FOOD
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Total Time 1 hours 50 minutes
Category Dinner, Main course
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Calories 353 calories per serving
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SOUR BEEF AND DUMPLINGS (SAUERBRATEN) - BIGOVEN.COM
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine German
Calories 495 calories per serving
- "First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. Set it aside and let it cool. Heat the vegetable oil in a large saute pan. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.) After marinating, preheat the oven to 325 degrees. Add the sugar to the meat and marinade, cover and cook in the oven until tender--approximately four hours. While it's cooking, you'll want to start making the dumplings (below). When the meat is done, remove it from the pan and keep warm. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. Strain the sauce through a fine mesh sieve to remove any lumps. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Slice the beef and serve in a large bowl or platter covered in the sauce. Serve the dumplings on the side. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. To make the dumplings: Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Add the quartered potatoes and cook until tender, about 15 or 20 minutes. Drain the potatoes very well, and mash them or put them through a potato ricer. (A ricer works best.) Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool. After the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Mix well, and roll into golf-ball or tennis-ball sized dumplings. (Mine tend to be tennis balls or racquetballs. I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick. Bring a large pot of water to boil and then reduce to a heavy simmer. Cook the balls for 15 to 20 minutes. They should all be floating when they are done. Drain and serve on a platter."
CHOW MEIN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Supper
Cuisine Chinese
Calories 399 calories per serving
- Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
CHOW MEIN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Supper
Cuisine Chinese
Calories 399 calories per serving
- Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
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