LARGE COOKING PAN RECIPES

GIANT COOKIE-IN-A-PAN RECIPE | MYRECIPES

Giant Cookie-in-a-Pan Recipe | MyRecipes image

This recipe, a variation of one in her book Batter Up Kids Delicious Desserts cookbook, is from best-selling cookbook author and kids' cooking expert Barbara Beery, the founder of Batter Up Kids, Inc. "Kids adore giant cookie 'cakes' for birthday and team sport parties," says Barbara. Baking it in a cast iron pan is an easy way to keep the cookie perfectly round.

Provided by MyRecipes

Yield Makes 1 giant cookie (16 slices)

Number Of Ingredients 10

Ingredients

1 cup firmly packed light brown sugar
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2?½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Assorted M&M's or sprinkles

Steps:

Preheat the oven to 375°.
In a large bowl, using an electric mixer, beat both sugars and the butter until smooth. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda, and salt. Stir well with a wooden spoon. The dough will be stiff. Stir in the chocolate chips.
Spray a 10-inch cast iron skillet with cooking spray. Pat the cookie dough evenly into the skillet and decorate the surface with M&M's or sprinkles. Bake until the edges are lightly browned, about 30 minutes.
Remove the skillet from the oven and let cool on a wire rack for 15 minutes. Cut the cookie into 16 wedges and serve it directly from the skillet using a pie server.

PAN-COOKED GIANT PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER

Pan-cooked giant prawns | Seafood recipes | Jamie Oliver image

This delicious seafood dish looks – and tastes – so impressive, but is super-speedy and simple to make

Total Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

olive oil
12 large Australian Green banana prawns responsibly sourced
1-2 fresh chillies
1 bunch of spring onions
4 large handfuls of snow peas
500 g ripe tomatoes
2 large handfuls of frozen peas
2 x 410 g tins of butter beans or cannellini beans
sea salt
freshly ground black pepper
½ bunch of fresh flat-leaf parsley
1-2 lemons
4 slices of quality bread such as sourdough or ciabatta

Steps:

1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns. 2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil. 3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions. 4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up. 5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste. 6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed. 7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.

Nutrition Facts : Calories 230 calories, FatContent 10.9 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 18.7 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0.91 g salt, FiberContent 4.9 g fibre

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