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BigOven.com - Recipe Raves
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Recipes that earned 4 or 5 stars, as rated by BigOven recipe software users.
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Best Low Carb Coleslaw - BigOven.com
0 Servings
Cabbage American
LowCarb Cabbage Low Carb American Side Dish Summer Creamy
1 16 ounce package coleslaw mix
1/4 cup thin sliced onions
1/3 cup Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon celery seeds
1/2 cup mayonnaise
1/2 cup heavy cream whipping
1 1/2 Tbs white vinegar
2 1/2 Tbs lemon juice
1. In a large bowl, combine the coleslaw and onion.
2. Put aside.
3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
4. Pour over the coleslaw mix, stir gently to mix.
5. Refrigerate for 1 hour.
Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.
Rate this recipe for Best Low Carb Coleslaw, 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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Italian Rice - BigOven.com
2 Servings
Rice Mediterranean
Rice onion peas Butter pepper Mediterranean
250 g Basmati rice
1 tsp salt
75 g Butter
1 small onion
1 tsp pepper
1 cup frozen peas
Pour the rice into a seive or colander and rinse well with cold water - not 100% necessary but ecourages the rice not to stick to each other.
Bring a large pan of salted water to the boil and add the rice, once the pan comes back to the boil turn down the heat so that you have a rolling boil and stir just once - now add a lid or cover with a plate, I find the best results come from letting some of the steam out so leave the plate/lid slightly ajar.
Get the onion and chop very finely (a shallot will be a little more delicate but an onion will be fine).
After 10 minutes you should have perfect individual rice - it may be 9 minutes or 12 but try to your taste. When done, pour the rice into the colander and rince with boiling water from the kettle.
Place the peas in a microwavable dish and cook on full power for 3 minutes, shaking half way through.
Chop the butter into small cubes and place in a serving dish, now add the rice and sprinkle the peas, onion and pepper - toss well so that the butter and ingredients coat the rice.
Rate this recipe for Italian Rice, 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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Beards Beer Batter - BigOven.com
4 Servings
Uncategorized
Desserts Beer
2 Eggs, separated
2 tb Vegetable oil
1 1/2 tb Salt
3/4 c Beer, room temperature
3/4 c Flour
The ultimate batter for deep frying... DIRECTIONS: BEER! Whether its ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard? This is the late James Beards recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. until done. However, James "missed the boat" on this one - its far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beers yeast, fries quickly, and as a result, doesnt commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but thats another story. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size. Makes 4 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~geminiRate this recipe for Beards Beer Batter, 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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Mexican Potato Burrito - BigOven.com
8 Servings
Potato Mexican
Kid Friendly Boil Sausage Mexican Vegetables Main Dish Potato
2 cups Water
1/4 cup Milk
3 tablespoons Butter or margarine
2 cups Instant mashed potatoes
2 teaspoons Butter or margarine
1/2 cup Onion chopped
2 cups Chicken cubed and cooked
1 package Taco seasoning mix
1/2 cup Salsa (chunky style)
1/2 cup Cheddar cheese shredded
8 ea Tortillas (flour) 8 inch
PREP TIME: 20 min
In a medium saucepan, bring water and 3 tbsp. water to a rolling boil. Remove from heat and stir in milk and potato flakes with a fork until well blended. Set aside.
In a medium skillet, over medium heat, melt 2 tsp. butter. Add onions, cook and stir until tender. Stir in chicken, 1/2 cup salsa and taco seasoning. Bring to a boil, cook for 2 minutes, stirring occasionally. Stir in cheese and potatoes to the meat mixture.
Spoon about 1/2 cup of potato mixture down the center of each warmed tortilla, added lettuce and salsa on top, rolled up and served immediately.Rate this recipe for Mexican Potato Burrito, 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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Deviled Guacamole Eggs (by Marco Anthony Stanco) - BigOven.com
4 Servings
Eggs American
Appetizers Breakfast Brunch No Cook American Eggs Hors d'Oeuvre Fall Spicy (Hot)
4 Eggs
2 Avocados peeled, pitted and mashed
1 tablespoon Cilantro chopped
1 tablespoon Green onion minced
2 teaspoons Jalapeno peppers seeded and minced
2 teaspoons Lime Juice
1/2 teaspoon Hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Paprika
Salt and pepper to taste
* Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from water, cool and peel. Slice eggs in half, remove yolks and transfer them to a small mixing bowl.
* Combine the avocado, cilantro, green onion and jalapeno peppers with the yolks. Stir in lime juice and season with salt, pepper, hot sauce, Worcestershire sauce and mustard.
* Mix well and fill empty egg white halves.
* Chill until ready to serve, just before serving, sprinkle with paprika.Rate this recipe for Deviled Guacamole Eggs (by Marco Anthony Stanco), 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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