3807 gigantes plaki oven Recipes

dried gigante beans , dried lima beans, or dried great northern beans, olive oil, chopped onions (about 2 medium), garlic cloves, minced, more) low-salt chicken broth, whole plum tomatoes in juice (preferably san marzano), tomatoes chopped, juice reserved, red wine vinegar, ouzo (greek anise-flavored liqueur), dried oregano (preferably greek), dried crushed red pepper, chopped fresh dill

dark leafy tops of two bunches of escarole (washed and trimmed ), goya giant white beans (gigante in italian)-rinsed, garlic roughly chopped, kosher salt, olive oil, red pepper flakes ( more or less to taste)

beef brisket, oven cooking bag, flour, onion soup mix, liquid smoke, garlic powder , to taste, ground black pepper , to taste

dried gigantes beans or large dried lima beans (about 2 1/2 cups), extravirgin olive oil, chopped onion, chopped celery, chopped carrot, garlic cloves, minced, dried oregano, crushed tomatoes, undrained, chopped fresh flat-leaf parsley, chopped fresh or 2 tsp dried dill, honey, salt, freshly ground black pepper

greek fassolia gigantes (butter beans), tomato, olive oil, onions, finely sliced, tomato puree, garlic, peeled & finely sliced, sugar, salt and black pepper, parsley, finely chopped, oregano, thyme

gigante or corona beans, onions, skin removed , root end left on, cut in 1/2, carrots, peeled and halved, ribs celery, broken in 1/2, garlic, bundle thyme, bay leaves, slab bacon skin or prosciutto skin, or a couple slices bacon, kosher salt

gigantes (or big lima beans), soaked for 12 hours, drained, greek olive oil, spanish onion, finely chopped, garlic, minced, chopped plum tomatoes plus their liquid, water, honey, salt and freshly ground black pepper, chopped fresh parsley leaves

oven dried tomatoe, water, milk (i used 2%), extra virgin olive oil, white bread flour (scant), whole wheat flour, grated parmesan cheese, salt, sugar or 1 tsp splenda substitute, bread machine yeast

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges

gigante beans, cooked, baby artichoke halves, blanched and grilled, toasted garlic vinaigrette, roasted red pepper , torn into 3 pieces, fresh basil leaves, french feta cheese, baby arugula, toasted garlic and red wine vinaigrette, basil oil, kosher salt and black pepper, canola oil, sliced garlic, red wine vinegar, fresh chopped oregano, minced shallots, extra-virgin olive oil, salt , pepper, to taste, sugar

pumpkin, peeled and cut into chunks (i use butternut), olive oil, red peppers, seeded and cut into chunks (optional), arugula leaf, cucumber , sliced into long ribbons, cashew nuts , oven roasted, salt and pepper, garlic, chopped, limes , juice of, oranges , juice and zest of, red chile, seeded and chopped, honey, fish sauce, fresh mint, chopped, fresh cilantro, chopped

penne pasta, cooked, chopped oven roasted tomato, cooked spinach (3 cups uncooked ), parmesan cheese, butter, olive oil, garlic clove, salt and pepper, dried basil

baby artichokes cleaned and boiled until tender, lemon, juiced, ricotta cheese, extra-virgin olive oil, salt and pepper, oven dried tomatoes , recipe follows

monkfish tails, trimmed, olive oil, salt and freshly ground black pepper, preheat oven to 400 degrees f. heat 2 tbsp of olive oil in a large saute pan over medium-high heat. season the monkfish with salt and pepper to taste. sear on both sides until lightly golden brown. place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes., fingerling potatoes, sliced in half, vertically, olive oil, salt and pepper, preheat oven to 400 degrees. toss potatoes in olive oil in season with salt and pepper to taste. roast for 10 to 15 minutes, until just cooked through and lightly golden brown., merguez sausage, preheat grill or grill pan. grill the sausage until golden brown and cooked through. let rest and cut into 1/2-inch slices.

warm water, dry yeast, all purpose flour, salt, oil, basil leaves, pine nuts, garlic, coarsely chopped, parmigiano-reggiano, olive oil, salt and freshly ground pepper, merguez sausage, grilled and thinly sliced, ramps or 2 leeks, grilled and coarsely chopped, manchego cheese, finely sliced, tomatoes , oven roasted and coarsely chopped, freshly ground black pepper, parmigiano-reggiano, grated

tomatoes , halved lengthwise, garlic cloves, minced, pure olive oil, salt and freshly ground pepper, pure olive oil, garlic cloves, peeled and sliced paper thin, pure olive oil, spanish onion, chopped, white wine, chicken stock, canned plum tomatoes, roasted garlic cloves, oven roasted tomatoes, fresh thyme leaves, honey, salt and white pepper

tomatoes, olive oil, chopped fresh thyme, coarse kosher salt, freshly ground black pepper, dried large white beans (such as gigante, cannellini, italian butter, or great northern), dried porcini mushrooms, boiling water, olive oil, divided, chopped leek (white and pale green parts only), chopped onion, chopped peeled carrot, low-salt chicken broth, divided, dry white wine, bay leaves, chopped fresh sage, fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced, garlic cloves, chopped, shallot, chopped, dried porcini mushrooms, olive oil, arctic char fillets with skin (each 3/4 to 1 inch thick ), fennel pollen ** or ground fennel seed

baguette, about 1/2 inch thick , cut on the diagonal, ricotta cheese (ricotta fresca), oven-roasted tomato ( es), fresh ground black pepper, salt