BigOven.com - Recipe Raveshttp://www.bigoven.com?refer=rssfeedRecipes that earned 4 or 5 stars, as rated by BigOven recipe software users.http://www.bigoven.com/images/bigoventiny.gifhttp://www.bigoven.com?refer=rssfeedBigOven - 160,000+ recipeshttp://creativecommons.org/licenses/by/2.0/Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with RojoSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesThis is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site.Boston Market Meatloaf - BigOven.comhttp://www.bigoven.com/42379-Boston-Market-Meatloaf-recipe.htmlBoston Market Meatloaf recipe - BigOven.com1 Servings
Meat
Uncategorized


1 c Tomato sauce
1 1/2 tb Kraft original barbecue
1 tb Granulated sugar
1 1/2 lb Ground sirloin; (10% fat)
6 tb All-purpose flour
3/4 ts Salt
1/2 ts Onion powder
1/4 ts Ground black pepper
1 ds Garlic powder

If you already have a recipe that claims to be a clone for this delicious meatloaf...you can now toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that Ive found yet -- and there are several circulating -- has come even close to the tender, tasty meatloaf you can get from this popular chain. Dont be fooled! To make a REAL clone, first thing youve got to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to make the special sauce that goes into the meatloaf and on top (no its not ketchup and its not V-8). And theres no minced onion in there (just look at it!), or onion soup mix for that matter. So, search no more for the perfect clone of Boston Markets tasty meatloaf. Youve now got the result of days and days of vigorous testing. Even if you dont normally enjoy meatloaf, this one youll be a cravin. 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you dont have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you arent using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Posted to TNT Recipes Digest, Vol 01, Nr 956 by Heather Hamilton and lt;cyberian and at;pacbell.net and gt; on Jan 21, 1998

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462594935/42379-Boston-Market-Meatloaf-recipe.htmlhttp://www.bigoven.com/42379-Boston-Market-Meatloaf-recipe.htmlRed Lobster's Parrot Bay Coconut Shrimp - BigOven.comhttp://www.bigoven.com/163383-Red-Lobster's-Parrot-Bay-Coconut-Shrimp-recipe.htmlRed Lobster's Parrot Bay Coconut Shrimp recipe - BigOven.com3 Servings
Shrimp
American
Fry Shellfish Panko Coconut Rum Pina Colada Milk Pineapple Snacks Side Dish Sauces Hors dOeuvres Appetizers American Shrimp

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix (liquid)
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp peeled and deveined (about 1/2 pound)
11 /2cups all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
1/2 cup shredded coconut
Salsa, on the side

Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp. Heat oil to 350 degrees. Measure ? cup of flour into a medium bowl. In another medium bowl mix together the remaining ? cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain. Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like. Serves 3 to 4 as an appetizer.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462531507/163383-Red-Lobster's-Parrot-Bay-Coconut-Shrimp-recipe.htmlhttp://www.bigoven.com/163383-Red-Lobster's-Parrot-Bay-Coconut-Shrimp-recipe.htmlLATIN CILANTRO-PARSLEY AND THYME MAYO SPREAD - BigOven.comhttp://www.bigoven.com/167946-LATIN-CILANTRO-PARSLEY-AND-THYME-MAYO-SPREAD-recipe.htmlLATIN CILANTRO-PARSLEY AND THYME MAYO SPREAD recipe - BigOven.com10 Servings
HERBS
LATIN
THYME PARSLEY CILANTRO SPREAD HERBS LATIN

1 cup LIGHT MAYONNAISE OR YOUR FAVORITE MAYONNAISE
1 GARLIC CLOVE PEELED AND CRUSHED
1 teaspoon CHOPPED FRESH CILANTRO
1/4 teaspoon CHOPPED FRESH THYME
1/4 cup CHOPPED FRESH PARSLEY
1/4 cup MILK

PLACE ALL INGREDIENTS EXCEPT THE MILK IN A BLENDER AND PULSE UNTIL BLENDED. SLOWLY ADD THE MILK AND PULSE UNTIL BLENDED WELL.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462531508/167946-LATIN-CILANTRO-PARSLEY-AND-THYME-MAYO-SPREAD-recipe.htmlhttp://www.bigoven.com/167946-LATIN-CILANTRO-PARSLEY-AND-THYME-MAYO-SPREAD-recipe.htmlcuban goat cheese dip - BigOven.comhttp://www.bigoven.com/167945-cuban-goat-cheese-dip-recipe.htmlcuban goat cheese dip recipe - BigOven.com8 Servings
CHEESE
LATIN
CREAMMY CHEESE DIP SPREAD POTATO TOPPING LATIN

1 large RED PEPPER
3 cloves GARLIC PEELED AND MINCED
8 -OUNCES CREAM GOAT CHEESE
1/4 cup SOUR CREAM1 TABLESPOONS LIME JUICE
1 teaspoons GROUND CAYENNE PEPPER
1 teaspoons GROUND PEPPER TO TASTE

PREHEAT OVEN TO 400 DEGREES F. ROAST RED PEPPER FOR ABOUT 16 MINUTES, OR PLACE AND CHAR ON GRILLE UNTIL BLISTERED. REMOVE FROM HEAT AND COVER PEPPER TO ALLOW TO COOL FOR ABOUT 10 MINUTES. ONCE COOL, PEEL PEPPER AND CAREFULLY REMOVE AND DISCARD THE SEEDS AND PITH. PLACE ATHE GARLIC, LIME JUICE, CAYENNE PEPPER, SALT AND BLACK PEPPER IN A FOOD PROCESSOR AND PUREE UNTIL SMOOTH. ADD THE GOAT CHEESE AND SOUR CREAM TO THE PEPPERS AND SPICES. PULSE UNTIL SMOOTH. SERVE CHILLED.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462524845/167945-cuban-goat-cheese-dip-recipe.htmlhttp://www.bigoven.com/167945-cuban-goat-cheese-dip-recipe.htmlButterfinger Cake - BigOven.comhttp://www.bigoven.com/157967-Butterfinger-Cake-recipe.htmlButterfinger Cake recipe - BigOven.comClick here for a larger picture of Butterfinger Cake

Cake
American
chocolate cake butterfinger Desserts American

1 box German Chocolate Cake Mix (baked according to package
directions
5 Butterfing candy bars
1 jar caramel ice cream topping
1 can sweetened condensed milk
Cool Whip for topping
Chocolate Syrup

Bake the cake according to package directions and in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them. Enjoy!!!

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/237293694/157967-Butterfinger-Cake-recipe.htmlhttp://www.bigoven.com/157967-Butterfinger-Cake-recipe.htmlEasy Frito Pies - BigOven.comhttp://www.bigoven.com/163441-Easy-Frito-Pies-recipe.htmlEasy Frito Pies recipe - BigOven.comClick here for a larger picture of Easy Frito Pies
4 Servings
Corn
American
Low Sugar Kid Friendly Superbowl No Cook Simple - Easy Snacks Hors dOeuvres American Corn

1 can (12 oz) Chili, no beans - or homemade
4 cups Corn chips - regular size (not scoops)
2 medium Green Onions - diced fine
1 cup Cheese, shredded - cheddar, jack, or colby
1 medium Tomato - diced fine
1/2 cup Sour cream

Heat the chili. Place condiments in small bowls. Put corn chips in bottom of a bowl, pour some chili over chips. Add onion, cheese, tomato, etc. Enjoy. For a fun party presentation, get small bags of chips and serve in the bag. Each person adds whatever they want into the bag and eats from the bag. Cleanup involves tossing out the bag and plastic spoon. For a diabetic-friendly treat, use corn and soy chips. They don't seem to spike my sugar as much as regular corn chips.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/347455351/163441-Easy-Frito-Pies-recipe.htmlhttp://www.bigoven.com/163441-Easy-Frito-Pies-recipe.htmlCranberry Orange Ginger Relish - BigOven.comhttp://www.bigoven.com/160337-Cranberry-Orange-Ginger-Relish-recipe.htmlCranberry Orange Ginger Relish recipe - BigOven.comClick here for a larger picture of Cranberry Orange Ginger Relish
4 Servings
Cranberry
American
Condiments Side Dish Advance No Cook Thanksgiving American Cranberry

12 ounces Cranberries (1 bag - you can use frozen if necessary)
1 medium Orange
1 piece Ginger (about a 1 inch cube)
1/3 cup Sugar

1. Cut the orange - unpeeled - into about 12 chunky pieces. Peel the ginger and chop it finely. 2. Mix oranges, cranberries and ginger. Process in a food processor in batches. 3. Stir in the sugar. The longer you let this sit, the more the flavor will develop.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/203766488/160337-Cranberry-Orange-Ginger-Relish-recipe.htmlhttp://www.bigoven.com/160337-Cranberry-Orange-Ginger-Relish-recipe.htmlGarlic and Rosemary Green Beans - BigOven.comhttp://www.bigoven.com/158387-Garlic-and-Rosemary-Green-Beans-recipe.htmlGarlic and Rosemary Green Beans recipe - BigOven.comClick here for a larger picture of Garlic and Rosemary Green Beans
4 Servings
Beans
American
Low Carb Stir Fry Vegetables American Beans Griffis favorites fresh herbs

1 pound Green Beans, frozen thawed
1/4 cup Olive oil
1 clove Garlic crushed
1/2 teaspoon Rosemary, dried
1/2 teaspoon Salt

Thaw green beans in a collander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/412333162/158387-Garlic-and-Rosemary-Green-Beans-recipe.htmlhttp://www.bigoven.com/158387-Garlic-and-Rosemary-Green-Beans-recipe.htmlGooey Butter Cakes - BigOven.comhttp://www.bigoven.com/167820-Gooey-Butter-Cakes-recipe.htmlGooey Butter Cakes recipe - BigOven.com12 Servings
Butter
American
Bake Easy Desserts Butter American

1 box Yellow cake mix
1 each Egg
1/2 cup Butter melted
8 ounces Cream cheese
2 each Eggs
1 teaspoon Vanilla extract
1 box (16oz) Confectioners Sugar
1/2 cup Butter melted

Preheat oven to 350?. Lightly grease 13x9x2 baking pan. combine cake mix, egg and 1 stick of butter. Mix well. Pat into bottom of prepared pan and set aside. Beat cream cheese until smooth. Add eggs and vanilla. Dump in powered sugar and beat well. Slowly pour in butter and mix well. Pour filling over cake mixture and spread evenly. Bake for 40- 50 minutes. You want the center to be a little gooey, so don't bake past that point. Remove from oven. Allow to cool completly. Cut into squares.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/458385417/167820-Gooey-Butter-Cakes-recipe.htmlhttp://www.bigoven.com/167820-Gooey-Butter-Cakes-recipe.htmlButternut Squash Casserole - BigOven.comhttp://www.bigoven.com/49026-Butternut-Squash-Casserole-recipe.htmlButternut Squash Casserole recipe - BigOven.com8 Servings
Squash
Uncategorized


3 lb Butternut squash, peeled,
Into 2-inch pieces
10 tb Unsalted butter; melted
3/4 c Milk
2 tb All-purpose flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1 c Sugar
3 lg Eggs
1/2 ts Coconut flavoring
1/2 c Vanilla wafer crumbs; about
1/4 c Dark brown sugar

In a kettle cook squash in boiling water to cover by 1 inch until very tender, about 20 minutes, and drain well. Preheat oven to 350#161#F. In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour, spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to an 8-inch square baking dish (2-quart capacity) and bake in middle of oven for 50 minutes. In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 tablespoons butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE and at;aol.com

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462419464/49026-Butternut-Squash-Casserole-recipe.htmlhttp://www.bigoven.com/49026-Butternut-Squash-Casserole-recipe.htmlNOLA Sweet Potatoes - BigOven.comhttp://www.bigoven.com/167943-NOLA-Sweet-Potatoes-recipe.htmlNOLA Sweet Potatoes recipe - BigOven.comClick here for a larger picture of NOLA Sweet Potatoes
2 Servings
Sweet Potatoes
American Comfort
Sweet Starch NOLA Sweet Potatoes American Comfort

2 large Sweet Potatoes cut into 3/4" thick discs
2 tablespoons Canola Oil
2 teaspoons Kosher Salt
1 teaspoon Black Pepper fresh ground
1 tablespoon Powdered Sugar (optional)

1. Toss sweet potatoes, canola oil, kosher salt, and pepper to coat 2. Line a baking sheet with aluminum foil and spray with cooking spray 3. Arrange in a single layer and then cover with another sheet aluminum foil 4. Place in a COLD OVEN, set to 425 degrees Fahrenheit, and bake for 30 minutes 5. Remove the top aluminum foil and continue to bake for 20 minutes 6. Flip potatoes and continue baking for 20 minutes 7. Remove and let cool 5 minutes (Impossible.) 8. Serve with a slight dusting of powdered sugar It is imperative that you start these in a cold oven. The starch in the sweet potatoes converts to sugars between 135 and 175 degrees Fahrenheit. The longer they stay in that range, the sweeter these will taste. This recipe is by David Pazmino as published in the Nov-Dec 2008 issue of Cook's Illustrated.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462419465/167943-NOLA-Sweet-Potatoes-recipe.htmlhttp://www.bigoven.com/167943-NOLA-Sweet-Potatoes-recipe.htmlBeef, Macaroni and Cheese - BigOven.comhttp://www.bigoven.com/167942-Beef%2c-Macaroni-and-Cheese-recipe.htmlBeef, Macaroni and Cheese recipe - BigOven.com6 Servings
Beef
Canadian
spicy hot Savory Main Dish Casserole Macaroni Beef Canadian

200 g (small package) cooked macaroni
1/2 cup milk
1 egg
1 1/2 lbs browned lean ground beef
2 tins of tomato soup
1 -5 1/2oz tin of tomato paste
1 medium onion chopped
1 tbsp basil
1 tsp garlic
1 tsp salt and pepper
1/2 lb cheddar (grated)

beat together milk and egg - add to cooked macaroni. Use a 9x13 pan simmer beef, soup, paste, onion, basil, garlic and salt/pepper for 15 minutes. place 1/2 macaroni, meat sauce, cheese repeat with second layer 350 degrees in oven for 30 minutes

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462411544/167942-Beef%2c-Macaroni-and-Cheese-recipe.htmlhttp://www.bigoven.com/167942-Beef%2c-Macaroni-and-Cheese-recipe.htmlBrown- And Wild-Rice Pilaf with Porcini And Parsley - BigOven.comhttp://www.bigoven.com/150038-Brown--And-Wild-Rice-Pilaf-with-Porcini-And-Parsley-recipe.htmlBrown- And Wild-Rice Pilaf with Porcini And Parsley recipe - BigOven.comClick here for a larger picture of Brown- And Wild-Rice Pilaf with Porcini And Parsley
1 servings
Rice
Uncategorized
December 19 Butter Onion Parsley Rice

1/2 c Wild-rice; rinsed in a sieve
1 1/2 oz Dried porcini; (available at
; specialty foods
; shops and some
; supermarkets)
1 c Hot water
1 3/4 c Cold water
1 c Long-grain brown rice; (not
1 ts Salt
1 c Chopped onion
3 tb Unsalted butter
1 1/2 c Chopped fresh parsley

To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well. Serves 6. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462411545/150038-Brown--And-Wild-Rice-Pilaf-with-Porcini-And-Parsley-recipe.htmlhttp://www.bigoven.com/150038-Brown--And-Wild-Rice-Pilaf-with-Porcini-And-Parsley-recipe.htmlMidnight Breakfast - BigOven.comhttp://www.bigoven.com/167882-Midnight-Breakfast-recipe.htmlMidnight Breakfast recipe - BigOven.com4 Servings
Eggs
American
Eggs American

1 mushrooms
1 bacon
1 cherry tomatoes halved
1 sausages
2 -3 eggs
1 olive oil
1 slice of bread

1. Place a large nonstick pan on high heat. 2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side. 3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan. 4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462411546/167882-Midnight-Breakfast-recipe.htmlhttp://www.bigoven.com/167882-Midnight-Breakfast-recipe.htmlTurkey / Chicken Marinade - BigOven.comhttp://www.bigoven.com/167939-Turkey-%2f-Chicken-Marinade-recipe.htmlTurkey / Chicken Marinade recipe - BigOven.com4 Servings
Chicken
American
Main Dish Marinade Thanksgiving Chicken American

1 cup Dijon mustard
1/2 cup Soy sauce
1/2 cup Fresh Lemon Juice

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well?the marinade should have a smooth and creamy consistency.

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]]>Sun, 23 Nov 2008 08:53:04 GMTrecipeshttp://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/462411547/167939-Turkey-%2f-Chicken-Marinade-recipe.htmlhttp://www.bigoven.com/167939-Turkey-%2f-Chicken-Marinade-recipe.html