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Showing 641 - 650 of 724 results for crockpot appetizers
All About Salsa
Episode
| From:
Mexican Made Easy
Today, Marcela shows us just how versatile salsa, the quintessential Mexican condiment, really is as she prepares a delicious, smoky salsa out of Guajillo chiles as well as a fresh, bright Mango Habanero Salsa. Marcela uses these two salsas to make other delicious dishes. The Guajillo Salsa is a perfect base for a slow cooked pork dish know as Enchilado, but then she breaks out the shellfish and uses the same salsa to spice up some Shrimp and Cheese Enchiladas. Next, the Mango and Habanero salsa is spooned over grilled Sea Bass for a refreshing entree and then, Marcela uses the Mango and Habanero salsa to make a Guacamole with a seriously high "wow" factor. Get ready to dance with salsa, today on Mexican Made Easy!
Mother's Day
Episode
| From:
Mexican Made Easy
Marcela got her culinary chops from her momma but that's more than her sister, Carina, can say. This Mother's Day, Marcela and Carina are going to revive some family traditions and bring out their mother's recipes for the ultimate cooking challenge. Will Marcela be able to teach Carina how to make their mother's Polverones, a sweet walnut cookie, in time to celebrate with the kids? If not, that's OK, it's all about the love and Marcela has a few more dishes to share! First off, Tostadas, the perfect crunch topped with deliciously spicy chicken. Also, another one of their mother's favorites, pork slow cooked in a fresh Tomatillo salsa. Grab the kiddies and gather 'round because we're celebrating Mother's Day today on Mexican Made Easy!
Back in Tucson
Episode
| From:
Ten Dollar Dinners
Melissa d'Arabian shares some of her favorite recipes from her childhood in Tucson. Her Arroz Con Pollo features juicy chicken cooked on a bed of seasoned rice with tender onions and sweet bell peppers. For dessert, Applesauce Empanadas are a hit with kids and adults alike. To drink, a pitcher of Garden Iced Green Tea, infused with fresh herbs and lightly sweetened with a touch of honey.
Melissa's 4-Step Fish
Episode
| From:
Ten Dollar Dinners
Melissa d'Arabian uses her signature 4-step method to simplify perfectly cooked fish. Her Fish Piccata is sauteed until flaky and tender, with a lightly golden crust and buttery lemon sauce. Her Tossed Angel Hair Pasta helps soak up the tangy pan sauce, and Simple and Satisfying Broccoli adds fresh flavor in a flash. For dessert, individual Chocolate Sponge Puddings are easy, indulgent, and inexpensive to boot!
S'LAMB'n Ribs
Episode
| From:
Guy's Big Bite
Guy Fieri has a real cast of characters over for a cook-off, and the first challenge is Guy's Grilled Lamb Ribs, coated in a toasted spice rub, slow-roasted over a bed of onions then finished on the grill with a rich pan sauce. If your mouth is watering now, just wait until you try them with Apricot Mint Chimichurri, a bright, sweet-savory herb sauce that takes those ribs to the next level. On the side, how bout some Smashed Tri-Color Potatoes? Baked under a layer of Parmesan cheese, they're creamy inside, golden and crispy on top.
Rustic Elegance
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri's talented chef friends improvise some beautiful dishes that can only be described as sophisticated funk. Marc Murphy grills oranges for a Boulevardier cocktail and serves fire-roasted figs over vanilla bean ice cream. Alex Guarnaschelli smothers apple and fennel on toast with gooey flamed cheese and slow-cooks a savory, melt-in-your-mouth beef stew. Michael Voltaggio's Cioppino is jam-packed with the flavors of pepperoni and seafood, and he serves avocado confit on toast with tart, fermented blackberry dressing. Finally, Jonathan Waxman effortlessly whips up a fall-off-the-bone grilled lamb and a mouthwatering warm saffron seafood salad.
Don Pintabona
Episode
| From:
Chef Du Jour
Today, Hors D'oeurves: Goat Cheese and Tomato Napoleon, Spring and vegetable spring rolls, wild mushroom palmiers
Baking for The Big Green
Episode
| From:
Baked in Vermont
Gesine Prado is making a big home-cooked meal for football players from her husband Ray's alma mater, Dartmouth College. While Ray shows the offensive line a few veteran moves in the backyard, Gesine bakes a Hearty Pork Pie with a Big Green Salad. She makes The Big Winooski Fudge Cookies and a decadent Surprise-Interior Cake with Dartmouth "D" and tops it all off with a rich, chocolatey Hot Cocoa.
