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Showing 1,341 - 1350 of 1,523 results for baked seafood with cherry tomatoes
Grill Masters Napa: Part 2
Episode
| From:
Chopped
Four new highly-skilled grill masters take over an outdoor Chopped Kitchen in California's Napa Valley. Baked beans and lamb belly are two must-use ingredients in the first round, and in the entree round, the grill masters are given a seafood-heavy basket that requires a great deal of work and creative thinking. The two chefs who move on to dessert run into trouble when one of the mystery ingredients shows a tendency to char quickly.
Sneak Attack
Episode
| From:
Mary Makes It Easy
Mary Berg launches a nutritional sneak attack with recipes that cram in the good stuff without skimping on flavor. She has chocolate for breakfast with Baked Chocolate Almond Oatmeal, sweetened with dates and fresh orange. Mary's Spaghetti Squash Lasagna Boats ditch the pasta but have all of the cheesy goodness of the original, while her Super Green Pasta uses hand-rolled spinach dough and coated in basil and pea pesto. Then, her Frozen Yogurt Pops are a sweet treat with a sneaky serving of spinach hidden beneath cherry and orange.
Just Desserts
Episode
| From:
The Kitchen
These dishes are the cherry on top of a perfect meal! Sunny Anderson introduces a new sweet trend while revisiting some of The Kitchen's sweetest recipes. Jeff Mauro travels back in time with a Chocolate Lava Cake, Alex Guarnaschelli makes a showstopping Lemony Baked Alaska with Strawberries and Katie Lee Biegel whips up a dreamy Coconut Tres Leches Cake. Jocelyn Delk Adams visits to make No-Bake Strawberry Cheesecake Bars, Sunny recreates a local favorite -- Easy Raspberry and Strawberry Danishes -- and the hosts sprinkle on some unusual ice cream toppings.
Cream of Tomato Soup Dumplings
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 2 hours 30 minutes (includes chilling and resting time)
Memphis Morning
Episode
| From:
Down Home with the Neelys
It's a good, good morning in the Neely house when Pat and Gina put a twist on their favorite breakfast dishes. They get started with Pat's Baked Eggs and Tomatoes. Next, they put a spin on the sweet potato with Gina's Sweet Potato Pancakes and pair it with a perfect Ginger Apple Sauce. Pat heads out to the grill-yes the grill! - with Skewered Melon and Ham and what's breakfast without a little wake me up? Gina whips up a Coffee Frappe that'll keep you going all day!
Chopped Champions: Part 2
Episode
| From:
Chopped
Vying for one of three remaining spots in the Chopped Champions $50,000 grand finale, four returning chefs open the first basket to find a seafood delicacy and a traditional holiday food/gift. In the second round, a slip of the knife threatens to slow one champion down, as the chefs put together entrees using peanut butter and jelly ... and squab. Then, with just two chefs left fighting in the dessert round, patience might be the most important ingredient, as one competitor seems overly eager to take his baked concoction out of the oven.
Beach Clambake!
Episode
| From:
Delicious Miss Brown
Kardea Brown kicks off summer by inviting her best girls for an afternoon on the beach to enjoy the gorgeous weather and even better food! She is throwing together a Seafood Clambake over a firepit and whipping up a Bloody Mary Cocktail Sauce for dipping. Next on the menu, Kardea puts together her Cucumber Crab Boats for crunch and brightness, plus a refreshing and fruity cocktail fittingly called Yolanda's Drink, inspired by her bestie. And Kardea can't get her girls together without a dessert, so she's baked a velvety Mango Chiffon Pie.
Favorite Sunday Suppers
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri and his chef friends make their lazy-day favorites. Eric Greenspan goes all in with his Chicken Schnitzel with Black Olive Brown Butter Sauce and all out with a Banana White Chocolate and Pretzel Skillet Cookie. Antonia Lofaso makes a rich Seafood Fra Diavolo and pairs it perfectly with Charred Rapini. Marc Murphy creates an Escarole Salad with Anchovy Vinaigrette to go with his Baked Four-Cheese Spaghetti. Crista Luedtke goes gluten-free with her garbanzo bean-based Socca and shares one of her restaurant classics, Boon Brussels Sprouts.
