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Showing 5,621 - 5630 of 6,184 results for bbq
Takin' It to the Grill
Episode
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Down Home with the Neelys
It's a beautiful day in Memphis, and the Neelys are, 'Taking it to the Grill!' First up, it's sink your teeth into it and moan, "delicious," Cherry BBQ Chicken Drumsticks. Then, two killer sides, Maple Baked Beans and Grilled Asparagus Pasta Salad. Finally, a refreshing beverage to wash it all down, Frozen Grape Sangria. After this menu, you'll be grilling like a pro for sure!
Souperstar Suppers
Episode
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Rachael Ray's Week in a Day
Soup's on, as Rachael throws down with five thick stews and soups that'll keep you satisfied through an entire week of eating. Italian Chicken Stoup with Porcini, Portabella and Peppers; Pulled Pork with 2 Chilies Tamale Pot Pie; BBQ Chicken, Red Bean and Corn Country Chowder; Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich; Beef Stew Scented with Horseradish
Dad-Friendly Dining
Episode
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The Pioneer Woman
While husband Ladd is out feeding cattle, Ree Drummond is in her kitchen sharing a menu that every dad will love. She's kicking off with easy Cheesy Meatball Subs with Crispy Jalapeno and Onion Petals on the side. To hit the sweet spot, there's Dark Chocolate Puddings, all washed down with an Apple BBQ Tequila Cocktail. It's a great lineup for some very Dad-friendly dining.
Spicy Sports Spread
Episode
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Semi-Homemade Cooking
Cheer on your favorite sports team with Sandra’s Spicy Sports Spread. Get-fired-up-hey-get-fired-up with Fiery Tex-Mex Chipolte Cheese Burgers with Mesquite BBQ Beans. Forever a tailgating favorite is Grilled Chili Fries. End the festive feast with Sandy’s Cherry Cobbler and Drunken Watermelon, a fruity cocktail served right out of the watermelon rind. Goooo, team!
Lunches to Go
Episode
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The Pioneer Woman
It's a tale of three lunches, all ready to go! For lunch number one, Ree Drummond makes Beef Noodle Salad Bowls with peanut sauce. Lunch two is a Cowboy Bento Box, packed with Chicken Wings in Homemade BBQ Sauce, Creamy Lemon Basil Potato Salad, and Apple and Celery Slaw. Lastly, lunch number three is a Kale Pasta Mason Jar Salad, the perfect portable meal.
Fast and Frugal
Episode
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Sandra's Money Saving Meals
Sandra Lee wants to save you money and time; on her money saving menu are Blackened Catfish With Sauteed Vegetables, a tasty BBQ Beef stir-fry and a yummy Orange Fizz cocktail and Orange Cream Pop for dessert. Sandra puts her extras to work with a "Round 2 Recipe" for Cajun Dirty Rice and a great recipe for Cold Noodle Salad available only at foodnetwork.com.
Inside Studio T
Episode
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Trisha's Southern Kitchen
Trisha Yearwood shares a look inside the recording process at the historic Allentown Studios in Nashville. After wrapping up a studio session for the day, she invites the crew over for a well-deserved meal of BBQ Peach Pulled Pork, Cherry Tomato Mascarpone Tartlets and Sweet Corn and Roasted Red Pepper Arugula Salad. Her Quey's Savannah Pralines are a sweet finish to a full day.
Spiced, Salty and Succulent
Episode
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Burgers, Brew & 'Que
Food Network Star winner, Eddie Jackson, meets Michael Symon in Austin for a barbecue sandwich that has the entire town lined up. Then, Michael heads to Jersey City, where a chef who was tired of driving into Manhattan for a great burger concocted his own sweet and spicy creation. Finally, in Louisville, Ky. he washes down a pastrami spiced sandwich and dessert with a refreshing local brew.
Whole Hog Heaven
Episode
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Burgers, Brew & 'Que
Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.
Sweet and Savory
Episode
| From:
Burgers, Brew & 'Que
Scott Conant shows Michael Symon his favorite burger and brew bar in an out-of-the-way corner of New Orleans, and then in Kansas City, Kan., Michael learns how two brothers have stormed the classic barbecue scene with their award-winning smoked meat techniques. Finally, he dives into a lively joint in Austin where they match their artisanal sausages with brew-infused cocktails.
