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Showing 2,171 - 2180 of 2,398 results for cheesesteak sandwich. No results were found for "cheesestake sandwich ".
Sourdough, Grilled Tomato, Red Onion and Blue Cheese
Recipe
| Courtesy of Michael Lomonaco
Cookie Confidential's Philly Cheesesteak Cookie
Recipe
| Courtesy of Cookie Confidential
- Total Time:
- 1 hour 20 minutes (includes cooling time)
Cook Like a Pro: American Classics
Episode
| From:
Barefoot Contessa: Modern Comfort Food
Ina Garten is finding new ways to turn the volume up on American classics. She starts by combining coffee chipotle chili powder and red pepper flakes for a spicy dry rub on Grilled New York Strip Steaks, and she cools things off with a Crunchy Iceberg Salad with Creamy Blue Cheese. Ina uses buttermilk for foolproof Fried Chicken and takes a clever shortcut with Peanut Butter and Fudge Ice Cream Sandwiches. For cocktail hour, she mixes up Dark Rum Southsides, and Chef Bobby Flay shows how to make a very grown-up Vanilla Caramel Bourbon Milkshake.
Tiffani's Greatest Hits
Episode
| From:
Dinner at Tiffani's
Tiffani Thiessen takes a stroll down memory lane, revisiting some of her favorite guests and recipes from the first three seasons. Ross Mathews joins her for scrumptious roasted dates stuffed with bacon and goat cheese, then Matt Bomer and Tim Dekay enjoy muddling and drinking her refreshing blackberry mint mules. Plus, Jason and Naomi Priestly enjoy a wedding-themed dinner with cast iron steak filets, and Bill Bellamy and Nicole Sullivan stop by for pulled pork sliders to catch the big game. Finally, Mark-Paul Gosselaar and his wife, Cat, indulge in Tiffani's mouthwatering tri-berry trifle.
Red, White and Blue on the Cue
Episode
| From:
Barbecue Addiction: Bobby's Basics
There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue.
Sandwich Fiesta
Episode
| From:
Sandwich King
Yearly Mauro family trips to the sun and surf of coastal Mexico have left Jeff with a love of Mexican food. Jeff likes it all, but saves a special place in his "corazon" for tacos al pastor, or slow-roasted marinated pork. Jeff brings his Spanish-fluent brother Frank with him to his favorite state-side pastor joint to learn the secrets of this delectable meat from a master. He takes what he's learned back home and makes his own version of Tacos al Pastor with readily available ingredients, stirs up a smoky and spicy Roasted Salsa for his Lime Tortilla Chips, and finishes off with a classic Mexican Torta sandwich, featuring a breaded and fried steak cutlet topped by jalapenos and cool avocado slices.
Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise
Recipe
| Courtesy of Bobby Flay
Almond-Crusted Croque Monsieur with English Tea Bechamel Sauce
Recipe
| Courtesy of Tom Pizzica
- Total Time:
- 40 minutes
My Fair Latte
Episode
| From:
Carnival Eats
Noah Cappe starts off in Chippewa Falls, Wis., at the Northern Wisconsin State Fair. The Wisconsin woods are the inspiration for the loaded Campfire Burger, and the state's famous cheese curds make an appearance in the Hot Chick. Noah tries Spanish Queens, a unique deep-fried treat, and coffee gets a fresh take in the form of the Funnel-Latte. Then Noah's off to Indianapolis, where meat takes center stage at the Marion County Fair. The Pork Pickle Pizza is a new favorite, and the Deep-Fried Reuben transforms the classic sandwich into an easy-to-eat, must-have treat.
Sandwich Master
Episode
| From:
Big Daddy's House
Claire Robinson joins Big Daddy in the kitchen today, and it's all about what you can "Put in Between Two Pieces!" First, Aaron starts off with a mouthwatering Buffalo Chicken Sandwich with Blue Cheese Slaw. Then, he puts Claire to work helping him with his Lamb Meatball Hoagie with Sun Dried Tomato and Spinach Salad and a side dish to die for, Big Daddy's Potato Salad. Finally, Claire has a dish of her own to share, an oozy Croque Madame. With these two in the kitchen there isn't anything that won't be "Put in Between Two Pieces!"
