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Showing 2,581 - 2590 of 3,285 results for cheesy stuffed garlic bread
Christmas Tree Cutting Party
Episode
| From:
Easy Entertaining with Michael Chiarello
Even cutting the tree is a party when friends gather at a Christmas tree farm for a warm and cozy meal by the fire of cioppino, roasted garlic bread, hot peppermint chocolate and Christmas cookies. Turn a Christmas chore into a unique celebration!
GamePlan
Day Before Party:
Cook sugar, blend with whipped egg whites, and assemble dough for Torrone, allow to mix in mixer for 15 minutes.
Place prepped and tin foil wrapped garlic in the oven to roast for Roasted Garlic Bread.
Finish dough for Torrone, pan it and refrigerate overnight.
Remove garlic from the oven, mash into paste and mix into a butter. Refrigerate.
2 Hour Before Party:
Begin broth and sear fish and scallops for Cioppino, allow to broth to simmer without fish for 30 minutes.
1/2 Hour Before Party:
Add fresh herbs to Cioppino, sear and remove clams, crabs and shrimp.
Mix and heat up mulled wine, pour into a pre-heated thermos.
Mix hot chocolate, pour into pre-heated thermos.
Place Schnapps, two thermos’, bread, garlic butter, Torrone, Cioppino broth, and seared fish into a preheated cooler to transport.
At Party:
Serve hot cocktails.
Grill garlic for Roasted Garlic Bread.
Reheat Cioppino broth.
Take out softened jalapeno chilies from broth and mash into a garnish.
Spread Grilled bread with garlic butter, allow it to melt and serve.
Add fish and shellfish back into Cioppino, simmer for one minute and serve.
Slice up Torrone, eat and enjoy.
Wine Recommendation
Gargiulo Vineyards Merlot
Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana
Recipe
| Courtesy of Tyler Florence
Lillian Cahn's Stuffed Chicken Breast Salad
Recipe
| Courtesy of Lillian Cahn
- Total Time:
- 55 minutes
Pete's "Rubbed and Almost Fried" Turkey Sandwich
Recipe
| Courtesy of Panini Pete's
- Total Time:
- 13 minutes
Tribute to Craig Claiborne
Episode
| From:
Cooking Live
Jacques Pepin joins Sara to pay tribute to one of the giants of the food world: Craig Claiborne. Recipes: Coquilles St. Jacques; Braised Lamb with Basil and Garlic Stuffing; Ratatoullie Nicoise; Veal Rolls Stuffed with Prosciutto and Cheese
