chili cheese casserole | Food Network

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Ultimate Recipe Showdown: Comfort Foods

Episode | From: Ultimate Recipe Showdown

Food Network searched for the Ultimate Comfort Food recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chili, Mac and Cheese and Sandwiches. A panel of food experts determined whose comfort food dish was the best. See who walks away the winner of $25,000! COMPETITORS: Chili Peg Schaefer Recipe: Mexitana Ancho-Lamb Chili Hometown: Bozeman, Mo. Ray Isacsson -- Winner! Recipe: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas Hometown: Danbury, Conn. Anne Tegtmeier Recipe: Ultimate Veggie Chili Mac and Cheese Autumn Clements Recipe: Black and Tan Irish Mac and Cheddar Hometown: Amelia Island, Fla. Brett Greenberg -- Winner Recipe: French Onion "Soup" Mac and Cheese Jenny Flake Recipe: Pepita Crusted Cheddar Jack Southwest Chicken Mac Hometown: Gilbert, Ariz. Sandwich Ivan Aviles -- COMFORT FOODS GRAND PRIZE WINNER! Recipe: Boricua Plantain Sandwich Hometown: Holtsville, N.Y. Anna Georgantonis-Keah Recipe: Squash Sandwiches Hometown: Austin, Texas Michael Giletto Recipe: Germany's Version of the "South Philly Cheese Steak with a Twist" Hometown: Mickleton, N.J.

Chicago

Episode | From: Food Network Specials

Celebrity chef Aarón Sánchez hits the Windy City and samples the best traditional and twisted tacos in town. First stop is the Pilsen Neighborhood — a hub for Hispanic culture that's home to Carnitas Uruapan, a place locals love for their succulent carnitas and crunchy chicharrones. Next up, Aarón hits Antique Taco for a Midwest twist on the nacho - poutine-style cheddar cheese curds in pork chorizo chili! Then it's on to Big Star in Wicker Park for a fabulous fish taco. And finally, get some authentically-prepared — and very tasty — goat tacos from Birrieria Zaragoza. Their closely guarded 150 year-old recipe from the Mexican State of Jalisco will have your mouth watering!

Low Carb Mexican

Episode | From: Low Carb and Lovin' It

Chef George Stella heads for the border with a menu of tequila chicken quesadillas, southwestern chili con carne, a no-bake Key lime cheesecake, and guacamole. George finishes the meal off with a classic Mexican drink, Sangria. Ole low carb! Top 5 Tips 1. Avocados have the highest amount of oils and protein of any fruit. They're also loaded with healthy fats that actually lower your cholesterol. 2. Soy flour is made from toasted soybeans that are ground up. It's not absorbed by your body the way white flour would. 3. Cream cheese is a low carb staple and contains almost zero carbs. 4. Spice up dry red wine by adding fresh lime and lemon juice, sugar substitute, diet orange drink mix, and club soda to make sangria. Garnish with slices of lime and lemon. 5.Club soda isn't only a beverage. It can be used as a leavener in quesadilla crusts.

Cooking Club for Men

Episode | From: Easy Entertaining with Michael Chiarello

Don't miss this classic he-man, meat and potato meal as Michael hosts a monthly get together of men who love to cook. It's easier than it looks with Michael's special chef's secrets. While the men flex their culinary muscles, the women sit back and enjoy the show! Gameplan Day Before Party: Prepare and mix Arborio rice coating for onion rings and white beans Cook and cool white beans 2 Hours Before Party: Prepare Crispy White Beans in Chili Oil Hour Before Dinner: Prepare Onion Rings for Heirloom Tomato Stack Make Heirloom Tomato Stack with Onion Rings and Blue Cheese Caramelize onions for Asparagus Pasta dish Make Asparagus Pesto sauce, boil pasta Cut and prepare steaks At Party: Assemble Asparagus Pesto with Tiny Potatoes and Pasta Serve, Eat and Enjoy Wine Recommendation Gargiulo Vineyard Chianti

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!

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Showing 1,211 - 1216 of 1,216 results for chili cheese casserole