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Showing 3,681 - 3690 of 4,271 results for goat cheese herb pasta
Creamy Ranch Pasta Salad
Recipe
| Courtesy of Heath Goldman
for Food Network Kitchen
- Total Time:
- 35 minutes
Bow Tie Pasta with New Potatoes and Olives
Recipe
| Courtesy of Michele Urvater
- Total Time:
- 31 minutes
Noodle Mania
Episode
| From:
The Kitchen
The Kitchen hosts simmer, twirl and slurp their way through oodles of noodle dishes! Geoffrey Zakarian schools everyone on fresh pasta with his Fresh Fettuccine with Spicy Crab and Spring Onion. Then Katie Lee Biegel packs in the flavor and color with her Grilled Shrimp with Spicy Vegetable Noodles. Jeff Mauro makes an ooey-gooey Wagon Wheel Western BBQ Mac and Cheese, and Alex Guarnaschelli wows with her simple yet flavorful Blushing Angel Hair Pasta. Finally, Sunny Anderson reports on noodle trends and fries up Easy Cinnamon Sugar Crispy Noodles.
Chili'd to the Bone
Episode
| From:
Cutthroat Kitchen
Things get chilly when one chef must use freezer burnt ingredients to make a chili cheese dog. Then Alton's done it again with a pasta art masterpiece, but it turns out not everyone is art lover. Finally one chef feels like they're going around in circles when forced to use a spinning cook station.
Triple Act
Episode
| From:
The Pioneer Woman
Ree's mom and sister are staying on the ranch for the weekend and the women are conjuring up family recipes and food they love. For dinner, a fabulous Seafood Pasta in a Foil Package with Creme Brulee for dessert, and a casual Perfect Spinach Salad and Olive Cheese Bread for lunch the next day.
Fresh, Filled and Fried
Episode
| From:
Diners, Drive-Ins and Dives
This trip Guy's crossing the country for scratch cooking done right. In Philadelphia, a pub where they're deep-frying hand made empanadas loaded with a Philly favorite. In Spokane, a 1912 farmhouse turned restaurant throwing a spin on stuffed pork chops with goat cheese, pine nuts and sun dried tomatoes. And in Portland, Maine, an 80-year-old, waterfront joint where the lobster's boat-to-table fresh and served up on a house baked brioche.
A-Z: F for Fresh, Filled and Fried
Episode
| From:
Diners, Drive-Ins and Dives
Guy Fieri's crossing the country for scratch cooking done right. In Philadelphia, a pub is deep-frying handmade empanadas loaded with a Philly favorite. In Spokane, Wash., a 1912 farmhouse-turned-restaurant is throwing a spin on stuffed pork chops with goat cheese, pine nuts and sun-dried tomatoes. Then in Portland, Maine, an 80-year-old waterfront joint is serving their lobsters boat-to-table fresh on a house baked brioche.
All the Colors of the Rainbow
Episode
| From:
Valerie's Home Cooking
Valerie Bertinelli is celebrating spring's colorful bounty by creating a visual feast that delights the senses and her guest, The Kitchen's Katie Lee. The menu includes Red Raspberry Goat Cheese Crostini, Honey Roasted Rainbow Carrots, Purple and Green Kale Salad with Lemon Anchovy Vinaigrette and Heirloom Garlic Chicken Thighs. Valerie and Katie sip Blood Orange Brown Derby cocktails and wrap up their meal with White Chocolate Bark with Dried Cranberries and Pistachios.
Ultimate Sloppy Joes
Episode
| From:
Tyler's Ultimate
Put a smile on your family's faces with the Ultimate Sloppy Joes, topped with Butternut Squash Coleslaw in Honey. Goat Cheese Dressing, plus Homemade Pickles and Crispy Parmesan Butternut Squash Chips on the side.
