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Showing 3,811 - 3820 of 4,271 results for goat cheese herb pasta
Sheep's Milk Ricotta and Parmesan Cheese Ravioli
Recipe
| Courtesy of The Rail Stop Restaurant
- Total Time:
- 1 hour 31 minutes
Guido's Out To Lunch
Episode
| From:
Guy's Big Bite
Guy fieri and two pint-sized sous chefs make lunch to-go, with juicy grilled chicken sandwich on pretzel baguette, stacked with slices of havarti cheese, tender bibb lettuce, and a generous smear of tangy citrus mustard. Fieri's farfalle features sunchokes, green onion, mozzarella, tomatoes, olives, and a red bell pepper-arugula pesto for a pasta salad that thinks outside of the lunchbox. Finally, mimi's granola bars, packed with healthy ingredients like oats, dried cherries, coconut, and peanut butter will rev energy levels all day long.
Lunch Time Anytime
Episode
| From:
The Kitchen
Geoffrey Zakarian rounds up some of The Kitchen's best lunch recipes and makes a classic Tuna Niçoise Salad, combining vibrant, fresh ingredients into a lunch that's easy to prepare yet impressive enough for guests. Sunny Anderson shares her Simple Roasted Tomato Soup with Broiled Cheese Toast, and Alex Guarnaschelli makes her Pork Sloppy Joes with Pickled Onions. The satisfying midday meals continue with Geoffrey's Lamb Skewer Pitas, Jeff Mauro's True Chicago-Style Deep-Dish Pizza, and Katie Lee Biegel's Greek Chicken and Orzo Pasta Salad.
Old Favorites, New Twist
Episode
| From:
The Pioneer Woman
Ree Drummond takes a trip down memory lane with a collection of recipes that put a fresh spin on favorite foods. First, she revisits experimental Short Ribs with Collards and uses a multicooker for deliciously fast results. Then, she transforms a beloved pasta dish into an easy baked Sheet Pan Mac and Cheese. Next, Ree turns a summer combo into a perfect solo lunch of Chicken and Strawberry Salad Wrap and takes on an incredible hack with Margarita Ice Cubes for an almost instant Blackberry Lime Cocktail.
Don't Lose Your Noodle
Episode
| From:
Worst Cooks in America
With a focus on flavor, chefs Anne Burrell and Cliff Crooks test the recruits' palates with a variety of new and fun ingredients. After plunging face-first into pasta bowls, it's time for the recruits to create their own. The chefs teach them how to make loaded mac and cheese, and in the main dish challenge, the recruits must put their spin on an elegant rack of lamb dinner. While some of the amateurs have palates bursting with potential, it's time to say farewell to one recruit.
Pissaladiere (French Onion-Anchovy Tart)
Recipe
| Courtesy of David Rosengarten
- Total Time:
- 1 hour 10 minutes
Pasta with Ivory Sauce
Recipe
| Courtesy of Michele Urvater
