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Showing 4,251 - 4260 of 4,271 results for goat cheese herb pasta
Now That's Italian
Episode
| From:
Low Carb and Lovin' It
Chef George Stella is right at home as he cooks up a smorgasbord of his favorite Italian dishes. He assembles a beautiful antipasto platter of sliced meats and cheeses topped with fresh basil that takes only a few minutes to prepare. He makes an Anaheim shrimp scampi with spaghetti squash in lieu of pasta; a radicchio salad with a simple and light raspberry vinaigrette; and he finishes the meal off with low carb neopolitan parfaits topped with strawberries and mint for garnish.
Top 5 Tips
1. Don't peel cucumbers -- the skin is full of vitamins and nutrients.
2. Remember to buy unsweetened cocoa powder for the parfaits, not a cocoa drink mix.
3. Radicchio is a great Italian lettuce you can buy in most grocery stores. Cut the core off the bottom, throw it away, and peel off the leaves.
4. If you can't find fresh raspberries for the salad, substitute frozen ones without added sugar.
5. Stock your pantry with a low carb staple: hearts of palm.
Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce
Recipe
| Courtesy of Ming Tsai
- Total Time:
- 2 hours 25 minutes
TV Dinner and a Movie
Episode
| From:
Easy Entertaining with Michael Chiarello
It's a quiet dinner at home, filled with some of your all-time favorite comfort foods and served TV dinner style! With Michael's recipes for Cup of Quick Minestrone , Turkey Polpettone Sandwich in Marinara, Parmesan Fries oven baked, Warm Bananas w/Brown Sugar & Bay leaf over Chocolate Cake
Gameplan Day Before Party:
Assemble and sauté soup (without pasta) for Super Quick Minestrone.
Mix and simmer sauce (without sliced bananas) for Warm Bananas with Brown Sugar Sauce to top Chocolate Cake.
Skim the simmering Minestrone and refrigerate it overnight.
Remove Warm Bananas with Brown Sugar Sauce from the heat and refrigerate overnight.
Prep, par-boil, drain, coat and refrigerate the potatoes for Parmesan Fries.
Mix raw turkey with other ingredients and for Turkey Polpettone, refrigerate overnight.
One Hour Before Party:
Boil Pasta for Super Quick Minestrone, remove from pot and cover with olive oil to keep moist until ready to add to soup.
Put Super Quick Minestrone on the stove to get back up to a boil.
Take Par boiled potato sticks and bake them in the oven to bake.
Begin to sauté the turkey patties for the Polpettone, and place the marinara on the stove to heat to combine with sandwich.
Grate parmesan and top baking fries in the oven for Parmesan fries, place them back in the oven to melt cheese.
Flip the turkey patties to brown on the other side, then lift and put them in the heated marinara sauce. Top with extra mozzarella.
Slice crostini bread and place sauteed patties from the sauce in the sandwich bread for serving.
Pull fries form oven to cool.
As Guests Arrive:
Add pasta to Super Quick Minestrone.
Reheat and add bananas to Warm Bananas with Brown Sugar Sauce.
Eat and enjoy, serving in TV Dinner trays if possible.
Eat and Enjoy!
Wine Recommendation 2001 Trefethen Merlot
You Hear That Sizzle?
Episode
| From:
Food Network Specials
Host David Guas travels to Asheville, North Carolina, a scenic arts community, as four rough-and-tumble grillers battle it out using local cuisine like scuppernongs and liver mush, to take home $10,000 and the title of grill master. Here, tucked between the Blue Ridge and Smokey Mountains, it's all about homegrown foods, the great outdoors and beer. In this episode, there's Will Smith, a self-proclaimed refined redneck caterer, Shawn "Tiny" Townsend, a part-time caterer and full-time grill lover, Jeff Banister, a process server who hunts and grills whole animals and Dillon Black, the youngest in the group but perhaps the most experienced in the BBQ circuit. Some of the final plates are wildly creative. Some are overly ambitious. And one is incomplete. The clock keeps watch and waits for no one. David is joined by guest judges Elizabeth Karmel, owner of Hill Country BBQ restaurants and Jason Sandford, a food writer and journalist from Asheville. Some of the food exceeds the judges' expectations. And some literally go up in flames. It's a high-heat, high-intensity rush to the finish. And only one will survive. The Starters Challenge round required the use of bison loin and Ellington cheese, a stinky goat cheese. After some hectic, hair raising grilling, Dillon Black was sent home due to his bland dish. The Butcher's Choice round required the use of guinea fowl, scuppernongs, a large grape native to the Southern United States, and microbrew beer. After a tense, last minute grill, Will Smith's scorched guinea fowl resulted in his elimination. The Monster Mains round determined who walked away with $10,000. Jeff and Tiny used ribeye, red Russian kale, peaches and liver mush. Tiny was unable to finish is sauce in time, but ultimately the judges decided that he best represented both the grill and Asheville. As a result, he took home $10,000 along with the title of Asheville grill master.
Country Thanksgiving
Episode
| From:
Easy Entertaining with Michael Chiarello
It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella
Gameplan 1 Day Before Party
Peel and dice butternut squash and chop herbs for Roasted Butternut Squash.
Blend and simmer brown butter sauce and toss with squash. Roast squash.
Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight.
Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight.
Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight.
3 Hours Before Party:
Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving.
Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad.
Sauté mushrooms and thyme and add to Autumn Panzanella Salad.
Reheat prepared Roasted Butternut Squash.
Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys.
Assemble and dress Autumn Panzanella Salad.
At the Party:
Carve and serve turkeys with gravy.
Serve Autumn Panzanella Salad and Roasted Butternut Squash.
Eat and Enjoy!
Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley
Bruschetta Bar
Episode
| From:
Easy Entertaining with Michael Chiarello
Everyone's favorite appetizer becomes a party in itself as we set out a make your own bruschetta bar with plenty of toasty, garlicky bread and lots of delicious toppings. A fun and easy cocktail party everyone will love.
Gameplan Day Before Party:
Shave corn off cobs, simmer with cream for Creamed Corn Bruschetta. Cover and refrigerate.
Blanch broccoli for Rosemary Skewers.
Remove some leaves from rosemary stems to make "skewers".
Whisk together marinade for Rosemary Skewers.
Roast garlic in olive oil for Rosemary Skewers.
Remove stems from shitake mushrooms for Rosemary Skewers.
Assemble vegetables on Rosemary Skewers. Cover and refrigerate.
1 1/2 Hour Before Party:
Sear steak to rare for Bistecca Bruschetta. Set aside on a rack.
Slice and roast onions for Bistecca Bruschetta.
Slice and bake bread to make Crostini.
Slice bread for bruschetta.
Finish roasted onions with vinegar, garlic and herbs.
Finish steaks in oven for Bistecca Bruschetta. Remove and let rest.
1/2 Hour Before Party:
Re-heat and plate creamed corn and proscuitto slices for Creamed Corn Bruschetta.
Set up ingredients for Smeared Tomato Bruschetta with extra virgin olive oil, torn basil, and salt on a tray for guests to assemble.
Carve steaks and arrange on platter with onions for Bistecca Bruschetta.
At the party:
Grill Bruschetta bread slices.
Grill Rosemary Skewers, serve with Carambazola cheese.
Eat and Enjoy!
