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Showing 841 - 844 of 844 results for good food for less
Crispy Breaded Chicken Cutlets
Episode
| From:
How to Boil Water
Jack asks Frederic to teach her some recipes for the crispiest, juiciest chicken cutlets ever. Recipes include: Italian Breaded Chicken Cutlets; Cajun Cornmeal Crusted Chicken Cutlets.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Baking sheet
Serrated knife
Chef’s knife
Cutting board
Food processor
Pepper mill
Rasp or box grater
Measuring spoons
Meat mallet
Wax paper
3 shallow pans or bowls
Large skillet
Liquid measuring cup
Tongs
Rack over baking pan
Dry measuring cups
Tips:
Standard breading procedure:
An assembly-line procedure for items to be pan-fried or deep-fried that consists of dredging the item in flour, dipping it in beaten egg, and coating it with crumbs.
It works because the flour helps the egg wash adhere, and the egg wash allows the breadcrumbs to stick.
Shake off the excess flour before dredging in egg, and pack enough breadcrumbs on to fully and evenly coat the food, but shake off the excess before frying.
Frying oils:
Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.
Fats that are not good for frying (because they have low smoke points) include olive oil and butter.
Pan-frying:
Pan-frying is a cooking method in which items are cooked in deep fat in a skillet; generally involves more fat than sauteing, but less than deep-frying.
The goal of pan-frying is to produce an exterior with a crisp, golden brown crust, which acts as a barrier to retain juices and flavors.
Recipe Rescues:
The breading is soggy – The temperature of the frying oil was not hot enough. Serve chicken over a salad or in a sandwich so that it is not as noticeable.
The breadcrumbs got too dark – Make sure to use a low-sugar content bread for making breadcrumbs. The sugar will cause the breading to burn in the high heat of the frying oil.
Your chicken is not cooked through – After slicing, return the chicken to the oven and continue cooking until the inside is no longer the least bit pink in color, and juices run clear.
The coating is too spicy – Serve chicken with mayonnaise, a yogurt sauce, or lemon wedges.
Ultimate Recipe Showdown: Cakes
Episode
| From:
Ultimate Recipe Showdown
Food Network searched for the Ultimate Cake recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chocolate Cake, Cupcakes and Birthday Cakes. A panel of food experts determined whose cake was the best. See who walks away the winner of $25,000!
COMPETITORS: Chocolate Cakes
Janice Kollar -- CAKE GRAND PRIZE WINNER! Recipe: "Really Good" Chocolate Layer Cake Hometown: Atlantic Highlands, N.J.
Erin Renouf Mylroie Recipe: Anniversary Chocolate-Buttermilk Layer Cake with Toffee and Toasted Almonds Hometown: St. George, Utah
Jaclyn Esposito Recipe: Individual Molten Chocolate Coconut Cakes Hometown: Aventura, Fla.
Cupcakes
Kelly Madey Recipe: Orange Chiffon Cupcakes with Meringue Buttercream Hometown: Quakertown, Pa.
Lorie Roach -- Winner! Recipe: Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream Hometown: Buckatunna, Miss.
Channon Mondoux Recipe: Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream Hometown: Portage, Mich.
Birthday Cakes
Doreen Howarth -- Winner! Recipe: Put the Lime in the Coconut Cake Hometown: San Antonio, Texas
Marie Belfiglio Recipe: "Honey, I'm Peanuts About You!" Cake Hometown: Chandler, Ariz.
Debra Scruggs Recipe: Tropical Pound Cake Hometown: Toney, Ala.
Kissimmee
Episode
| From:
Emeril's Florida
Emeril travels to Orlando's next-door neighbor, Kissimmee. He begins the "Kissimmee" episode at "Reunion Wyndham Grand Golf & Spa Resort". "Reunion" is one of the premier tourist destinations in Kissimmee, especially for golfers. It's the only place in the world with an Arnold Palmer, Jack Nicholas, and Tom Watson designed golf course on the same property. They have a pretty good restaurant on property as well. It's named "Eleven" and after touring the resort Emeril will meet with Executive Chef Etienne Jehl to sample some of his signature dishes. Emeril's next stop is the Lakeside Grill at the Bohemian Hotel in Celebration. It's a boutique hotel with and Emeril will meet with a chef he mentored at his restaurants in New Orleans. Emeril will get to sample some of the chef's signature dishes and see how he's developed over the years. Next up, Emeril will visit the top-rated, and locals favorite, Mexican restaurant in Kissimmee for some authentic Mexican food. Emeril ends the episode by preparing a dish inspired by his visits to Kissimmee, Fried Catfish Po'boys.
Comfort Food
Episode
| From:
How to Boil Water
With help from Frederic, Jack learns how to make the ultimate comfort food, Pot Roast with Roasted Vegetables.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Pepper mill
Large Dutch oven with lid
Measuring spoons
Tongs
Cutting board
Chef’s knife
Can opener
Dry measuring cups
Liquid measuring cup
Sheet pan
Aluminum foil
Ladle
Vegetable peeler
Instant-read thermometer
Wooden spoon
Carving knife
Tips:
Cuts of meat for a pot roast:
Pot-roasting is all about taking large cuts of cheap, tough meat and turning them tender, flavorful and succulent.
A moist, tender pot roast starts with choosing the proper cut of beef. You are looking for something that is well-marbled with fat and connective tissue. Cuts from the shoulder are ideally suited for the job.
Ideal cuts of meat for a pot roast include: beef chuck roast, 7-bone blade roast, beef bottom round rump roast, and beef chuck top blade boneless roast Boneless (also known as top chuck roast).
Searing:
Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust.
Searing adds flavor to meat and seals in the juices.
Tenting and resting meat:
Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest.
Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices.
Cooking with red wine:
Do not cook with any wine that you would not drink.
Choose a dry red wine, with some body and depth.
Zinfandels yield smooth, full-bodied sauces.
Cote du Rhones and Cabernet Sauvignons are also good choices for pot-roasting.
Recipe Rescues:
If the roast sticks to the pan when searing - Use tongs to carefully lift meat and turn it. Next time, use a little more oil, and make sure heat is at least medium-high.If the sauce is not thick enough - Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the sauce, and bring it to a boil.If your vegetables are mushy - They are overcooked. Mash or puree them and serve. Next time, make sure oven temperature is high (450 degrees F), and roast until just caramelized and tender.
