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Showing 1,191 - 1200 of 1,209 results for green salads
Home Ec 101
Episode
| From:
Emeril Live
Join Emeril as he makes straight-A dishes in his kitchen. The kids from the Mahalia Jackson school in Brooklyn are his guests as he prepares food that is perfect not only for the classroom but for the dinner table too. Recipes include Fiesta Quesadilla with Simple Salsa and Holy Guacamole, My Kinda Salad, Mighty Meaty Meatloaf with Sugar and Spice Acorn Squash and Minty Green Peas and Seriously Chocolately Cheesecake.
Fun Food
Episode
| From:
Nigella Feasts
Nigella Lawson shares her fabulous, fun named recipes that appeal to kids of all ages. Whether you re 8 or 80 you ll love her mozzarella stuffed Blood and Guts Baked Potatoes served with crisp coated Ritzy Chicken Nuggets and Capery Salad. She s rustling up fabulous iced cookies that are as good to eat as to decorate and then there s velvety green pea Slime Soup a fantastic name for a fantastic recipe.
Right On Budget
Episode
| From:
Healthy Appetite with Ellie Krieger
Eating healthy doesn’t deserve its expensive reputation and Ellie has some great ideas for nutritious meals that won’t break the bank. There’s a scrumptious Chopped Nicoise Salad that’s so good for you and cheap, cheap, cheap, plus a 3 Bean and Beef Chili party for 6 people--with all the sides including a cool Green Avocado Dip for just 5 bucks a head. She'll also share tips and strategies to make your money go much further.
Hearty Vegetable Salad and Vinaigrette
Recipe
| Courtesy of Kathleen Daelemans
- Total Time:
- 1 hour 5 minutes
Naples
Episode
| From:
Emeril's Florida
Emeril travels to the southwest Gulf coast of Florida to explore the rising culinary scene in Naples. On his first stops Emeril goes Italian at "Osteria Tulia", one of the hottest restaurants in the Naples area. Emeril's next stop is "Mereday's Fine Dining", a waterfront restaurant serving contemporary cuisine based on the freshest, seasonal and finest available ingredients. His last stop is "Pinchers Crab Shack" which is best known for their stone crab but also is recognized for having the freshest fish in the Southwest Florida. Emeril finishes the episode by preparing another of his Florida seafood favorites, Crab Louie Salad with Florida Greens.
Pantry Dinner
Episode
| From:
Easy Entertaining with Michael Chiarello
When dinner is down to the wire or you're too tired to cook, a meal straight from the pantry is the way to go! Michael teaches us the essentials of a well stocked cupboard to make quick and impressive meals for impromptu guests. Who knew it was so easy?
Gameplan
Hour Before Dinner (made with guests):
Mash anchovies and capers for puttanesca sauce
Steam skins off of canned tomatoes for bruschetta
Put marinara sauce, clam juice, black pepper in sauce
Pit and chop olives and add to the sauce.
Add mashed anchovies and capers combination to the sauce. Add fresh oregano.
Chop steamed tomatoes for bruschetta.
Chop prosciutto and cook on stovetop to add as bits to salad.
Mix salad dressing: chopped tarragon, Dijon mustard, gray salt, sherry vinegar
Make poached eggs for salad. Prepare greens.
Make bruschetta on grill and then top with chopped tomatoes, basil & olive oil
Make pasta
Dinner Party:
Serve salad, pasta puttanesca with bruschetta
After dinner, make espresso
Make dessert: hazelnut gelato with steamed milk, biscotti and then add hot espresso
Wine Recommendation
Chiarello Vineyards Cabernet
Virginia
Episode
| From:
Food Network Specials
In Richmond, Virginia the Jefferson Hotel is a building of sophistication and history. Diners head to Lemaire for a meal with the same finesse. G meets with Chef Walter to see his take on the fried green tomato. Award-winning chef Jason opened Comfort to serve local ingredients with his own style. He shares with G his techniques on preparing braised pork and sides in his 'comforting' restaurant. Lavender Field Farms offers fresh honey, herbs, eggs, and beauty products all prepared fresh on the premises. G gets to experience a day in the life at the farm with owner Nicole before preparing a simple but summery skirt steak salad with a honey-citrus dressing.
Backyard Lobster
Episode
| From:
Easy Entertaining with Michael Chiarello
Michael shows you the Chiarello version of the classic Lobster bake including recipes for Grilled Potato & Green
Onion Salad; Grilled Baguettes w/Old Bay Butter plus Cake Doughnut Bread Pudding
Gameplan
Day Before Party:
Zest lemons for Old Bay Butter
Simmer Old Bay Seasoning and Extra Virgin Olive Oil, cool in an ice water bath, and blend in food processor with sweet butter, lemon zest, gray salt, and black pepper. Cover and refrigerate.
Slice and boil potatoes for Potato and Scallion salad. Toss boiled potatoes with olive oil, salt, and pepper.
Slowly cook bacon for Potato and Scallion salad.
Whisk leftover bacon fat and olive oil, mustard, champagne vinegar, shallots, Italian Parsley, salt and pepper for potato salad vinaigrette.
Season Scallions with salt, pepper, and bacon fat mixture for potato and scallion salad.
Grill scallions and potatoes. Slice ingredients for potato scallion salad and separate onto a plate. Cover and refrigerate.
1 Hour Before Party:
Start charcoal for lobster bake.
Fill galvanized tub with seaweed, lobsters, corn, partially boiled potatoes, clams, and chardonnay. Cover with damp burlap and set tub on charcoal to bake for 45 minutes.
Break up donuts and raisins in the bottom of a pan for bread pudding.
Cream sugar and sweet butter in a food processor for custard. Mix in eggs, vanilla, cinnamon, and cream. Pour custard over donuts. Cover with foil and bake.
At the Party:
Pour out the tub of lobster onto a newspaper covered table. Serve with lemon, Old Bay seasoning, and salt.
Lightly grill linguisa on the grill.
Toast baguettes on the grill and smother with Old Bay butter.
Combine ingredients for potato and scallion salad. Cover with vinaigrette and season with gray salt.
Remove foil from bread pudding and crisp in the oven for 10 minutes.
Melt butter for Rum sauce. Stir in powdered sugar and thin sauce with dark rum. Pour sauce over bread pudding and serve.
Eat and Enjoy!
Let's Celebrate with Stella McCartney
Episode
| From:
Mary McCartney Serves It Up
It's a family affair when Mary McCartney's sister, fashion designer Stella McCartney, drops by to taste test Mary's incredible party dishes and pitch in with the cooking. They're in the mood to celebrate and toast the holiday season with fruity Stella Bellini Twists named in her honor. Stella gives her verdict on Crispy Coated Mushrooms with Green Dip, the Perfect Party Pie guaranteed to impress and incredible Jewelled Chocolate Bark Crunch. Then it's a sister act in the kitchen as they join forces to make a stunning Roasted Toasted Salad inspired by their mom and reveal tips on entertaining freezer essentials. Mary and her little sis are reminiscing, sharing family stories and revealing who is the naughty one, with plenty of sibling rivalry and fun in the kitchen.
