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Showing 2,361 - 2370 of 2,371 results for ina garten roast chicken
Roast Salmon and Tartar in Puttanesca Coulis
Recipe
| Courtesy of Michael DeMaria
- Total Time:
- 1 hour 20 minutes
Hurry Up I'm Hungry!
Episode
| From:
Nigella Kitchen
When Nigella wants food she wants it now! And luckily she has a battery of fast food ideas up her sleeve so when she, the kids or friends are hungry - and they always are - there's no waiting around. For friends there's super fast Roast lamb with port and rosemary with Rapid Roastini, for a crowd, make your own Chicken fajitas, for dinner at the double, Crustless Pizza, and Orange and blackberry trifle for an instant dessert.
You Know It Makes Sense
Episode
| From:
Nigella Kitchen
Nigella's week is a jumble of whipping up fast food and more leisurely cooking at the weekend. There are ravenous kids who want their food now, people dropping round after work and a kitchen full of hungry people of all ages on Saturday and Sunday but whoever & whatever Nigella has it covered with her totally decadent peanut butter cheesecake, her Mother's Praised chicken, a chic easy Roast Seafood feast for friends and a child friendly, steaming bowl of Small pasta with Salami. You know it makes sense.
Triple D Nation: Street Food, Sandwiches and Soup
Episode
| From:
Diners, Drive-Ins and Dives: Triple D Nation
This trip, Guy Fieri's headed back to some faves for a funky, festive feast! First, just southwest of Indianapolis, the Cajun cuisine is still killer at this joint, plating a spiced-up shrimp sauté and mind-blowing blackened steak. Then, a breakfast-and-lunch spot in Boston is still slingin' serious sammies like a not-your-everyday eggwich and a righteous roast beef panini pressed to perfection. And a family-run eatery in upstate New York is going strong, dishing out an over-the-top turkey Reuben, plus the-bomb Buffalo chicken wing spin on soup.
Comfort Food
Episode
| From:
Ask Aida
How about the best roast chicken, sinfully good mashed potatoes and the most decadent bread pudding? Today, Aida is filling the kitchen with the intoxicating aromas of some of her favorite comfort foods.
Elegant Entertaining
Episode
| From:
Guy's Ranch Feast
Guy Fieri gets fancy for the fun of it with an evening of elegant entertaining at the ranch. Scott Conant makes a Roast Fish Gazzetto with Tomatoes and Potatoes, followed by Zeppoli with Gianduia and Hazelnuts. Rocco DiSpirito makes succulent Lamb Chops Scottaditto with Spaghetti and Mushrooms, and a French Kiss Cocktail. Jonathan Waxman's Crispy Monterey Squid with Baby Gem and Saffron Aioli is guaranteed to please. Marc Murphy then brings the rustic charm of Spain with his Shrimp and Chicken Paella. Alex Guarnaschelli adds her Endive, Apple and Candied Walnut Salad before serving the meal's final touch with her decadent Chocolate Pudding Layer Cake.
Budget Party
Episode
| From:
Easy Entertaining with Michael Chiarello
It's high class without high cash as Michael hosts another low cost, high impact meal that will save you time and money entertaining. With recipes for Bean Cassoulet with; Fennel Spiced Chicken and Roasted Vegetables; Roasted Peppers and Pecorino Cheese; Toasted Coconut Flan
Gameplan
Day Before Party:
Roast Peppers on burner or hot plate. Steam roasted peppers in a paper bag for a few minutes.
Combine fennel seeds, white pepper corn, and coriander. Roast the seeds dry in a sauté pan, and grind the mixture with some gray salt. Put in a container and save for the party.
Peal, remove seeds, and tear apart roasted peppers. Season with salt, pepper, and extra virgin olive oil. Plate, cover, and refrigerate peppers for the party.
Day of the Party:
Toast shredded coconut for flan dessert.
Cut and blanche brussel sprouts for cassoulet.
Combine and simmer coconut milk, milk, and cream in a sauce pan for flan dessert. Add toasted coconut.
Slice and caramelize onions, Parsnips, peeled celery and carrots for cassoulet. Add blanched brussel sprouts and season with salt, pepper, and fennel spice rub.
Separate chicken for cassoulet, heavily season with fennel spice rub, and caramelize in pan.
1 Hour Before Party:
Slice pancetta, add a couple cloves of garlic, and cook in your cast iron pan. Once caramelized add white beans, chicken, and vegetables. Bake cassoulet.
Whisk eggs and egg yolks together. Strain in coconut milk mixture. Make caramel for flan dessert. Ladle caramel and custard into mason jars and bake in the oven in a water bath. Remove from mason jars after dinner and serve.
Slice pecorino cheese and add to roasted peppers with Italian parsley.
Eat and Enjoy!
Brown Baggin' It
Episode
| From:
Easy Entertaining with Michael Chiarello
Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh!
Gameplan
1 Day Before the Lunch Party:
Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock.
Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil.
Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup.
Drain barley and set aside to cool.
Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve.
Slice and roast zucchini for Frittata and Tomato Sandwich.
Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture.
Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight.
Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside.
Chop and cook smoked bacon for Roasted Barley Salad.
Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad.
Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables.
Chop parsley and set aside for Roasted Barley Salad.
Morning of the Lunch Party:
Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag.
Pack toasted bruschetta slices into paper bag.
Reheat Roasted Tomato Soup and pour into thermoses.
Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container.
Pack salt and pepper and chili flakes.
Stir reserved parsley into Roasted Barley Salad. Pack up salad.
Slice Frittata and pack into container.
Pack basil leaves into small container.
At the Party:
Assemble Frittata and Tomato Sandwiches.
Serve Roasted Tomato Soup in mugs. Top with bruschetta slices.
Serve Roasted Barley Salad.
Eat and Enjoy!
