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Showing 331 - 333 of 333 results for sausage pizza
Kids Cook The Darndest Things
Episode
| From:
Emeril Live
Laugh and learn as Emeril shares recipes fun and easy enough for kids to help prepare. It's A Good Morning Muffins, Emeril's Scrambled Egg and Sausage Burritos, Oh Yeah Baby Glazed Carrots, Pizzazzy Pizza Sandwiches, Layered Fruit Dip
Chicago
Episode
| From:
Chefs vs. City
Chefs Aaron Sanchez and Chris Cosentino go up against Chicago restaurateurs Gregg and Joey Morelli. The teams face-off while making common Chicago foods like homemade sausage and deep-dish pizza. The real test comes when the teams must deliver hot dogs on roller skates and identify scientific food made of paper!
Super Bowl Party Soup
Episode
| From:
How to Boil Water
Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash.
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:
Colander
Large saucepan with lid
Large soup pot
Pepper mill
Immersion blender or regular blender
Wooden spoon
Cutting board
Chef’s knife
Slotted spoon
Measuring spoons
Rolling pin
Pizza cutter or chef's knife
Pastry brush
Parchment paper
Sheet pan or cookie sheet
Ladle
Liquid measuring cup
Tips:
Soak beans in 3-4 times as much UNSALTED water as the quantity of beans
Soaking beans is necessary because:
They need to absorb some moisture in order to cook evenly
Soaking keeps beans from splitting open
Soaking breaks down the indigestible sugars that cause intestinal problems
Soaking maximizes the nutritional content of beans
Quick soak vs. long soak:
For quick soak
Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours
Drain beans and get rid of soaking water
Rinse beans so that sugars do not remain
Cook beans as directed
Long soak
Soak beans in cold water overnight or for 8 hours
Drain beans and get rid of soaking water
Rinse beans so that sugars do not remain
Cook beans as directed
Puff pastry:
Available pre-made in the frozen section
It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers
Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc.
Recipe Rescues:
For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.
