Enjoy a bright and beautiful garden brunch menu.
Sandra is getting her inspiration from Food Network chefs and friendToday, Sandra is getting her inspiration from Food Network chefs and friends Tyler Florence and Emeril Lagasse. First up, Tyler s Buddha s Delight Dumplings with Ginger Chive Ponzu. Next, Steak Diane inspired by Emeril s restaurant classic. She also shows us some tricks to make his Chocolate Strawberry Crepes with Caramel Sauce fast , even on a weeknight.s Tyler Florence and Emeril Lagasse.
Sandra s scrumptious Lemon Swordfish Brochettes are marinated, grilled and served with fluffy Lime Couscous and Prosciutto Tied Asparagus. For dessert, it s her No Bake Daffodil Cake.
Are you sweet on someone? Sandra will show you how to say it with chocolate. It's a chocolaty buffet of sweets including creamy Chocolate Orange Mousse with Raspberries and Heart Candy Garnish and moist, chewy Crème de Menthe Brownies. For a lighter treat, there s Chocolate Hazelnut Sorbet garnished with fresh raspberries.
Sandra is making a creamy Caesar salad. Next, she'll show a delicious new version of the old burger and fries: her juicy apple maple turkey burger is served with seasoned sweet potato fries.
Sandra demonstrates Japanese-inspired recipes that break away from everyday menu monotony.
This Halloween, Sandra is transforming into 4 icons from the silver screen - you won't believe your eyes! First, dressed as Marilyn Monroe, she's scaring up a host of Halloween snacks including Spicy Bat Wings and Bat Chips served with a Goblin Dip. Then, Sandra transforms into Vivan Lee, and makes frighteningly good cocktail meatballs - her Sweet and Sour Eyeballs. Next, while disguised as Liz Taylor, Sandra makes Spider Bites, a spooky confection made with chocolate, peanut butter, and pretzels. Plus, Sandra's White Pumpkin Cakes are so good; they'll vanish into thin air. In her final costume, Sandra aka Audrey Hepburn, makes a secret potion suitable for boys, ghouls and grownups alike - Dragon's Blood Punch.
Sandra is making very Merry Munchies for the holidays. First, what's more fun than building a snowman? Building one out of cake, frosting, and candy that you can eat! Next, she's making Gingerbread Cookies the Semi-homemade way.
This episode of Semi Homemade is your passport to easy Italian-inspired recipes. First, everyone will love Sandra s Fried Cheese Ravioli with a delicious Tomato Pepper Relish and Artichoke Caper Dip. Then, her colorful Penne pasta with Asparagus and Peppers. Plus, Sandra s crowd-pleasing marinated Italian Beef is grilled and served with a thick and rich red sauce.
Sandra prepares a light menu using loads of fresh herbs in this garden inspired meal. First, she ll make a creamy Tuscan White Bean Spread with basil. Next, her Herb Crusted Salmon with Sweet Corn, Mushrooms, and Herb Salad is fabulous.
Inspired by the exotic flavors of India: today's menu is full of pleasing textures, flavors and colors. First, a light and chilled Cucumber Yogurt Dip with Pita Chips is a refreshing starter. Then, Sandra whips up a tender marinated Tandoori Chicken with a garlic and ginger kick. On the side, a delicious Cashew Rice with Golden Raisins and unbelievably easy Curried Grilled Eggplant.
Sandra's good friend and former The Next Food Network Star contestant Reggie Southerland joins her for a down home soul food spread. Together they will dazzle you with corn bread stuffing and spicy southern collards served up with smothered fried chicken. Plus, Reggie's easy and delicious southern fried corn.
This eclectic collection of heirloom recipes starts off with Sandra's take on a Chinese take-out appetizer favorite...hot
crab rangoon dip served with crispy won ton chips. Next, she'll make a warm orzo salad with mint and feta. The main course is made in the slow cooker...her chicken scaloppini with spring vegetables is one of a kind.