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Recipes
Daphne Oz's Mushroom & Vegetable Stuffing
By pattie_d
In an oven preheated to 400F, bake the torn bread until crunchy, about 10 minutes
- 1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
- 3/4 cup Walnuts (coarsely chopped)
- 1 Shallot (finely chopped)1 Celery Stalk (thinly chopped)
- 1/2 pound Shitake Mushrooms (chopped and stems removed)
- 1 Bunch Kale (cut into ribbons and stems removed)
- 1 Granny Smith Apple (cored and diced)
- 1/3 cup Parsley Leaves (minced)
- 1 tablespoon Fresh Thyme Leaves (minced)
- 1 tablespoon Fresh Sage Leaves (minced)
- 1 Clove Garlic (minced)
- 1 tablespoon Extra Virgin Olive OilSalt and PepperVegetable Broth (approximately 2 cups)
- kitchenware
- 9 x13 pan/ sheet
Day 1-Roast Pork & Pan-roasted Potatoes Recipe
By pattie_d
1. Heat oven to 400 degrees F
- Pork and Potatoes:
- 1 boneless pork roast, about 4-1/2 pounds
- 2 tablespoons olive oil
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon black pepper
- 5 sprigs rosemary
- 1 1/2 pounds red-skin potatoes, cut into 1-inch pieces
- Gravy:
- 1 1/2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
Sun-Dried Tomato Tapenade on Polenta Triangles
By pattie_d
For Tapenade: Combine all ingredients in processor
- Tapenade:
- Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.
- 12 black brine-cured olives (such as Kalamata), pitted
- 9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon chopped fresh thyme
- 1 small garlic clove, minced
- Polenta
- 1 1/4 cups whipping cream
- 1 1/4 cups water
- 3/4 teaspoon salt
- 3/4 cup yellow cornmeal
- 3/4 teaspoon hot pepper sauce (such as Tabasco)
- 4 tablespoons olive oil
- Chopped parsley
Eggplant Roasted
By pattie_d
Preheat oven to 425°F. Cut slits in the skin of whole eggplants with a sharp knife to allow steam to escape
- 1 eggplant
- 1 carton of cherry tomatoes
Frozen Cranberry Juice Cocktail Concentrate
By pattie_d
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- 1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed
- 1 1/4 cups Tequila
- 1 cup Canned Jellied Cranberry Sauce
- 10 Tbsp Fresh Lime Juice
- 6 Tbsp Orange Liqueur
- 7 cups Ice Cubes, divided
The perfect paneer substitute
By pattie_d
Do-It-Yourself Food Dehydrator / Jerky Maker
4/5
(1 Votes)
Easy Bake Bread
By pattie_d
Prep: 15-minutes: Rise: 20-hours Bake: 450 degrees for 45 minutes ABC: A
- 3 cups white wheat flour (such as King Arthur Flour) plus additional for dusting.
- 1/2 teaspoon active dry yeast
- 2-3/4 teaspoons salt
- 1-1/2 teaspoons sugar
- 1-1/2 cups water at room temp.
- 1 tablespoon white vinegar
Molten Chocolate Cakes Recipe
By pattie_d
Heat oven to 450ºF. Butter two 6-oz ramekins and dust the inside with flour
- 4 Tbsp unsalted butter, plus more for the ramekins
- 1 Tbsp flour, plus more for the ramekins
- 1⁄3 cup bittersweet chocolate chips
- 1 large egg plus 1 large egg yolk
- 2 Tbsp granulated sugar
Meatloaf With Chili Sauce
By pattie_d
Covering the cooked meatloaf with chili sauce, then returning it to the oven for a few minutes, gives a slightly sw...
- 1/2 cup milk
- 4 slices white sandwich bread, torn into pieces
- 1 1/2 pounds ground sirloin
- 1 1/2 pounds ground pork
- 2 small onions, finely chopped
- 6 garlic cloves, minced
- 1/2 cup chili sauce, plus 1/4 cup for glaze
- 1 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
Sopes
By pattie_d
Recipe courtesy Cynthia Garcia
- 1 clove garlic
- 1 bay leaf
- Whole peppercorns
- 1/4 onion, whole
- 1 boneless chicken breast
- 1 1/2 cups chorizo
- One packet Sopes***
- 2 cups refried beans, recipe follows
- 1 onion chopped small
- 2 bunches cilantro chopped
- 1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
- 1 1/2 cups queso fresco (fresh cheese)
- 1 avocado, diced
- 3 ripe medium tomatoes cubed
- 1/2 head iceberg lettuce shredded
- Green salsa
- Red salsa
- ***Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets
- REFRIED BEANS
- 2 cups pinto beans
- Water, to cover
- 1 small onion cut in large wedges
- "Epazote" or Mexican oregano
- ham bone
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot