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Articles 1 to 12 of 56:
Nigella Lawson : Shows : Food Network
Nigella Lawson is the British bestselling author of Nigella Express: Good Food Fast, Feast: Food to Celebrate Life, Forever Summer, Nigella Bites, How to Be a Domestic Goddess, and How to Eat, which have sold in excess of 5 million copies ... [... more]
Food Network |
One-Pan Sage-and-Onion Chicken and Sausage
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. ... [... more]
Food Network |
Ritzy Chicken Nuggets
Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. ... [... more]
Food Network |
Mughlai Chicken
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces ... [... more]
Food Network |
Sake Salmon and Rice
In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes. Follow packet instructions for the rice, or rice-cooker handbook or just put rice ... [... more]
Food Network |
Vietnamese Shrimp and Glass Noodle Salad
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. ... [... more]
Food Network |
Big Pasta with Mushroom, Parsley, Garlic and Thyme
Special equipment: Large roasting pan, approximately 12 3/4 by 16 1/2 inches. In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the ... [... more]
Food Network |
Spaghetti alla Carbonara
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey ... [... more]
Food Network |
Aromatic Lamb Meatballs
Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the ... [... more]
Food Network |
Slime Soup
Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.* Add the diced mozzarella to the peas in ... [... more]
Food Network |
Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need ... [... more]
Food Network |
Chocolate Cherry Trifle
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap ... [... more]
Food Network |
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