s spoons to eat the dessert.
Get yourself a good
he onions, salt, pepper, herbs de Provence, and sugar. Stir to
owl, whisk the oil, herbes de province, salt and pepper to
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
...
olive oil, and balsamic (optional, Giada's recipe didn't include
nd stored in the refrigerator- Giada suggests serving it at room
Melt marshmallows with 1/4 cup milk in double boiler.
Let cool.
Add creme-de-menthe and heavy cream.
Crush cookies until fine.
Melt marshmallows in milk in top of double boiler; cool.
Add creme de menthe, food coloring and flavoring.
Fold in whipped cream; mix well.
Put half of cookie mixture in bottom of 9-inch cake pan.
Add mixture, cover with rest of cookies.
Freeze.
Keeps for several weeks.
Do not thaw before serving.
Melt marshmallows in double boiler with milk.
Cool.
Whip the cream and add to cooled marshmallows.
Fold in creme de menthe. Place half of the crumbs in a 9 x 13-inch pan.
Cover with mixture.
Add remaining crumbs to top.
Refrigerate overnight.
Crush large package of Oreo cookies, less icing.
Melt oleo. Mix with Oreo crumbs.
Pat in rectangular baking dish for crust. Reserve 1/4 cup to sprinkle on top.
Mix ice cream with sherbet (softened).
Add cream de menthe and Cool Whip.
May add green food coloring.
Pour over Oreo crust.
Sprinkle remaining crumbs on top.
Freeze; cut in squares.
Crush chocolate wafers; reserve 1/4 of it for the top.
Add melted butter to remainder and press into a 9 x 13-inch pan.
Melt marshmallows in hot milk in top of double boiler.
Cool.
Whip cream; add creme de menthe.
Fold mixture into other mixture and pour over pressed crumbs.
Add remainder of crumbs to top.
Keep in fridge or freezer.
br>https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala
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Source: Giada De Laurentiis
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
Using a slotted spoon, remove the pancetta from the pan and set aside.
Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are ...
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush ...
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with ...
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in ...
Butter a 13 by 9 by 2-inch baking dish.
Preheat the oven to 375 degrees F.
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat.
Add the pancetta and saute until golden and crisp, about 5 minutes.
Using a slotted spoon, transfer the pancetta to a small bowl.
Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total).
Reduce the heat to medium.
Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds.
Add the flour and whisk for 2 ...
Preheat the oven to 350 degrees F.
Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
Bake, uncovered, until the meat loaf is firm to the ...