Prep Time:10 minutes
Cook Time:30 minutes
Broccoli Cheddar Bake Recipe - Broccoli casserole that updates the old standby of the green bean casserole. Use 1 bunch broccoli, cut up and cooked or 16 oz. pkg. frozen broccoli cuts.
Tip: Use 1 bunch broccoli, cut up and cooked or 16 oz. pkg. frozen broccoli cuts.
10 oz. can CAMPBELL'S Broccoli Cheese Soup cup milk1 1/3 cups FRENCH'S French Fried Onions 1 1/3 cups shredded Cheddar cheese4 cups cooked broccoli cuts
MIX soup, milk, 2/3 cup French Fried Onions, 2/3 cup cheese and broccoli in 1 1/2-qt. baking dish. BAKE at 350F for 30 min. or until hot. Stir. TOP with remaining cheese and onions. Bake 5 min.
Cook Time:25 minutes
Recipe courtesy of Williams-Sonoma Kitchen.
Laced with jalapeño peppers and enriched with cheddar cheese, this corn bread is the perfect accompaniment to a hearty chili or stew.
1 cup finely ground cornmeal1 cup all-purpose flour1 tablespoon baking powder1 teaspoon salt1/4 teaspoon cayenne pepper1/4 cup sugar1/4 cup finely chopped seeded jalapeo peppers3/4 cup grated sharp cheddar cheese1 egg1 cup buttermilk4 tablespoons (1/2 stick) unsalted butter, melted
Preheat an oven to 400F. Grease a 10-inch cast-iron fry pan. In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeos and cheese. Make a well in the center.In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
The smoked cheddar cheese makes this recipe really good.
Recipe courtesy of The NFL Gameday Cookbook by Ray “Dr. BBQ” Lampe, Chronicle Books, 2008.
Read our review.
4 large baking potatoes1 tablespoon vegetable oil5 tablespoons butter, divided2 bunches green onions, white and light green parts only, chopped4 cloves garlic, crushed2 tablespoons heavy cream1 teaspoon salt1/2 teaspoon black pepper1 cup 1/2-inch cubes smoked Cheddar cheesePaprika, as needed.
Preheat the oven to 350F. Wash the potatoes, poke a few holes in them, and rub them with the oil. Bake for 1 hour, or until tender. Let them cool for 30 minutes. Meanwhile in a small skillet over medium heat, melt the butter. Add the onions and garlic and cook for 2 to 3 minutes, until the onions are soft. Set aside. Slice the top off the potatoes and scoop out the pulp into a medium bowl. Set the skins aside. With a potato masher, crush the potato pulp. Add the onion mixture, cream, salt, and pepper and mix well. Add the cheese and fold gently until mixed well. Spoon the potato mixture back into the shells. Sprinkle lightly with paprika. Put the potatoes on a baking sheet and return to the oven for 15 minutes, or until hot.
Prep Time:15 minutes
Cook Time:15 minutes
parmigiano reggiano cheese,
Laced with Parmigiano-Reggiano cheese and a trio of fresh herbs, these savory waffles are a delicious change of pace for breakfast or brunch. Serve with poached eggs and crispy bacon.
Recipe courtesy of Williams-Sonoma
4 eggs, separated 2 cups milk 2/3 cup unsalted butter, melted 1 cup grated Parmigiano-Reggiano cheese 1/3 cup minced fresh flat-leaf parsley 2 1/2 Tbs. minced fresh chives 1/2 tsp. minced fresh rosemary 2 1/3 cups all-purpose flour 2 tsp. baking powder 1 1/4 tsp. salt Poached eggs and bacon for serving
Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200F.
In a large bowl, whisk together the egg yolks, milk, butter, cheese, parsley, chives and rosemary. Over a sheet of waxed paper, sift together the flour, baking powder and salt. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold one-third of the whites into the batter, then carefully fold in the remaining whites.
Pour 1/2 cup of the batter into each well of the waffle maker. Close the lid and cook according to the manufacturer's instructions until the waffles are golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven while you cook the remaining waffles.
Serve the waffles warm with poached eggs and bacon.
Prep Time:15 minutes
Cook Time:5 minutes
waffled pancake napoleons recipe,
The traditional French dessert known as a napoleon is made by layering puff pastry with rich pastry cream. In our modern twist on this classic, we layer waffled pancakes, fresh strawberries and whipped cream to create a fanciful brunch dish.
Recipe courtesy of Williams-Sonoma Kitchen.
3 eggs, separated1 3/4 cups buttermilk8 tablespoons (1 stick) unsalted butter, melted, plus more for cooking2 1/2 teaspoons vanilla extract1 3/4 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/3 cup plus 1/4 cup sugar2 cups heavy cream1 quart strawberries, hulled and sliced 1/4 inch thick
Preheat a waffled pancake pan over medium heat.In a large bowl, whisk egg yolks, then whisk in the buttermilk, butter and 1/2 teaspoon vanilla until blended. Over a sheet of waxed paper, sift together flour, baking powder, baking soda, salt and 1/3 cup sugar. Add the flour mixture to the yolk mixture and whisk until smooth.In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold one-third of the egg whites into the batter, then carefully fold in the remaining whites.Brush each well of the pan with melted butter or spray with nonstick cooking spray; the pan only needs to be greased once. Starting with the outer wells first, pour about 2 tablespoons of batter into each one, spreading the batter evenly to fill the well. Cook until the pancakes are golden brown underneath, 1 1/2 to 2 minutes. Using a small offset spatula or wooden skewers, turn the pancakes over and gently press them down to ensure a waffled texture on the bottom. Cook until golden brown underneath, about 2 minutes more. Transfer the pancakes to a wire rack and repeat with the remaining batter. Let the pancakes cool completely.Meanwhile, in a large bowl, using a handheld mixer fitted with the whisk attachment, beat together 1/4 cup sugar, cream and the remaining 2 teaspoons vanilla until soft peaks form.For each napoleon, place 1 waffled pancake on a plate. Top with 2 tablespoons whipped cream, followed by a single layer of strawberry slices. Repeat the layering, then top the second layer with another waffled pancake and a dollop of whipped cream. Serve any leftover whipped cream and strawberries alongside the napoleons.
Prep Time:15 minutes
Cook Time:10 minutes
In this delicious twist on eggs Florentine, we swap in savory waffles for the traditional English muffins. Fresh parsley lends color and flavor to the hollandaise sauce, which is quick to make using an immersion blender.
Recipe courtesy of Williams-Sonoma
For the waffles:3 eggs, separated1 1/2 cups buttermilk8 tablespoons (1 stick) unsalted butter, melted1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt2 tablespoons sugarFor the herbed hollandaise sauce:2 egg yolks1 tablespoon fresh lemon juice1/4 cup packed fresh flat-leaf parsley leaves8 tablespoons (1 stick) unsalted butter, melted and kept very warm1/2 teaspoon kosher salt1 lb. baby spinach, wilted8 slices Canadian bacon, warmed8 fried or poached eggs
To make the waffles, have all the ingredients at room temperature. Preheat an oven to 200F. Preheat a Belgian waffle maker according to the manufacturers instructions.In a large bowl, whisk together the egg yolks, buttermilk and butter. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturers instructions. Transfer to a baking sheet and keep warm in the oven.To make the hollandaise sauce, place the egg yolks, lemon juice and parsley in a small, deep bowl. Using an immersion blender, pulse several times until smooth. With the blender running, add the butter in a slow, steady stream and process until smooth. There will still be flecks of parsley. Stir in the salt.Place 1 waffle on each plate. Top each with some of the wilted spinach, 1 Canadian bacon slice and 1 egg. Drizzle with the hollandaise sauce and serve immediately.
Prep Time:10 minutes
Cook Time:4-6 minutes
Here's the traditional indulgent American cheeseburger, topped with smoky bacon.
Why Try? It’s indulgent, sure, but it’s just a mini slider with about 2 ounces of meat! Of course, you’re going to want to eat more than one, but who’s counting?
Almost any type of cheese works. Try it with Swiss, Pepperjack, or American. Topped with bacon, you cant go wrong.
3 pounds 80/20 ground chuck 6 strips bacon, cooked1/4 cup steak sauce1 teaspoon salt1/2 teaspoon pepper6 slices cheddar cheese1/4 cup ketchup24 - 3-inch butter and egg dinner rolls
Build a charcoal fire or heat a gas grill.Place the ground chuck in a large bowl and add the steak sauce, salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties.When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.Slice the buns in half and toast cut side down on the grill.To serve, place 1 mini burger on the bottom half of each of the rolls. Place cheese on top of the burgers. Place the bacon on top of the cheese, add ketchup and cover with the top half. Serve.
Calories 711, Carbohydrates 47g, Cholesterol 162mg, Fat 40g, Fat Calories 362, Fiber 3g, Protein 37g, Saturated Fat 16g, Sodium 1027mg. Daily Values: Calcium 197.3mg 20%, Phos 413.6mg 41%, Copper 0.22mg 11%, Zinc 7.34mg 49%, Panto 1.36mg 14%, Biotin 2.8mcg 933%, Iodine 22.93mcg 15%, Magnesium 51.76mg 13%, Iron 5.82mg 32%, Vitamin B6 26%, Vitamin C 2%, Vitamin B12 55%, Vitamin D 3%, Vit E-a-Toco 3%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:5 min
Cook Time:16 min
boneless chicken breasts,
grilled chicken recipe,
mccormick garlic powder,
Lemon and rosemary bring the flavors of the Mediterranean to this easy grilled chicken recipe.
Recipe courtesy of McCormick
1/4 cup olive oil2 tablespoons lemon juice 1 teaspoon Garlic Powder1 teaspoon Onion Salt1 teaspoon Rosemary Leaves, crushed 1 pound boneless skinless chicken breast halves
Mix oil, lemon juice and seasonings in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Chef James Clary demonstrated this recipe for us during an episode of Live from The Food Channel Culinary Center on Periscope. You should have seen the reactions . . . and not a drop was left! You can catch additional episodes by downloading the app through your Twitter account and following every time we go live! You won't want to miss what Chef James has to say about this recipe:
I LOVE authentic Mexican with lots of citrus in summer. Some people from Oaxaca taught me to make a very traditional (dates back to the Aztecs) dish called Cochinita Pibil. It is pork shoulder, rubbed with Achiote paste (crushed seeds from the Annetto tree), slow simmered (8 hours) in fresh lime, lemon, and orange juice with cilantro and garlic. You shred the meat and keep it in this crazy good sauce that's left in pot, then offer it with homemade flour tortillas, and diced tomatoes, onions, roasted chiles. It's one of the best dishes I make. It's different, cool (historically the Aztecs served it in banana leaves), and crazy good. Serving suggestions include adding refried Black Beans, a side of Cinnamon Rice, and Margaritas with Fresh Berries.
We also created a recipe for and Italina Affogato while taping that episode, so check it out, too!
The correct pronunciation for Cochinita Pibil is: Koh-chee-kneetah Pee-beel. Go ahead, practice it and they'll think you are a truly global chef!
2 lbs pork shoulder cut into "2 cubes2 tablespoons Achiote1/4 cup olive oil2 teaspoons salt1 teaspoon black pepper1 cup thinly sliced yellow onion1 tablespoon minced garlic1/2 cup chopped cilantro1 lemon1 lime1 orange
Place pork cubes in an casserole dish or crockpot. Mix olive oil and Achiote in a small bowl until you have a thick paste. Pour Achiote mixture over pork, then add salt, pepper, onion, garlic and cilantro evenly over pork. Cover and allow pork to marinate for at least two hours and up to 24 hours.Zest the lemon, lime, and orange and sprinkle over pork evenly. Juice the fruit and add juice to pan. If using a casserole dish, cover loosely with parchment paper and then tightly wrap with foil. Bake at 250 degrees for five hours or until pork easily shreds with a fork. If using a crockpot, cover and cook medium heat for five hours or until meat easily shreds with a fork.Remove meat from pan and shred with a fork. Strain fat from sauce remaining in pan and reserve sauce.Serve meat and reserves sauce with tortillas to make tacos and your favorite taco condiments.NOTE: we suggest cabbage, tomato, black beans, cheese, cilantro and salsa but anything goes!
Prep Time:4 minutes
Affogato is simply a coffee-based dessert, and in The Food Channel's version there are simply three ingredients and no baking required! We showed this off in an episode of Live from The Food Channel Culinary Center on Periscope. You can catch additional episodes by downloading the app through your Twitter account and following everytime we go live!
Oh, and as for the cookie crumbles--you can use anything from vanilla wafers, to storebought shortbread or chocolate cookies, or even make one of your favorite cookie recipes. We highly recommend this Mocha Java Shortbread!
Watch the demonstration video for the shortbread by clicking here.
You can substitute soft serve for the ice cream. Truly, you can't go wrong with this recipe!
3 to 4 scoops of premium vanilla bean ice creamHot coffee or espressoCookie wafers, crumbled
Place ice cream scoops in a clear glass, bowl or coffee cup.Pour the hot coffee or espresso over ice cream.Garnish with crumbled cookie wafers on top.