MARGARITA
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Blend together lime, salt and sugar in a small blender or mini food chopper.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE
We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.
Provided by Julesong
Categories Sauces
Time 30m
Yield 3 1/2 cups, approx
Number Of Ingredients 10
Steps:
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.
Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
ROASTED GARLIC MAYONNAISE
I love flavored mayos so I was so excited to find a bunch in the Food Network magazine made by Aaron McCargo Jr. You can put this on a sandwich or spread it on your fish before you bake it.
Provided by Margie99
Categories Sauces
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a small bowl. If you don't know how to roast garlic there are a dozen recipes here on food.com or you can buy it already roasted.
Nutrition Facts : Calories 58.9, Fat 4.9, SaturatedFat 0.7, Cholesterol 3.8, Sodium 104.6, Carbohydrate 3.9, Sugar 0.9, Protein 0.2
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