The four remaining teams compete to create Halloween-themed displays that show a mutated and terrifying hybrid horror, with one team eliminated at the end. On the menu are stuffed zucchini boats and stovetop smoked pecans. Wrap handle of skillet with foil, and broil 1 1/2 minutes. She makes an array of spooky treats including ghost hand pies and broccoli franken tots. Together they cook up breakfast burgers with French toast buns. Published by Clarkson Potter, an imprint of Random House LLC. https://www.cbsnews.com/news/recipe-ina-gartens-potato-basil-frittata Bake the frittata until it is browned and puffed, 50 minutes to an hour. 0 Reviews. Chef Jack Stein spends time on a farm and helps them fruit pick. Watch CBS News anytime, anywhere with the our 24/7 digital news network. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. The host of "Barefoot Contessa" offers this breakfast dish. Three gingerbread artists vie for a spot in the finale as they create pieces that celebrate the 35th anniversary of the movie Ghostbusters. The menu includes blueberry pancake cake and pimento cheese bacon grits. For her part, Giada makes kale Caesar salad and no-bake chocolate oatmeal cookies. Remove from heat, and set aside. He makes a delicious roasted roots crumble, while Pam Corbin makes piccalilli. Serve warm. Hugh Fearnley-Whittingstall is joined by at River Cottage farm by comedians Robert Webb, Lee Mack and Ruby Wax for a cooking masterclass. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved.
On the menu is mini muffin French toast and more! The unique fresh produce they catch proves perfect for one of Jack's favourite meals, clams with XO sauce. Potato Basil Frittata Adapted from Ina Garten I seem to make frittatas every other week. They serve up jam tart with salted butter cracker crust. They must use fresh flavours and colourful decorations to bring old desserts back to life. Later, he makes his own version of a spicy potato cake. Baker Amirah Kassem joins Trisha for a meal inspired by her recent performance at the Rainbow Room. He uses local produce to create the perfect meal. Copyright © 2002 by Ina Garten. Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Her dishes are perfect for celebrations and family dinners. Then, they must conjure up monster-under-the-bed creations. On the menu are herby butter bean dip and chicken parm sliders. Hugh Fearnley-Whittingstall is on a mission to bring simple, tasty food to the everyday table.
Giada video chats with her aunt and mother as she makes some of her favourite family recipes. Ingredients:8 tablespoons (1 stick) unsalted butter, divided2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)8 extra-large eggs15 ounces ricotta cheese3/4 pound Gruyere cheese, grated1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper3/4 cup chopped fresh basil leaves1/3 cup flour3/4 teaspoon baking powder. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies. Six bakers must create desserts that pay tribute to the Addams Family. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary. Trisha has a Japanese-infused lunch with restaurant owner Sarah Gavigan. Hugh Fearnley-Whittingstall invites actors Philip Glenister, Keeley Hawes and Felicity Kendal to River Cottage farm for a cookery masterclass. Serve hot. The menu includes fully loaded Southern disco fries and an over-the-top party burger. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
Trisha’s two friends visit from out of town. Giada demonstrates how to cook easy and delicious dishes to satisfy the whole family. On the menu are smashed cucumber salad and glazed veggie skewers. He samples freshly roasted coffee and feasts on goat cooked hot rocks.
Plus, he shares his recipe for pork rillons. Trisha’s friend Kristin Chenoweth visits Nashville for a proper Southern experience. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb. The menu includes maple apricot glazed ham and butternut squash bacon polenta bites.
Sprinkle on the flour and baking powder and stir into the egg mixture. Sprinkle on the flour and baking powder and stir into the egg mixture. Their journey teaches them about the cuisine and culture of the country’s ethnic minority groups. At the end of the battle, one team will be eliminated. Trisha cooks up a delicious lunch featuring vegetables she has grown in her garden. When the bloodbath is over, the survivor will be crowned as champion. Hugh Fearnley-Whittingstall indulges in delicious treats.
Pour the egg mixture over the potatoes and place the pan in the center of the oven.
John explores Wadi El Gamel, one of Egypt’s national parks on the Red Sea coast.
Top with remaining cheese, and broil for 30 seconds or until cheese melts. They learn more about classic Chinese dishes such as noodles, dumplings and Peking duck.
Trisha throws a Gatsby-themed Halloween party. Four bakers are challenged to create terrifyingly tasty grave-robber desserts. But which two teams will go on the final battle? She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps. Then, they reunite in Hong Kong to reflect on their journey over a final meal. John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. And, he shares his recipe for beetroot brownies. Drain and let cool. Trisha celebrates her single by making dishes that remind her of other career highlights.
He makes Eton mess, apple fool, and a venison and pear burger. Hugh Fearnley-Whittingstall celebrates the delights of fresh fruit. Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
On the menu is big apple slaw with honey mustard and cola brisket sliders. Sprinkle on the flour and baking powder and stir into the egg mixture. The boys hit the road and drive up to Blackpool to see if they can come up with some new recipes to help rescue the Mermaid Cafe a Blackpool landmark. 1) Heat the oven to 180C/Gas mark 4. Click here for recipes from "Sunday Morning"'s recent "Food Issue"!