Celebrity Chef's/Food TV

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celebrity-chef's/Food TV

4 Ingredient Cake

1 pkg. (2 layer) cake mix
1 pkg. (4 serving size) instant pudding
1 3/4 C. milk
2 eggs
1 (12 oz.) pkg. chocolate chips or 1 c. chopped nuts (opt.)

Combine cake mix, pudding, eggs and milk in large bowl. Mix by hand until blended. Add any optional ingredients (chocolate chips, nuts, etc.). Pour into greased and floured 10" bundt or tube pan.
Bake 50 to 55 minutes in a 350 degree oven until cake springs back when lightly touched.
Cool 15 minutes and remove from pan.

**Vary the flavors to change the cake. For example, yellow cake mix with pistachio pudding, add walnuts.

Emeril's Scalloped Potatoes

Ingredients
1 tsp. plus 1/4 cup (1/2 stick) unsalted butter
2 1/2 lbs. red potatoes, peeled and sliced 1/4 inch thick
1 1/2 tsp. salt
1 tsp. freshly ground white pepper
2 tbsp. plus 2 tsp. bleached all-purpose flour
1/2 lb. sharp cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated
2 cups milk

Directions
Preheat the oven to 350 degrees. Grease a 2-quart baking dish with 1 tsp. of the butter.

Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss to season evenly. Arrange a layer of potatoes on the bottom of

Good Eats Bread & Butter Pickles- Alton Brown

1/2 onion, thin sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.

Good Eats Sweet Pickles- Alton Brown

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spices

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil.
Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.

Pumpkin Patch Cupcakes

1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
1/2 cup Pumpkin Puree, or canned pumpkin puree
1 cup pecans
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3/4 cup vegetable oil
4 large eggs
2 seven ounce packages almond paste
Gel food color, orange, brown, and green
Cream Cheese Frosting (below)

Preheat oven to 350 degrees.

Amish Broccoli Bake

1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

Instructions
1.Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2.In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.

Peanut Butter-Oat Cookies-Gooseberry Patch

3/4 cup margarine, softened
1/2 cup creamy peanut butter
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
1/4 cup milk
1 1/2 cup quick-cooking oats, uncooked
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla

Combine the margaine, peanut butter, and the sugars. Mix well. Add the eggs and the milk.
Slowly stir in the remaining ingredients except the vanilla until combined. Stir in the vanilla.
Drop by tablespoonfuls onto ungreased baking sheets.
Bake at 350 F for 15 to 20 minutes.

Makes about 2 dozen cookies.

Best Ever Cookies- Gooseberry Patch

2 cups sugar
1 cup butter, softened
2 eggs, beaten
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups quick-cooking oats, uncooked

Beat together the sugar and the butter until well blended and creamy. Add the eggs. Beat until light and fluffy.
In a separate bowl, sift together the flour, baking soda, and the salt. Add the flour mixture until blended. Stir in the oats.
Drop by teaspoonfuls onto greased baking sheets.

Bake at 350 F. for 8 to 10 minutes. Remove from the oven when slightly underdone and not yet golden.

Makes 4 to 5 dozen

How to aMake a Pie crust Video

Shrimp Scampi with Linguini-Tyler Florence

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
Stir to make sure the pasta separates; cover.

Banana Bread with Pecans - Tyler Florence

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

Sweet and Spicy Coleslaw- The Neeley's

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core.
Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor.
Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate.
In a large bowl, toss vegetables together.

Meatball Subs With Oven Fries-Rachel Ray

Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped

3 Minute Chocolate "Cup" Cake-Michael Symon

8 ounces room-temperature butter, cubed
8 ounces dark chocolate, chopped
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon orange zest
1 teaspoon salt
4 eggs
1 pint ice cream, such as salted caramel flavor, for serving
Good quality maraschino cherries, such as Luxardo, for serving

Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave.
In another bowl, whisk together the flour, sugar, orange zest, salt and eggs.
Whisk in the melted chocolate mixture.

Sweedish Meatballs-Alton Brown

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

Grilled Corn Salsa-Michael Chiarello

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over
and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

Spicy Macaroni and Cheese- Sunny Anderson

2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Preheat oven to 350 degrees F.

Sausage, Peppers and Onions-Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes.

Cowboy Cookies-Martha Stewart

3/4 cup pecans (3 ounces)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray

Directions
Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet.

Pizza Dough-Buddy Valastro

15 ounces unbleached a.p. flour (approx 3 1/4 cups)
9 ounces tepid water
3/4 teaspoon active dry yeast
1 1/2 teaspoon fine sea salt
2 tablespoons extra virgin olive oil

1.Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix, low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3-4 minutes.

Check dough – if too dry, add a bit more water. If too sticky, add a bit more flour.

Pretzel Bites

PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze. - Get Off Your Butt and BAKE

http://www.justgetoffyourbuttand...

http://www.justgetoffyourbuttandbake.com/?p=932

Creamy Orange Freeze- Sandra Lee

1 container frozen orange juice concentrate, thawed and divided, 12 oz
1/2 gallon vanilla ice cream, softened and divided
2/3 cup citrus vodka, divided, such as Smirnoff
Fresh orange wedges

In container of blender, mix half of orange juice concentrate, half of ice cream and 1/3 cup vodka. Process until smooth.
Repeat with remaining orange juice concentrate, ice cream and 1/3 cup vodka.
Garnish with orange wedges if desired.
Serve at once.

Makes 6 servings.

Creamy Orange Freeze Mocktail: Prepare as above, omitting vodka.
Source: Sandra Lee

Mojitos-Mr.Food

12 fresh mint leaves
2 teaspoons granulated sugar
1/2 lime, cut into 3 wedges
2 tablespoons (1 ounce) rum
1/2 cup club soda
3/4 cup ice

Place mint leaves in a tall glass. Add sugar and lime wedges. Muddle well with a wooden spoon or a muddler (see Note).
Add remaining ingredients then stir well and serve immediately.

Note
Muddling means to mash the ingredients together. Muddlers are available at most kitchenware stores, but a wooden spoon works fine.
If you'd like, garnish with an additional sprig of mint and/or a lime slice.

Classic Pound Cake-Wolfgang Puck

2 tablespoons melted unsalted butter, for brushing loaf pan
1/2 lb unsalted butter, at room temperature
1/2 tablespoon pure vanilla extract
1/2 lb granulated sugar
4 large cage-free eggs
1/2 lb cake flour
1/8 teaspoon salt

1. Preheat the oven to 350ºF.

2. Brush the inside of a 9 x 5 x 3 inch loaf pan with half of the melted butter. Cut parchment paper to fit the bottom & sides of the pan, then line the pan with it, brushing again with the remaining butter. Set aside.

Mexican Corn Bread-Ron Douglas

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl. In another bowl, beat
together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining
ingredients. Mix thoroughly.

10 Minute White Pizza- Rachel Ray

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges.

Acorn Squash with Sweet Maple Glaze- The Neely's

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and maple syrup together in a small bowl.Put the acorn squash, cut side up, in a single layer on a baking sheet.
Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

Shaker Lemon Bars- Martha Stewart

2 lemons, washed and dried
2 cups plus 3/4 cup granulated sugar
2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

Slice lemons as thinly as possible; remove seeds.
Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container.
Place in the refrigerator overnight.
Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor.
Process until mixture is crumbly and starts to hold together.

Pink Lemonade Layer Cake-Paula Deen

1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
1 (18 1/4-ounce) box white cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
3 tablespoons sweetened pink lemonade drink powder
1 pound confectioners' sugar
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions.

Sure Fire, No Fire S'mores-Paula Deen

6 sandwich cookies
6 whole graham crackers
1 bag mini marshmallows
3 (1.55 ounces) Hershey's Milk Chocolate Bars, split into 2

Split graham cracker into 2 halves. On top of graham cracker squares place mini-marshmallows.
Place under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow.
The heat from the marshmallow will melt the chocolate bar. Place other 1/2 of graham cracker on top.
Press lightly to flatten marshmallows.
These may be made ahead and wrapped in plastic wrap until ready to heat and eat.