887 delia chef Recipes
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butter and9 Morebutter, mushrooms coarsely chopped. chopped they measure 10 oz by volume. why are we told to dry wipe mushrooms clean if washed in water methinks they absorb too much . well, i hate dry wiping ... chasing tiny black dirt specks around the cap, so i wiped this batch clean with my fingers under a slow running tap. fast and easy. i shook the drips off and weighed them again. they gained less than 1 quarter of an oz. well, my wife and i already ate this batch, so it s too late for the iron chef to arrest me., flour, shredded cheddar cheese, worcestershire sauce, prepared yellow mustard, french bread , cut across into 3/4 inch thick rounds. (i made them 1 inch once and they were too thick.) i much prefer using sub sandwich buns. cut three buns into 20 slices. they make smaller pieces that are more convenient. slices end up being cut in half. too much putsy work., parsley flakes shaker, paprika shaker, pepper shaker10 min, 10 ingredients
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Pommes Chef Anne (Anne Burrell)russet potatoes , scrubbed clean, extra-virgin olive oil and3 Morerusset potatoes , scrubbed clean, extra-virgin olive oil, grated parmigiano, kosher salt, special equipment : mandoline, 8-inch nonstick saute pan55 min, 5 ingredients
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Radicchio Lettuce Cups with Caponata (Michael Chiarello)whole radicchio leaves, ice water, extra-virgin olive oil and13 Morewhole radicchio leaves, ice water, extra-virgin olive oil, minced garlic, diced onion (1/4-inch dice ), salt and freshly ground black pepper, anchovy fillets, chopped, chili flakes, caper juice, balsamic vinegar, eggplant (about 1 lb) peeled and diced into small pieces (see chef s note), roughly chopped capers, peeled, seeded, and 1/4-inch diced roasted red bell peppers , recipe follows, chopped flat-leaf parsley, whole red peppers, olive oil1 hour 10 min, 16 ingredients
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San Francisco Sourdoughlevain proof , recipe follows, spring water and7 Morelevain proof , recipe follows, spring water, organic white flour with germ, percent bran wheat flour, full batch chef , procedure and recipe follows, chef, day 1, percent bran wheat flour, spring water4 hour 45 min, 9 ingredients
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Scrap Iron Chef's Bacon (Alton Brown)sugar, salt, molasses, water, apple cider and2 Moresugar, salt, molasses, water, apple cider, course ground black pepper, raw pork belly from the loin-end6 hour 10 min, 7 ingredients
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Sourdough Rye with Caraway Seedsrye sourdough starter , recipe follows, spring water and8 Morerye sourdough starter , recipe follows, spring water, rye flour, whole wheat flour, fine sea salt, caraway seeds, percent bran wheat flour, ripe rye chef, at room temperature, rye flour, preferably medium ground, spring water10 hour 20 min, 10 ingredients
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Stay Crisp Layer Saladhead iceburg lettuce, fresh spinach, green onions, chopped and9 Morehead iceburg lettuce, fresh spinach, green onions, chopped, peas, washed and drained, bacon bits, hard cooked eggs, chopped, grated cheddar cheese, parmesan cheese, sour cream, sugar, mayonnaise, recipes for this program , which were provided by contributors and guests who may not be professional chefs, have not been tested in the food network s kitchens. therefore, the food network cannot attest to the accuracy of any of the recipes.10 min, 12 ingredients
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Sunday Ham and Biscuitsham, bone in, orange marmalade, coca cola classic and4 Moreham, bone in, orange marmalade, coca cola classic, self-rising flour (summer wheat flour is best), vegetable shortening, milk, recipes for this program , which were provided by contributors and guests who may not be professional chefs, have not been tested in the food network s kitchens. therefore, the food network cannot attest to the accuracy of any of the recipes.1 hour 45 min, 7 ingredients
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The Chef's Favorite Lemon Tartflour, sugar, salt and10 Moreflour, sugar, salt, cold unsalted butter, cut into small pieces, egg yolk, beaten with 1 tbsp milk, egg white, lightly beaten , reserved for baking, eggs, sugar, orange juice, lemon juice, lemon , zest grated, orange , zest grated, heavy cream5 hour , 13 ingredients
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The Chef's Favorite Lemon Tartflour, sugar, salt, cold unsalted butter and11 Moreflour, sugar, salt, cold unsalted butter, egg yolk, beaten with 1 tbsp milk, egg white, lightly beaten , reserved for baking, eggs, sugar, orange juice, lemon juice, zest of 1 lemon, grated, zest of 1 orange, grated, heavy cream, fresh berries, cream15 ingredients
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Tra Vigne's Unscotti (once baked) (Michael Chiarello)all-purpose flour , plus more for dusting work surfaces and8 Moreall-purpose flour , plus more for dusting work surfaces, baking powder, gray salt, unsalted butter, at room temperature, crystal sugar plus more to roll logs in (see chef s note), light brown sugar, eggs, anise seeds, unblanched whole almonds, toasted1 hour 35 min, 9 ingredients
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Umbulataground beef and11 Moreground beef, ground pork , or substitute ground bulk sausage and eliminate seasonings, green onions, dried basil, dried oregano, salt and pepper to taste, shortening, parmesan cheese chunks 1/4-inch square, grated parmesan cheese, egg, sesame seeds, recipes for this program , which were provided by contributors and guests who may not be professional chefs, have not been tested in the food network s kitchens. therefore, the food network cannot attest to the accuracy of any of the recipes.3 hour 15 min, 12 ingredients
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Vegetarian Chef's Salad (Food Network Kitchens)white mushrooms, trimmed and halved and11 Morewhite mushrooms, trimmed and halved, extra-virgin olive oil, kosher salt and freshly ground pepper, eggs, yellow wax beans, trimmed, red wine vinegar, smoked or baked tofu, fat-free plain yogurt, vacuum-packed cooked beets, cut into sticks, sharp cheddar cheese, cut into sticks, salted roasted sunflower seeds40 min, 12 ingredients
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Whipped Taro Root and Taro Chipstaro root, unsalted butter, salt and pepper to taste and19 Moretaro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.35 min, 22 ingredients
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Nothing Like The Chefs Chopped Livers broiled chicken livers, hard boiled eggs, spanish onion and6 Mores broiled chicken livers, hard boiled eggs, spanish onion, s mayonnaise, salt & pepper to taste, lettuce leafs, tomatoes, crackers, toasted sesame oil to sautee the onion20 min, 9 ingredients
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Clotted Cream By Chef Jamesfirst , you need a source of raw or unpasteurized milk. and1 Morefirst , you need a source of raw or unpasteurized milk., perhaps a quart1 hour , 2 ingredients
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Marinated Crab Claws By Chef John Folsecrab claws, peeled, olive oil, water, red wine vinegar and11 Morecrab claws, peeled, olive oil, water, red wine vinegar, lemon juice, chopped garlic, horseradish, sliced green onions, chopped parsley, low-sodium worcestershire sauce, fresh thyme, fresh basil, salt substitute to taste, black pepper to taste, louisiana gold pepper sauce to taste15 ingredients
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