Showing posts with label Food Network. Show all posts
Showing posts with label Food Network. Show all posts

Monday, August 31, 2009

Mmmmm....Shrimp

Shrimp Salad-Stuffed Tomatoes

Hollowed-out tomatoes were the secret to elegant lunches in the '50s - and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

Ingredients

  • 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
  • 1 stalk celery, finely diced
  • 1/4 cup minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white-wine vinegar
  • Pinch of freshly ground pepper
  • 4 large ripe tomatoes, cored

Directions

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.


Tomorrow be prepared because I'm researching my Kabobs ! :)

XOXO

Tuesday, August 11, 2009

Brownie Batch Number Seven

Chocolate Brownie Crunch

Recipe courtesy The Neely's

Ingredients

  • Butter, for greasing pan
  • 1 (21-ounce) box brownie mix
  • 3 large eggs
  • 10 chocolate-caramel covered wafers
  • Ganache, for brownie topping, recipe follows
  • Whipped topping, recipe follows
  • Fresh raspberries
  • Chocolate shavings

Directions

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:

  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped finely
  • 1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

foodnetwork.com

Saturday, November 15, 2008

Hey Y’all!

It's Paula Deen :) I just love this woman- excellent cooking-rockin personality- sweet as sugar and just a riot to watch and listen to....the thing I really love about Paula is the fact that she just LOVES food- its not about the fat and calories its about creating an excellent meal !
Paula has an amazing story and I'm sure many of you have heard it before, but here's a snipet :)

You know, I meet so many wonderful people everywhere I go that are willing to share their life story with me, that I want to share a little bit of my story with all of you. Of course, there’s more in my new memoir – It Ain’t All About the Cookin’ – but, for now, I hope you pull up a chair and visit with me here for a while!

Everyone has a beginning, and mine really starts in my Grandmother Paul’s kitchen. I promise you, she knew everything you ever needed to know about making the perfect Southern meal. Every day I was amazed at all the things she knew and shared with me – cooking techniques, tips, secret recipes, and, most importantly laughter, life lessons, and love! Of course I didn’t know it at the time, but those would be the things that would always pull me through.

Following this carefree and wonderful time in my life, I graduated from high school, and married my high school sweetheart. Like all young people, nobody could tell me anything at the time, and I set out believing I’d be the perfect wife and mom and he’d be the perfect husband and father. Well, needless to say, that’s where things started to turn. First, there was the sudden and heartbreaking death of my beloved father, followed by the loss of my sweet mom just a few short years later – when our mom died my little brother Bubba was only 16, I was 23, and had two little babies of my own to raise. Everything that held me together was gone, and I truly didn’t know where to turn and felt frozen in my tracks. I managed through the next decade or so, but again things took a major turn for the worse when my husband announced one day he had taken a job in Savannah. I was 40 years old and was having such severe panic attacks that I literally could not leave my house, becoming a prisoner in my own home.

But, you know – things happen for a reason, and one day it just dawned on me: I was going to take control of my life and my destiny! So, I decided to do what I do best – taking a lesson straight from Grandmother Paul – and started The Bag Lady. With $200 and the help of my boys, the real adventure began. Of course you can read The Lady & Sons history page, but from the beginning we were blessed with faithful patrons that have become like family to us that allowed us to blossom. Our bag lunch delivery and catering service turned into a full-service restaurant and we went from leasing a place at the Best Western hotel to our very own place downtown.

During that time I’ve had my first cookbook “discovered” and more published, had the honor of receiving the “International Meal of Year” designation by USA Today, of having not one, but two of my own shows on the Food Network, and opened up another restaurant – Uncle Bubba’s Oyster House - with my little brother Bubba. And, guess what? I’ve even been star-struck myself appearing on the Oprah Winfrey show and meeting Oprah herself!

All of my dreams really are coming true. I’ve married my soul mate, Michael Groover – gaining a whole other extending family with Anthony and Michelle in the process, managed to raise two wonderful and successful boys, Jamie and Bobby, and created a wonderful career by doing what I love best. And, the icing on the cake? The birth of my first grandchild, Jack, in 2006.

But, you know what, none of this would have happened if I hadn’t of taken the good with the bad, embraced both the heartache and joy, and taken control of my life when I thought it could not have gotten worse. Most of all, during good times and bad, I’ve had the love and support of family, friends, and you – my fans. From my heart, I always wish you love and best dishes, from my kitchen to yours. And I can’t wait to continue the adventure with you!
(Courtesy of pauladeen.com)

Along with Paula's story I give you 2 of her best recipes chosen by the fans....

The Lady's Cheesy Mac
and
Baked French Toast Cassarole

Happy Baking :)
XOXO
MissSweetTreats<3

Thursday, November 13, 2008

I'm an Only Child-but I can share...

YUM !
Here are TWO of my absolute favorite Fall Time Desserts (who am I kidding I have 1000 favorites)
These are family recipes- but once again family recipes are SWORN to secrecy haha
so I found the alternatives on Food Network
for you all to try :)

They are pretty darn close
, Enjoy!

Almost Famous Pumpkin Cheesecake-

Can you say Fabulous !

Pumpkin Roll Cake- the one thing this has that mine doesn't however is toffee (which I love) and I am adding it to ours this year :) Shhhh



XOXO
MissSweetTreats <3

Tuesday, November 11, 2008

Dr. Seuss Cake Extrodinare


Four top cake artists design cakes inspired by some of Dr. Seuss' s popular books,
including Horton Hears a Who, Green Eggs and Ham,
The Grinch Who Stole Christmas and Cat In The Hat!
The winner takes home $10,ooo.
I caught a re-run of this episode this past Saturday actually- it was quite amazing -
4 top cake designers were assigned a Dr. Seuss book to work with and had about 6 hours to create a Dr.Seuss cake and battle to win 10,000 dollars.Other elements were used, rather than just cake- Fondant (thin layers of dough to coat cakes that gives the cake a smooth and perfect finish), Rice Krispies, Molding Chocolate, Food Dyes, dowels and various frostings were used to complete these four cakes.
In the end with a 97 point score--the Cat in the Hat Cake by designer
Mary Maher (3 time champion) took the ribbon =)
Her cake was superbly crafted and contained so many elements of the book itself--
little additions like a fish and teacup really pushed her over the top !
2nd Place was the Green Eggs and Ham cake which was also full of vibrant details =)
XOXO
MissSweetTreats <3>