Jazz up your Thanksgiving leftovers by turning yesterday’s feast into fun and easy hot sandwiches. Ree Drummond, host of Food Network’s The Pioneer Woman, brings a new spin on the leftover turkey sandwich. Continue reading
This Cornbread Stuffing is easy and full of flavor from spicy sausage and fresh herbs. Rich and hearty this dressing is like a savory bread pudding, the perfect addition to any Turkey Day spread. Continue reading
Croissant French Toast with Soft Caramel Apples is the perfect autumn Sunday brunch. Sweet cinnamon, warm soft carmelized apples served on a sugar dusted French toast croissant- Wow!!! Continue reading
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling
1. Preheat the oven to 400 degrees F.
2.In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
3. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Recipe Courtesy Of Tyler Florence
Gingerbread Waffles with Hot Lemon Curd Sauce are spicy waffles will fill your house with the nostalgic perfume of Christmas cookies and holiday baking.
This holiday season doesn’t have to mean abandoning your healthy diet – a perfect festive holiday starter this hot smoked salmon pate is low in calories and easy to make.
Bistro-style steak au poivre is easy to achieve at home. Either a bone-in or boneless ribeye would work, and grilling the steak instead of pan-searing, gives it an extra-crunchy peppery crust. Continue reading
Ethiopian Spiced Steak has a wonderful African heat. The combination of spices and the sweet and tender sirloin steak make this dish a great dinner for two. Continue reading
Potato Pancakes with Smoked Salmon, Caviar and Dill Cream makes an easy, upscale variation on toast points and smoked salmon. The potato pancake is so scrumptious, that despite all three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar. Continue reading
This Shrimp Stacked Sushi With Mango Salsa is super easy Sunday Brunch that is both healthy and makes a dramatic presentation. Continue reading