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La Belle Cuisine
We're quite sure you'll agree that
Food Network serves some of the very best
recipes around, but to decide the best of the best, they got their fans' help. We
gladly present to you, the fans, the Top Ten favorite recipes of 2009. Be sure
to visit
Food Network for lots more favorites!
Number Four:
Pumpkin Bars
Recipe courtesy Patty Ronning
as adapted by Paula Deen
Show: Paula's Home Cooking
Episode:
Southern Thanksgiving Leftovers
Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 48 small bars or 24 larger bars
Bars
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil
and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin
mixture and mix at low speed until thoroughly combined and the batter is
smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake
for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium
bowl with an electric mixer until smooth. Add the sugar and mix at low
speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Number Five:
Chicken Enchiladas
Recipe courtesy Tyler Florence
Show: Food 911
Episode:
Fireman's Rescue -Signal Hill CA
Prep Time: 1 hr 0 min
Cook Time: 15 min
Level: Intermediate
Serves: 16 enchiladas, 8 servings
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless
chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded
and coarsely chopped
4 canned chipotle chiles, seeded
and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish:
Chopped cilantro leaves,
chopped scallions, sour cream,
chopped tomatoes
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer
pink. Sprinkle chicken with cumin, garlic powder and Mexican spices
before turning. Remove chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn and
chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded
chicken to
sauté pan, combine with vegetables. Dust the mixture with
flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes
them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle
of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold
over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
Garnish with cilantro, scallion, sour cream and chopped tomatoes before
serving. Serve with Spanish rice and beans.
Number Six:
Best Ever Green Bean Casserole
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Bean Stalker
Prep Time: 25 min
Cook Time: 45 min
Level: Easy
Serves: 4 to 6 servings
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
2 tablespoons plus 1 teaspoon
kosher salt, divided
1 pound fresh green beans, rinsed,
trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed
and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Number Seven:
Chicken Parmesan
Recipe courtesy Tyler Florence
Show: Food 911
Episode:
Raiding the Pantry
Prep Time: 25 min
Cook Time: 40 min
Level: Intermediate
Serves: 4 servings
1/4 cup extra-virgin olive oil,
plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes,
drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground
black pepper
4 skinless, boneless, chicken breasts
(about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo
mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is
cooked down and the sauce is thick, about 15 minutes; season
with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line.
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mal-let, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-
proof skillet. Lightly dredge both sides of the chicken cutlets in the sea-
soned flour, and then dip them in the egg wash to coat completely, letting
the excess drip off, then dredge in the bread crumbs. When the oil is nice
and hot, add the cutlets and fry for 4 minutes on each side until golden
and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with moz-
zarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes
or until the cheese is bubbly. Serve hot with spaghetti.
Food Network's Top 10 Faves of 2009, page 1
Food Network's Top 10 Faves of 2009, page 3
Featured Archive Recipes:
Food Network's Absolutely
Awesome Holiday Sides
Food Network's Quick and Easy Appetizers
Food Network Stars Present -
How green is your bean?
Chicken and Eggplant Parmesan
Chicken Enchilada Casserole
Pumpkin Walnut Bread
Shrimp and Cheese Enchiladas
Ultimate Beef Stew (Tyler Florence)
Ultimate Oatmeal Cookies (Paula Deen)
Ultimate Potato Gratin (Tyler Florence)
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