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La Belle Cuisine - Favorite Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Food Network's Top 10 Favorites 2009!
 (page 3)

 

 

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Kitchen Favorites: Good Food
Kitchen Favorites:
Good Food, Good Life

Dan Dipaolo
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Copper Pots
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Kitchen Favorites: Fresh is Good
Kitchen Favorites: Fresh is Good
Dan Dipaolo
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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 Eight:

Apple Crisp
Recipe courtesy The Neelys
Show: Down Home with the Neelys
Episode: We Really Do Have Friends

Prep Time: 15 min
Inactive Prep Time: 10 min
Cook Time: 35 min
Level: Easy
Serves: about 8 servings

Filling:
5 Granny Smith apples, peeled,
cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter,
cut into pieces
1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F.
For the Filling: Mix all the ingredients together. Place into 7- to
8-ounce ramekins.
For topping: Mix the flour, brown sugar, cinnamon and salt in large
bowl. Blend the butter into the mixture until it forms pea size lumps.
Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

 

Number Nine:

Spitfire Shrimp
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Tailgate Greats

Prep Time: 10 min
Cook Time: 5 min
Level: Easy
Serves: 6 to 8 servings for snacking

Seasoning:
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning

Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled
and de-veined*
12 to 15 blades fresh chives,
chopped, for garnish

*Ask for easy-peel raw deveined shrimp at seafood counter of market

Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add
shrimp and cook 3 minutes, tossing and turning frequently. Dump pink,
firm, cooked shrimp from hot pan into hot seasoning blend and toss in
seasoning mixture to coat shrimp evenly. Garnish with chopped chives.
Serve warm or chilled.

 

Number Ten:

Mashed Potatoes
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Cooking with Beer

Prep Time: 15 min
Cook Time: 20 min
Level: Easy
Serves: 6 to 8 servings

4 pounds golden creamer potatoes,
peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt,
and cover with cold water. Bring to a boil over medium-high heat and
cook until the potatoes are tender, about 20 minutes. Drain them well
and remove the bay leaf.
Meanwhile, heat the cream and butter in a small saucepan. Put the
potatoes through a ricer or food mill into a bowl. Add the hot cream
and season with salt and pepper. Mix together with a spoon and add
the chives.


And to wind things up on a sweet note, how about one of
Food Network's Top 10 Comfort Foods of 2009? Yum!

Baked French Toast Casserole
with Maple Syrup
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Spring Brunch

Prep Time:20 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for
garlic toast or bread crumbs). Arrange slices in a generously buttered 9-
by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla,
cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making
sure all are covered evenly with the milk-egg mixture. Spoon some of the
mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes,
until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes
enough for Baked French Toast Casserole.


Food Network's Top 10 Faves of 2009, page 1
Food Network's Top 10 Faves of 2009, page 2


Featured Archive Recipes:
Food Network's Absolutely
Awesome Holiday Sides

Food Network's Quick and Easy Appetizers
Mashed Potatoes with Four Variations
Oven-Baked Caramel French Toast
Rachael's Bacon-Wrapped Pineapple Shrimp
Smoked Turkey with BBQ Gravy (Neelys)
Ultimate Beef Stew (Tyler Florence)
Ultimate Oatmeal Cookies (Paula Deen)
Ultimate Potato Gratin (Tyler Florence)


Index - Favorite Recipe Archives
Index - Food Feature Archives
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Recipe Archives Index
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