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La Belle Cuisine - Favorite Recipes

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"To cook is to create. And to create well...
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Food Network's Top 10 Favorites 2009!



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 Barefoot Contessa Pantry – Gourmet Foods for All Occasions

"With each passing day, as the last generation to truly cook from
scratch grows older, we lose many recipes and cooking techniques."

~ Lari Robling

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Good Eats 2:
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Love to Cook Market
Love to Cook...
Dan Dipaolo
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Deborah Chabrian
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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 One:

Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2

Prep Time: 20 min
Cook Time: 45 min
Level: Easy
Serves: 6 to 8 servings

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

3 tablespoons butter
1 cup panko bread crumbs 

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in
the flour and mustard and keep it moving for about five minutes. Make
sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika.
Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish.
Top with remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from
oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.


Number Two:

Old-Fashioned Meat Loaf
a.k.a. "Basic" Meat Loaf
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Retro

Prep Time:10 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 4 servings

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into
a loaf.
For the topping: Mix ingredients for topping and spread on loaf. Bake
for 1 hour.


Number Three:

Good Eats Roast Turkey
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird
(A Good Eats Thanksgiving)

Prep Time: 15 min
Inactive Prep Time: 7 hr 0 min
Cook Time: 2 hr 30 min
Level: Easy
Serves: 10 to 12 servings

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38
degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice
berries, and candied ginger in a large stockpot over medium-high heat.
Stir occasionally to dissolve solids and bring to a boil. Then remove the
brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary,
weigh down the bird to ensure it is fully immersed, cover, and refrigerate
or set in cool area for 8 to 16 hours, turning the bird once half way
through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with
paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a micro- wave safe dish and microwave on high for 5 minutes. Add the steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck
the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30
minutes. Insert a probe thermometer into thickest part of the breast and
reduce the oven temperature to 350 degrees F. Set the thermometer alarm
(if available) to 161 degrees F. A 14- to 16-pound bird should require a
total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered
with foil or a large mixing bowl for 15 minutes before carving.

More Food Network Favorites!

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?

Macaroni and Cheese with Variations
More Old-Fashioned Meat Loaf
Emeril's Funky Brined Turkey
Smoked Turkey with BBQ Gravy
Ultimate Potato Gratin (Tyler Florence)

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