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Sandra Lee - Veal Piccata with Parsley and Capers
Originally aired as part of the Garden Italian episode (Episode SH0408) on the Food Network, August 25th, 2005.
4 veal cutlets, pounded thin
Salt
Lemon pepper
Flour, for dredging
4 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 cup white wine
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons butter
1/4 cup finely chopped parsley leaves
Lemon slices and parsley sprigs, for garnish
Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce. Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce. Garnish with lemon slices and parsley sprigs.
Sandra Lee - Fruit Wands
Originally aired as part of the Fairy Princess Party episode (Episode SH0810H) on the Food Network, July, 14th, 2007.
Ingredients:
• 1 cantaloupe, peeled
• 2 cups vanilla yogurt (recommended: Dannon)
• 2 tablespoons honey
• 1 (2-pound) container pre-cut mixed fruit cubes (such as pineapple, cantaloupe, melon, watermelon)
• 16 whole strawberries
Directions:
Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate.
Place cantaloupe half with seeds, seed side down on a plate.
In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip.
To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry.
Sandra Lee - Chili Fries
Originally aired as part of the Fountain Fantasy episode (Episode SH0703H) on the Food Network, March 17th, 2007.
Ingredients:
• 1/2 bag (about 16 ounces) french-fried potatoes (recommended: Ore-Ida Golden Crinkles)
• 1 pound ground beef
• 1 (12-ounce) bottle chili sauce (recommended: Heinz)
• 1 packet chili seasoning (recommended: Lawry's)
• 1/2 cup water
• 1 teaspoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1/2 teaspoon onion powder
• Shredded Cheddar, optional (recommended: Kraft)
Directions:
Preheat oven to 450 degrees F.
Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.
In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.
Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.
How to Make Sandra Lee's Roasted Butter Herb Turkey | Food Network
Sandra Lee shares the secret to getting your turkey's skin crispy this Thanksgiving.
Semi-Homemade Cooking with Sandra Lee -- In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The results: mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America's most sought-after culinary experts!
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BEST 4th OF JULY DESSERT: Red, White, and Blue Trifle!
LINK TO COMPLETE RECIPE BELOW:
This Red, White, and Blue Trifle is the most patriotic, beautiful, and delicious dessert of all time! And perfect for that Independence Day celebration!
INGREDIENTS:
32 oz. strawberries, sliced
16 oz. blueberries
1 cup sugar
2 tbsp lemon juice
Kosher salt
1 tbsp corn starch
8 oz cream cheese, room temp
2 cups heavy cream
1 tsp vanilla extract
1 13 oz. prepared angel food cake
CLICK THE LINK FOR THE FULL RECIPE:
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