Sandra Lee - Very Berry Cream Cups
Originally aired as part of the Baseball Tailgate episode (Episode SH0413) on the Food Network, September, 24th, 2005.
Very Berry Cream Cups
8 store bought sponge cake dessert cups
3 vanilla pudding snack cups
1/2 cup whipped topping
3/4 cup frozen mixed berries, thawed
Fresh boysenberries, for garnish
Strawberry syrup
Unwrap dessert cups and toast each side on grill.
In a bowl, combine the vanilla pudding cups, whipped topping and thawed mixed berries. Stir to combine.
Spoon berry cream mixture into dessert cups and garnish with fresh berries and strawberry syrup.
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Sandra Lee - The Noteworthy
Originally aired as part of the Book Club episode (Episode SH1211H) on the Food Network, October 12th, 2008.
Ingredients
• Ice
• 1 1/2 shots Sambuca
• 1 1/2 shots coffee liqueur (recommended: Starbucks)
• 1 1/2 shots heavy cream
• Whole coffee beans, for garnish
Directions
In a cocktail shaker filled with ice cubes, add Sambuca, coffee liqueur, and heavy cream. Stir and strain into highball glass filled with ice. Garnish with whole coffee beans.
Fireside Recipe: Grilled Balsamic Peaches
Using inspiration from a Kinloch Balsamic peaches recipe, Fireside decided to put our own spin on these peached. Try our Bacon, Blue Cheese Grilled Balsamic Peaches. This is a perfect summer dessert or a great appetizer for a party. Take your time and make sure you let the balsamic reduction cool. Trust me! These are GOOD! If you have questions feel free to reach out to us at 706-722-3939
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.