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A Kansas City restaurant featured on the popular TV program Diners, Drive-Ins and Dives. . .cozy, colourful, food was so-so. . .
www.foodnetwork.com/shows/diners-drive-ins-and-dives/vide...
These doughnuts are made with potatoes. I've had Italian Doughnuts from a bakery in the past which were phenomenal. But, this recipe was not it.
Graffe Napoletane-Laura Vitale-FoodNetwork
Too many citrus fruits! HSS!
and yes, it was a little chunky in spots. It turned out fine though
Alton Brown's recipe which I modified by using mandarins and limes: www.foodnetwork.com/recipes/alton-brown/orange-marmalade-...
Another Beautiful Morning
and these help.... :) very tasty .. had to share
www.foodnetwork.com/recipes/ina-garten/cinnamon-elephant-...!
If ever in you’re in Thunder Bay, Ont. there’s one thing you absolutely must do: treat yourself to a Persian.
No, it has absolutely nothing to do with the Middle East. In Thunder Bay, a “Persian” is an oval-shaped pastry that’s fried and frosted with pink berry icing. It’s a local delicacy with deep roots in this Northern Ontario town.
“It’s similar to a cinnamon bun,” says Danny Nucci, owner of the legendary Bennett’s Bakery and The Persian Man in Thunder Bay. “What makes it different from anything else is the icing on top. It’s not overly sweet. But it gives you a good feeling.”
~Foodnetwork~
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Recipe on my blog with a photo tutorial...Bobby Flay's Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline.
Bobby Flay wins the Banana Cream Pie Throwdown 8/18/10 against Baked.
Recipe and photo tutorial on my blog: Baking is my Zen
Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline
bakingismyzen.blogspot.com/2010/08/bobby-flay-wins-banana...
Carmen Ortiz of Baking is my Zen enjoying a peaceful time by the canal playing guitar.
bakingismyzen.blogspot.com/2011/09/egg-in-hole-not-just-f...
A delicious appetizer...easy and quick to make.
My version of Tomato Crostini with Whipped Feta
on my blog, sometimes SAVORY. dated 8/14/22
sometimessavory.wordpress.com/2022/08/14/10th-blogiversar...
Tomato Crostini with Whipped Feta by Ina Garten [FoodNetwork]
www.foodnetwork.com/recipes/ina-garten/tomato-crostini-wi...
Gooey, chocolatey, and messy fun!
Recipe can also be found on my blog, Baking is my Zen.
bakingismyzen.blogspot.com/2010/04/oatmeal-raisin-sandwic...
Oatmeal Raisin Sandwich Cookies
by Paula Dean
Cook time: 13 min
Level: easy
Yield: 6 sandwiches
INGREDIENTS:
•1 cup butter, about 2 sticks, at room temperature
•1 1/4 cups firmly packed brown sugar
•1 large egg
•1/4 cup milk
•2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 1/2 cups quick-cooking oats
•1/2 cup raisins
•Hot fudge sauce, as needed
•Marshmallow creme, as needed (recommended: Fluff)
DIRECTIONS:
Preheat the oven to 350 degrees F.
Lightly grease 2 or 3 baking sheets or line with silpats.
In a large bowl, beat the butter and brown sugar with an electric mixer until creamy.
Add the egg and the milk and beat until combined.
In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.
Gradually add the dry ingredients to butter mixture, beating until incorporated.
Stir in the oats and raisins.
Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly.
Bake until the cookies are lightly browned, about 11 to 13 minutes.
Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.
Spread a small dollop of the fudge on the inside of 6 cookies.
Spread a large dollop of the marshmallow creme on the inside of another 6 cookies.
Sandwich the cookies together and transfer to a serving platter.
www.foodnetwork.com/recipes/paula-deen/fluffy-oatmeal-rai...
I had the oportunity to be in the right place at the right time. It was the opening of the new Iron Chef Masaharu Morimoto's restaurant in Disney Springs (former Downtown Disney) The rest is awesome and I got to meet Chef Morimoto and even took pictures with him. He is a very humble man and It was a great pleasure meeting him!
I really don't know how much this weighs since I can only lift about 3,000lbs myself, but this thing looked pretty massive. It's funny when you're on your way to the airport and you see a nice sunset all the scrambling you'll do to find something to accompany it. After filling up with 87 across the street from this, I quickly ran over and hand-held 3 shots in RAW to get this. Luckily Photomatix was nice enough to overlay the shots perfectly.
Happy Sunday everyone. I'm going to go now and make French Toast Alton Brown style.
UPDATE: That recipe rocks!
Meals on wheels, the inflight catering will commence shortly, tray tables at the ready.
Breakaway to LA.
Dublin to Los Angeles, direct.
Bobby Flay's Caramelized Banana Cream Pie recipe can be found on my blog via Blogger.com. A photo tutorial is included. Made this dessert years ago.
This dessert is labor intensive...not one to make in an hour.
Banana Cream Pie Recipe adapted by Baking is my Zen
bakingismyzen.blogspot.com/2010/08/bobby-flay-wins-banana...
Caramelized Banana Cream Pie by Bobby Flay
VIDEO-Bobby Flay wins the Banana Cream Pie Throwdown
www.foodnetwork.com/recipes/bobby-flay/caramelized-banana...
These doughnuts are made with potatoes. I've had Italian Doughnuts from a bakery in the past which were phenomenal. But, this recipe was not it.
Graffe Napoletane-Laura Vitale-FoodNetwork
The other day Deborah said she wanted a gyro. Well, not one to say no to something like that, I set off to make homemade gyros with Tzatziki Sauce. I followed Alton Brown's recipe (www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tz...) which was simple enough to do, I did run out of time though to make homemade pitas, which bummed me out. Anyway, when all was said and done I was left with this pile of dishes. So while the gyro was in the oven, I did the dishes. I am finding I am doing a lot of dishes these days, probably gaining weight as well. Anyway, stay healthy and safe my friends.
Processed with VSCO with s3 preset
Credit: Book cover photo by Tina Rupp
Today, Baking is my Zen’s COOKBOOK GIVEAWAY:bakingismyzen.blogspot.com/2010/08/cookbook-giveaway-by-b...
Baked Explorations: Classic American Desserts Reinvented
By Matt Lewis and Renato Poliafito
www.amazon.com/dp/1584798505/ref=tsm_1_fb_lk
AND… a Baking is my Zen T-SHIRT.
I’d like to take this time to say “Thank you” for those who have visited my blog and partook in the cookbook giveaway!
JG (Jen) is the WINNER ! ! !
dailysilvergelatin.blogspot.com/
Congratulations Jen! Enjoy the cookbook and the t-shirt!
You can catch these two authors, Matt Lewis and Renato Poliafito on a show called THROWDOWN with Bobby Flay, tonight, 8/18, at 9 p.m. on Food Network.
Banana Cream Pie
Episode BT0807H
Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline
www.foodnetwork.com/throwdown-with-bobby-flay/banana-crea...
Tune In:
Aug 18, 2010 - 9:00 PM ET/PT
Aug 19, 2010 -12:00 AM ET/PT
Aug 28, 2010 - 7:00 PM ET/PT
Slideshow of Baked Series: Cookbook Giveaway by Carmen of Baking is my Zen
Peace in Baking, Carmen of Baking is my Zen
Bobby Flay wins the Banana Cream Pie Throwdown 8/18/10 against Baked.
Recipe and photo tutorial on my blog: Baking is my Zen
Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline
bakingismyzen.blogspot.com/2010/08/bobby-flay-wins-banana...
Sandra Lee had a book signing before giving the keynote speech at the Welcome Luncheon for Share Our Strength's Conference of Leaders.
The Autumn Solstice is just a few days away so in the spirit of the season I've made some warm and hardy soup. I used Tomatoes, Onions, Garlic, Holy Basil and Oregano from our garden. This recipe was inspired by Ina Garten's Roasted Tomato Basil Soup. Per usual I've added a few things to suit my tastes and make it my own. Here's Ina's recipe if you're interested: www.foodnetwork.com/recipes/ina-garten/roasted-tomato-bas...
What's more comforting than mac and cheese or pizza? Both!
Notes:
Mac and cheese recipe from alton brown. Pizza crust and sauce from the store.
These doughnuts are made with potatoes. I've had Italian Doughnuts from a bakery in the past which were phenomenal. But, this recipe was not it.
Graffe Napoletane-Laura Vitale-FoodNetwork
We (and by we I mean Jenn) these Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub chicken drums tonight.
Man, they were spicy but tasty.
We made this Emiril recipe on a Emeril grill top using (for the sauce) Emiril chicken stock.
We're Emeril whores.
Yes, this shot could be better.
Day 118 of 365
i love watching the foodnetwork and i had to dress up like my favorite food star...
she's got big bazoongas so i have like, two toilet paper rolls worth of tissue stuffed down my shirt! HA!
The Rouse Building – Columbia, MD
Giada De Laurentiis from the Food Network tells me that when I have some friends stop over I should just throw together some Rigatoni with Swiss Chard, because after all… swiss chard is a staple item that I should just have on hand. Being honest here…. I didn’t even know what Swiss Chard was until I Googled it, but I knew if I needed some in an entertainment emergency, I could easily get some at the Whole Foods Market in Columbia.
Columbia residents seem pleased to have a Whole Foods Store right there at the lake front. I’m certainly glad to have the building occupied and thriving rather than sitting vacant, but I think it sort of diminishes the panache the building had when it was built in 1969 as the corporate headquarters of James Rouse’s development company. The building was designed by world renowned architect Frank Gehry … I did know who he was without Googling.
The iconic building Rouse building was known for its innovative, modern design and architecture, which included white stucco, large windows and an open atrium with a series of terraces. After Rouse’s death, the building was owned by GGP Properties, and later the Howard Hughes Corporation. They have recently sold it to help with the financing of the renovation of the Merriweather Post Pavilion property and surrounding area.
www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-...
www.wholefoodsmarket.com/blog/whole-story/spent-spinach-t...
en.wikipedia.org/wiki/James_Rouse
en.wikipedia.org/wiki/Frank_Gehry
(check out the photos of the buildings the guy designed)
My Yummy Dessert!!
Home made Crêpe filled with chocolate mocha fudge ice cream.. Served with blueberry, strawberry and watermelon!!!! Ohhh and topped with icing sugar and chocolate syrup!!
The recipe says its for 20 crepes but it's alway about 6 or 7 for us.... Guess our pan is kinda big lol...
Explore Mar 25, 2008
Kinetic Photograph made with one single long exposure shot, printed straight out of camera.
If you’d like to read more details about how the shot is made see below. And for more of my kinetic photographs here’s my set, "Drawing with Light"
www.flickr.com/photos/motorpsiclist/albums/72157652166665058
Copyright © by John Russell – All Rights Reserved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I was watching the Food Network and decided to try and make a kinetic photograph out of what was on the TV. This is one continuous shot SOOC, throwing my camera into the air with a spin in front of my TV screen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kinetic: Relating to, caused by, or producing motion.
These are called “Kinetic” photographs because there is motion, energy, and movement involved, specifically my and the camera’s movements.
I choose a light source and/or subject, set my camera for a long exposure (typically around 4 seconds), focus on my subject and push the shutter button. When the shutter opens I move the camera around with my hands...large, sweeping, dramatic movements. And then I will literally throw the camera several feet up into the air, most times imparting a spinning or whirling motion to it as I hurl it upward. I may throw the camera several times and also utilize hand-held motion several times in one photo. None of these are Photoshopped, layered, or a composite photo...what you see occurs in one shot, one take.
Aren’t I afraid that I will drop and break my camera? For regular followers of my photostream and this series you will know that I have already done so. This little camera has been dropped many times, and broken once when dropped on concrete outside. It still functions...not so well for regular photographs, but superbly for more kinetic work.
The Parkette, as seen on Food Networks show Diners, Drive-ins, and Dives, is part of Lexington history. The Parkette is known all over the country and the new owners are very excited to be able to bring it back to its' glory days.
This is inside the main portion of the restaurant that includes the counter area, check-out, and, of course, the jukebox. Checkerboard floors, soda pop light fixtures, chrome & red counter stools, and a "Guy ate here" sign complete the decor...you couldn't ask for a more nostalgic "look" for a diner.
Technical Information (or Nerdy Stuff):
Camera - Nikon D7200 (handheld)
Lens – Nikkor 18-300mm Zoom
ISO – 500
Aperture – f/6.3
Exposure – 1/60 second
Focal Length – 18mm
The original RAW file was processed with Adobe Camera Raw and final adjustments were made with Photoshop CS6.
"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
This is a great place outside of Calgary in the town of Tuner Valley. "You Gotta Eat Here" is a Canadian food show on the Food Network, featuring the very likeable John Catucci. The beef comes from the owner's own ranch...
Highway 22, which goes from Northern Alberta right down close to the American border is a lovely scenic highway following the foothills and is chockablock with stunning landscapes.
Little did we realize we were about to eat at one of the five best diners in the USA, as declared by the Food Network!
Please take a moment and click on the link and continue to the video! It's a keepah!
Whether being from PA and NJ has anything to do with our fascination for diners, we do not know, and not really being "breakfast" people, this was a "stretch" for us . . . but we had to kill some time while waiting for my typewriter to be serviced. (Yes, I still have an electric which I use on a daily basis.)
More to come on this delicious, serendipitous experience . . .
Lemon and Almond Biscotti ... dipped in white chocolate. A definite keeper around here.
You can find the recipe here.
Celebrating St. Patrick's Day with Irish Soda Bread.
Recipe: Irish Soda Bread by Ina Garten (Food Network)
www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-r...
I sweet-talked a security guard into showing me where the line would be for autographs. Mom and I were about the 10th and 11th people in line.
refrigerator pickles!
Two years ago when I went to New Hampshire to visit with Rachel and Matt, Matt had made a jar of these pickles, from Alton Brown's recipe. I shamelessly ate most of them. Today I finally made some!
Crème brûlée
#Crèmebrûlée
#Cremebrulee
#Custard
#FrenchCuisine
#French
#Cuisine
#FoodNetwork
#FoodandWine
#dessert
@foodandwine
@foodnetwork
Will be posting recipes soon to my blog,
Baking is my Zen
…Lemon Pound Cake with a side of Lemon Curd
LEMON BUNDT CAKE by Bake or Break.
bakeorbreak.com/2020/04/lemon-bundt-cake/
Lemon Curd By Ina Garten of FoodNetwork
www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-...
Found this recipe on a foodnetwork show called The Pioneer Woman hosted by Ree Drummond. (Episode: The Drummond Bunch). My directions are on the photo. You can find the original directions by Ree Drummond below. Enjoy!
EGG-IN-A-HOLE
2011 Ree Drummond, All Rights Reserved
www.foodnetwork.com/recipes/ree-drummond/egg-in-a-hole-re...
Prep Time: 3 min
Inactive Prep Time: --
Cook Time: 2 min
Level: Easy
Serves: 1 egg-in-the-hole
INGREDIENTS:
1 slice of your favorite kind of bread
1 tablespoon butter
1 egg
Salt and freshly ground black pepper
DIRECTIONS:
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Heat a skillet over medium-low heat and melt in the butter.
When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds.
Sprinkle the egg with salt and pepper.
After about a minute, flip it over with a spatula and salt and pepper the other side.
Move the whole piece of toast around the skillet, soaking up all of the glorious butter.
Let it cook until the yolk feels soft.
Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
Perfect.
Recipe can also be found on my blog, Baking is my Zen.
bakingismyzen.blogspot.com/2011/09/egg-in-hole-not-just-f...
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Group: Smile on Saturday
www.flickr.com/groups/smileonsunday/rules/
Theme: EGG-ceptional
All recipes use iced tea. Get the recipes at the Food Network.com www.foodnetwork.com/recipes/photos/11-ways-to-flavor-plai...