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Guy's Grocery Games (often nicknamed Triple G) is an American reality competition television series hosted by Guy Fieri and his son Hunter on Food Network. [1] Each episode features four chefs competing in a three-round elimination contest, cooking food with ingredients found in a supermarket grocery store ("Flavortown Market") as Guy Fieri poses unusual challenges to them.
The Next Food Network Star: Himself Contestant Season 2 2006–2016 Guy's Big Bite: Himself/host 2007 Paula's Party: Himself Episode dated May 18, 2007 All-Star Holiday Dishes: Himself 2007–present Diners, Drive-Ins and Dives: Himself/host 2007–2009 Dear Food Network: Himself/host 5 episodes 2007–2009 Dinner: Impossible: Himself
Guy Fieri - Winner of Season 2 of Food Network Star; host of Diners, Drive-Ins and Dives and Guy's Big Bite, and chef/owner of Johnny Garlic's and Tex Wasabi's Bobby Flay - Former Iron Chef, Iron Chef America ; co-host/mentor of The Next Food Network Star and Throwdown! with Bobby Flay , chef/owner of Mesa Grills in New York , Las Vegas and Bahamas
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
This spicy, buttery shrimp recipe from New York Times food editor Sam Sifton, is on the table in less than 20 minutes. Serve it as a casual appetizer, or pair it with a salad for a lovely light ...
Trash Can Nachos. Serves 4-6. Ingredients. 6 oz corn tortilla chips, thick-cut. Taco seasoning (optional) 6 oz black bean puree (recipe follows) 6 oz queso or cheese sauce
Round 1: Frozen Food Feud (+2 produce) - Best Seafood Dish Eliminated 1st: Philippa Sklaar; Round 2: Mexican Fiesta Dish - (Kikkoman soy sauce, something green, jarred pickled vegetable, a protein, a corn product, something red, a dairy product) - Grocery List & Culinary Quiz Eliminated 2nd: Marcel Cocit; Round 3: Breakfast Club - No Carts Allowed
Heat the canola oil in the same pan. Season the shrimp with the paprika. Add the garlic and shrimp to the pan and cook until the shrimp turn pink, about 2 minutes per side. Cook in batches as needed so that the pan isn’t crowded and the shrimp get good color. To serve, pour the sauce onto a rimmed platter and arrange the shrimp over the sauce.