Count down through the 5 recipes FoodNetworks.com fans love most – and then save them in your recipe box!
No. 5: Shrimp Scampi with Linguini
This rich, lemony pasta dish is easy enough to make on a weekday but impressive enough for any special occasion.
- 500 g of linguine
- 20 fresh prawns
- 5 cloves of garli
- 5 sprigs of flat parsley
- 5 sprigs of coriander
- Olive oil
- Salt, pepper
1. Peel the prawns.
2. Cook the pasta al dente in a large quantity of boiling salted water.
3. Peel and coarsely chop the garlic cloves. Wash and finely chop the parsley and coriander.
4. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Fry the prawns and garlic for 45 seconds, then simmer for 5 minutes over low heat. Add salt and pepper and, if necessary, a little olive oil. At the last moment, sprinkle with parsley and coriander.
5. Drain the pasta quickly. Pour the equivalent of 2 tablespoons of the cooking water into a preheated serving dish. Add the pasta and prawns, drizzle with olive oil, mix well and serve very hot.
No. 4: French Toast
Enjoy Sunday morning French toast any day of the week with this easy recipe. Brioche, or white sandwich bread all work well!
- 1 egg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk
- 4 slices bread
- Beat the egg, vanilla and cinnamon in shallow dish with wire whisk. Stir in milk.
- Dip bread in egg mixture, turning to coat both sides evenly.
- Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired.
- Easy Spiced Syrup: Add 1 teaspoon vanilla extract and 1/4 teaspoon ground Cinnamon to 1 cup pancake syrup; stir well to mix. Serve warm, if desired.
No. 3: Ree’s Perfect Pot Roast
In our 3rd most-saved recipe, Ree transforms inexpensive chuck into fall-apart-tender pot roast with a flavorful broth (that’s stocked with red wine, herbs and hearty vegetables).
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
No. 2: Sweet Potato Casserole
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness.
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
No. 1: Scallops Provencal
A plateful of buttery scallops proves seasoning and lemon juice are enough to elevate any meal.
- 400g Scallops
- 16 g butter
- 1 sprig of parsley
- 2 Tomatoes
- 1 Onion
- 1 Clove of garlic
- Peel the onion and garlic and cut into fine pieces.
- Put the butter in a frying pan and heat over medium heat.
- When the pan is hot, add the onion, garlic and parsley. Cut the tomatoes into small cubes and add them to the mixture.
- Make sure to stir regularly. Season with salt and pepper.
- In a second pan, heat a little olive oil. Place the scallops in it and sear them over high heat for 2 minutes on each side.
- At the end of cooking, season the scallops.
- Arrange the first tomato preparation on your plates and place the scallops on top. Sprinkle with a little chopped parsley.