Food Network Recipes

1 cup Basil, packed leaves

1 pint Cherry or grape tomatoes

1 clove Garlic

1 tsp Kosher salt

1/2 tsp Red pepper flakes

1/2 cup Olive oil, extra virgin

1/2 cup Almonds, toasted

1/2 cup Parmesan cheese

4 cups Basil, fresh packed leaves

6 Garlic cloves

3 lb Plum tomatoes, ripe

1 (28 oz) can Plum tomatoes, whole with juice

1 tsp Thyme, fresh

2 cups Yellow onions

4 cups Chicken stock, homemade or store bought

1 Kosher salt and fresh ground black pepper

1/4 tsp Red pepper flakes

3/8 cup Olive oil

2 tbsp Butter, unsalted

1 1/4 lbs Chicken breast, cooked and shredded

1/2 cup Tessemae's mild buffalo sauce

2 Celery, ribs

2 Green onions

1/2 cup Red bell pepper

1 Spaghetti squash, halved (about 3 lbs.), medium

1 1 pound) sweet potato, large

8 oz Baby bella mushrooms

1 Bay leaf

2 Carrots, medium

2 Celery, ribs

4 cloves Garlic

2 large handfuls Kale

1 White onion, small

6 cups Vegetable stock

1 cup Wild rice

1/4 cup All-purpose flour

1 Kosher salt and freshly-cracked black pepper

1 1/2 tbsp Old bay seasoning

3 tbsp Butter

1 1/2 cups Milk

1 lb Ground chuck beef

8 Basil, fresh leaves

1 Carrot

1 Celery stalk

1/4 cup Flat-leaf italian parsley

2 Garlic cloves

1 Onion, medium

1 28-ounce can Tomatoes

1 Salt and freshly ground black pepper

1/4 cup Olive oil, extra-virgin

1/4 cup Pecorino romano

12 oz Bacon

2 cloves Garlic

1 1/2 cups Pumpkin puree, canned

12 Sage, fried leaves

12 Lasagna noodles

3 tbsp Flour

1 Kosher salt

1/4 tsp Nutmeg, ground

1 tsp Red pepper flakes

2 tbsp Butter

4 cups Milk

2 cups Mozzarella

1 cup Parmesan

1 1/2 cups Ricotta cheese

1/2 teaspoon orange zest (1 small orange)

5 Bananas

1 (8 oz) tub Topping, whipped

2 tsp Vanilla extract

1 (5 oz) package Vanilla pudding mix, Instant

1 (11 oz) box Nilla wafers

1 (14 oz) can Condensed milk, sweetened

1 (8 oz) block Cream cheese

3 cups Milk