With the Super Bowl happening this weekend, chefs Shanita McAfee-Bryant and Rosana Rivera join TODAY to demonstrate recipes for your game-watching food. McAfee-Bryant represents the Kansas City Chiefs ...
The recipe for this nonalcoholic beverage was created by Jonathan Sims, a manager and bartender at By George. He says the drink is a pleasant combination of summer and fall flavors with an overall ...
Brie appetizer (Marisel , Copyright 2021 by KSAT - All rights reserved.) Preheat oven to 375°F. Roll puff pastry into a 12-in. square. Place Brie round in center of ...
Some commentary here, this sauce is intended to taste more like guava than it does barbecue. The order of ingredients being added is to make the sauce very fragrant, with a slow-burning kick, and not ...
To make four large empanadas, use the larger amounts of cream cheese and guava listed. Divide both ingredients equally among the rounds of dough. Divide into eight pieces. (La Fogata then puts two ...
Tropical fruit and fiery peppers combine in a memorable alternative to the basic Buffalo. 12 whole chicken wings, cut at the joints, tips removed Instructions: Heat oven to 400 degrees. Combine all ...
Chef Angelo Sosa is joining the TODAY Food team to share a few of his favorite recipes from the menu of his new restaurant Tia Carmen in Phoenix, Arizona. He shows us how to make tres leches French ...
1 tube of crescent rolls 1 round (8 ounces) Brie cheese 2/3 cup guava paste, divided 2/3 cup chopped pistachios, divided Preheat oven to 375F. Roll dough into a 12-in. square. Place Brie round in ...
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