Round 1, Challenge 3: Pear glaze tops Emily Geddes's meatloaf. She serves it with Blue Cheese Barley Risotto and Roasted Fennel, Pear and Green Beans.

Geneva mom Emily Geddes and Denise Allen of Hanover Park​ advance to Round 2 of the Cook of the Week Challenge.

Round 1, Challenge 3: Cooks' logs and videos

Round 1, Challenge 3: Ground beef, pears, pearl barley and Roth Buttermilk Blue Cheese from the Green County (Wis.) Tourism council

Round Challenge Ground beef, pears, pearl barley and Roth Buttermilk Blue Cheese from the Green County (Wis.

Round 1, Challenge 3: Tim Hoffman calls his meal made with ground beef, blue cheese, pears and barley "A Night in Italy."

Fried Blue Cheese Stuffed Meatballs with Barley Risotto

Round Challenge Tim Hoffman pairs Baked Stuffed Pears with his Fried Blue Cheese Stuffed Meatballs with Barley Risotto

Spicy Turkey and Green Bean Stir-Fry Recipe | Food Network Kitchen | Food Network

Spicy Turkey and Green Bean Stir-Fry

Round 1, Challenge 4: Denise Allen adds anchovies to a garlicky sauce for shrimp stir-fry with carrots and cellophane noodles. She serves it with a spring roll stuffed with veggies and mint.

Shrimp Stir Fry with Garlicky-Anchovy Cellophane Noodles and Spring Roll

Round Challenge Denise Allen adds anchovies to a garlicky sauce for shrimp stir-fry with carrots and cellophane noodles. She serves it with a spring roll stuffed with veggies and mint.

This Tailgate Baked Beans recipe includes cumin and Chianti. It was created by Cook of the Week contestant Mary Beth Thornton.

Tailgate Baked Beans

This Tailgate Baked Beans recipe includes cumin and Chianti. It was created by Cook of the Week contestant Mary Beth Thornton.

William Babiarz created a peanuty sauce for shrimp and serves it over udon noodles and edamame. Fried ravioli is on the side.

Thai Shrimp and Noodles with Fried Asian Ravioli

William Babiarz created a peanuty sauce for shrimp and serves it over udon noodles and edamame. Fried ravioli is on the side.

Catfish Tempura with Fennel Fried Freekeh recipe. Cook of the Week challenger Chuck Federic seasoned catfish in Korean barbecue sauce before dipping it in tempura batter.

Catfish Tempura with Fennel Fried Freekeh

Catfish Tempura with Fennel Fried Freekeh recipe. Cook of the Week challenger Chuck Federic seasoned catfish in Korean barbecue sauce before dipping it in tempura batter.

Shredded beef mole tostadas with plantain guacamole and corn, tomato and black bean salad.

Shredded Beef Mole Tostadas with Plantain Guacamole and Fresh Corn, Black Bean Salad

Mary Miske created shredded beef tostadas with a grass-fed beef roast. She serves it with plantain guacamole and corn, tomato and black bean salad.

Try this Game Day Grilled Pork Chop and Chianti Cheese Fondue Sandwich recipe at your next tailgate.

Game day Grilled Pork Chop and Chianti Cheese Fondue Sandwich and Tailgate Baked Beans

Try this Game Day Grilled Pork Chop and Chianti Cheese Fondue Sandwich recipe at your next tailgate.

Five Bean Summer Salad is lean and healthy

Five Bean Summer Salad

For a lean, tasty side dish for warm-weather gatherings, try Don’s Five Bean Summer Salad.

Round 1, Challenge 2: Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.

Warm Harvest Salad with Peach Flavored Sweet Tea Vinaigrette Warm Harvest Salad with Peach Flavored Sweet Tea Vinaigrette

Round Challenge Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.

on the side...Green Beans with Toasted Almonds, OO and Sea Salt

Green Beans with Toasted Almonds, Olive Oil and Sea Salt

on the side.Green Beans with Toasted Almonds, OO and Sea Salt

Mixed Seafood Risotto @ allrecipes.com.au

Mixed Seafood Risotto

Lemon Seafood Risotto: dill instead of basil and experiment with the veg, but basic recipe is very good.

Cheesy Maple Bacon Cajun Pulled Pork Sandwich, from National Pork Board

Jalapeno Corn Cakes with Honey Whipped Goat Cheese and Bacon

Devil's Risotto Balls: Kitchen Scoop

Devil's Risotto Balls

worth making risotto so you have leftovers to make these tasty bites

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