She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. When I ordered it I didn’t really know the sandwich was about but with my first bite it dawned on me what it was. Guy Fieri digs in and pigs out on all things pork. James Martin presents fun and easy recipes for children. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Classic Croque Monsieur recipe-sandwich recipes-recipe ideas-new recipes-woman and home serves: 4 Skill: easy: Prep: 10 min Cooking: 15 min Nutrition per portion RDA; Calories: 578 kCal: 29%: Fat: 32g: 46% - Saturates: 19g: 95%: Ingredients. Next, they make scary mask desserts to try and spook the judges. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." I don’t know about you, but I grew up eating sandwiches. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Whisk in the milk and stir continually, scraping along the inside rim to ensure there's no scorching. Season the sauce with salt, pepper, and nutmeg. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. It doesn’t matter if it was a grilled cheese or a steak sandwich, chances are that was my lunch most of my youth and it’s still going down today. Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. Croque monsieur is a wonderfully naughty snack, brunch or lunch – great for hungry teenagers. Nancy is hosting Thanksgiving dinner. Croque Monsieur was a richer, more distinguished cousin of the beloved, thrifty and comfortable grilled cheese sandwich. Guy Fieri is on the lookout for worldwide flavours. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. Heat up your oven to 400F and place the sandwich there for a few minutes until the cheese melts. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. Guy Fieri is on the road looking for unique beef dishes. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. Guy Fieri gets a taste of international flavours. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Guy Fieri is on the road to sample all kinds of food. Classic Croque Monsieur Recipe. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Chef James Martin celebrates the beauty of simple ingredients. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. James Martin makes chocolate the key ingredient in his desserts. Enjoy. On the menu is lemon and pea alfredo and kale salad. James Martin focuses on cakes made for special occasions. He meets a local family who teach him how to bake traditional national treats and creates his own version. Then, they bake cheesecakes decorated with edible shiny ice rinks. Which team will be sent home? Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. In Philadelphia he checks out a Jamaican joint's jerk chicken. The five remaining bakers turn cream puffs into "scream puffs". Which team will be crowned winner and take home the $50,000 prize? Guy Fieri gets the lowdown on some enduring traditions. Remove from the toaster and cut in half. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. Place butter in 15x10x1-inch pan. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Sit a fried egg on top and it becomes a croque madame. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego. Melt the butter over a low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. James Martin focuses on delicious, light sponge cakes. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. Her dishes are perfect for celebrations and family dinners. Paul is in Antwerp to learn about Belgian baking. But, which festive desserts will he make? And, they create holiday treats to prove the bite is as big as their bark. Once toasted spread mustard on one … Then, they confront their biggest phobias like insects and ghosts in the next round. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history.