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Semi-Homemade Cooking with Sandra Lee
Tips on how to decorate cakes to look like edible works of art.
Fiesta fondue; Mexican pizza; guacamole; mango margaritas.
Cherry shells; lemon spritz squares; caramel chocolate ginger swirls; glazed doughnut crisps; harvest walnut cookies.
Tips for a quick and easy birthday bash.
Gifts; peach fondue with meringue cloud swirls; nutty brittle.
Teriyaki salmon; herbed pork roast and creamy mushroom sauce; berry cooler and sorbet cocktail.
English crown scramble; mini strawberry banana bread pudding; pumpkin cinnamon pancakes; apple raisin sandwiches.
Fried chicken; deviled eggs; apple slaw; egg and potato salad; cherry almond crumble; peanut butter fudge.
Beer brats with kraut; lime beer cocktail; chunky chili.
Apple martini; smoked-salmon cream cheese in hollowed cucumber rounds; chicken Dijon with tomato-corn salsa; two-tier lemon/raspberry cake.
Fried mozzarella nuggets and mushroom salad; crab ravioli in a creamy tomato sauce; warm cherry sundaes; raspberry cooler.
Cherry shells; lemon spritz squares; caramel chocolate ginger swirls; glazed doughnut crisps; walnut cookies.
Crab bake shrimp and avocado salad; basmati rice with lobster stock; cake.
Cinnamon rolls; soft pretzels; barbecue chicken pizza; orange frothies; cookie bouquets.
Seafood stew; mussels in a coconut curry sauce; crab and shrimp dip.
Port of San Francisco Sundae; chocolate pound cake with Neapolitan baked Alaska; gingersnap sandwiches; cotton candy ice cream bomb.
Spinach phyllo triangles; six-cheese tortellini; mushroom profiteroles and steak skewers; ouzo martini; Scarlet O'Brandy.
Six-cheese tortellini; mushroom profiteroles and steak skewers; ouzo martinis; Scarlet O'Brandy.
Artichoke nachos with black beans; creamy chicken pasta salad; peach punch and sweet peach sorbet.
Crab rangoon; sweet-and-sour pork kabob; banana cake; paradise island cocktails.
