STRAWBERRY SUNSHINE COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Add strawberries and limes into a large mortar or bowl. Crush together to extract juices. Add mint and crush to incorporate the flavors. Add strawberry syrup and pour into a pitcher. Add Champagne and stir. Serve in ice filled glasses and garnish with strawberry slices.
NEELY'S MIDNIGHT MALT
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- In a large pitcher or bowl, blend the ice cream, coffee flavored liqueur, hazelnut liqueur, milk, chocolate syrup, and malt powder together until creamy and thoroughly combined. Add a bit more milk if the mixture is too thick. Pour into milkshake glasses and garnish with whipped cream, shaved chocolate and cherries.
NEELY'S LIME BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 16 to 20 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
- To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
- To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
- Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
- Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
- Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
- Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
- Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
NEELY'S BERRY PARFAIT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Berry mixture:
- Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
- Puree:
- Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
- Whipped cream:
- Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
- To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.
BLACKENED CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a cast iron skillet to medium high with peanut oil.
- Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
- Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
- Mix all ingredients together well. Cover and refrigerate until ready to serve.
NEELY'S CHUNKY CHOCOLATE DELIGHT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Line a 13 by 9-inch pan with foil, leaving 2 "handles" extended from the sides.
- Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat.
- Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up.
- Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife.
- Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home.
TRIPLE BERRY SHORTCAKE
My great-great-grandmother handed down her shortcake recipe. I'm sharing it because it's way too fabulous to keep it a secret! -Sara Kingsmore, Vadnais Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.
Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 301mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
PERFECT BERRY SHORTCAKES
You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Cakes Shortcake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
- Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
- Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
- Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g
More about "neelys berry shortcake food"
NO-BAKE RED WHITE AND BLUE BERRY SHORTCAKES
From whenisdinner.com
SHORTCAKE - WIKIPEDIA
From en.wikipedia.org
NEELY'S BERRY PARFAIT RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.cel28.sni.foodnetwork.com
RECIPE NEELYS BERRY SHORTCAKE - YOUTUBE
From youtube.com
LEMON-BLACKBERRY SHORTCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
GIANT BERRY SHORTCAKE RECIPE | BON APPéTIT
From bonappetit.com
NEELY'S BERRY SHORTCAKE | RECIPE | BERRY SHORTCAKE, FOOD NETWORK …
From pinterest.com
EASY DROP BERRY SHORTCAKES – SMITTEN KITCHEN
From smittenkitchen.com
RED, WHITE AND BLUE DESSERTS FOR PATRIOTIC …
From foodnetwork.com
NEELY'S BERRY SHORTCAKE | PUNCHFORK
From punchfork.com
NEELY'S BERRY PARFAIT RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
NEELY'S BERRY SHORTCAKE (PATRICK AND GINA NEELY) RECIPE
From recipeofhealth.com
NEELY'S BERRY SHORTCAKE RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love