Recipes - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

  • Appetizers- <A HREF=/global//Category.asp?c=132568><FONT STYLE="FONT-SIZE:11px;COLOR:#FFFFFF;TEXT-DECORATION:Underline;">Full Listing Here</FONT></A>AppetizersMore>>

  • Tapas for a baby shower

    Tapas for a baby shower

    Wednesday, September 4 2013 12:03 PM EDT2013-09-04 16:03:13 GMT
    Tips and recipes for an easy and delicious tapas baby shower menu: Elegant Shrimp Centerpiece: I utilized my pretty stainless steel ice bucket to create a beautiful centerpiece for your table. You canMore >>
    Tips and recipes for an easy and delicious tapas baby shower menu: Elegant Shrimp Centerpiece: I utilized my pretty stainless steel ice bucket to create a beautiful centerpiece for your table. You canMore >>
  • Seared Scallop with Mango Mint Salsa

    Seared Scallop with Mango Mint Salsa

    Presented by Ashleigh Easterling, Johnson & Wales UniversitySeared Scallop with Mango Mint Salsa Serving Size Yields 6 Servings - Plated 1 Scallop Serving Size Yields 3 Servings - Plated 2 Scallops    Ingredients: 6More >>
    Presented by Ashleigh Easterling, Johnson & Wales UniversityMore >>
  • Butter Toasted Croissant & Artisan Cheese

    Butter Toasted Croissant & Artisan Cheese

    Presented by Chef Timothy Groody, Fork! RestaurantYield:  4 Servings   6 oz local cheese semi soft ¼ # butter melted 1 large croissant Local honey Extra Virgin Olive Oil 1 cup mixed local lettuce CrackedMore >>
    Presented by Chef Timothy Groody, Fork! RestaurantMore >>
  • Salads & Sides- <A HREF=/global//Category.asp?c=132571><FONT STYLE="FONT-SIZE:11px;COLOR:#FFFFFF;TEXT-DECORATION:Underline;">Full Listing Here</FONT></A>Side DishesMore>>

  • Mert's Mac & Cheese

    Mert's Mac & Cheese

    Presented by James Bazzelle, Mert's Heart and SoulYield:  Four Servings                                                8 ounces uncooked elbow macaroni 2 1/2 cups shredded sharp Cheddar cheese 1/2 cupMore >>
    Presented by James Bazzelle, Mert's Heart and SoulMore >>
  • Crepes

    Crepes

    Presented by Matthew Rodgers, Johnson & Wales University 1          cup flour 2          eggs ½         cup milk ½         cup water ¼         tsp. salt 2          Tbsp. melted butter Combine all ingredientsMore >>
    Presented by Matthew Rodgers, Johnson & Wales University
    More >>
  • Seared Tuna Super Food Salad

    Seared Tuna Super Food Salad

    Presented by Chef Damien Androliako, Firebirds Wood Fired Grill3oz grapefruit-greek yogurt vinaigrette5 cups kale mix salad1 cup barley1/3 cup grape tomato halves1/3 cup goat cheese crumbles1/3 cup Craisins1/3More >>
    Presented by Chef Damien Androliakos, Firebirds Wood Fired GrillMore >>
  • Soups & Stews - <A HREF=/global//Category.asp?c=132573><FONT STYLE="FONT-SIZE:11px;COLOR:#FFFFFF;TEXT-DECORATION:Underline;">Full Listing Here</FONT></A>Soups & StewsMore>>

  • Fresh Heirloom Tomato Gazpacho

    Fresh Heirloom Tomato Gazpacho

    Presented by Chef Michael BowlingHot Box "Next Level Street Food"4 large heirloom tomatoes, chopped1 red pepper, diced2 cucumbers, peeled & chopped1/2 medium red onion, diced1/8 cup fresh snipped cilantro1/8More >>
    Presented by Chef Michael BowlingHot Box "Next Level Street Food"4 large heirloom tomatoes, chopped1 red pepper, diced2 cucumbers, peeled & chopped1/2 medium red onion, diced1/8 cup fresh snipped cilantro1/8More >>
  • Fran Scibelli's Gazpacho

    Fran Scibelli's Gazpacho

    Prepared by Fran Scibelli Fran's Filling Station 3 – 28oz cans whole, peeled plum tomatoes 44oz V8 juice 3 cucumbers, peeled, seeded and cut into very small cubes 3 green bell peppers, seededMore >>
  • Roasted Pumpkin Squash Bisque With Sour Apple Salsa

    Roasted Pumpkin Squash Bisque With Sour Apple Salsa

    Presented by Johnson & Wales University Yield 1 quart Ingredients 1 lb Pumpkin Squash (1 medium size pumpkin quartered lengthwise and deseeded) 1 lb Granny smithMore >>
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