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Giada De Laurentiis™ for Target® Orzo Pasta
Giada De Laurentiis™ for Target® 10.5" Tri-Ply Clad
Nonstick Sauté Pan
In 3-quart saucepan, bring stock to a boil over medium-high heat.
Add mushrooms. Remove pan from heat and set aside 30 minutes until mushrooms are tender. Using a slotted spoon, remove mushrooms and set aside.
Reheat stock to a simmer and keep warm over low heat.
In Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion and mushrooms; cook until onions are tender, about 5 minutes. Add rice and stir to coat with butter.
Add wine and simmer until wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until rice is tender to the bite and mixture is creamy, about 20 to 25 minutes. Remove pan from heat. Stir in remaining ingredients.
Giada De Laurentiis™ for Target® 10.5" Tri-Ply Clad Nonstick Sauté Pan
In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes on each side. Remove from the heat.
In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric and basil. Season with salt and pepper. Arrange the shrimp on a serving platter with the bowl of dip in the center.
Giada De Laurentiis™ for Target® 5-piece Bakeware Set
Prepare cake mix according to package directions for two 9-inch cake pans. Let cool on a wire rack.
For the crunch: Place toasted nuts close together in single layer on parchment-lined baking sheet. Combine sugar and water in small saucepan over medium-high heat. Stir until dissolved. Bring to a boil and let cook until sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place baking sheet in refrigerator and let cool until hard, about 30 minutes. When cooled, top with
another piece of parchment paper and pound into small pieces, or place on a cutting board and cut into small pieces. Set aside.
For the filling: Using an electric mixer, beat mascarpone cheese, cream,
powdered sugar, and vanilla until soft peaks form. Fold the crunch mixture into the whipped cream.
For the topping: Finely grind chocolate, sugar and zest in a food processor.
To assemble the cake: Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream-crunch mixture. Sprinkle top and sides of cake with ground chocolate.
To toast hazelnuts: Place in small skillet over medium-low heat. Heat until fragrant and golden brown, stirring constantly, about 5 minutes.
Giada De Laurentiis™ for Target® Ceramic 2.5-qt. Covered Casserole Dish
Preheat oven to 400ºF. Cook gnocchi according to package directions; drain. Place gnocchi in lightly greased baking dish.
In medium saucepan, whisk together cream, chicken broth and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Stir in salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour mixture evenly over gnocchi and gently spread the spinach out to cover. Crumble goat cheese over the spinach. Sprinkle with Parmesan cheese. Bake until the top is golden in places, about 10 minutes.
Giada De Laurentiis™ for Target® Ceramic 2-qt. Oval Baker
Preheat oven to 350ºF. Grease baking dish. In medium bowl, whisk cream and flour. Add capers, pancetta and 1/2 cup of cheese. Season with salt and pepper, to taste.
Cook cauliflower in boiling water, about 2 minutes; drain. Toss with cream mixture; pour into dish. Sprinkle with bread crumbs and remaining cheese. Drizzle with olive oil. Bake 35 to 40 minutes until topis golden brown.
Sprinkle chicken with salt and pepper. Dredge in flour to coat lightly. In braiser, heat oil over medium-high heat. Working in batches, cook chicken until brown, about 5 minutes per side. Transfer to plate. Add onion, garlic and oregano to braiser; sauté until onion is tender, about 5 minutes. Add tomatoes with juices, broth and capers. Return chicken to braiser. Simmer until chicken is cooked through, about 30 minutes.
Transfer chicken to platter. If necessary, boil sauce longer until slightly thickened. Spoon sauce over chicken; sprinkle with basil.
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