Semi-Homemade Cooking with Sandra Lee

Sandra shares recipes inspired by her friends Tyler Florence and Emeril Lagasse. On the menu is Pork Tenderloin with Plum Sauce, Steak Diane, Buddha's Delight Dumplings and Chocolate Strawberry Crepes with Caramel Sauce.

Sandra prepares a light and easy garden-inspired menu using fresh herbs. Recipes include Herb Crusted Salmon with Sweet Corn and Mushrooms, Tuscan White Bean Spread, Lime Souffle and Kiwi Coolers.

Sandra prepares a Indian-inspired menu of Tandoori Chicken Thighs, Curried Grilled Eggplant, Cashew Rice with Golden Raisins, Cucumber Yogurt Dip with Pita Chips and a Peach Lassi Cocktail.

Sandra prepares an eclectic collection of heirloom recipes. On the menu is Hot Crab Rangoon Dip, Warm Orzo Salad with Mint and Feta, Chicken Scaloppini with Spring Vegetables, Carrot Spoon Cake and Peach and Apricot Hard Cider.

Sandra's good friend Reggie Southerland joins her for a down-home soul food spread of Smothered Chicken, Fried Corn, Cornbread Stuffing, Sweet Potato Pie and Peach Rum Punch.

Sandra transforms into four silver screen icons as she scares up the perfect Halloween menu of Sweet and Sour Eyeballs, Spicy Bat Wings and Bat Chips with Goblin Dip, White Pumpkin Cakes, Spider Bites and Dragons' Blood Punch.

Sandra makes some very merry munchies for the holidays. On the menu is Gingerbread Cookies with Royal Icing, Holiday Cupcakes, Snowman Cake, a Doughnut Tree and Glacier Cocktails.

Sandra breaks away from menu monotony with some Japanese-inspired recipes, including Shrimp Noodle Bowls, Beef Negimaki, Tempura Bananas with Coconut-Green Tea Sauce and Cucumber Sake Shots.

Sandra whips up a chocolatey buffet of sweets, including creamy Chocolate Orange Mousse with Raspberries, moist and chewy Creme de Menthe Brownies and The Best Hot Chocolate Ever.

Sandra shares a sophisticated yet simple Italian-inspired menu of Italian Beef, Fried Cheese Ravioli, Penne with Asparagus and Peppers, Vanilla-Almond Panna Cotta and a Florence Fizzy.

Sandra prepares a bright and beautiful garden brunch menu of Smoked Salmon Omelet, Cilantro-Garlic Potatoes, Carrot Coconut Muffins with Honey Butter, Morning Mango Fruit Salad with Key Lime Yogurt and Red Eyelet Cocktails.