Showing posts with label food Network. Show all posts
Showing posts with label food Network. Show all posts
Thursday, February 25, 2021
Saturday, February 20, 2021
New video by Food Network on YouTube
Anne Burrell's Seared Chicken Breast Recipe | Worst Cooks in America | Food Network
Anne has the perfect addition to your weeknight menu with her Seared Chicken Breast with Rice Pilaf! Don't miss #WorstCooks, Sundays at 9|8c and subscribe to @discoveryplus to stream #WorstCooks and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3uapa2n Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Seared Chicken Breast with Rice Pilaf RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 55 min Active: 30 min Yield: 2 servings Ingredients Chicken: 4 cloves garlic, minced 2 sprigs rosemary, stems removed and finely chopped Zest and juice of 2 lemons 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Crushed red pepper flakes 2 airline chicken breasts, skin on 1 tablespoon all-purpose flour 1 1/2 cups chicken stock Cooked green beans, for serving, optional Chopped chives, for serving, optional Pilaf: 2 tablespoons extra-virgin olive oil 1 shallot, finely diced Kosher salt 1 cup long-grain rice 2 cups chicken stock Directions For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside. Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F. Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes. For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork. To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #WorstCooksInAmerica #Chicken #FoodNetwork Anne Burrell's Seared Chicken Breast Recipe | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=o_mYv9lFwwU&feature=youtu.be
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Anne has the perfect addition to your weeknight menu with her Seared Chicken Breast with Rice Pilaf! Don't miss #WorstCooks, Sundays at 9|8c and subscribe to @discoveryplus to stream #WorstCooks and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3uapa2n Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Seared Chicken Breast with Rice Pilaf RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 55 min Active: 30 min Yield: 2 servings Ingredients Chicken: 4 cloves garlic, minced 2 sprigs rosemary, stems removed and finely chopped Zest and juice of 2 lemons 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Crushed red pepper flakes 2 airline chicken breasts, skin on 1 tablespoon all-purpose flour 1 1/2 cups chicken stock Cooked green beans, for serving, optional Chopped chives, for serving, optional Pilaf: 2 tablespoons extra-virgin olive oil 1 shallot, finely diced Kosher salt 1 cup long-grain rice 2 cups chicken stock Directions For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside. Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F. Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes. For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork. To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #WorstCooksInAmerica #Chicken #FoodNetwork Anne Burrell's Seared Chicken Breast Recipe | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=o_mYv9lFwwU&feature=youtu.be
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New video by Food Network on YouTube
Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network
What's better than that perfect slice of cheesecake, you ask? Kardea's CHOCOLATE cheesecake! Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2NhcHJu Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Cheesecake RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 8 hr (includes cooling and chilling times) Active: 30 min Yield: 8 to 10 servings Ingredients Crust: Nonstick cooking spray, for the pan 2 cups thin pretzel sticks, finely crushed 4 tablespoons butter, melted 2 tablespoons granulated sugar 15 chocolate sandwich cookies, such as Oreos, finely crushed Cheesecake: 10 ounces semisweet chocolate Four 8-ounce packages cream cheese, at room temperature 1 1/2 cups granulated sugar 1/2 cup sour cream 1/4 cup unsweetened cocoa powder 4 large eggs Chocolate Topping: 4 ounces dark chocolate chips 1 tablespoon coconut oil Extra toppings, such as Cookie Pretzel Bark, recipe follows Cookie Pretzel Bark: 8 ounces good-quality dark chocolate, chopped 1/2 cup thin pretzel sticks, broken into pieces 5 chocolate sandwich cookies, such as Oreos, broken into pieces Directions For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides. Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F. For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside. Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil. Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight. For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #Chocolate #Cheesecake #FoodNetwork Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=I3867ZH3uMY&feature=youtu.be
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What's better than that perfect slice of cheesecake, you ask? Kardea's CHOCOLATE cheesecake! Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2NhcHJu Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Cheesecake RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 8 hr (includes cooling and chilling times) Active: 30 min Yield: 8 to 10 servings Ingredients Crust: Nonstick cooking spray, for the pan 2 cups thin pretzel sticks, finely crushed 4 tablespoons butter, melted 2 tablespoons granulated sugar 15 chocolate sandwich cookies, such as Oreos, finely crushed Cheesecake: 10 ounces semisweet chocolate Four 8-ounce packages cream cheese, at room temperature 1 1/2 cups granulated sugar 1/2 cup sour cream 1/4 cup unsweetened cocoa powder 4 large eggs Chocolate Topping: 4 ounces dark chocolate chips 1 tablespoon coconut oil Extra toppings, such as Cookie Pretzel Bark, recipe follows Cookie Pretzel Bark: 8 ounces good-quality dark chocolate, chopped 1/2 cup thin pretzel sticks, broken into pieces 5 chocolate sandwich cookies, such as Oreos, broken into pieces Directions For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides. Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F. For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside. Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil. Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight. For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #Chocolate #Cheesecake #FoodNetwork Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=I3867ZH3uMY&feature=youtu.be
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Friday, February 19, 2021
New video by Food Network on YouTube
Alex Guarnaschelli Makes a Meringue Cookie | Supermarket Stakeout | Food Network
Alex takes on the same challenge as the competitors when she creates a carnival treat with just five ingredients! Subscribe to #discoveryplus to stream more #SupermarketStakeout: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store. Assigned a theme for each round, the chefs must size up shoppers as they exit the store and attempt to negotiate for their grocery bags. The judges send the chefs with the least successful dishes home, and the last chef standing walks away with a year's worth of groceries. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #SupermarketStakeout #Meringue #Cookie #FoodNetwork Alex Guarnaschelli Makes a Meringue Cookie | Supermarket Stakeout | Food Network https://www.youtube.com/watch?v=XIGKVRDMGF8&feature=youtu.be
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Alex takes on the same challenge as the competitors when she creates a carnival treat with just five ingredients! Subscribe to #discoveryplus to stream more #SupermarketStakeout: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store. Assigned a theme for each round, the chefs must size up shoppers as they exit the store and attempt to negotiate for their grocery bags. The judges send the chefs with the least successful dishes home, and the last chef standing walks away with a year's worth of groceries. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #SupermarketStakeout #Meringue #Cookie #FoodNetwork Alex Guarnaschelli Makes a Meringue Cookie | Supermarket Stakeout | Food Network https://www.youtube.com/watch?v=XIGKVRDMGF8&feature=youtu.be
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New video by Food Network on YouTube
Get a Taste Of Jamaica: Callaloo Chicken Roulade with Chef Stikxz | Food Network
Have you ever cooked with callaloo? It's a popular staple green in the Caribbean, and Brittney "Chef Stikxz" Williams puts a twist on it by stuffing it in chicken! Get the recipe ▶http://foodtv.com/2ZsgS7C Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Follow Chef Stikxz: https://ift.tt/37ubqWo Callaloo Chicken Roulade RECIPE COURTESY OF BRITTNEY "CHEF STIKXZ" WILLIAMS Level: Advanced Total: 1 hr Active: 45 min Yield: 3 to 4 servings Ingredients 2 boneless skinless chicken breasts Kosher salt and freshly ground black pepper 1 teaspoon adobo seasoning 1/2 teaspoon ground allspice (Jamaican pimento) 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup extra-virgin olive oil, plus more if needed 1 small yellow onion, small diced 3 cloves garlic, minced 3 cups chopped callaloo (amaranth) 1 plum tomato, small diced 5 sprigs thyme 1 Scotch bonnet chile, seeded and julienned 2 tablespoons unsalted butter Directions Preheat the oven to 450 degrees F. Lay a piece of plastic wrap on a work surface. Place one of the chicken breasts on top and lay another piece of plastic wrap on top. Using the smooth side of a mallet, pound the chicken breast until 1/4-inch thick all around. Repeat with the second chicken breast. Remove the top layer of plastic and sprinkle the top of each chicken with an even layer of 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon adobo, 1/4 teaspoon allspice, 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano. Set aside, covered in plastic wrap in the refrigerator. Add 2 tablespoons of the oil to a Dutch oven over medium-high heat. Add the onions and garlic and stir until aromatic and translucent, 3 to 5 minutes. Add the callaloo, stirring to combine all the ingredients. Stir in the tomatoes, 2 sprigs of the thyme, 1/2 cup water and half of the chiles. If the callaloo seems a bit dry, add a little more oil and water. Let cook until the callaloo is soft, another 3 to 5 minutes. Season with salt and pepper and add more chiles for added heat if desired. Transfer the mixture to a parchment-lined-baking sheet, smooth to flatten and cool in the refrigerator for 15 minutes. On a clean surface, lay a flattened chicken breast seasoned side down. Spoon half of the cooled callaloo in an even layer. Starting at one long side, fold over the chicken and continue rolling until it's in the shape of a small log. Enclose and tighten the roulade with 2 pieces of plastic wrap. Repeat with the remaining chicken breast and callaloo mixture. Bring a medium stockpot of water to a simmer over medium-high heat. Place the wrapped roulades into the water. Using tongs, rotate for about 5 minutes to set the chicken. Remove, take off the plastic and let rest for 3 minutes. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the roulades and sear all sides until golden brown, 8 to 10 minutes. Add the butter and remaining 3 sprigs thyme. Using a spoon, baste the chicken with the melted butter for another 2 minutes. Place the skillet in the oven until the internal temperature of the chicken is 160 degrees F on an instant-read thermometer, about 10 minutes. Remove and let rest for 5 minutes. Slice and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #TasteOf #Jamaica #CallalooChickenRoulade #ChefStikxz #FoodNetwork Taste of Jamaica: Callaloo Chicken Roulade with Chef Stikxz | Food Network https://www.youtube.com/watch?v=LOHEwYcekGg&feature=youtu.be
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Have you ever cooked with callaloo? It's a popular staple green in the Caribbean, and Brittney "Chef Stikxz" Williams puts a twist on it by stuffing it in chicken! Get the recipe ▶http://foodtv.com/2ZsgS7C Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Follow Chef Stikxz: https://ift.tt/37ubqWo Callaloo Chicken Roulade RECIPE COURTESY OF BRITTNEY "CHEF STIKXZ" WILLIAMS Level: Advanced Total: 1 hr Active: 45 min Yield: 3 to 4 servings Ingredients 2 boneless skinless chicken breasts Kosher salt and freshly ground black pepper 1 teaspoon adobo seasoning 1/2 teaspoon ground allspice (Jamaican pimento) 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup extra-virgin olive oil, plus more if needed 1 small yellow onion, small diced 3 cloves garlic, minced 3 cups chopped callaloo (amaranth) 1 plum tomato, small diced 5 sprigs thyme 1 Scotch bonnet chile, seeded and julienned 2 tablespoons unsalted butter Directions Preheat the oven to 450 degrees F. Lay a piece of plastic wrap on a work surface. Place one of the chicken breasts on top and lay another piece of plastic wrap on top. Using the smooth side of a mallet, pound the chicken breast until 1/4-inch thick all around. Repeat with the second chicken breast. Remove the top layer of plastic and sprinkle the top of each chicken with an even layer of 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon adobo, 1/4 teaspoon allspice, 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano. Set aside, covered in plastic wrap in the refrigerator. Add 2 tablespoons of the oil to a Dutch oven over medium-high heat. Add the onions and garlic and stir until aromatic and translucent, 3 to 5 minutes. Add the callaloo, stirring to combine all the ingredients. Stir in the tomatoes, 2 sprigs of the thyme, 1/2 cup water and half of the chiles. If the callaloo seems a bit dry, add a little more oil and water. Let cook until the callaloo is soft, another 3 to 5 minutes. Season with salt and pepper and add more chiles for added heat if desired. Transfer the mixture to a parchment-lined-baking sheet, smooth to flatten and cool in the refrigerator for 15 minutes. On a clean surface, lay a flattened chicken breast seasoned side down. Spoon half of the cooled callaloo in an even layer. Starting at one long side, fold over the chicken and continue rolling until it's in the shape of a small log. Enclose and tighten the roulade with 2 pieces of plastic wrap. Repeat with the remaining chicken breast and callaloo mixture. Bring a medium stockpot of water to a simmer over medium-high heat. Place the wrapped roulades into the water. Using tongs, rotate for about 5 minutes to set the chicken. Remove, take off the plastic and let rest for 3 minutes. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the roulades and sear all sides until golden brown, 8 to 10 minutes. Add the butter and remaining 3 sprigs thyme. Using a spoon, baste the chicken with the melted butter for another 2 minutes. Place the skillet in the oven until the internal temperature of the chicken is 160 degrees F on an instant-read thermometer, about 10 minutes. Remove and let rest for 5 minutes. Slice and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #TasteOf #Jamaica #CallalooChickenRoulade #ChefStikxz #FoodNetwork Taste of Jamaica: Callaloo Chicken Roulade with Chef Stikxz | Food Network https://www.youtube.com/watch?v=LOHEwYcekGg&feature=youtu.be
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Thursday, February 18, 2021
New video by Food Network on YouTube
Guy Fieri Tries Braised Pork Jowls all'Amatriciana | Diners, Drive-Ins and Dives | Food Network
Guy Fieri can't get enough of this house-cured pancetta and crispy pork jowls served with a phenomenal tomato sauce. Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3prmn0Y Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at Extra Virgin: https://ift.tt/37tTbAu Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #PorkJowls #FoodNetwork Guy Fieri Tries Braised Pork Jowls all'Amatriciana | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=qs6SBwd4QUE&feature=youtu.be
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Guy Fieri can't get enough of this house-cured pancetta and crispy pork jowls served with a phenomenal tomato sauce. Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3prmn0Y Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at Extra Virgin: https://ift.tt/37tTbAu Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #PorkJowls #FoodNetwork Guy Fieri Tries Braised Pork Jowls all'Amatriciana | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=qs6SBwd4QUE&feature=youtu.be
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New video by Food Network on YouTube
Ina Garten's Real Margaritas | Barefoot Contessa | Food Network
Happy hour, anyone? Ina shares her recipe for real margaritas — with a twist. Subscribe to #discoveryplus to stream more #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3bbOMDg Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Real Margaritas RECIPE COURTESY OF INA GARTEN Level: Easy Total: 15 min Prep: 15 min Yield: 4 to 6 servings Ingredients 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 1 cup white tequila 2 cups ice, plus extra for serving Directions If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #Margarita #FoodNetwork Ina Garten's Real Margaritas | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=0XTt4AI6R7w&feature=youtu.be
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Happy hour, anyone? Ina shares her recipe for real margaritas — with a twist. Subscribe to #discoveryplus to stream more #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3bbOMDg Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Real Margaritas RECIPE COURTESY OF INA GARTEN Level: Easy Total: 15 min Prep: 15 min Yield: 4 to 6 servings Ingredients 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 1 cup white tequila 2 cups ice, plus extra for serving Directions If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #Margarita #FoodNetwork Ina Garten's Real Margaritas | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=0XTt4AI6R7w&feature=youtu.be
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Wednesday, February 17, 2021
New video by Food Network on YouTube
Ree Drummond's Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network
The classic comforting cheesy side dish can (and should) be YOURS. Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pqEXqe Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesy Au Gratin Potatoes RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 20 min (includes cooling time) Active: 25 min Yield: 6 to 8 servings Ingredients 2 tablespoons softened salted butter 8 large russet potatoes, cleaned 3 cups heavy cream 1 cup whole milk 1/4 cup all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups grated fontina cheese 6 ounces queso blanco, grated 1 1/2 cups grated white Cheddar 2 tablespoons sliced fresh chives Directions Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter. Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes. Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #AuGratinPotatoes #FoodNetwork Ree Drummond's Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=2sHgb7rOeyI&feature=youtu.be
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The classic comforting cheesy side dish can (and should) be YOURS. Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pqEXqe Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesy Au Gratin Potatoes RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 20 min (includes cooling time) Active: 25 min Yield: 6 to 8 servings Ingredients 2 tablespoons softened salted butter 8 large russet potatoes, cleaned 3 cups heavy cream 1 cup whole milk 1/4 cup all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups grated fontina cheese 6 ounces queso blanco, grated 1 1/2 cups grated white Cheddar 2 tablespoons sliced fresh chives Directions Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter. Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes. Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #AuGratinPotatoes #FoodNetwork Ree Drummond's Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=2sHgb7rOeyI&feature=youtu.be
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New video by Food Network on YouTube
Funniest Moments Ever from Kids Baking Championship | Food Network
We're taking a trip down memory lane to relive some of the funniest moments from #KidsBakingChampionship EVER! Watch #KidsBakingChampionship, Monday at 9|8c and subscribe to #discoveryplus to stream more #KidsBakingChampionship: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KidsBakingChampionship #FunniestMoments #DuffGoldman #ValerieBertinelli #FoodNetwork Funniest Moments Ever from Kids Baking Championship | Food Network https://www.youtube.com/watch?v=nV2loWUyGS4&feature=youtu.be
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We're taking a trip down memory lane to relive some of the funniest moments from #KidsBakingChampionship EVER! Watch #KidsBakingChampionship, Monday at 9|8c and subscribe to #discoveryplus to stream more #KidsBakingChampionship: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KidsBakingChampionship #FunniestMoments #DuffGoldman #ValerieBertinelli #FoodNetwork Funniest Moments Ever from Kids Baking Championship | Food Network https://www.youtube.com/watch?v=nV2loWUyGS4&feature=youtu.be
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Tuesday, February 16, 2021
New video by Food Network on YouTube
Sunny Anderson's Peaches and Cream Pancake | The Kitchen | Food Network
Did Sunny just CHANGE the pancake game? She pours batter over a buttery brown sugar & peach mixture, bakes it AND tops it with icing. (So we’d say yes, yes she did 🥞) Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pfRhcz Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Peaches and Cream Pancake RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 35 min Active: 25 min Yield: 2 servings Ingredients One 10.6-ounce jug "just add water" pancake mix Zest and juice of 1 lemon 4 tablespoons unsalted butter 1/4 packed cup light brown sugar 1/4 teaspoon ground cinnamon Kosher salt Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups) 8 ounces whipped cream cheese 1/2 cup powdered sugar 1/2 cup to 3/4 cup heavy cream or milk Directions Preheat the oven to 375 degrees F. In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches. Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable. Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #Pancakes #FoodNetwork Sunny Anderson's Peaches and Cream Pancake | The Kitchen | Food Network https://www.youtube.com/watch?v=FBvUNtw3Cjw&feature=youtu.be
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Did Sunny just CHANGE the pancake game? She pours batter over a buttery brown sugar & peach mixture, bakes it AND tops it with icing. (So we’d say yes, yes she did 🥞) Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pfRhcz Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Peaches and Cream Pancake RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 35 min Active: 25 min Yield: 2 servings Ingredients One 10.6-ounce jug "just add water" pancake mix Zest and juice of 1 lemon 4 tablespoons unsalted butter 1/4 packed cup light brown sugar 1/4 teaspoon ground cinnamon Kosher salt Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups) 8 ounces whipped cream cheese 1/2 cup powdered sugar 1/2 cup to 3/4 cup heavy cream or milk Directions Preheat the oven to 375 degrees F. In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches. Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable. Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #Pancakes #FoodNetwork Sunny Anderson's Peaches and Cream Pancake | The Kitchen | Food Network https://www.youtube.com/watch?v=FBvUNtw3Cjw&feature=youtu.be
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New video by Food Network on YouTube
How to Be Un-Choppable: Chocolate Beet Cake with Samantha Seneviratne | Food Network
Are you intimidated by cooking with garlic, onions or other super strong flavors? Samantha will teach you how to mellow those flavors and make a dish that's truly Un-Choppable! Don't miss an all-new #Chopped, Tuesdays at 9|8c! Get the recipe ▶ http://foodtv.com/3tSOD00 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #Un-Choppable #Chopped #Chocolate #Cake #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Chocolate Beet Cake with Samantha Seneviratne | Food Network https://www.youtube.com/watch?v=6qbjWl1tCj8&feature=youtu.be
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Are you intimidated by cooking with garlic, onions or other super strong flavors? Samantha will teach you how to mellow those flavors and make a dish that's truly Un-Choppable! Don't miss an all-new #Chopped, Tuesdays at 9|8c! Get the recipe ▶ http://foodtv.com/3tSOD00 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #Un-Choppable #Chopped #Chocolate #Cake #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Chocolate Beet Cake with Samantha Seneviratne | Food Network https://www.youtube.com/watch?v=6qbjWl1tCj8&feature=youtu.be
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Monday, February 15, 2021
New video by Food Network on YouTube
Guy Fieri Eats an Insane Green Chile Cheeseburger | Diners, Drive-Ins and Dives | Food Network
Guy sinks his teeth into a New Mexico favorite LOADED with hatch green chiles. Bert's Burger Bowl has been crafting these beauties for over 50 years!! Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at Bert's Burger Bowl: https://ift.tt/3jPwED9 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #Cheeseburger #FoodNetwork Guy Fieri Eats an Insane Green Chile Cheeseburger | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=JZd3FxIQHCA&feature=youtu.be
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Guy sinks his teeth into a New Mexico favorite LOADED with hatch green chiles. Bert's Burger Bowl has been crafting these beauties for over 50 years!! Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at Bert's Burger Bowl: https://ift.tt/3jPwED9 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #Cheeseburger #FoodNetwork Guy Fieri Eats an Insane Green Chile Cheeseburger | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=JZd3FxIQHCA&feature=youtu.be
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New video by Food Network on YouTube
Bobby Flay's PB and J Cream of Wheat | Brunch @ Bobby's | Food Network
The secret to Bobby's creamy and nutty hot breakfast cereal? Roasted grapes (!!) Subscribe to #discoveryplus to stream more of Brunch @ Bobby's: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3pcTGop Subscribe to Food Network ▶ http://foodtv.com/YouTube From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! PB and J Cream of Wheat RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 45 min Active: 10 min Yield: 2 to 3 servings Ingredients Roasted Grapes: Nonstick spray, for the baking dish 2 cups black seedless grapes 2 tablespoons Concord grape jelly Farina: 1 cup milk (skim, 1-percent or whole) 2 heaping tablespoons peanut butter Fine sea salt 1/2 cup farina hot cereal, such as Bob's Red Mill 1/4 cup roasted peanuts or your favorite nut, chopped Directions For the roasted grapes: Preheat the oven to 375 degrees F. Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer. For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes. Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot. This recipe has been updated and may differ from what was originally published or broadcast. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BeatBobbyFlay #CreamOfWheat #PB&J #FoodNetwork Bobby Flay's PB and J Cream of Wheat | Brunch @ Bobby's | Food Network https://www.youtube.com/watch?v=DOVumtSkZrg&feature=youtu.be
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The secret to Bobby's creamy and nutty hot breakfast cereal? Roasted grapes (!!) Subscribe to #discoveryplus to stream more of Brunch @ Bobby's: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3pcTGop Subscribe to Food Network ▶ http://foodtv.com/YouTube From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! PB and J Cream of Wheat RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 45 min Active: 10 min Yield: 2 to 3 servings Ingredients Roasted Grapes: Nonstick spray, for the baking dish 2 cups black seedless grapes 2 tablespoons Concord grape jelly Farina: 1 cup milk (skim, 1-percent or whole) 2 heaping tablespoons peanut butter Fine sea salt 1/2 cup farina hot cereal, such as Bob's Red Mill 1/4 cup roasted peanuts or your favorite nut, chopped Directions For the roasted grapes: Preheat the oven to 375 degrees F. Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer. For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes. Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot. This recipe has been updated and may differ from what was originally published or broadcast. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BeatBobbyFlay #CreamOfWheat #PB&J #FoodNetwork Bobby Flay's PB and J Cream of Wheat | Brunch @ Bobby's | Food Network https://www.youtube.com/watch?v=DOVumtSkZrg&feature=youtu.be
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Sunday, February 14, 2021
New video by Food Network on YouTube
Carla Hall's Orecchiette with Lamb and Mint Pea Pesto | Worst Cooks in America | Food Network
Take your pasta game to the next level with Carla's homemade orecchiette topped with a fresh pesto! Don't miss new episodes of #WorstCooks Sundays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/375PTTJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #CarlaHall #WorstCooksInAmerica #Pasta #Pesto #FoodNetwork Carla Hall's Orecchiette with Lamb and Mint Pea Pesto | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=N5UisS3cltI&feature=youtu.be
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Take your pasta game to the next level with Carla's homemade orecchiette topped with a fresh pesto! Don't miss new episodes of #WorstCooks Sundays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/375PTTJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #CarlaHall #WorstCooksInAmerica #Pasta #Pesto #FoodNetwork Carla Hall's Orecchiette with Lamb and Mint Pea Pesto | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=N5UisS3cltI&feature=youtu.be
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New video by Food Network on YouTube
Molly Yeh's Scalloped Potatoes | Girl Meets Farm | Food Network
A velvety roux is the key to Molly's creamy, cheesy Scalloped Potatoes with ham 🤩 Watch #GirlMeetsFarm, Sundays @ 11a|10c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3qgYfzp Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Scalloped Potatoes RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 2 hr (includes cooling time) Active: 35 min Yield: 4 to 6 servings Ingredients 2 tablespoons unsalted butter, plus more for greasing 3 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 teaspoon ground nutmeg 1 teaspoon kosher salt Freshly ground black pepper 4 ounces Gruyere, shredded Nonstick cooking spray, for the baking dish, optional 2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick 6 ounces thick-cut ham, diced 1/2 cup chopped fresh chives Directions Preheat the oven to 350 degrees F. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted. Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #ScallopedPotatoes #FoodNetwork Molly Yeh's Scalloped Potatoes | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=PAvaZK5UKdM&feature=youtu.be
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A velvety roux is the key to Molly's creamy, cheesy Scalloped Potatoes with ham 🤩 Watch #GirlMeetsFarm, Sundays @ 11a|10c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3qgYfzp Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Scalloped Potatoes RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 2 hr (includes cooling time) Active: 35 min Yield: 4 to 6 servings Ingredients 2 tablespoons unsalted butter, plus more for greasing 3 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 teaspoon ground nutmeg 1 teaspoon kosher salt Freshly ground black pepper 4 ounces Gruyere, shredded Nonstick cooking spray, for the baking dish, optional 2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick 6 ounces thick-cut ham, diced 1/2 cup chopped fresh chives Directions Preheat the oven to 350 degrees F. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted. Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #ScallopedPotatoes #FoodNetwork Molly Yeh's Scalloped Potatoes | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=PAvaZK5UKdM&feature=youtu.be
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Saturday, February 13, 2021
New video by Food Network on YouTube
Anne Burrell's Pasta with Sausage and Mushroom Ragu | Worst Cooks in America | Food Network
Anne's hearty Garganelli with Sausage and Mushroom Ragu is the perfect cozy winnertime dinner! Don't miss new episodes of #WorstCooks Sundays at 9|8c and + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2Z6roRM Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #Pasta #Ragu #WorstCooksInAmerica #FoodNetwork Anne Burrell's Garganelli with Sausage and Mushroom Ragu | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=fTrTrAQ8Nl0&feature=youtu.be
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Anne's hearty Garganelli with Sausage and Mushroom Ragu is the perfect cozy winnertime dinner! Don't miss new episodes of #WorstCooks Sundays at 9|8c and + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2Z6roRM Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #Pasta #Ragu #WorstCooksInAmerica #FoodNetwork Anne Burrell's Garganelli with Sausage and Mushroom Ragu | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=fTrTrAQ8Nl0&feature=youtu.be
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New video by Food Network on YouTube
Kardea Brown's Super-Decadent Mac and Cheese | Delicious Miss Brown | Food Network
If you love cheese as much as we do, Kardea's Super Decadent Mac and Cheese is for you! 🧀😋 Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3agM0xr Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Super Decadent Mac and Cheese RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr Active: 25 min Yield: 8 to 10 servings Ingredients 1/4 cup unsalted butter, plus more for greasing the dish Kosher salt and freshly ground black pepper 1 pound elbow macaroni 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup heavy cream, plus more if needed 4 ounces cream cheese One 16-ounce block sharp Cheddar, shredded 1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes 1 teaspoon granulated garlic 2 large eggs 1/2 cup sour cream Directions Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter. Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside. Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper. Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #MacAndCheese #FoodNetwork Kardea Brown's Super Decadent Mac and Cheese | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=sdVY52SOpgw&feature=youtu.be
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If you love cheese as much as we do, Kardea's Super Decadent Mac and Cheese is for you! 🧀😋 Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3agM0xr Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Super Decadent Mac and Cheese RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr Active: 25 min Yield: 8 to 10 servings Ingredients 1/4 cup unsalted butter, plus more for greasing the dish Kosher salt and freshly ground black pepper 1 pound elbow macaroni 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup heavy cream, plus more if needed 4 ounces cream cheese One 16-ounce block sharp Cheddar, shredded 1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes 1 teaspoon granulated garlic 2 large eggs 1/2 cup sour cream Directions Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter. Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside. Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper. Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #MacAndCheese #FoodNetwork Kardea Brown's Super Decadent Mac and Cheese | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=sdVY52SOpgw&feature=youtu.be
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Friday, February 12, 2021
New video by Food Network on YouTube
Alex Guarnaschelli's Mother's Marinara Sauce Recipe | Alex's Day Off | Food Network
Alex shares her mother's recipe for hearty marinara sauce that's *perfect* for meatballs! Subscribe to #discoveryplus to stream more of #AlexsDayOff: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3d10ino Subscribe to Food Network ▶ http://foodtv.com/YouTube Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! My Mother's Marinara Sauce RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 1 hr 10 min Prep: 25 min Cook: 45 min Yield: about 2 quarts Ingredients 4 tablespoons extra-virgin olive oil 2 large yellow onions, peeled, halved and diced 10 cloves garlic, peeled, halved and cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Kosher salt 3 medium carrots, peeled and grated Two 28-ounce cans whole peeled tomatoes 4 cups water, divided, plus more as needed 1 cup basil leaves, washed Freshly grated Parmesan Directions Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #AlexsDayOff #Marinara #FoodNetwork Alex Guarnaschelli's Mother's Marinara Sauce Recipe | Alex's Day Off | Food Network https://www.youtube.com/watch?v=lZjlklJS-C0&feature=youtu.be
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Alex shares her mother's recipe for hearty marinara sauce that's *perfect* for meatballs! Subscribe to #discoveryplus to stream more of #AlexsDayOff: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3d10ino Subscribe to Food Network ▶ http://foodtv.com/YouTube Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! My Mother's Marinara Sauce RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 1 hr 10 min Prep: 25 min Cook: 45 min Yield: about 2 quarts Ingredients 4 tablespoons extra-virgin olive oil 2 large yellow onions, peeled, halved and diced 10 cloves garlic, peeled, halved and cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Kosher salt 3 medium carrots, peeled and grated Two 28-ounce cans whole peeled tomatoes 4 cups water, divided, plus more as needed 1 cup basil leaves, washed Freshly grated Parmesan Directions Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #AlexsDayOff #Marinara #FoodNetwork Alex Guarnaschelli's Mother's Marinara Sauce Recipe | Alex's Day Off | Food Network https://www.youtube.com/watch?v=lZjlklJS-C0&feature=youtu.be
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New video by Food Network on YouTube
Geoffrey Zakarian's Smoked Salmon Eggs Benedict | The Kitchen | Food Network
Geoffrey dresses up eggs Benedict with smoked salmon, caviar and an orange hollandaise sauce that will blow your mind! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pcLwN2 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoked Salmon Eggs Benedict with Caviar and Sauce Maltaise RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 1 hr 10 min (not including pickling time) Active: 45 min Yield: 4 servings Ingredients Juice and zest of 1 orange (about 1/4 cup juice) 5 black peppercorns 2 tablespoons plus 1 teaspoon white wine vinegar 4 large egg yolks plus 4 large whole eggs, cracked into a bowl Kosher salt and freshly ground black pepper 1 1/2 cups clarified butter 4 English muffins, split and toasted 2 avocados, sliced 8 slices smoked salmon (about 1 ounce each) Pickled Red Onions, recipe follows 1/2 cup fresh dill, picked 2 ounces American sturgeon caviar Pickled Red Onions: 2 cups white wine vinegar 1/2 cup sugar 1 tablespoon kosher salt 1 tablespoon pickling spice 1 red onion, sliced 1/4-inch thick Directions For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer. In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly. Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much. Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place. Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels. Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar. Pickled Red Onions: Yield: 1/2 cup Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #EggsBenedict #FoodNetwork Geoffrey Zakarian's Smoked Salmon Eggs Benedict | The Kitchen | Food Network https://www.youtube.com/watch?v=JTH3on87XQE&feature=youtu.be
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Geoffrey dresses up eggs Benedict with smoked salmon, caviar and an orange hollandaise sauce that will blow your mind! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pcLwN2 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoked Salmon Eggs Benedict with Caviar and Sauce Maltaise RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 1 hr 10 min (not including pickling time) Active: 45 min Yield: 4 servings Ingredients Juice and zest of 1 orange (about 1/4 cup juice) 5 black peppercorns 2 tablespoons plus 1 teaspoon white wine vinegar 4 large egg yolks plus 4 large whole eggs, cracked into a bowl Kosher salt and freshly ground black pepper 1 1/2 cups clarified butter 4 English muffins, split and toasted 2 avocados, sliced 8 slices smoked salmon (about 1 ounce each) Pickled Red Onions, recipe follows 1/2 cup fresh dill, picked 2 ounces American sturgeon caviar Pickled Red Onions: 2 cups white wine vinegar 1/2 cup sugar 1 tablespoon kosher salt 1 tablespoon pickling spice 1 red onion, sliced 1/4-inch thick Directions For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer. In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly. Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much. Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place. Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels. Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar. Pickled Red Onions: Yield: 1/2 cup Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #EggsBenedict #FoodNetwork Geoffrey Zakarian's Smoked Salmon Eggs Benedict | The Kitchen | Food Network https://www.youtube.com/watch?v=JTH3on87XQE&feature=youtu.be
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Thursday, February 11, 2021
New video by Food Network on YouTube
Guy Fieri Eats Szechuan Parmesan-Garlic Wings | Diners, Drive-Ins and Dives | Food Network
Believe us, we know a good wing when we SEE one 😍 Guy Fieri tries these Szechuan Parmesan-Garlic Wings and claims that NO amount of Szechuan peppercorn can ever be enough! #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream more episodes: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find them at Chick N Beer: https://ift.tt/2NjJsFq Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #Wings #FoodNetwork Guy Fieri Eats Szechuan Parmesan-Garlic Wings | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=Z3f_Pmcg1JA&feature=youtu.be
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Believe us, we know a good wing when we SEE one 😍 Guy Fieri tries these Szechuan Parmesan-Garlic Wings and claims that NO amount of Szechuan peppercorn can ever be enough! #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream more episodes: http://discoverypl.us/2NeKVgd. Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find them at Chick N Beer: https://ift.tt/2NjJsFq Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #Wings #FoodNetwork Guy Fieri Eats Szechuan Parmesan-Garlic Wings | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=Z3f_Pmcg1JA&feature=youtu.be
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