Food
Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
“Braciole is a rich, velvety main course that will make your holiday party the hit of the season” – Giada
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/31XSfRT
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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!
Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher’s twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
Yield: 6 cups
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
https://www.instagram.com/giadadelaurentiis
https://www.facebook.com/giada/
Tweets by GDeLaurentiis
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://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #Braciole
Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
source
Ree describes her sunshine pasta salad as “glorious, and beautiful and oh so flavorful!”
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3oKbhoA
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!
Sunshine Pasta Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 8 servings
Ingredients
Sunshine Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Salad:
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing
Directions
For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
https://www.instagram.com/thepioneerwoman/
Posts by thepioneerwoman
https://www.facebook.com/thepioneerwoman/
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://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#ThePioneerWoman #ReeDrummond #FoodNetwork #SunshinePastaSalad
Sunshine Pasta Salad | The Pioneer Woman | Food Network
source
Take a trip to the stadium in this Unwrapped throwback and discover how your favorite game-day classics, including hot dogs, pretzels, Cracker Jacks, nacho cheese, popcorn and more are made.
#Unwrapped #FoodNetwork #StadiumFood
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Timecodes:
0:05 – Dandy Cotton Candy
3:09 – Kettle Corn
5:34 – Kielbasa
8:57 – Samuel Adams Beer
12:53 – Doritos Nacho Cheese
16:03 – Sabrett Hot Dogs
19:18 – French’s Mustard
23:17 – SuperPretzel
29:43 – J&J Churros
32:15 – Cracker Jack
36:26 – Lay’s Potato Chips
39:56 – Coca-Cola
42:59 – Little League Favorites
45:51 – Sunflower Seeds
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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 restaurants 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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Hot Dogs, Popcorn, and Other Stadium Classics 🌭⚾️ Unwrapped
source
Guy Fieri visits RJ’s Bob-Be-Que Shack in Mission, KS, where a Kansas City BBQ favorite serves up Smoked Jalapeño Sausages packed with flavor and a spicy kick. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit RJ’s Bob-Be-Que Shack: http://www.rjsbbq.com
Follow them: https://www.facebook.com/rjsbbq
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Did Guy Find Kansas City’s BEST Smoked Sausage?! 🍖🔥 Diners, Drive-Ins and Dives | Food Network
source
Guy packs his grape leaves with ground beef, rice, garlic and onions for before drizzling them with a homemade lemon sauce!
#GuyFieri #GuysBigBite #StuffedGrapeLeaves #FoodNetwork
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/46PBbxo
Subscribe to Food Network ▶ http://foodtv.com/YouTube
We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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!
Stuffed Grape Leaves
RECIPE COURTESY OF VOULA’S OFFSHORE CAFE
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: about 10 to 20 appetizers
Ingredients
2 tablespoons olive oil
1 pound ground beef
1/2 onion, finely diced
1/2 cup rice
2 cloves garlic, finely chopped
1/2 cup freshly chopped parsley leaves
1/4 cup freshly chopped dill
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 jar grape leaves
Water
1/4 stick butter
For the lemon sauce:
3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 egg whites, whipped to soft peak
1/4 cup lemon juice
Directions
In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.
Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.
Preheat oven to 375 degrees F.
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
To make the lemon sauce:
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
Plate up the grape leaves, and pour sauce on top. Should be off the hook.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
Guy Fieri’s Stuffed Grape Leaves | Guy’s Big Bite | Food Network
source
Marcela turns to the grill to put her spin on a classic Caesar salad🔥
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/364oiB5
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!
Grilled Caesar Salad
Recipe courtesy of Marcela Valladolid
Total: 20 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Directions
Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#TheKitchen #FoodNetwork #GrilledCaesarSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
How to Make Marcela’s Grilled Caesar Salad | The Kitchen | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
@rogerrtewwr4723
December 12, 2023 at 7:24 am
lmao wtf …. pound that flank thinner lmao
@utubbabe1234
December 12, 2023 at 7:24 am
meat was too thick and not pounded
@NayaWrap
December 12, 2023 at 7:24 am
Fantastic body
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
I'm dibic
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
I like meat
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
Happy holidays
@tonya7610
December 12, 2023 at 7:24 am
But you’re missing hard-boiled eggs that’s the best part
@teresagagliardi3210
December 12, 2023 at 7:24 am
All of my grandparents are from Italy. My grandmothers from Sicily and my grandfather from Calabria. My grandmothers made braciole different. One put hard boiled eggs in the middle (yuck). They did not add prosciutto, raisins nor pine nuts. My one grandma stuffed it on what was in the fridge or pantry. My aunts each made it differently along with all of their Italian dishes. Southern Italian cooking is peasant cooking and was based on what was available. Many Italian dishes that are made in America are not really Italian and were created by substituting ingredients if they couldn't find it here. When they came Gere in the late 1930's many foods available now were not available then or they were expensive. So maybe one household put prosciutto and one did not. Its all about your preferences with these type of dishes. Personnel my kids prefer braciole as it is in this recipe. The prosciutto gets too chewy. I have crisped up pancetta or guanciale and put it into middle on occasion. Just make it your own
@NightOwl_whoCooks4u
December 12, 2023 at 7:24 am
First time I seen this recipe was watching Everyone loves Raymond ❤
@richardjames1946
December 12, 2023 at 7:24 am
Like it with pork! How our family used to do it!
Had beef once or twice, very kosher, delish 🍝🍷
@stephenhorak1535
December 12, 2023 at 7:24 am
I’ve never made one but I think we’ll have this Sunday after chizurch
@kennash7583
December 12, 2023 at 7:24 am
Garlic was not MINCED, no pounding of the meat? List goes on…..
@gemini92406
December 12, 2023 at 7:24 am
Your not going to pound the meat and leave it thick like that? Whats wrong with you?
@stephaniekao8831
December 12, 2023 at 7:24 am
Unattractive face with a huge weird bobblehead
@NipItInTheBud100
December 12, 2023 at 7:24 am
Damn….you need to thin that cut out a lot!! Way too thick
@davec.1045
December 12, 2023 at 7:24 am
Sorry Giada, no pignolis, no Prosciutto, didn't pound the steak thin. Not my family's braciole. I'll pass, thanks.
@BCorey-ln9se
December 12, 2023 at 7:24 am
Dumbed down for youtube.
@PlatonicPurplePanda
December 12, 2023 at 7:24 am
The way they angle the camera on her with every episode always made her head look big and her body look really short and tiny.
@listenup301
December 12, 2023 at 7:24 am
Her mince is a rough chop.
There I said it.
😔
@sarairocks1010
December 12, 2023 at 7:24 am
Everybody loves Raymond brought me here 😂😂😂 will cook it
@janboyd227
December 12, 2023 at 7:24 am
Uninspired Giada. It doesn't look delicious whatsoever! I'd be shocked to believe that the cut of meat you used would be done at 1.5 hours. Very thick piece of meat and little to no stuffing. Yes, you moved quickly to make it a 'quick and easy meal' but it just didn't come out as dinner worthy. Your work doesn't inspire one and you leave much to be desired — do you ever taste what you cook?
@suzannevega2289
December 12, 2023 at 7:24 am
For the folks complaining about ingredients missing, Prosciutto, currants, nuts, ext. was NOT traditionally put in Braciole, it was a very basic, simple few ingredients but like everything over time other things were added to enhance the flavor.There are many options, it's basically what you like, you make it your own! But I will complain that she rolled it the wrong way, when she cuts it she ends up cutting with the grain. (Big NO NO)