Food
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
Fra Diavolo means “from the devil,” referring to the spice level of this dish!
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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!
Shrimp Fra Diavolo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 33 min
Prep: 15 min
Cook: 18 min
Yield: 4 servings
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
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#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ShrimpFraDiavolo
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
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Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving
Directions
Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
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Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network
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Kids LOVE chocolate and parents LOVE sneaking veggies into their kids’ food. This cake has the best of both worlds! Beets and chocolate are an underrated flavor combination, according to Molly. She even likes it as someone who doesn’t like beets!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Chocolate #BeetChocolateCake
Get the recipe ▶ https://foodtv.com/4hcesl5
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Beet Superhero Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr 40 min (includes cooling time)
Active: 55 min
Yield: 12 servings
Ingredients
Cake:
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 cup (240 grams) boiling water
8 ounces beets (about 2 medium beets), peeled and coarsely chopped (1 1/2 cups)
1 1/2 cups (360 grams) heavy cream, at room temperature
3/4 cup (180 grams) full-fat sour cream, at room temperature
4 teaspoons (16 grams) pure vanilla extract
3 cups (390 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
2 cups (400 grams) granulated sugar
Zest of 1 orange
4 large eggs, at room temperature
Frosting:
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
4 cups (480 grams) powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces (226 grams) cream cheese, at room temperature
To Assemble:
Marzipan cut-outs, such as “BAM” dyed red with yellow lettering
Lightning bolt cutouts dyed gold
Directions
Special equipment: a high-speed blender
For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a high-speed blender, whiz together the cocoa powder and boiling water and let sit for about 5 minutes to allow the cocoa to bloom and the mixture to cool briefly. Add the beets and blend to make a very smooth puree. Add the heavy cream, sour cream, and vanilla and blend until just combined; do not overblend.
In a large bowl, sift together the flour and baking powder and lightly stir in the espresso powder and salt and set aside.
In a stand mixer fitted with a paddle, cream together the butter, coconut oil, granulated sugar and orange zest on medium-high until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed to combine everything evenly. Reduce the speed to low and add the dry mixture and heavy cream mixture in 2 or 3 alternating additions, mixing until mostly combined. Turn off the mixer and use your rubber spatula to finish up the mixing, making sure to mix thoroughly without overmixing. Distribute the batter among the pans, spreading it out evenly with the bottom of a spoon or offset spatula.
Bake until the centers are set and a toothpick inserted in a center comes out clean; begin checking for doneness at 40 minutes; if it’s not done, check frequently until it is. Let cool for 15 minutes in the pans, then loosen the edges with a butter knife and turn onto a wire rack to cool completely.
Level off the tops of the cakes with a serrated knife; save the cake scraps to help you taste-test the frosting.
For the frosting: In a stand mixer fitted with a paddle, combine the butter, powdered sugar, and salt and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about 2 minutes. Lower the speed to medium, then add the vanilla and cream cheese, and mix until just combined. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure that everything combines evenly.
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Molly Yeh’s Chocolate Beet Cake 🦸🏻♀️ | Girl Meets Farm | Food Network
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Ina Garten’s Deep-Dish Apple Pie fills a flaky crust with Granny Smith apples and warm spices for a classic dessert.
#InaGarten #BarefootContessa #FoodNetwork #ApplePie
Get the recipe ▶ https://foodtv.com/3ynLUQ4
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Ina Garten 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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten’s Deep Dish Apple Pie is PERFECT for Fall 🍏🥧 Barefoot Contessa | Food Network
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Take a trip to the farmstand in this Unwrapped throwback and discover how your favorite fall and farm-fresh favorites come to be.
#Unwrapped #FoodNetwork #Farming
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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0:03 – Sara Lee Pumpkin Pie
2:44 – Lucky Leaf Apple Pie Filling
5:46 – Stemilt Apples
9:29 – Del Monte Creamed Corn
11:45 – Harry & David Pears
15:32 – Colorful Harvest Carrots
18:40 – Idaho Potatoes
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.
Stream full episodes and more : http://watch.foodnetwork.com/
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Apples, Pumpkins and Other Farmstand Favorites 🍎🚜 | Unwrapped | Food Network
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Ree describes her sunshine pasta salad as “glorious, and beautiful and oh so flavorful!”
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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.
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#ThePioneerWoman #ReeDrummond #FoodNetwork #SunshinePastaSalad
Sunshine Pasta Salad | The Pioneer Woman | Food Network
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@queenoasis
December 12, 2023 at 5:44 pm
This can't possibly qualify as "spicy" with the miniscule amount of red pepper flakes she added.
@jacquelinecruz5800
December 12, 2023 at 5:44 pm
I like shrimp. They are delicious.
@juliesamaroo6788
December 12, 2023 at 5:44 pm
I just love looking at your cooking videos. Great recipes
@vyprclevajicko381
December 12, 2023 at 5:44 pm
seem fake to me ngl🤓🤓🤓
🤓
@vyprclevajicko381
December 12, 2023 at 5:44 pm
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
@scottheath5329
December 12, 2023 at 5:44 pm
No garlic ?
@luisalbertovazquezcastillo1489
December 12, 2023 at 5:44 pm
El problema es el A-bul-on no el AARON CAMARON. Y eso de problema es por que les da la gana. Lo usual haciendo problemas donde no hay o donde hay soluciones.
@luisalbertovazquezcastillo1262
December 12, 2023 at 5:44 pm
Tra y Fra means different than FROM that in italian is DA ( IN FRENCH depuis) then Fra you mention is neither since depuis nor tra nor fra AMONG OR BETWEEN , Fra is not Fratello then what are you talking about. I have enemies that think and are treated as my brothers when neever were neither brothers nor friends ALWAYS ENEMIES NOT CAMARONES AARONES NOT OTHER PRAWNS OR THAT SORT : ARS IS THE A- BUL-ON ONLY NOT SHRIMP NOR PRAWN.Neither he nor me play the movie of Tom Hanks of Vietnamese shrimp owners we never were partners in No business or nowhere else he is JUST GANGSTER I TRY TO BE SERIOUS ECONOMIST AND WRITER.
@leoinsf
December 12, 2023 at 5:44 pm
Beautiful lady: you are a great cook and an equally great teacher. Congratulations on your great recipe and presentation!
@edgartorres5026
December 12, 2023 at 5:44 pm
En español
@zenapmhm8244
December 12, 2023 at 5:44 pm
❤️❤️
@bittermelonleaf
December 12, 2023 at 5:44 pm
White people's spicy is a joke lol.
@johntutela5816
December 12, 2023 at 5:44 pm
I would definitely want this over pasta.
@sportsmedia25
December 12, 2023 at 5:44 pm
I don't care what she's cooking, I'm just looking and I like what I see. And I'm not looking at the food either! LOL
@rickybobby9886
December 12, 2023 at 5:44 pm
This is the worst fra diavlo I've ever seen.
@philippebarruzza1106
December 12, 2023 at 5:44 pm
Je suis français mais d'origine sicilienne vive la France 🇨🇵 🇨🇵 🇨🇵 🇨🇵
@frenchie1132
December 12, 2023 at 5:44 pm
Missing garlic, and flour lightly the shrimps.
@drakebear1719
December 12, 2023 at 5:44 pm
Is it just me or she kinda looks like Natalie Portman?
@vilkoskorlich259
December 12, 2023 at 5:44 pm
BUT is not ITALIAN (Napolitan) Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina". Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? "Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island." Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio." Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy." PERIOD.
@MeloveKyu9729
December 12, 2023 at 5:44 pm
Only chili flakes surely cannot make it spicy enough to be called devil's shrimp!
@yancivelasco5685
December 12, 2023 at 5:44 pm
She didn’t wash her onions..
@rechargeablefan
December 12, 2023 at 5:44 pm
KONO DIAVOLO DA
@lozoft9
December 12, 2023 at 5:44 pm
Sicilians are probably watching this and thinking "you call that spicy?! this dish is more like di purgatorio"
@margiel2180
December 12, 2023 at 5:44 pm
You have a restaurant in Vegas and you can't even cook
@margiel2180
December 12, 2023 at 5:44 pm
I'm sorry I absolutely got nothing from this video I'm watching other videos and go more flavor from them
@margiel2180
December 12, 2023 at 5:44 pm
I didn't see any garlic in there there's no garlic and I'm not even to watch the rest of the recipe
@paultaylor3517
December 12, 2023 at 5:44 pm
notes
@sak1339
December 12, 2023 at 5:44 pm
This seems like a quick and easy dish. Lovely presentation of how to make it too!
@saiyanpride5678
December 12, 2023 at 5:44 pm
Diavolo hmmmm wait Is ThAt A JoJo ReFrEnCe!?
@proudamerican7662
December 12, 2023 at 5:44 pm
I like the chef a lot. She's too cute.
@KeifusMathews3
December 12, 2023 at 5:44 pm
Love seeing the old school can opener, thought i was the only one! Awesome meal just got finished making it, it was a hit!
@chevy427ify
December 12, 2023 at 5:44 pm
yummy,,
@MsDoxma
December 12, 2023 at 5:44 pm
Looks dull as dishwater.
@dsolo3250
December 12, 2023 at 5:44 pm
Made for tv to be pretty. Dont follow these instructions. Check another chef video
@cristianterranova9616
December 12, 2023 at 5:44 pm
😘😘😘😘😘😘😋👏🏻👍🏻👏🏻👍🏻👋🏻👋🏻👋🏻🇲🇽
@roxannemaxwell7183
December 12, 2023 at 5:44 pm
I've been trying to find Giadas backsplash around window…can anyone help to identify this flower pattern (I'm assuming tile)?
@ardiris2715
December 12, 2023 at 5:44 pm
That's gonna need more heat.
@400hpGTO
December 12, 2023 at 5:44 pm
We want to see you take a bite
@AJIN0071981
December 12, 2023 at 5:44 pm
Do you make dish to smell good or taste good and serve healthy food. Shrimp cannot be cooked within a minute and chef didnot taste the food. How did chef came to conclusion that food is good, is not explained.. Smell would give you a hint but won't ensure the taste… Food can be completely inedible(even though the smell is good) or dangerous to health since Shrimp is not cooked properly. Yet we are asked to believe that food is good without chef even tasting the food… FoodNetwork.. Do you more ridiculous shows like these?… The food network , once upon a time, had some quality shows, but they are long gone i guess..