Food
Sunny Anderson’s Simple Jambalaya | The Kitchen | Food Network
Sunny puts her spin on a New Orleans tradition by adding a classic gumbo seasoning to her chicken, shrimp and andouille jambalaya!
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Get the recipe ▶ https://foodtv.com/3Zx3goW
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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!
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Sunny’s Simple Jambalaya
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Active: 1 hr
Yield: 8 to 10 servings
Ingredients
Meat:
3 tablespoons vegetable oil
1 pound andouille sausage, sliced into 1/2-inch-thick rounds
1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes
2 tablespoons Cajun seasoning, such as Tony Chachere’s
Veggies:
10 to 12 sprigs thyme, destemmed and finely chopped
3 stalks celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 large sweet onion, finely chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon filé powder, plus more for dusting, such as Zatarain’s
One 14-ounce can or 1 3/4 cups crushed tomatoes
To Finish:
1 tablespoon roasted chicken stock base, such as Better Than Bouillon
1 1/2 cups long-grain rice
8 ounces large shelled and deveined shrimp, tails removed
2 to 3 shakes hot sauce, such as Crystal Hot Sauce
2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)
Directions
For the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.
For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the filé powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.
To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.
Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of filé powder.
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#SunnyAnderson #TheKitchen #FoodNetwork #Jambalaya
Sunny Anderson’s Simple Jambalaya | The Kitchen | Food Network
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
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 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.
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Every Time the Clock Won ⏳ 100 Cooks | Food Network
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All the classic flavors of decadent s’mores, but in pie-form!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3mBPZYv
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!
S’mores Pie
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 6 hr 25 min (includes cooling and setting time)
Active: 35 min
Yield: 12 servings
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping
Directions
For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
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#GirlMeetsFarm #FoodNetwork #SmoresPie
Gooey S’MORES Pie with Molly Yeh | Girl Meets Farm | Food Network
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This creamy scalloped potato casserole is the ultimate comfort food, with Yukon gold potatoes layered with cheesy Gruyere sauce, ham and fresh chives.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ScallopedPotatoes
Get the recipe ▶ https://foodtv.com/4AjjNjl
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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!
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.
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Molly Yeh’s MUST HAVE ️Scalloped Potatoes 🥔🧀 Girl Meets Farm | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
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!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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@ejwright5655
December 21, 2023 at 11:27 pm
Lol. You can see the hatred between Katie and Sunny. Smh. Leave that crap off camera. 😤
@user-xq8gc6dm6p
December 21, 2023 at 11:27 pm
fusgbeytyoszcnb😮 True Value rising in it😂
@user-xq8gc6dm6p
December 21, 2023 at 11:27 pm
dfhjmfnir
😮 phone number food challenge Hannah work different devalia
@calebd7371
December 21, 2023 at 11:27 pm
Please stop appropriating Louisiana culture by not cooking our food correctly.
@passiveaggressive6175
December 21, 2023 at 11:27 pm
Wow Alex is really focusing on those veggies😊
@adamwarren5654
December 21, 2023 at 11:27 pm
If my eyes don’t deceive me, that “Texas” brand hot sauce looks like Texas Pete, which is technically a North Carolina hot sauce.
@habubob7270
December 21, 2023 at 11:27 pm
Get rid of Alex – Please!!
@McCulleyJr
December 21, 2023 at 11:27 pm
Ya'll nailed it
@lilgiggler35
December 21, 2023 at 11:27 pm
Jambalaya came about when the settlers and soldiers attempted to recreate paella with local ingredients.
@rafaelhernandez2306
December 21, 2023 at 11:27 pm
Alex always has a stanky mad face idk wbh she’s even part of this show she doesn’t fit in and gives mean vibes.
@justthetruth2662
December 21, 2023 at 11:27 pm
Ewwww..looks like diarrhea ….
@cocoapuffshenson7528
December 21, 2023 at 11:27 pm
Yum Sunny
@kaisaan5
December 21, 2023 at 11:27 pm
Alex and this knife what is going on 🤣
@jx9936
December 21, 2023 at 11:27 pm
This Jambalaya resembles Gullah Gumbo so much, definitely the core of Southern Comfort!!
@christarosales2716
December 21, 2023 at 11:27 pm
Love the yellow pot!
@gwenholcombe9705
December 21, 2023 at 11:27 pm
Sunny is an excellent chef. 💕
@alexisstockard3078
December 21, 2023 at 11:27 pm
a lot of people went to Florida than Texas
@Slo_Moses
December 21, 2023 at 11:27 pm
Watching Alex use a knife makes me reconsider what a food channel "chef" is
@tatianavelasco1335
December 21, 2023 at 11:27 pm
super good for the jambalaya
@yaowsers77
December 21, 2023 at 11:27 pm
The part that makes me a believer is her adding the raw shrimp at the end. You know they're not going to be tough.
@D.Will.C.
December 21, 2023 at 11:27 pm
From the Highway, New Orleans looks like a DEAD city….,………
@2ballsyourjaws
December 21, 2023 at 11:27 pm
Looks delicious but needs like two or three times that much shrimp
@KabulFood
December 21, 2023 at 11:27 pm
Very Y U M M Y
😋😋😋😋
@paulsmith9341
December 21, 2023 at 11:27 pm
Tony Chachere's or Slap Yo Mama Creole seasoning! Available everywhere!
@sandrarichardson4639
December 21, 2023 at 11:27 pm
Palla ™®© grittz
@sandrarichardson4639
December 21, 2023 at 11:27 pm
What?no soup 🍲 caught some gumbo ✓® HACCP
@sandrarichardson4639
December 21, 2023 at 11:27 pm
Now we going backyard grilling ™®[{HACCP HoTT/01758^°st.lucia
@allentrice1547
December 21, 2023 at 11:27 pm
Jambalaya, anyone?! 😋👍🏿
@shirleyjensen417
December 21, 2023 at 11:27 pm
Yum. 😋