Food
Guy Fieri Tries a Norwegian Meatball Wrap | Diners, Drive-Ins and Dives | Food Network
“How have I existed this long without having this?” Guy Fieri says about the Norwegian lefse meatball wrap from Viking Soul Food.
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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Get the recipe ▶ https://foodtv.com/35Fi6jY
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!
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Find it at Viking Soul Food: http://www.vikingsoulfood.com
Follow them: https://www.instagram.com/vikingsoulfood
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#GuyFieri #DinersDriveInsAndDives #Meatball #Wrap #FoodNetwork
Guy Fieri Tries a Norwegian Meatball Wrap | Diners, Drive-Ins and Dives | Food Network
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Season 12 of Diners, Drive-Ins and Dives serves up a cross-country feast as Guy Fieri tracks down smoky barbecue joints, Southern kitchens, neighborhood sandwich shops, Latin street vendors, global comfort food and legendary breakfast spots.
#FoodNetwork #DDD
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!
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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The Best of #DDD Season 12 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s fan-favorite Chicken Chili is made with roasted chicken, tomatoes, bell peppers and plenty of spices, making it an easy, flavorful meal for any night of the week.
#InaGarten #BarefootContessa #FoodNetwork #ChickenChili
Get the recipe ▶ https://foodtv.com/3ejzjlO
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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!
Chicken Chili
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
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Ina Garten’s COZY Chicken Chili 🥘 Barefoot Contessa | Food Network
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Guy Fieri visits Wallace Station in Versailles, KY, where a roadside joint serves up the Big Brown Burger, a juicy burger loaded with hearty toppings and tons of Kentucky flavor.
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 Wallace Station Deli and Bakery: https://www.wallacestation.com
Follow them: https://www.instagram.com/wallacestationofficial
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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Guy Finds a BIG Burger in Kentucky! 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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The secret to the MOISTEST carrot cake ever? It’s not just carrots… 🤫
Professional baker @chefdaniellesepsy reveals her bakery tricks (and a few unexpected ingredients) that take her carrot cake recipe to the next level. Think: Crushed pineapple, buttermilk, coconut and a bakery-worthy cream cheese frosting with an upgrade 🥕✨ The end result is everything a great carrot cake should be: incredibly moist, warmly spiced and worthy of any celebration.
Watch now and get ready for your Best. Bake. Ever.
Get the recipe:
▶ Danielle’s Best Carrot Cake: https://foodtv.com/4xNuucn
0:00 – Intro
1:01 – Make the batter
6:32 – Bake the cake layers
8:16 – Make the cream cheese frosting
10:44 – Layer and frost the cake
14:10 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ 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.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #CarrotCake #Cake #TheHungryGnome
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Food
600+ Sky-High Reviews: Ree Drummond’s Fan-Fave Cheesy Baked Ziti🍴🤩 The Pioneer Woman | Food Network
Ree Drummond’s Baked Ziti layers pasta with beef and Italian sausage sauce, and plenty of melty cheese for the ultimate crowd-pleasing comfort meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BakedZiti
Get the recipe ▶ https://foodtv.com/3mBiF3V
Subscribe to Food Network ▶https://foodtv.com/4fwKmJu
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!
Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to 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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Ree Drummond’s 5-STAR Cheesy Baked Ziti 🍴🤩 The Pioneer Woman | Food Network
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@drape5
January 4, 2024 at 3:36 pm
It’s dog
@teleman07
January 4, 2024 at 3:36 pm
She looked at Guy when saying extra virgin olive oil in a way that olive oil not just avoided secks, but not even touched itself during its whole life.
@olivianatwick7603
January 4, 2024 at 3:36 pm
I am Norwegian and I must say that I want some of that.
@STVODVIL
January 4, 2024 at 3:36 pm
In North Dakota some locals were saying they only eat lefse cold w/sugar & butter.
I made a breakfast burrito, they thought it was odd. And now I’m vindicated. Hahahaha
@CatterzMang
January 4, 2024 at 3:36 pm
Asking as an Aussie wtf is kosher salt
@mr.dieinglysad3383
January 4, 2024 at 3:36 pm
I’m so happy to have grown up eating here, and even more happy to now know the recipe 😈
@KoriEmerson
January 4, 2024 at 3:36 pm
Gjetost ( Norwegians call it brunost) is a goat cheese that is sweet. It has a caramel taste to it. It’s very rich. And every good Norwegian is ready to cry because she used olive oil. It should be butter.
@vip4464
January 4, 2024 at 3:36 pm
What kind of wand is that again I hear lasso wand but I think I am wrong?
@toeey14
January 4, 2024 at 3:36 pm
Im of norwegian descent and I remember eating lefse as a child. That and lutefisk which is a disgusting gelatinized fish soaked in lye. Mmmmm
@Lucas2309H
January 4, 2024 at 3:36 pm
« gjhetost»
@ChristopherRamirezCalif
January 4, 2024 at 3:36 pm
No one else feel the lack of background music super unsettling?
@vivianferchaw3325
January 4, 2024 at 3:36 pm
You call that a wrap I call them tortillas
@palkoncz2766
January 4, 2024 at 3:36 pm
I have never seen this in Norway before…….. but then again…. I have only been a Norwegian cook for 40 years.
@jennywu73
January 4, 2024 at 3:36 pm
The meatball wrap looks delicious and actually something I rather eat than a burrito.
@X_ch4ng3
January 4, 2024 at 3:36 pm
As a Norwegian, I have never in my almost 40 years ever seen this dish anywere in Norway. Looks good though, would try it.
@verlynnygaard4735
January 4, 2024 at 3:36 pm
IF YOU MIX SWEETISH MEATBALL WITH A NORIWEIGN MEATBALL, YOU GET WHAT I CALL
A SWEET NORWEIGN
LIKE MYSELF
@PooterGofckyourself-nh5ft
January 4, 2024 at 3:36 pm
So basically Ikea meatballs in a wrap
@britney901
January 4, 2024 at 3:36 pm
Mmmm. Instant potato powder
@scott3084
January 4, 2024 at 3:36 pm
I loved going to Viking Soul Food. Their truck was magical, and such awesome people. The food was perfect.
@asw6169
January 4, 2024 at 3:36 pm
Geitost literally just means Goats cheese, just say goats cheese. And the type is is using is brown goats cheese, very strong yet sweet flavour.
@shaolinkilllah3635
January 4, 2024 at 3:36 pm
Such a warm and beautiful woman god bless her
@dannyzuehlsdorf3697
January 4, 2024 at 3:36 pm
Guy likes that busty bar maiden
@cheriedancingtree920
January 4, 2024 at 3:36 pm
That did look really good based on the ingredients 😋
@MrMondayNight23
January 4, 2024 at 3:36 pm
Geitost is very Norwegian. It's basically a brown, sticky cheese that is very, very sweet. We use it for slices of bread, usually.
Potet-lefse (Potato wrap) is also quite common, but often times used for leftovers after Christmas dinner. Surkål, however, is something different than what she dumps on there. We would call that "rødkål" (Red kale), which is also common around Christmas. Ironically, surkål and rødkål are both very common for Christmas.
What is not very common in Norway, however, are the meatballs she made there. We do eat meatballs, but not that style. We have something called "karbonade" or "medisterkake", which is a whole other process that this. She made something which is more reminiscent of the meatballs they eat in Sweden (which are delicious by the way).
Anywho, that's my Norwegian culinary 101.
@bellablisslife5785
January 4, 2024 at 3:36 pm
New idea for lefse! We make lefse but put butter & sugar on it.
@keganwallace8753
January 4, 2024 at 3:36 pm
My tongue just reached around and slapped me in the back of my head!
@markj2838
January 4, 2024 at 3:36 pm
Imagine that deep fried!!!?? Yum 😋
@scotthamilton9515
January 4, 2024 at 3:36 pm
Straight to flavortown!
@eriktorsteinhansen
January 4, 2024 at 3:36 pm
I'm all for more people to be introduced to Norwegian food. Her pronunciation of gjetost triggered me. I apologise. God bless her for introducing people to this delicious food that I grew up with. And, Norwegian meatballs are patty shaped.
@MK3FAN99
January 4, 2024 at 3:36 pm
I clicked on this video on a link given as an example, on a topic about Guy Fieri when he actually DOESN'T like the food he eats and is just pretending that he does.
@codymendoza4008
January 4, 2024 at 3:36 pm
hmmm
@shahnazparween7332
January 4, 2024 at 3:36 pm
Check this channel:
https://m.youtube.com/channel/UClN3o5kplRCC9xndFIFflsQ
@onthattv8221
January 4, 2024 at 3:36 pm
No way guy ain’t high
@emeliabailey9770
January 4, 2024 at 3:36 pm
Happy Thanksgiving to All 🙏🍗
@JohnBennett-lv5qz
January 4, 2024 at 3:36 pm
Bogus. Rehydrated taters wtf
@stevelogan5475
January 4, 2024 at 3:36 pm
This looks delicious, i "m Irish & 57, but i even like lutefisk( it is spelled lutefisk, google how it's made) with a lot of drawn butter. It has a very fishy taste, but the drawn butter mellows it out a little. Great time coming for it, cause it is usually considered a delicacy at Christmas time.
@MrPh30
January 4, 2024 at 3:36 pm
Get buttermilk , boil it up until cheese and liquid separates. Rinse cheese off ,
1 use it as it is . With Kefir, sourcream mixed, add chrushed flatbread and sugar ." Soll", perfect on jot summerdays. Berries is also great .
2. Take the liquid ,,boil it further to thick caramel, cool off ,that is the brown cheese stronger it get the darker.
3. Just as it is warm,add the cheese grains back in the cheese and adjust with perhaps some sugar.
That is Gomme variant, excellent on lefse,flatbread , or with a spoon.
@pinkpastelhearts
January 4, 2024 at 3:36 pm
everytime i hear Gjetost, i think of bob & tom LMFAO 😂
@joshw6993
January 4, 2024 at 3:36 pm
This is Norwegian?…damn looks great
@M311Y
January 4, 2024 at 3:36 pm
Dehydrated potatoes for lefse? That's odd, maybe for strength to be used as a wrap? Always knew to use real potatoes.
@norag3019
January 4, 2024 at 3:36 pm
I just love him. But I'd much rather have his job😃
@YUMMYCHINA
January 4, 2024 at 3:36 pm
好吃😋
@dimestoreharry3344
January 4, 2024 at 3:36 pm
That girls laugh was excellent !!
@fadingroses19
January 4, 2024 at 3:36 pm
The gravy looks like liquified poop 💩
@goodtimesroll8
January 4, 2024 at 3:36 pm
Prayed to Guy last night and this morning it all worked out! Bless you!
@odibaracatibaro1255
January 4, 2024 at 3:36 pm
The chef is so beautiful
@rosaskitchen5010
January 4, 2024 at 3:36 pm
👍👍👌👌👌
@saiyongdawn7756
January 4, 2024 at 3:36 pm
DAAANG! That looks Delicious.🤗🤤