Food
Valerie Bertinelli’s Ranch Chicken and Rice | Food Network
Cook along with Valerie as she amps up the flavor in this easy, classic dish by adding ranch seasoning and silky cream cheese to the the rice and topping it with crunchy ranch-flavored chips!
Get the recipe ▶ https://foodtv.com/3LArmK6
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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!
Ranch Chicken and Rice
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 50 min
Active: 35 min
Yield: 4 servings
Ingredients
4 bone-in, skin-on chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups long-grain white rice
One 1-ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranch-flavored or plain corn chips
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
Sprinkle with the crushed chips and the remaining scallions and serve.
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#ValerieBertinelli #FoodNetwork #RanchChicken #Rice
Valerie Bertinelli’s Ranch Chicken and Rice | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3yXSzQA
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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
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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 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 #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Get the recipe ► https://foodtv.com/3oHjoT3
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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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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#InaGarten #BarefootContessa #FoodNetwork #HerbedBakedEggs
Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/385QfLe
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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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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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions 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.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@user-sc8gd2kr1b
January 6, 2024 at 4:10 pm
👍👊❤️✝️💯Thank’s
@united57
January 6, 2024 at 4:10 pm
Oh no not the chips 😮
@jaybird919
January 6, 2024 at 4:10 pm
Such a special dish, Wow! Well done Valerie, this is quite helpful. Thanks!
@mimiscountrycooking1607
January 6, 2024 at 4:10 pm
I’m sure this is a crowd pleaser can’t wait to try it❤
@SylvesterScottJr-jo1cs
January 6, 2024 at 4:10 pm
Hiiiii n thanks mz ladies 👍🔥👻✨💯💯😎
@tinaE.Canadian
January 6, 2024 at 4:10 pm
I Love Cooking With You Valerie Ranch Chicken & Rice:)
@kellymcginnis8631
January 6, 2024 at 4:10 pm
I really love watching your show Valerie. I love the calm, relaxed and normal atmosphere you create while cooking. Thank you for the no hype delightful show. Nice change from the news.
@jamesschaffhausen4466
January 6, 2024 at 4:10 pm
Awesome meal. Me and kids love this 😀😋🍛🥣🐔😎🙋♀️🙋♀️❤☝️Thanks. Chef Valerie 👩🍳❤
@user-dp1bp2fh6n
January 6, 2024 at 4:10 pm
Three years ago I fell hard for this Lady. Nothing has changed. I plan on coming to California and meeting some Decision makers in the Industry. I will get a deal with Valerie Bertinelli as the star in this series. She already knows the story, and it's an awesome drama. She is a powerful Big Shot District Attorney In Washington DC. At night She's wearing sweats and an apron cooking hundreds of meals for hungry children, single parents and struggling families. No one knows who she is, she wears a mask and baseball cap. She clandestinely funds the kitchen. But by Day V she wears an easy million dollars in jewelry, handmade shoes and tailored clothes. For the past consecutive twenty five years every White House administration has feared her and they rain money on her to help them do better. If you're in her reach and you're doing wrong you talk. She knows everyone and everything: From The Joint Chiefs of staff and even dictators on other continents. She can start conflicts with one phone call. She is the most powerful woman on the planet. Starring Valerie Bertinelli!
See, who can love you more than I. I have taken your pain that you have shared on social media and it was NU CLEAR pain! And I took it and created what I think might help with the years of healing by applying it to the powerful anger you can project with such threatening fear to anyone who opposes you when they are on the wrong side of the law. But if you walk in light, The DA is your greatest ally and the most caring angel who is everywhere.
So if anyone knows of an executive in programming with Netflix or Amazon (only)
Contact me at: sneercslla at gmail. com That's All Screens spelled backward.
I retired from supervising and leading hundreds in oil refineries and powerhouse in the United States and Canada. I am also a highly decorated US Army Veteran. I'm sixty years old and I need to give all my time and effort to help make this the most anticipated and highly watched series in America. We need to hurry because in season two we will be deep within the (fiction) election.
I love you Valerie, Larry
@michaelnelson1128
January 6, 2024 at 4:10 pm
This lady is Fine as hell 🤩🤩🤩🤩
@shirleykahn2059
January 6, 2024 at 4:10 pm
Dear Valerie, I will join the thousands who will not tune into Food Network programs any more now that some simpleton has shot his own foot by canceling your program. Don’t they know you are irreplaceable?
@berryknobberry2465
January 6, 2024 at 4:10 pm
Imagine how delicious it would be if you actually seasoned the chicken too!
@elizabethteeter6284
January 6, 2024 at 4:10 pm
Looks yummy I remember watching you yrs ago one day at a time you are still as beautiful as back then sweet and entertaining to watch
@scotttiory7234
January 6, 2024 at 4:10 pm
Fantastic job Valerie!
@user-py5zk6gb6t
January 6, 2024 at 4:10 pm
Yum!
@charlotteebel5586
January 6, 2024 at 4:10 pm
I love watching Valerie cook She explains everything and gives good tips makes cooking easier A recipe too try
@carolhaynes8550
January 6, 2024 at 4:10 pm
It’s nice to see Valerie again! She’s still as beautiful as ever.
@marshajordan862
January 6, 2024 at 4:10 pm
Looks delicious and easy to make. Must try. Blessings
@readithere2032
January 6, 2024 at 4:10 pm
making this tonight but i don't have tumeric. got some saffron my grandma gave me so that will also work for flavor and color
@LindaFoyle
January 6, 2024 at 4:10 pm
Looks delicious 🥰
@smg9209
January 6, 2024 at 4:10 pm
Valerie you have outdone your skills!!! Love watching you cook!!!
@sirex02
January 6, 2024 at 4:10 pm
Valarie I know you have Asian, Hispanic and Black friends. Why? Cause we seasoned our food especially our chicken. Looks good though.
@lindalou5213
January 6, 2024 at 4:10 pm
No chips — Thanks
@Sandra-bx6yy
January 6, 2024 at 4:10 pm
Maybe try a Masterfood's Roast chicken seasoning, and some Italian herbs.
A little bit of quality butter and black pepper.
Not quite the same, but near enough and would be very tasty, I think.
@carolinefalzon6309
January 6, 2024 at 4:10 pm
I just love watching Valerie cooking. She's such a beautiful person. I'm making this dish tomorrow 😋
@robertacarroll8481
January 6, 2024 at 4:10 pm
I love watching her but why is she wearing a wedding ring????
@darlenewilson98
January 6, 2024 at 4:10 pm
Damn, they gave her a show?
@Ladythyme
January 6, 2024 at 4:10 pm
If you don’t eat the skin will the chicken be seasoned on top?…seems to me the chicken would be better seasoned if cooked with the rice after if was browned a bit in the pan or over. Not sure it matters to me how pretty a meal is, I gotta say for me it is always about the taste not necessarily how it looks
@StevieArmando
January 6, 2024 at 4:10 pm
LOL I was cooking along and I by accident dumped entire bag into the pot😂I completely shrugged it off
@cathrynocken488
January 6, 2024 at 4:10 pm
So sorry about Eddie.
Hope your Son is doing okay. You look like you are doing great! I know you were divorced from him but what a history and amazing music Legend!
@yvonnehardy8649
January 6, 2024 at 4:10 pm
From one Delaware girl to another, YOU ROCK!! Keep those recipes coming!! YUMM-O!! 💙💛
@evelynwells-rk1ed
January 6, 2024 at 4:10 pm
Valerie you have an awesome show,I wish you the best always,your cooking looks delicious.
@Bacchusmbt
January 6, 2024 at 4:10 pm
I luv you, Valerie, but ranch is trashy 🤢
@kathleenwassum7712
January 6, 2024 at 4:10 pm
That’s so Awesome! I Love you and your Recipes, VALERIE!!!♥️👏👏🙏🏼👍😍
@judybesse4058
January 6, 2024 at 4:10 pm
No way would 25 minutes be long enough for a breast with the bone in….