Food
Ree Drummond’s Stuffed Shells | The Pioneer Woman | Food Network
Ree’s cheese-stuffed shells are easy to make and freezer friendly!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2HYviFb
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Shells
RECIPE COURTESY OF REE DRUMMOND
Total: 1 hr
Active: 25 min
Yield: 8 servings
Level: Easy
Ingredients
Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Crusty French bread, for serving
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
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#ThePioneerWoman #ReeDrummond #FoodNetwork #StuffedShells
Ree Drummond’s Stuffed Shells | The Pioneer Woman | Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
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 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
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
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
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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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 Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
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 Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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@user-zq2tj5zp1u
January 7, 2024 at 8:42 am
I love her cooking e her TV show she is a great
Chef ❤👍👍
@FuneraillesDuMonde
January 7, 2024 at 8:42 am
i clicked on this video cause i thought it said rae sremmurd :/
@saritasantiago8043
January 7, 2024 at 8:42 am
If no necessary if you don’t wants to put eggs right?
@infoplus9733
January 7, 2024 at 8:42 am
It just seems like everything she cooks is sooo laden with fat and always a lot of pork which I won't even touch let alone eat, it's like the show is trying to kill off the viewers and apparently, they are dumb enough to let her. I see all the ooo ahhhh I gotta make me some comments who is dumb enough to eat like that.
@maryphelps7381
January 7, 2024 at 8:42 am
Wish these folk's did Slow Cooker Pasta Dishes.
@tinasannicolas3191
January 7, 2024 at 8:42 am
I bet it all you watching the football game or we just whine to Mommy's house and watch the football game. Yeah I know everybody misses me I love you too ❤️🩹❤️🩹❤️🩹
@theoriginallacey
January 7, 2024 at 8:42 am
She uses 2 eggs but her recipe says 1.
@leekshikapinnamneni4835
January 7, 2024 at 8:42 am
The only thing I would add is some spinach.
@dillardsshopper2486
January 7, 2024 at 8:42 am
I used to use her Marinara sauce, but it has been discontinued. I don’t know why, but I am very disappointed that it was. It was great with cheese sticks as well.. I sure wish they would bring it back. Maybe someone could ask Ree if she could bring it back. It was delicious!!! 😋😋😋😋😋 🍝 🍝🍝🍝🍝
@jujub4553
January 7, 2024 at 8:42 am
This looks sooooo good
@douglasames6495
January 7, 2024 at 8:42 am
Lame… Where did you get this recipe, on the back of the jar?
@sterlingnyx6636
January 7, 2024 at 8:42 am
I’d make this and add shredded turkey meat, spinach and red pepper to the filling to make it a little healthier…
@camjha
January 7, 2024 at 8:42 am
I’m confused by the recipe. She says in the video that she’s making a double batch. She adds 2 eggs when the recipe calls for 1, so that makes sense if she’s making a double batch. But on her counter I see just two jars of marinara sauce and what seems to be 30 oz of ricotta (and that seems like a lot for one batch). So I’m not sure if the recipe is for one batch or two. Can someone who has actually made the recipe clarify??
@audrahcoleman0224
January 7, 2024 at 8:42 am
This is the most screwed up recipe I’ve ever seen her make some of the ingredients are listed and then it doesn’t tell you at the end that you’re supposed to use red sauce and then I told me I was supposed to make a Basha Mel but then it didn’t tell me where that was supposed to go this is for the red and green Stuffed shells
@doreenc3223
January 7, 2024 at 8:42 am
Made this tonight..so very good and super easy…used Classico garlic marinara sauce..easier than lasagna..less heavy and we like it better..ty
@vutEwa
January 7, 2024 at 8:42 am
one of the most unhealthy meals possible.
@u235u235u235
January 7, 2024 at 8:42 am
camera either too close or only showing the woman. fix your camera man.
@lestudio76
January 7, 2024 at 8:42 am
I’ve found you don’t need the eggs. And use Newman’s Own Sockarooni sauce. 👍
@mandyanderson2767
January 7, 2024 at 8:42 am
She actually has her own brand of marinara sauce that you can buy at the grocery store!!!!
@jpprophete1988
January 7, 2024 at 8:42 am
I would eat that with not only bread but with a ceasar salad on the side as well.
@karmenfarina8765
January 7, 2024 at 8:42 am
Yezzzz, yummy looking
@elmyra.jackson
January 7, 2024 at 8:42 am
Looks yummy!!
@lauraluffman6177
January 7, 2024 at 8:42 am
Looks delicious
@marshaaraiza5673
January 7, 2024 at 8:42 am
Uh hello ppl who cares IF she uses jarred sauce 😳 simple its not like you have your own cooking show haha and make $$$ of of it just like her sorry to put it like this but you are definitely NOT her therefore you speaking on whether she uses jarred sauce is completely moot 😁 js
@gloriakourounis5901
January 7, 2024 at 8:42 am
Cheese side down? I don’t think so!
@Zeros.0
January 7, 2024 at 8:42 am
I'm in love with these there so good
@Jen6374
January 7, 2024 at 8:42 am
To bad i can't find shells right now
@tapdancequeen8568
January 7, 2024 at 8:42 am
Looks yummy
@anitasayle2573
January 7, 2024 at 8:42 am
I love everything about this lady. Watch her a lot on tv. Save most of her recipes. I love that she makes great cooking so simple and easy. She is the most likable person on television network to me. Thank you Lee.
@victoriarose5753
January 7, 2024 at 8:42 am
My mom use to make this. Its so yummy. She'd make salad & homemade garlic bread to go with it
@joannabratton5941
January 7, 2024 at 8:42 am
That’s Rao’s sauce btw. Not $2 ragu.
@fakename5748
January 7, 2024 at 8:42 am
Serve beside a fully charged phone for your after dinner clogged artery. Lol
@ethelmann3441
January 7, 2024 at 8:42 am
When I get paid that will be the next meal w salad thank u 😘😘😘
@Jen6374
January 7, 2024 at 8:42 am
I just tried Newmans marinara sauce OMG best I ever had try it !!!!
@MC-gd1xe
January 7, 2024 at 8:42 am
😍 looks so good
@Nathan-wn5mc
January 7, 2024 at 8:42 am
If only I could get my wife to like Ricotta..
@CaritaXoXo
January 7, 2024 at 8:42 am
it looks yummy… the only thing is that when I read the recipe it doesn't seem like as much cheese as in the video….??
@alyssanicole8559
January 7, 2024 at 8:42 am
She puts her shells cheese side down?… Am I the only one the puts mine cheese side up?
@adeleaderu2914
January 7, 2024 at 8:42 am
I started watching you on Food Network and I love it!!! I like seeing your family and friends and how you add so much love into your food.
Love: All the way from Cape Town South Africa♡
@SilverCharmbracelet
January 7, 2024 at 8:42 am
Why do Americans always misuse the word ‘bunch’? 🙉
@ShawnPlusOne
January 7, 2024 at 8:42 am
I’m making this for my dad on Father’s Day he will absolutely love it. 😋
@Jen6374
January 7, 2024 at 8:42 am
that is how I make Manacotti YUMMMY
@lipstickprincess1
January 7, 2024 at 8:42 am
I hate ricotta cheese🤮
@jakkob819
January 7, 2024 at 8:42 am
Going to try this tonight! Looks awesome! And easy!
@lalaaddas6363
January 7, 2024 at 8:42 am
I was wondering what sauce she used.
@DiaN-do3jm
January 7, 2024 at 8:42 am
interesting, this is what i watch when im doing hw