Food
Rainbow Cinnamon Rolls | Food Network
Rainbow Cinnamon Rolls are just what a June morning calls for ☀️🌈
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🎥: @Sprinkle_Bakes
Rainbow Cinnamon Rolls
RECIPE COURTESY OF AMANDA NEAL FOR FOOD NETWORK KITCHEN
Level: Intermediate
Total: 3 hr 5 min (includes rising and cooling times)
Active: 45 min
Yield: 12 cinnamon rolls
Ingredients
3 1/4 cups bread flour (see Cook’s Note)
1/4 cup granulated sugar
One 1/4-ounce envelope instant yeast (about 2 1/4 teaspoons)
Kosher salt
3/4 cup whole milk
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the bowls and pan
2 large eggs, at room temperature, lightly beaten
Red, orange, yellow, green, blue and purple gel food coloring, for tinting
1/2 cup packed light brown sugar
2 tablespoons ground cinnamon
3/4 cup confectioners’ sugar
1/4 cup cream cheese, at room temperature
2 tablespoons heavy cream
Rainbow nonpareils, for sprinkling
Directions
Special equipment: 6 pairs food prep gloves
Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
Heat the milk and 4 tablespoons of the butter in a small saucepan over medium heat until the butter melts, about 1 minute. Remove from the heat and let cool until the mixture is about 120 degrees F, another minute or two. Beat in the eggs.
Add the milk mixture to the flour mixture. Mix on medium speed until the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes.
Divide the dough into 6 equal pieces. Tint the first piece with about 1/2 teaspoon of the red gel coloring and knead well with gloved hands until the color is vibrant, fully incorporated and no longer streaky. Continue with the remaining orange, yellow, green, blue and purple gel coloring and dough pieces, using 1/2 teaspoon of color for each piece and changing gloves between each color. Grease 6 small bowls with butter and add 1 ball of dough to each, flipping to coat. Cover the bowls with plastic wrap and put in a warm place until doubled in size, about 1 hour.
Meanwhile, whisk the brown sugar, cinnamon and 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside. Butter a 9-by-13-inch baking dish and set aside.
Divide each dough ball into 4 pieces and randomly drop the different color pieces onto a clean work surface, intermixing the colors. Roll out the dough to a 12-by-15-inch rectangle with one of the longer sides closest to you; the dough balls should all connect once rolled (if not, dab with a little water and pinch the edges to seal). Spread the brown sugar mixture evenly over the dough all the way to the edges. Roll up the dough tightly into a log starting with the side closest to you.
Using a sharp knife, cut the dough into twelve 1-inch-wide rolls. Place cut-side down in the prepared baking dish. Cover tightly with plastic wrap and put in a warm place until puffy, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake the cinnamon rolls, rotating the baking dish halfway through, until puffed and just starting to turn golden brown at the edges, about 25 minutes. Let cool in the baking dish for 10 minutes.
Meanwhile, whisk the confectioners’ sugar, cream cheese and heavy cream in a small bowl until very smooth and combined. Spread on the rolls with the back of a spoon while still warm. Sprinkle with the rainbow nonpareils.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Sunny Anderson visits a cheese factory to see how string cheese is made.
This video is part of How’d That Get On My Plate?, hosted by Sunny Anderson.
How’d That Get On My Plate? explores how cutting edge technology can take simple raw ingredients and transform them into your favorite foods. Watch as milk, strawberries, corn, honey and potatoes take a remarkable journey converting into string cheese, strawberry margarita mix, blue tortilla chips, honey roasted peanuts and even vodka! Hosted by Sunny Anderson of Cooking for Real, How¿d That Get On My Plate? gives food lovers an inside look at the methods used to plant, nurture, harvest, transport, heat, cool, slice, dice, mix, package and otherwise process raw ingredients into the foods you eat.
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Food
Guy Fieri Stops By for Unreal General Tso’s Cauliflower | Diners, Drive-Ins and Dives | Food Network
This trip, Guy Fieri’s checking back with some DDD faves still makin’ waves! First up, elevated pub grub keeps rockin’ in Memphis, plating outrageous General Tso’s cauliflower. Then, a Greek joint in Cape May, N.J., has expanded, dishin’ out new specialties like off-the-hook octopus salad.
#FoodNetwork #GuyFieri #Memphis #CapeMay
Watch #DDD, Fridays at 9|8c!
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit South of Beale: https://southofbeale.com/
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Guy Fieri Stops by for Unreal General Tso’s Cauliflower | Diners, Drive-Ins and Dives | Food Network
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Four talented chefs face off in a cooking competition. In the first round, they must create an appetizer with pig’s head, fava beans, strawberries and roquefort blue cheese. For the entrée, the basket includes pig organs, fiddlehead ferns, morel mushrooms and bourbon cream liqueur. In the final dessert round, they work with pig tails, dragon fruit, sorghum flour and lard.
#FoodNetwork #Competition
Watch #Chopped, Tuesdays at 9|8c!
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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 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.
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Chopped: Pig’s Head, Fava Beans, Strawberries | Full Episode Recap | S13 E3 | Food Network
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Ree Drummond is cleaning out her fridge and using up food that’s on its way out. She’s turning milk and cream into a wonderful Lemon Rice Pudding with leftover lemons, while the produce drawer is transformed into a cool, delicious Fridge Gazpacho.
#ReeDrummond #ThePioneerWoman #FoodNetwork #LemonRicePudding
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4eaLja3
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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!
Lemon Rice Pudding
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 2 to 4 servings
Ingredients
1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten
Directions
Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
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Ree Drummond’s Lemon Rice Pudding | The Pioneer Woman | Food Network
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Bobby Flay’s Avocado Toast Three Ways turns a simple breakfast staple into three flavorful, gourmet dishes with toppings like egg salad, smoked salmon and Fresno chiles.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #AvocadoToast
Get the recipe ▶ https://foodtv.com/3oGNq9k
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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!
Avocado Toast Three Ways
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 9 toasts (about 4 servings)
Ingredients
Avocado Base:
5 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Shaved Egg Salad and Radicchio on Pumpernickel Toast:
3 slices pumpernickel bread
Olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
Kosher salt and freshly ground black pepper
1/2 cup torn radicchio
Smoked Salmon and Dill:
3 slices health bread
Olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
Dill springs, for garnish
Fresno Chiles:
3 slices sourdough or country white bread
Olive oil, for brushing
1 Fresno chile, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish
Directions
For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.
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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Bobby Flay’s Avocado Toast 3 Ways 🥑 | Brunch @ Bobby’s | Food Network
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