Food
Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
Chef Anne Burrell goes extra savory for breakfast with fluffy biscuits served with rich, meaty gravy and three types of eggs.
Watch #WorstCooks, Sundays at 8|7c and #StreamOnMax!
#AnneBurrell #WorstCooks #FoodNetwork #Eggs #Biscuits
Get the recipe ▶ https://foodtv.com/3HqWYzO
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A new batch of pampered and spoiled recruits enlist in the Worst Cooks culinary bootcamp. Coming from lives where silver spoons replace spatulas, these nepo babies and delivery divas have never lifted a finger in the kitchen. Now, Chef Anne Burrell and the newest mentor, Tiffany Derry, take these needy newbies from whining to dining in an intense and outrageous culinary crash course. At the end of the seven weeks, the last recruit standing will walk away with a $25,000 prize and bragging rights for their winning mentor.
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!
Eggs and Biscuits with Breakfast Sausage, Sage and Mushroom Gravy
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 45 min
Active: 45 min
Yield: 6 servings
Ingredients
Biscuits:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup cold buttermilk, plus more for brushing
Gravy:
6 cremini mushrooms, stems removed, sliced
Extra-virgin olive oil
Kosher salt
1/2 yellow onion, diced
8 ounces breakfast sausage
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk, plus more if needed
1 tablespoon chopped sage
12 large eggs
2 tablespoons thinly sliced chives
Directions
Special equipment: a 3-inch biscuit cutter
For the biscuits: Preheat the oven to 450 degrees F.
Add the flour, baking powder, salt, sugar and butter into a food processor.
Pulse a few times until the butter is the size of peas. Transfer into a large mixing bowl and make a well in the center of the flour, then pour in the buttermilk. Use a spatula to bring the mixture together until just combined, making sure not to overmix. Turn the dough out onto a floured board and bring together with your hands. Gently form the dough into a rectangle that’s about 1/4-inch thick. Fold the two outer edges inwards like an envelope and press into another rectangle. This will create those flaky, buttery layers in the biscuit. Repeat two more times, then press into a 1/2-inch-thick rectangle and cut out the biscuits using a 3-inch biscuit cutter.
Place onto a parchment lined sheet tray and brush with buttermilk.
Transfer into the oven and bake for 11 to 13 minutes, or until golden brown, turning the pan halfway through baking.
For the gravy: Toss the mushrooms in a bowl with a drizzle of olive oil and salt to taste. Heat up a large sauté pan over medium-high heat. Add the mushrooms into the pan in an even layer and cook for 3 to 4 minutes, or until brown. Flip the mushrooms and cook on the other side for another 3 minutes. Remove from the pan and reserve. Add a drizzle of olive oil and the onion, season with salt and sauté for a few minutes until translucent.
Add the breakfast sausage, breaking it up well with a spoon, and cook for about 8 minutes, or until nicely browned. Add in the butter and stir to melt, then add the flour to make a roux. Stir in the milk and sage and bring to a boil, then reduce to a simmer cook for 10 to 15 minutes, or until all of the flavors have melded and the gravy is nice and thick. You can add more milk if needed to thin it out.
Meanwhile, coat a medium nonstick sauté pan lightly with olive oil, add the eggs and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
To serve, split the biscuits in half and smother them with the gravy. Garnish with the chives. Serve alongside a couple of fried eggs and enjoy!
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Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
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This list of soups, stews, chili and chowder recipes is perfect for a cold day. From Katie Lee Biegel’s classic easy beef chili to Ina Garten’s lobster corn chowder and more. #SoupRecipes #StewRecipes #ChiliRecipes #Football #FoodNetwork
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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
0:05 – Alex Guarnaschelli’s Beef Stew with Rice Pilaf
3:05 – Anne Burrell’s Chicken Noodle Soup
7:21 – Jeff Mauro’s Ultimate Steak Chili
18:15 – Ree Drummond’s Corn and Cheese Chowder
20:50 – Ina Garten’s Lentil Vegetable Soup
24:20 – Molly Yeh’s Beef Stew with Fluffy Pitas
28:21 – Ree Drummond’s Speedy Hamburger Soup
31:12 – Guy Fieri’s Gumbo
35:30 – Katie Lee Biegel’s Classic Easy Beef Chili
40:55 – Ree Drummond’s Lasagna Soup
58:32 – Alex Guarnaschelli’s Slow-Cooker Chili
01:04:11 – Ree Drummond’s Hearty Short Rib Stew
01:08:29 – Ree Drummond’s Multi-Cooker Corn and Green Chile Chowder
01:11:24 – Guy Fieri’s Texas Chili
01:15:04 – Ree Drummond’s Taco Soup
01:19:17 – Kardea Brown’s West African Peanut Stew
01:24:05 – Ree Drummond’s Slow-Cooker White Chicken Chili
01:29:24 – Ina Garten’s Wild Mushroom Soup
01:33:27 – Ree Drummond’s Chipotle Chicken Chili
01:36:23 – Ina Garten’s Split Pea Soup
01:39:36 – Guy Fieri’s Dragon’s Breath Chili with French Fries
01:43:16 – Kardea Brown’s Gullah Gumbo
01:51:01 – Ina Garten’s 5-Star Chicken Chili
02:02:04 – Alex Guarnaschelli’s Charred Tomato Soup
02:05:06 – Ina Garten’s Lobster Corn Chowder
02:09:14 – Ree Drummond’s Simple, Perfect Chili
02:11:34 – Guy Fieri’s Fully Loaded Potato Soup
02:14:22 – Ree Drummond’s 5-Star Beef Stew with Vegetables
02:18:23 – Ina Garten’s East Hampton Clam Chowder
Get the recipes:
Alex Guarnaschelli’s Beef Stew with Rice Pilaf – https://foodtv.com/38I4itg
Anne Burrell’s Chicken Noodle Soup – https://foodtv.com/321RMRX
Jeff Mauro’s Ultimate Steak Chili – https://foodtv.com/3NTEA6B
Ree Drummond’s Corn and Cheese Chowder – https://foodtv.com/2Zg3jGS
Ina Garten’s Lentil Vegetable Soup – https://foodtv.com/3RTkNFh
Molly Yeh’s Beef Stew with Fluffy Pitas – https://foodtv.com/41sAPKY
Ree Drummond’s Speedy Hamburger Soup – https://foodtv.com/3QOYGkl
Guy Fieri’s Gumbo – https://foodtv.com/48LXfsn
Katie Lee Biegel’s Classic Easy Beef Chili – https://foodtv.com/3V5TdYE
Ree Drummond’s Lasagna Soup – https://foodtv.com/3R5Voqi
Alex Guarnaschelli’s Slow-Cooker Chili – https://foodtv.com/3kKHY4z
Ree Drummond’s Hearty Short Rib Stew – http://foodtv.com/3kkTq5Q
Ree Drummond’s Multi-Cooker Corn and Green Chile Chowder – https://foodtv.com/3wTniko
Guy Fieri’s Texas Chili – https://foodtv.com/3zWZWtF
Ree Drummond’s Taco Soup – https://foodtv.com/2TCqEBa
Kardea Brown’s West African Peanut Stew – https://foodtv.com/3K92oim
Ree Drummond’s Slow-Cooker White Chicken Chili – https://foodtv.com/3NbRIn4
Ina Garten’s Wild Mushroom Soup – https://foodtv.com/2TAyxHw
Ree Drummond’s Chipotle Chicken Chili – https://foodtv.com/3YwA0hh
Ina Garten’s Split Pea Soup – https://foodtv.com/2HQ5RYa
Guy Fieri’s Dragon’s Breath Chili with French Fries – https://foodtv.com/2JqjkqN
Kardea Brown’s Gullah Gumbo – https://foodtv.com/3GHqmAD
Ina Garten’s 5-Star Chicken Chili – https://foodtv.com/3ejzjlO
Alex Guarnaschelli’s Charred Tomato Soup – https://foodtv.com/2HTjuGo
Ree Drummond’s Slow-Cooker Sunday Stew – https://foodtv.com/4bdEpgm
Ina Garten’s Lobster Corn Chowder – https://foodtv.com/2GGv0og
Ree Drummond’s Simple, Perfect Chili – https://foodtv.com/37Y6Pga
Guy Fieri’s Fully Loaded Potato Soup – https://foodtv.com/34YXQJC
Ree Drummond’s 5-Star Beef Stew with Vegetables – https://foodtv.com/38pfWqB
Ina Garten’s East Hampton Clam Chowder – https://foodtv.com/30yBZWM
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Food Network Chefs’ Top Soups, Stews, Chilis & Chowders | Food Network https://youtu.be/eddOUH29xTA
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Y’all were right about Chocolate Wacky Cake 🤗
Ingredients
1/3 cup vegetable oil, plus more for greasing the pan
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
2 tbsp white vinegar
2 tsp pure vanilla extract
1 cup brewed coffee
2 cups frosting or whipped cream, for serving
Directions
Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
Sift the flour, sugar, cocoa powder, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and coffee; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
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From Roasted Salmon Tacos to Beatty’s Chocolate Cake, Ina’s 5-star recipes are fan favorites for a reason!
#BarefootContessa #FoodNetwork #InaGarten
Stream more #BarefootContessa on Max: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina 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!
0:00 – Intro
0:03 – Roasted Salmon Tacos
3:44 – East Hampton Clam Chowder
7:48 – Perfect Chicken Salad
10:54 – Skillet Roasted Lemon Chicken
15:25 – Buttermilk Cheddar Biscuits
21:41 – Greek Salad
23:55 – Lemon Fusilli with Arugula
29:33 – Crispy Chicken Thighs with Creamy Mustard Sauce
30:22 – Perfect Roast Turkey
32:56 – Sausage-Stuffed Mushrooms
36:14 – Banana Crunch Muffins
41:31 – Sour Cream Coffee Cake
45:42 – Parmesan Chicken
49:46 – Meatballs and Spaghetti
53:59 – Garlic Roasted Potatoes
55:49 – Company Pot Roast
01:00:10 – Baked Shrimp Scampi
01:05:36 – Linguine with Shrimp Scampi
01:08:53 – Chicken Pot Pie
01:10:52 – Beatty’s Chocolate Cake
Get the recipes:
Roasted Salmon Tacos – https://foodtv.com/2CxEm05
East Hampton Clam Chowder – https://foodtv.com/30yBZWM
Perfect Chicken Salad – https://foodtv.com/31URfxR
Skillet Roasted Lemon Chicken – https://foodtv.com/3Ue32RP
Buttermilk Cheddar Biscuits – https://foodtv.com/38cVrxe
Greek Salad – https://foodtv.com/3mRURZT
Lemon Fusilli with Arugula – https://foodtv.com/2GjDq33
Crispy Chicken Thighs with Creamy Mustard Sauce – https://foodtv.com/2XnjNjj
Perfect Roast Turkey – https://foodtv.com/3K4IJTT
Sausage-Stuffed Mushrooms – https://foodtv.com/3emqZBu
Banana Crunch Muffins – https://foodtv.com/3kMxaBi
Sour Cream Coffee Cake – https://foodtv.com/31ZbCtR
Parmesan Chicken – https://foodtv.com/2PQFZdY
Meatballs and Spaghetti – https://foodtv.com/3oG6Rzh
Garlic Roasted Potatoes – https://foodtv.com/2JJxu6p
Company Pot Roast – https://foodtv.com/3jD6Msk
Baked Shrimp Scampi – https://foodtv.com/3eut6Ue
Linguine with Shrimp Scampi – https://foodtv.com/2MIuJ2J
Chicken Pot Pie – https://foodtv.com/3kRfN2z
Beatty’s Chocolate Cake – https://foodtv.com/2RSrTJC
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Our Favorite 5-Star Ina Garten Recipe Videos | Barefoot Contessa | Food Network
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Everyone at your table will have a wing they love with Sunny’s wings three ways! These upgraded wings will be the star of the spread at any dinner party or tailgate!
#SunnyAnderson #TheKitchen #FoodNetwork #Wings
Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4h0u9eo
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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!
Wings 3 Ways
RECIPE COURTESY OF SUNNY ANDERSON
Total: 1 hr 35 min
Prep: 30 min
Inactive: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
For the Honey BBQ Sauce:
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
For the Spicy Butter Sauce:
1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
For the Zest Mix:
1 lemon, zested
1 lime, zested
Directions
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
Serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork
Sunny Anderson’s 5-Star Wings 3 Ways | Cooking For Real | Food Network
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Ree makes this rich and comforting chowder for her daughter Paige, who is a big fan of potato soup. She prepares it in big batches and keeps Paige’s fridge all stocked up! The soup can also be frozen and reheated.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Chowder
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4gPYNXP
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage, Potato and Corn Chowder
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 servings
Ingredients
16 ounces mild country sausage
2 carrots, scrubbed and diced
3 celery stalks, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1 1/2 cups frozen fire-roasted corn
1/2 teaspoon crushed red chile flakes
Pinch kosher salt
Pinch freshly ground black pepper
8 cups chicken stock
1 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup heavy cream
8 ounces sharp Cheddar, grated
1/4 cup sliced green onions
Directions
Special equipment: a stick blender or an immersion blender
In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
Serve in bowls, garnished with the remaining cheese, green onions and sausage.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork
Ree Drummond’s Sausage, Potato and Corn Chowder | The Pioneer Woman | Food Network
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@natalyazav1842
January 30, 2024 at 11:47 am
Dairy and poultry don't mix though
@leadfoot1229
January 30, 2024 at 11:47 am
What I love about your show, is that you teach all the tricks and you talk it through. You also have a good sense of humor. You should be a Julia Child and teach culinary skills in cooking!!!
@notmyname3883
January 30, 2024 at 11:47 am
This woman is the goofiest cook I've ever seen……and SHE'S on tv?
Forgot the sage. Oops. It's not like it's recorded TV or anything, you can't just go back and reshoot!
Forgot to put the FLOUR in the sausage? HOW do you do that? You only have three ingredients left on your board, the flour, the butter and the milk and you go for the milk and forget the flour?
WHat a drooler .
@suzannemuliolis6066
January 30, 2024 at 11:47 am
Since these people are " worst cooks" I'd show them how to make oil biscuits first so they feel success. Still flaky and good. Much easier to make.
@cynthiawilson8294
January 30, 2024 at 11:47 am
Did I miss something! I could swear she only added 1/2 t. baking powder.